Roasted Butternut Squash Soup is a really easy and comforting fall recipe. We love this silky and creamy soup with a crunchy sprinkle of pepitas on top. Super creamy and a totally vegan soup!
Baby, it's cold outside! Let's eat soup...roasted butternut squash soup, to be exact! So it finally happened! The temperatures dropped in so many places and it's even a bit cooler here. There should be a cold and refreshing front coming all the way down to us in Florida.
When it's fall we just love to enjoy squash and this is always a hit: stuffed acorn squash recipe...it's amazing! If you love lasagna, you have to try this roasted butternut squash lasagna...OUT OF THIS WORLD!
Why you'll love this roasted soup?
- This roasted butternut squash soup is the perfect comfort food for any occasion!
- It's velvety smooth, full of warm spices and sweet vegetables; a great way to cozy up on chilly nights.
- Roasting the vegetables adds an extra layer of flavor that you won't find in traditional soups.
- Plus, it's incredibly easy
Roasted Butternut Squash Soup
I’m not saying that we have turned our air conditioning off, but I did open a couple of windows. Every time my mother-in-law visits from Italy, she opens every single window every single day to “air out the place”. No matter how many times she’s visited us, she still hasn’t realized that the temperature is exactly the same in the morning as it was the night before.
Meaning that the it is hot and it is humid and if you open every single window you’re only letting in thick and sticky hot Florida air. But she feels it changes the air and it’s better for us and we can breath better. She does this window thing while all the top sheets are pulled completely to the end of every bed. This is so the sheets and beds will be refreshed with that same thick and sticky hot Florida air.
And now I do the same thing. Mostly every day of the year, I open every window to air things out. No matter how hot and sticky it is.
What ingredients are in this soup?
- olive oil
- chile powder
- butternut squash
- sweet potato
- fresh rosemary
- salt and pepper- to taste
- a handful of pepitas
- vegetable broth
How do you make roasted butternut squash soup?
- To make roasted butternut squash:
- Heat oven to 375F.
- Roast vegetables until they are soft.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot.
- Sautee’ the onion, garlic until soft.
- Add the roasted squash and vegetables.
- Add the spices and broth. Simmer until ready.
- Puree the soup using an immersion blender or in a blender until smooth.
What spices go with butternut squash?
You could use cumin, chili powder, thyme, paprika. We love a combo of any and all of these spices with butternut squash.
What toppings can you add to butternut squash soup?
Aside from the pepitas that is used in our recipe, there are so many other delicious topping ideas. Listed below are some tasty options to consider:
- roasted chickpeas
- toasted pecans
- cashew cream
- hot sauce
- scallions or chives
- cashew cream
- hot sauce
- heavy cream
- sour cream
- grated cheddar or Parmigiano Reggiano
What’s with the yellow frangipane flower? I grew it! Yep. I have a green thumb. It took about 2 years to bloom. Who knew I had a green thumb!?! Do you know how sweet it smelled? It smells like the most amazing and expensive bottle of perfume made with frangipane flower essence. That’s how amazing.
This fall recipe is so easy to make! My neighbor’s daughter keeps asking about it. She said it was so delicious and that she could eat a bowl every night. Funny, so could I! It has such a burst of fall flavors in every single bite. The smell of the vegetables roasting was magical. You get to enjoy the fresh rosemary and the sweetness of the squash and potatoes was delightful.
- Just be super careful when you puree your veggies-they are hot…REALLY hot.
- If you use your immersion blender, do not lift it up and out above the soup. Keep it in the pot and keep it low and move it around in circular motion. If you lift it a little up, it will splatter hot, hot soup. That’s just a little warning.
- For extra flavor, add 1/4 teaspoon of nutmeg.
- You can also roast the butternut squash in a 375 degree oven for about 30 minutes before adding it to the pot.
- Roasting brings out more flavor from the vegetables and adds richness to this soup.
- If you want to make this vegan, swap out the butter and replace with a vegan substitute.
- To add a bit of crunch and texture, top the soup with croutons or toasted nuts.
Roasting is the preferred way to cook butternut squash because it brings out the natural sweetness and intensifies its flavor. Boiling can cause it to become mushy, and some of the nutrients are lost in the water. Roasting also helps to break down the fiber, making it easier to digest and more palatable.
Roasting butternut squash brings out its natural sweetness and intensifies its flavor. Adding aromatic herbs, spices, and seasonings also enhances the flavor of this vegetable. A few of our favorites are sage, thyme, cumin, cinnamon, nutmeg, garlic powder, chili powder and smoked paprika. For a bit of extra sweetness, you can also add a drizzle of honey or maple syrup.
Yes, you can freeze roasted butternut squash for up to 3 months. Be sure to cool it completely before packing it into freezer-safe containers or bags. When ready to use, defrost it in the refrigerator overnight and reheat it in the oven or microwave. For best results, consume within 1-2 days of thawing.
Butternut squash soup will keep in the refrigerator for up to 5 days in an airtight container. To store longer, you can freeze it for up to 3 months. When ready to use, defrost it overnight in the refrigerator and reheat on the stovetop or microwave. Be sure to stir occasionally while reheating and add a little extra broth or water to thin it out if needed.
Butternut squash soup can be enhanced with a variety of flavorful ingredients. Try adding spices like nutmeg, cinnamon, chili powder, and smoked paprika; herbs such as sage, thyme, and rosemary; garlic or shallot; and even a drizzle of honey or maple syrup for additional sweetness.
More posts with butternut squash:
Easy Vegan Butternut Squash Pasta
Roast Pork Tenderloin with Butternut Squash
Roasted Butternut Squash and Pumpkin Lasagna
Did you make this? Please RATE THE RECIPE below:)
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slightly updated from Oct 2013
Roasted Butternut Squash Soup
- 4 Tablespoons olive oil
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon chile powder
- 1 Tablespoon paprika
- 1 butternut squash sliced in half
- 1 large sweet potato peeled and sliced into chunks
- 1 large carrot peeled
- 1 Tablespoon fresh rosemary
- salt and pepper to taste
- a handful of pepitas
- 8 cups vegetable broth
- Preheat the oven to 375 Line a baking sheet with a generous amount of foil. Add the butternut squash and sweet potatoes. Drizzle on the olive oil and on the potatoes, mix it around with your hands to incorporate the oil. Sprinkle salt and pepper to taste; toss on the rosemary sprigs.
- Cover the pan with foil and fold the sheets under.
- Bake the vegetables in this foil pouch for about 45 minutes until the they are tender.
- Heat a large pot over medium heat, add 2 Tablespoons of olive oil, the onion, garlic, and sugar and caramelize.
- When veggies are roasted, scoop the roasted butternut squash out of its shells and add them,along with the sweet potatoes and carrot, to the pot with the caramelized onions.
- Add the spices and salt and pepper to taste. Add the broth and simmer for about 30 minutes. Puree until smooth; if texture is too thick, add a bit of water (you can puree in a blender or with an immersion blender). Adjust seasoning to your taste. Sprinkle on some pepitas and a little extra spice.
Felice/All That's Left Are The Crumbs says
I have chicken noodle soup on the menu tonight, but I kind of wish it was this instead. I can never get enough pumpkin - both sweet and savory.
This soup looks delicious. Your mother-in-law sounds delightful. I go crazy if I can't get some fresh air, although I do believe that my dislike of the extreme humidity in Florida trumps my love of fresh air...in this case.
This looks wonderful!
I am a window open person too, but now that temperatures are dipping below freezing at night the windows will have to stay shut for a few months 🙂
Love love love this soup!
Alice // Hip Foodie Mom says
I love it when it gets cold because we can eat soup!!! This one looks fabulous .. yummm!! and love the yellow frangipane flower. . so pretty!!
Laura (Tutti Dolci) says
I love butternut squash, such a wonderful fall soup!
Count me among the soup lovers of this world, no matter what time of year. I could eat soup every day and if it weren't for my 17-year-old, who isn't that fond of it, I probably would. My favorite soup squashes are buttercup and kabocha, with butternut close behind. My current favorite iteration is roasted squash and fennel soup. Your MIL reminds me of my Zia Gilda, who always used to open everything up in the morning as she went about her daily cleaning rituals. Pretty pics. BTW, is that frangipane flower edible?
Nancy @ gottagetbaked says
Lol, ugh, I hate when I do something silly and whatever I'm preparing ends up splashed everywhere. I hate it so much that even when I watch commercials for cleaners or paper towels, I cringe when a mess is made. I'm just a little OCD. I love this soup, Lora. It's gorgeous! It's high time I got myself an immersion blender so that I can make this myself.
Kiran @ KiranTarun.com says
Mmmm.. I'm loving the spices in this soup, Lora! Pinned!
Stacy | Wicked Good Kitchen says
Hey! Guess what? Your blog is finally in my Bloglovin' feed. (Yay!) Beautiful yellow frangipane flower, Lora. 🙂 Wish I could take in the fragrance. We need Smell-O-Vision, don't we? Your butternut squash soup looks fabulous! I just adore butternut squash soup and it just isn't Thanksgiving unless I make mine. I love making it the day prior and I, too, like using vegetable broth. For this soup, it just makes sense as it enhances the veggie flavor. Cannot wait to try your roasted version and will be pinning it tonight. Have a wonderful Sunday and enjoy the cooler weather!
Sara @ Saucy Dipper says
It IS cold outside and I would love a bowl of this soup. In my opinion, one pot meals are the best part of fall.
Cindy S says
Hi--looks great.a.. you mentioned the smell of rosemary..yet I don't see it in the recipe? Am I missing something? Just got home from store to make this & now I'm concerned I may have missed something?
Hi Cindy-Rosemary goes on veggies during roasting process w/salt and pepper. If you don't like rosemary, you can omit. Thanks-hope you enjoy!:)
Cindy S says
Okay thanks... you may want to revise your recipe..at the top of it it says 4 Tablespoons (blank)..I assume that's where the rosemary goes? Anyway, my carrot & sweet potato has already roasted but my butternut squash still has a bit to go, so I'll sneak some in. Thanks.. it smells DELISH!! can't wait to try it tonight!
That was the olive oil and it was always there on top-not sure why it went away but back again:) My butternut squash roasted quicker than my other veggies. After chatting with you about the soup I'm craving it again tonight!
Cindy S says
oh gotcha... I added some rosemary to the butternut squash..it took quite a bit longer ..maybe due to the size? not sure, but I just tasted the soup & it's awesome! Of course I live it the South & we have to add as much butter & cream as possible...I added 2 TB butter for depth of flavor & decided to make it a cream-based soup... PLUS I only had 4 cups of vegetable stock (and I was too lazy to drive to the store)..lol So I added some heavy cream. It is sooo delish. Thanks for sharing your recipe (I also added a little red pepper to give it a Louisiana kick!). Today is the first day we've had with the temp in the 60's..so my hubby will be so excited when he comes home to this awesome soup! Have some apple-walnut pound cake baking now for desert. Hope you have a great evening! C