When it comes to soups, our favorites are of the creamy variety, and this Roasted Butternut Squash Soup is right up at the top of the list! Thick, rich, and creamy, with an infusion of butternut squash flavor enhanced with roasted onions and garlic.
And we don’t stop there with the aromatics! Fresh sage adds an earthy note we love, so much so, we’ve garnished this roasted butternut squash soup with it too! Finished off with homemade croutons, it’s a soup recipe that’s purely divine!
Summer-time is all about zucchini, patty-pan and yellow crookneck that we enjoyed so much from our garden. But autumn is creeping around the corner and the new crop of winter squash is on the market which includes the lovely butternut squash!
how do you make butternut squash soup from scratch?
This simple butternut squash soup recipe is made entirely from scratch, and it’s probably easier to make than you think!
The process is simple: roasting butternut squash, blending the soft roasted flesh in a food processor or blender, then combining it with the other ingredients to form a smooth and creamy roasted butternut squash soup!
how to roast butternut squash
First up: how to roast butternut squash. This first step is done in the oven, and you’ll actually roast the butternut squash with the onions and garlic.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silpat mat.
- Cut the butternut squash in half lengthwise (remove all the seeds), and then place the pieces cut-side-up on the baking sheet along with the onion quarters
- Cut 1/2-inch off the garlic head, drizzle with oil and then wrap the garlic with foil and place it on the baking sheet.
- Brush the squash and onions with olive oil, sprinkle on salt and pepper, and roast the vegetables for about 45-50 minutes. They’ll be tender when they’re done.
Allow the roasted vegetables a bit of time to cool. You want to be able to handle them easily since the first step in making roasted butternut squash soup requires scooping out the butternut squash flesh.
how to make butternut squash soup
Once the butternut squash, onions and garlic are roasted, the rest of the process is pretty quick! Be sure to check out all the details in our recipe card at the bottom of the page. Here’s a simple step-by-step:
- Blend: Scoop the squash into a blender and add the onion and roasted garlic cloves. Add two cups of chicken broth to the blender. Turn it on low, then gradually increase the speed, processing the vegetables until the mixture becomes smooth.
- Cook: Transfer the mixture to a large soup pot or Dutch oven. Stir in any remaining chicken broth, then add the salt and pepper. Heat the mixture on medium-high heat, stirring it frequently. Once it begins to boil, reduce the heat to low and add the cream and chopped sage. Simmer the roasted butternut squash soup for five minutes, then remove from heat.
- Serve: Ladle the butternut squash soup into bowls for serving. We like to garnish the soup with sliced sage leaves and homemade croutons (like these delicious homemade garlic croutons!).
tips for the BEST roasted butternut squash soup
Here are a few tips to keep in mind as you prepare this butternut squash soup!
- Roasting the vegetables: If the onions and squash have some charring, don’t worry– it adds an incredible smokiness to the butternut squash soup.
- Roasting the garlic: The foil packet of garlic may be done after 30 minutes of roast time. The total roast time really depends on the size of the garlic cloves, so check it after 30 minutes. If the cloves are tender and you can slide them out with a fork, they are done roasting. If not, return the garlic to the oven in the foil.
- Blending the soup: Blending hot/warm liquids can cause pressure to build up. Don’t fill the blender past the maximum fill line. We recommend processing the soup in batches if necessary.
- Storing butternut squash soup: This roasted butternut squash soup will keep in the fridge in a covered container for up to four days and will keep in the freezer for up to three months.
- Reheating the soup: To reheat the butternut squash soup, place it in a pot and heat it on medium low, stirring occasionally.
This roasted butternut squash soup recipe is creamy and dreamy and full of healthy, hearty vegetables! Whether you’re in search of a delicious starter to a full course meal or the full course meal itself, this soup fits the bill!
Need some ideas on what to serve it with? You came to the right place. 🙂
- Our easy sourdough bread recipe is for the novice, the sourdough connoisseur, and anyone in between! This tender, rustic loaf is big on flavor and we couldn’t love it more!
- Get ready to meet your new favorite salad. Fried Goat Cheese Discs and Roasted Beet Salad is everything delicious in one dish!
Enjoy this sweet and comforting, roasted butternut squash soup! And if you try it, let us know!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Beet Salad with Fennel and Radish is a STUNNER of a salad! The vibrant colors are perfect for autumn, whether you’re enjoying a weekend lunch or serving this for a holiday gathering.
- Our Thai Coconut Chicken Soup packs big flavor! Vegetables and tender chicken play a supporting role to the aromatic, Thai-flavor-infused broth!
- Roasted Cauliflower Soup is creamy and delicious! Roasted cauliflower that’s slightly caramelized is paired with leeks, garlic, and seasonings for a flavor-packed soup.
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- 1 (3-1/2) pound butternut, cut lengthwise with seeds removed
- 2 large onions, peeled and quartered
- 1 whole garlic bulb, 1/4 top cut off
- 2 tablespoon olive oil
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 large sprig of fresh sage
- Crunchy croutons for garnish
- Sliced sage leaves for garnish
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place butternut squash on the baking sheet, cut side up, with quartered onions. Cut 1/2-inch off the garlic, drizzle with oil wrap with foil and place on the baking sheet.
- Brush the squash and the onions with with olive oil, sprinkle with salt and pepper. Transfer to the oven and roast until the vegetables are tender, about 45-50 minutes, then remove from the oven and allow to cool.
- When the vegetables are cool enough to handle, scoop the squash into a blender and add the onion. Unwrap the garlic and pick the cloves out with a small fork, and place into the blender.
- Add 2 cups of the chicken broth to the blender. Turn the blender on to low and gradually increase the speed. Process the vegetables to a smooth mixture, adding additional chicken broth as needed.
- Transfer the processed vegetables to a large soup pot or Dutch oven. Stir in any remaining chicken broth, salt and pepper.
- Heat the soup on medium-high, stirring to keep from spattering and when it begins to boil, reduce the heat to low, add the cream and chopped sage, simmer for 5 minutes; then remove from the heat and ladle into soup bowls.
- Garnish each serving of soup with croutons and additional sliced sage leaves.
- It is ok for the onions and squash to have some charing as it adds a delicious smokey flavor to the soup.
- Remove the foil packet of garlic after 30 minutes to check for doneness. If it is tender and can be removed easily with a fork it is done, if not, re-wrap and return it to the oven.
- Do not fill the blender container past the maximum fill line. Process the soup in batches if necessary.
- Store cooled soup in a covered container in the refrigerator for 3-4 days. It will keep in the freezer for up to 3 months.
- Reheat soup on medium-low, stirring occasionally until hot.
Nutrition Information:Yield: 6 Serving Size: 1-1/2 cups
Amount Per Serving: Calories: 215Total Fat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 745mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 6g