Roasted Butternut Squash Soup

butternut squash soup in a white bowl with pumpkin seeds on top

Enjoy homemade Roasted Butternut Squash Soup that's easy to make and flavor-packed! Make it ahead of time, store it in the fridge, or freeze it for a few months!

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword butternut squash soup, how to make butternut squash soup, roasted butternut squash soup, Squash Soup

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 216kcal

Author Isabel Laessig

Equipment

Large mixing bowl
Baking sheet
large dutch oven
Immersion blender or regular blender

Ingredients

Roasted Vegetables

1 large butternut squash peeled, seeded, and cubed into 1-inch pieces
2 large sweet potatoes peeled and cubed into 1-inch pieces
1 large carrot peeled and cubed into 1-inch pieces
½ large white onion peeled and cubed into large pieces
3 cloves garlic roughly chopped
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Soup Ingredients

2 Tablespoons unsalted butter
½ large onion diced
1 large carrot peeled and diced
2-3 celery ribs diced
½ teaspoon ground cinnamon
½ teaspoon dried rosemary
½ teaspoon ground sage
½ teaspoon ground nutmeg
6 cups chicken broth reduced-sodium if preferred. Vegetable broth may also be used. See notes
salt to taste
pepper to taste

Optional Toppings

drizzle heavy cream
dollop sour cream
sprinkle roasted salted pumpkin seeds

Instructions

Preheat oven to 400℉. Wash and carefully cut squash, sweet potatoes, onion, carrots, celery, and garlic. Cut each vegetable as evenly as you can, and don't forget to scoop out any of the squash flesh to discard.
1 large butternut squash, 2 large sweet potatoes, 1 large carrot, ½ large white onion, 3 cloves garlic
In a large mixing bowl, add cubed butternut squash, sweet potatoes, half an onion, 1 carrot, and minced garlic.
Drizzle in olive oil and season with salt and pepper. Give the veggies a good toss so they're fully coated.
3 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper
Transfer the veggies to a baking sheet and bake for 30-45 minutes or until tender and golden brown. Shake the tray halfway through baking.
In a large dutch oven over medium-high heat, add in butter and allow it to fully melt.
2 Tablespoons unsalted butter
Once melted, add in your remaining onion, carrot, and celery. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the veggies are softened and lightly golden.
½ large onion, 1 large carrot, 2-3 celery ribs, salt, pepper
Stir in cinnamon, rosemary, sage, and nutmeg.
½ teaspoon ground cinnamon, ½ teaspoon dried rosemary, ½ teaspoon ground sage, ½ teaspoon ground nutmeg
Add your roasted veggies from the baking sheet to the pot and pour in chicken broth. Allow everything to simmer for a few minutes.
6 cups chicken broth
Use an immersion blender or regular blender and blend the soup until it has a smooth and creamy texture. Work in batches if necessary. Continue heating until the soup is hot throughout, about 5 minutes.
Serve soup hot, with an additional swirl of heavy cream or sour cream, or topping with pumpkin seeds.
drizzle heavy cream, dollop sour cream, sprinkle roasted salted pumpkin seeds

Video

Notes

Make it vegan: Use vegetable broth and replace butter with oil.
Make it vegetarian: Use vegetable broth.
Use broth rather than stock to let the other flavors shine.
Picking squash: It should be firm, heavy, and blemish-free. Pre-cut works too.
Peeling and seeding: Cut the squash into portions, peel, and remove the seeds with a vegetable peeler.
Add spices: You can add ginger, curry powder, cayenne, or paprika for added flavor according to preference.
Add protein: Chicken, bacon, sausage, beans, and tofu all work well.
Make it extra creamy: Mix in heavy cream, coconut milk, or Greek yogurt.
Garnish it: Use croutons, roasted pumpkin seeds, heavy cream drizzle, cheese, or sour cream for garnish and flavor.

Nutrition