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As fall approaches and the weather begins to have a chill in the air, there’s nothing more comforting than a bowl of warm, velvety soup. This Roasted Butternut Squash Soup is the perfect answer for a cozy meal.

The rich flavors of roasted squash, infused with fall spices, and a touch of sweetness from the apple, it will just warm your heart. Whether you’re looking for a soothing weeknight meal or a starter course for your Thanksgiving dinner, this soup captures the flavor of fall in every spoonful.

I’m a big fan of soups, especially creamy ones. I love to finish this soup off with a splash of cream on top and a sprinkle of pumpkin seeds for a little extra crunch.” If you want to keep this soup more on the healthy side you can omit the heavy cream and butter. I love to add both! lol

Why You’ll Love This Roasted Butternut Squash Soup:

Roasting brings out incredible flavor – Roasting the squash deepens its natural sweetness and adds a rich, caramelized flavor you just can’t get from boiling.
Creamy and comforting – This soup is smooth, cozy, and satisfying without feeling overly heavy, making it perfect for chilly winter nights.
Simple ingredients, big taste – Made with everyday pantry staples, this recipe proves you don’t need anything fancy to make a restaurant-worthy soup at home.
Perfect for make-ahead meals – It reheats beautifully, making it great for leftovers and easy lunches throughout the week.

Can you make Roasted Butternut Squash Soup without cream?

Yes, you can definitely make butternut squash soup without cream! The soup is naturally creamy when blended. To get a velvety consistency without using dairy, you can substitute with coconut milk. I on the other hand love the creaminess I get by adding it.

Is Roasted Butternut Squash Soup healthy?

Yes, butternut squash soup is generally healthy. Butternut squash is low in calories while being rich in fiber. It’s packed with vitamins and minerals and is high in antioxidants. Just be mindful the additional ingredients like heavy cream and butter which can add extra calories and fat.

TIP:

Cutting a butternut squash for roasting involves peeling, slicing, and cubing the squash into even pieces for uniform cooking. I actually take the short cut and buy pre-cut butternut squash. If you chose to buy a whole squash below are the step by step instructions on how to cut it.

Here’s a step-by-step guide to help you prepare your butternut squash for roasting:

Steps:

Trim the Ends:
- Place the butternut squash on a sturdy cutting board.
- Use a sharp chef’s knife to cut off about 1/2 inch from both the top and the bottom. This creates a stable base for the squash.
Peel the Squash:
- Stand the squash upright on the cut bottom end.
- Use a vegetable peeler to remove the skin.
- Peel until you reach the bright orange flesh beneath the skin.
Cut the Squash in Half:
- Lay the peeled squash on its side and cut it in half horizontally where the neck meets the base. This makes it easier to handle.
- Stand each half upright and cut them in half vertically, splitting it into two pieces.
Remove the Seeds:
- Use a spoon to scoop out the seeds and stringy pulp from the cavity.
- Discard the seeds, or save them for roasting if desired.
Cube the Squash:
- Lay the halves flat on the cutting board. Slice them into 1-inch thick cubes.
- Tip: Try to keep the cubes uniform in size so they roast evenly.

Tips for making the perfect Roasted Butternut Squash Soup:

Roast for Extra Flavor: Roasting the squash not only softens it but also caramelizes its natural sugars, deepening the flavor of the soup. Don’t skip this step if you want a richer taste.

Season Generously: Don’t be shy with the salt and spices. Butternut squash is naturally sweet, so a good balance of seasoning is essential to enhance the flavors of the soup.

Blend in Batches: If you’re using a regular blender instead of an immersion blender, blend the soup in small batches to avoid splattering. Let the soup cool slightly before blending.

Finish with Heavy Cream: Adding a swirl of heavy cream at the end gives the soup a luxurious texture.

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Helpful Kitchen Tools:

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Ingredients needed:

Butternut Squash: The star of the soup, providing a naturally sweet and nutty flavor. Its creamy texture when blended gives the soup its rich, velvety consistency.
Olive Oil: Adds a subtle richness and helps in roasting the squash.
Onion: Adds a savory base flavor, enhancing the sweetness of the squash.
Garlic: Adds depth with its pungent and slightly sweet flavor.
Vegetable or Chicken Broth: Provides a savory base that enhances the overall flavor of the soup. Helps to thin the soup to the desired consistency.
Salt and Pepper: Essential for seasoning, bringing out the flavors of the other ingredients and sweetness of the squash.
Thyme: Adds an earthy flavor that complements the sweetness of the squash.
Heavy Cream: Makes the soup creamier and richer.
Nutmeg and Cinnamon: Adds warmth and enhances the natural sweetness of the squash.
Apple: Adds a touch of sweetness and when blended it adds to the smoothness of the soup.
Butter: Contributes to a velvety, smooth texture, and a rich, creamy sweet flavor.

Garnish with any of these toppings: Pepitas, pecans, walnuts, croutons, or crispy bacon. Add an extra swirl of heavy cream.

Step by step instructions:

Preheat oven to 400F. Place the butternut squash cubes and apple on the baking sheet and drizzle with olive oil, season with salt and pepper to coat evenly. Roast for 25 minutes.

In a large pot heat the olive oil. Add the onion. Cook until soft about 8 minutes. Add the garlic and cook for an additional 2 minutes. Sprinkle on the cinnamon and nutmeg.

Transfer the roasted squash and apple into the pot. Add in your broth, thyme and rosemary. Simmer for 15 to 20 minutes. Add in butter and stir to combine.

Using an immersion blender, blend soup right in the pot until smooth. If using a countertop blender, carefully transfer in small batches. Once blended return to pot to heat up. Taste and adjust seasoning with salt and pepper.

Storing Roasted Butternut Squash Soup

In the Refrigerator:

Allow the soup to cool to room temperature before refrigerating. Transfer the cooled soup to an airtight container. Place in the refrigerator for 3 to 4 days.

You can reheat the soup on the stove top over medium heat, stirring occasionally until warmed through. You can also reheat it in the microwave in a microwave-safe container, stirring halfway through to ensure even heating.

In the Freezer:

Allow the soup to cool completely before freezing. Portion the soup into freezer-safe containers. Place them in the freezer. The soup can be frozen for up to 2 months.

To thaw, transfer the soup from the freezer to the refrigerator and let it thaw overnight.

Or you can place the frozen soup in a pot and gently reheat it on the stove top over low heat, stirring occasionally. If reheating in the microwave, use a microwave-safe container and stir every couple of minutes to ensure even heating.