This is the easiest butternut squash soup you can make. We roast the butternut squash to bring out the natural sweetness of the vegetable. And then, sauté, simmer and blend it to make this delicious comfort food. Today, I am using cream but milk works just as well.
Table of Content
Don't you love it when kids enjoy veggies? And, soup is a great way to start getting them into eating veggies. Both Aadi and Rhea will have soup any day of the year. No matter how hot the weather.
I love butternut squash soup. And moreover if it's roasted!! Roasting the veggies brings out all that delicious sweetness in it. The sugar in the vegetable caramelizes beautifully and the result is a delicious sweeter soup.
About this soup
The secret to making vegetable soups like pumpkins, sweet potatoes, butternut squash, carrots, parsnips is roasting them. It's the sugars in the vegetables that caramelize so beautifully that adds to the natural sweetness of the soup. And, the taste difference is between no-roast and roasted is huge.
Also, if you plan ahead, you can roast these ahead of time and leave the veggies in the fridge. Then, just make the soup half an hour before dinner. In addition, I like adding a touch of honey to the butternut squash. But, it's optional and you can omit it as well.
The timeline for this soup is very straight forward.
- Clean veggies - 10 mins
- Roast veggies - 40 mins (can be done 2 days ahead)
- Prepare soup - 20 mins
Ingredients and substitutes
- Squash - These have a long shelf life, so they are always great to have on hand. The best ones to choose are the darker beige ones. They are ripe and become really sweet and tender when roasted.
Tip for roasting butternut squash - Once roasted, remove from the oven and cover with a foil for about 10 minutes. After 10 minutes, the skin will peel off easily. Roughly chop the squash and set aside. - Water – I like to use chicken stock, but vegetable stock works just as well.
- Honey - It's just a teaspoon that enhances all the sweetness of the vegetable. But, you can omit the honey as well.
- Milk or cream – I like to use half and half or 10% cooking cream. Sometimes, I also use full-fat 3% milk.
Tip- if you use milk, add a teaspoon of cornstarch to the milk, this prevents the milk from curdling.
Step by step instructions
Roast
- Preheat oven at 200 C / 390 F.
- Using a sturdy cutting board and chef's knife cut the butternut squash in half, and remove the seeds.
- Line a baking tray with aluminum foil. Place the squash halves, season with salt and pepper. Drizzle a tablespoon of olive oil.
- Bake for about 30 to 40 minutes or until fork-tender.
- Remove from the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside. Let it cool for 7 to 10 minutes.
- After 7 to 10 minutes peel the skin and roughly chop the squash.
Prepare soup
- In a soup pot or stockpot, over medium heat, add one tablespoon butter and the remaining oil.
- Saute the garlic, onions, and bay leaves.
- Next, add the chopped roasted squash - saute a minute or two.
- Then, add the stock and season with salt and pepper.
- Simmer on medium-low heat for about 8 to 10 minutes.
- Using a hand blender, blend the soup until smooth. If you are using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Then, add the honey and cream. Combine well.
- Taste and adjust seasoning and consistency adding more water or milk if necessary.
- Serve in soup bowls topped with a dab of butter along with toasted crouton, bread, and a side salad.
Frequently asked questions
The delicious roasted butternut squash soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
You can roast the squash 2 to 4 days in advance and save it in the refrigerator or freeze it for up to 3 months.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Yes, roasted butternut squash does well in combination with other vegetables such as roasted carrots, roasted pumpkin, sweet potato, turnips, and butternut squash.
Try my roasted pumpkin sweet potato soup or pumpkin sweet potato soup
Salad & bread to serve with soup
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Printable Recipe
Roast Butternut Squash Soup Recipe
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Ingredients
- 1 (750 g) Butternut squash (4 cups roasted and chopped)
- 2 tablespoon Butter
- 2 tablespoon Olive oil
- 1 clove Garlic (chopped)
- ½ cup Onion (chopped)
- 3 Bay leaves
- ¼ teaspoon Nutmeg (optional)
- 1 teaspoon Honey ((optional))
- 2 cups (500 ml) Chicken stock (or vegetable stock)
- 1 cup (250 ml) Milk (or cooking cream 10%)
- ½ teaspoon Salt (or more to taste)
- ¼ teaspoon pepper
Instructions
Roast
- Preheat oven at 200 C / 390 F.
- Using a sturdy cutting board and chef's knife cut the butternut squash in half, and remove the seeds.
- Line a baking tray with aluminum foil. Place the squash halves, season with salt and pepper. Drizzle a tablespoon of olive oil.
- Bake for about 30 to 40 minutes or until fork-tender.
- Remove from the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside. Let it cool for 7 to 10 minutes.
- After 7 to 10 minutes peel the skin and roughly chop the squash.
Prepare Soup
- Saute the garlic, onions, and bay leaves.
- Next, add the chopped roasted squash - saute a minute or two.
- Then, add the stock and season with salt and pepper.
- Simmer on medium-low heat for about 8 to 10 minutes.
- Using a hand blender, blend the soup until smooth.If you are using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Then, add the honey and cream. Combine well.
- Taste and adjust seasoning and consistency adding more water or milk if necessary.
- Serve in soup bowls topped with a dab of butter along with toasted crouton, bread, and a side salad.
Recipe Notes
10 Tips for making perfect soups every single time
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
- When possible opt for roasting the vegetables. Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready to use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to it.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch in ever cup of milk will prevent the milk from splitting.
- While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Estefania
So goood