Roast Butternut Squash Soup

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Roasted Butternut Squash Soup (video Recipe)

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.

How to make homemade soup with butternut squash — Homemade Soup with Roasted Butternut Squash

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 butternut squash 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.

How to make a roasted butternut squash soup (save/pin)

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.

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Frequently asked questions

How long with this roasted butternut squash soup keep?

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.

How far in advance can I roast the butternut squash?

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.

Can I use full-fat whipping cream for this roasted butternut squash soup?

Absolutely, you can replace the milk with full-fat whipping cream if you want a richer, creamier soup.

Can I make this a dairy-free squash soup?

Absolutely, just replace the milk with coconut or almond milk. But do take note that whatever you use will add flavor to the soup as well.

Can I make this a vegan butternut squash soup?

Yes, if you use vegan approved products and replace the dairy with coconut or almond milk this would definitely be a vegan approved soup.

Can I add other vegetables to this soup?

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.

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Butternut squash when baked really brings out the sweetness of the vegetable and needs nothing more than just a sprinkle of salt, pepper, and good quality olive oil. This simple, easy and effortless recipe will have you making this nutritious vegetable more often than you planned because it takes less than 20 minutes and the kids will love it too.

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