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.
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.
Table of Content
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 (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.
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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Video
Ingredients
- 1 (750 g) Butternut squash 4 cups roasted and chopped
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1 clove Garlic chopped
- ½ cup Onion chopped
- 3 Bay leaves
- ¼ tsp Nutmeg optional
- 1 tsp Honey (optional)
- 2 cups (500 ml) Chicken stock or vegetable stock
- 1Â cup (250 ml) Milk or cooking cream 10%
- ½ tsp Salt or more to taste
- ¼ tsp 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 tsp of butter or 1 tbsp 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
Alexis
I love butternut squash soup, this recipe looks amazing. Great job on the video!
Veena Azmanov
Thanks, Alexis
Marisa Franca
I love your time saving tips -- roasting the squash ahead of time would make assembling the ingredients quicker. I think your touch of nutmeg is perfect -- my mamma would use nutmeg often and it enhanced the flavor. I had to write back and tell you that I tried your method and it was excellent.
Veena Azmanov
Thanks, Marisa. I always make work easy by doing as much as I can ahead of time.
Dan Zehr
Oh, what a bright soup. My family love soups. I think your recipe will be one of our favorites.
Veena Azmanov
Thanks, Dan. I hope you enjoy it.
Claudia Lamascolo
oh I just love butternut squash I always have one on hand to roast. I must try this soup. I know I am going to love it!
Veena Azmanov
Me too Claudia. Love butternut squash very much.
Arlene Mobley
This is one recipe I have been wanting to try. Looks like I have everything on hand except the squash. I'll be picking one up on my next trip to the store.
Veena Azmanov
Thanks Arlene. I love butternut squash caramelized.