The Coziest Roasted Butternut Squash Soup Recipe for Fall Comfort

Chilly autumn days call for a hearty butternut squash soup that warms your soul with every spoonful.

Robust flavors mingle beautifully in this creamy concoction.

Seasonal ingredients dance together, creating a symphony of comfort and nutrition.

Smooth textures and rich aromas promise a delightful culinary experience.

Simple techniques make this recipe accessible to home cooks of all skill levels.

Rustic and elegant, the soup delivers a perfect balance of sweet and savory notes.

Come explore this delectable journey that will transform your meal into a memorable celebration of fall’s finest harvest.

Pairings That Match Roasted Butternut Squash Soup

• Select a medium-bodied red wine like Pinot Noir or Grenache that complements the soup's creamy, sweet butternut squash flavors without overpowering the delicate spices.
• Offer warm, rustic sourdough or whole grain bread with a crispy crust to provide a satisfying textural contrast and help soak up the rich, velvety soup.
• Sprinkle toasted pumpkin seeds or chopped pecans on top to add a delightful crunch and enhance the soup's earthy, autumnal profile with a nutty undertone.

Storage Guidelines for Butternut Squash Soup

• Refrigerate: Store soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Freeze: Transfer cooled soup to freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze flat for easy storage, lasting up to 3 months.
• Microwave Reheating: Pour soup into a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval until heated thoroughly.
• Stovetop Reheating: Pour soup into a saucepan, warm over medium-low heat. Stir occasionally to prevent sticking, adding a splash of broth or water if needed to restore original consistency.

FAQs

• Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or kabocha squash for similar results.

• Is this soup spicy?

The soup has a mild heat from cayenne pepper, which can be adjusted to your taste preference by adding more or less.

• Can I make this soup vegetarian?

Replace chicken broth with vegetable broth to create a vegetarian version of the recipe.

• How do I know when the squash is fully roasted?

The squash is ready when a knife can easily pierce through the flesh without resistance, typically after 50-60 minutes of roasting.

Roasted Butternut Squash Soup That Warms Hearts

• Savor Comfort in Every Spoonful: This butternut squash soup delivers pure warmth and satisfaction with its creamy texture and rich, velvety smoothness.
• Master Culinary Skills Easily: The recipe requires basic cooking techniques like roasting, sautéing, and blending, making it perfect for home cooks wanting to improve their kitchen confidence.
• Nutrition Packed with Flavor: Loaded with vitamins from butternut squash and apples, this soup provides a healthy meal option that doesn't compromise on taste or enjoyment.
• Customize Your Culinary Creation: Simple ingredients allow for easy modifications like adding different herbs, adjusting spice levels, or incorporating alternative toppings to suit personal preferences.

Ingredients to Make Roasted Butternut Squash Soup

• Butternut Squash: A sweet and nutty winter squash that serves as the primary base for this creamy soup.

• Yellow Onion, Apple: Provide a subtle sweetness and depth of flavor to complement the butternut squash.
• Garlic: Adds a rich, pungent undertone to the soup's overall taste profile.

• Sage: Offers an earthy and warm herbal note that pairs perfectly with the squash.
• Salt, Pepper, Cayenne Pepper: Enhance and balance the soup's flavors with varying levels of seasoning.

• Vegetable Broth: Creates the soupy consistency and adds additional savory notes.
• Heavy Cream: Brings a luxurious, smooth texture and rich flavor to the soup.
• Butter: Provides a rich base for sautéing vegetables and adds depth to the soup.

• Croutons, Fresh Sage: Add textural contrast and a fresh herbal finish to the soup.

How to Prepare Roasted Butternut Squash Soup

Step 1: Prepare Oven and Squash

Preheat the oven to 400°F. Wash the butternut squash and place it whole on a baking sheet.

No need to cut or peel the squash at this stage.

Step 2: Roast the Squash

Roast the whole squash in the oven for 60-75 minutes.

The squash is ready when you can easily pierce it with a fork and the skin turns deep golden brown.

Step 3: Sauté Aromatic Vegetables

• Yellow onion
• Apple
• Garlic
• Fresh sage leaves

Sauté these ingredients in butter until they become soft and fragrant, about 4-5 minutes.

Step 4: Scoop and Blend Squash

Once the roasted squash is cool enough to handle, slice it open and scoop out the soft flesh. Add the squash directly into the pot with sautéed vegetables.

Step 5: Create Soup Base

Pour vegetable or chicken broth into the pot. Bring to a gentle simmer and cook for 10-12 minutes, allowing flavors to meld together.

Step 6: Smooth Out the Texture

Use an immersion blender to puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer to a standard blender in batches.

Step 7: Finish and Season

• Salt
• Black pepper
• Cayenne pepper (optional)

Step 8: Garnish and Serve

• A swirl of cream.
• Homemade croutons.
• Chopped fresh sage leaves.

Tips to Boost Butternut Squash Soup Flavor

• Roast butternut squash halves with the cut side up to prevent burning and ensure even caramelization. Choose ripe squash with deep orange color for maximum sweetness and robust flavor. Select a high-quality broth to enhance the soup's overall taste and depth. Blend the soup carefully to achieve a silky-smooth texture without lumps. Consider using coconut cream as a dairy-free alternative for those with lactose intolerance or following a vegan diet.

Variations to Change Up Butternut Squash Soup

• Vegan Butternut Squash Soup: Replace heavy cream with coconut milk and use vegetable broth instead of traditional broth. Swap butter for olive oil to create a plant-based version.
• Spicy Southwestern Spin: Add roasted green chiles, cumin, and top with cilantro. Include a dollop of Greek yogurt or sour cream for extra tang.
• Protein-Packed Version: Stir in cooked quinoa or white beans during the final simmering stage. Enhance nutrition by incorporating shredded rotisserie chicken or crispy bacon bits as a garnish.
• Low-Carb Alternative: Skip apples and replace with cauliflower for reduced carbohydrate content. Use bone broth for added nutrition and garnish with pumpkin seeds for crunch.

Roasted Butternut Squash Soup Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Roasted butternut squash soup delivers creamy comfort through caramelized squash and warm spices. Silky textures and rich flavors invite you to savor autumn’s most comforting culinary embrace.

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Ingredients

Scale 1x2x3x

• 3 cups chicken or vegetable broth
• 1 large butternut squash, halved lengthwise and seeds removed
• 2 tablespoons (tbsps) butter, melted
• 1/4 cup heavy cream
• 1/2 yellow onion, diced
• 1/2 Granny Smith apple, peeled, cored, and diced
• 1 clove garlic, grated
• 6 sage leaves, chopped
• salt and pepper, to taste
• 1/8 teaspoon (tsp) cayenne pepper
• additional sage and heavy cream, for garnish

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Instructions

1. Prepare the oven at 400°F for roasting the butternut squash.
2. Arrange squash halves on a baking sheet facing upward, coating with melted butter and seasoning with salt and pepper. Roast for 50-60 minutes until easily pierced with a knife.
3. Transfer roasted squash to a cooling rack, allowing it to rest and become manageable for handling.
4. Heat remaining butter in a large stockpot over medium-high heat. Sauté diced onions and apples until softened, approximately 3-5 minutes. Incorporate garlic, sage, salt, and pepper, cooking for an additional minute.
5. Scoop out roasted squash flesh and add to the stockpot, mixing with the sautéed vegetables.
6. Pour broth into the pot, bringing to a boil, then reduce to a simmer. Cook for 10 minutes, stirring periodically. Sprinkle cayenne pepper for heat.
7. Remove from heat and stir in heavy cream, creating a rich base.
8. Use an immersion blender to purée the soup until completely smooth. If using a standard blender, process in batches with the lid slightly open to release steam.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve with a delicate cream drizzle, crispy croutons, and freshly chopped sage as a garnish.

Notes

• Customize heat levels by adjusting cayenne pepper for spice-sensitive palates or adding extra for bold flavor lovers.
• Swap heavy cream with coconut milk or almond milk to create a dairy-free version that’s equally creamy and delicious.
• Roast additional seasonal vegetables like carrots or parsnips alongside squash to enhance depth and complexity of soup’s flavor profile.
• Prep squash ahead of time by roasting and storing in refrigerator for up to 3 days, making soup assembly faster and more convenient.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 152 kcal
• Sugar: 6 g
• Sodium: 430 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 25 mg