Butternut Squash Soup
Butternut squash soup is the perfect way to welcome the cozy vibes of fall. This easy recipe combines roasted vegetables with warm spices for a creamy, flavorful bowl of comfort.
The Best Butternut Squash Soup Recipe for a Cozy Fall Day
As the leaves start to fall and the weather cools, there’s nothing more comforting than a warm bowl of butternut squash soup.
Whether you’re preparing for a holiday gathering or just craving a simple and delicious fall soup, this roasted butternut squash soup recipe is sure to hit the spot.
Why This Soup Recipe is a Must-Try
Finding the perfect butternut squash soup can be challenging, especially when you’re looking for something that’s both flavorful and easy to prepare.
This recipe blends the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices like turmeric, thyme, and nutmeg, creating a rich and satisfying squash soup that’s perfect for any occasion.
Plus, it’s versatile enough to enjoy as leftovers or freeze for later!
Roasted Vegetables: The Secret to Flavorful Butternut Squash Soup
The key to the best butternut squash soup lies in the roasted vegetables.
Roasting butternut squash and sweet potatoes enhances their natural flavors, giving the soup a depth and richness that you simply can’t achieve by boiling alone.
Crafting the Perfect Butternut Soup
After roasting the vegetables, it’s time to build the soup base.
The combination of sautéed onions and garlic with the creamy roasted butternut squash mixture creates a velvety and rich butternut squash soup that’s perfect for any fall day.
Garnish Ideas: Top your butternut squash soup with croutons, a dollop of sour cream, or a sprinkle of fresh or dried thyme. These garnishes add a wonderful crunch and flavor contrast to the smooth soup.
Save This Squash Soup Recipe for Later
This simple butternut squash soup recipe is a go-to for those chilly autumn nights when you need a comforting meal that’s easy to prepare.
Whether you’re hosting a fall dinner or just want to enjoy a light butternut squash soup with your family, this recipe will not disappoint.
Don’t forget to pin this recipe for those times when you need a satisfying soup!
Other Soup Recipes
- Creamy Chicken and Wild Rice Soup
- Wild Rice and Mushroom Soup
- Turkey Noodle Soup
- Potato Corn Chowder
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Ingredients
- 1 medium butternut squash, 2-3 lbs / 900-1350g, peeled and cut into 1-inch pieces (about 4 ½ cups / 680g)
- 2 large sweet potatoes, 4 – 4 ½ cups / 680g, peeled and chopped into 1-inch pieces
- 2 tablespoons avocado oil, or olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground nutmeg
- 2 tablespoons (28 g) unsalted butter
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 4 cups (960 ml) vegetable broth, or chicken broth
- ½ cup (120 ml) heavy cream
- Salt and pepper, to taste
- Optional garnishes: sour cream, dried or fresh thyme, croutons
Instructions
Roast the Vegetables:
- Preheat the oven to 375°F (190°C) and grease a large baking sheet.
- Arrange the butternut squash and sweet potato pieces on the baking sheet. Drizzle with oil and sprinkle with turmeric, thyme, cumin, and nutmeg.1 medium butternut squash2 large sweet potatoes2 tablespoons avocado oil½ teaspoon ground turmeric½ teaspoon dried thyme¼ teaspoon ground cumin⅛ teaspoon ground nutmeg
- Roast for 30-45 minutes, until soft and golden brown.
- Transfer the roasted vegetables to a food processor or blend with an immersion blender until smooth.
Make the Soup:
- In a large pan, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for another 30 seconds to 1 minute.2 tablespoons (28 g) unsalted butter1 large onion3 garlic cloves
- Add the roasted vegetables and broth. Bring to a boil, then reduce to a simmer for 10-15 minutes.4 cups (960 ml) vegetable broth
- Remove from heat, stir in the cream, and season with salt and pepper to your tastes.½ cup (120 ml) heavy cream
- For a smoother texture, blend again with an immersion blender if desired.
- Serve hot with your choice of garnishes.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
- See our nutrition disclaimer.
- This recipe makes approximately 4-6 cups.
- Store leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 2 months; just be sure to leave some space at the top for expansion.
Nutrition
Ingredients You’ll Need
- Butternut squash & sweet potatoes: These root vegetables add natural sweetness and a velvety texture to the soup.
- Avocado or olive oil: Provides a rich flavor and helps the vegetables roast evenly.
- Ground turmeric, thyme, nutmeg, & cumin: These spices add warmth, depth, and a touch of earthiness to the roasted vegetables.
- Salt and pepper: Essential for enhancing the natural flavors of the vegetables and balancing the spices.
- Unsalted butter & onion: Adds a savory base and richness to the soup.
- Garlic cloves: Infuses the soup with a subtle, aromatic flavor.
- Vegetable broth or chicken broth: The liquid base that ties all the flavors together, creating a hearty soup.
- Heavy cream: Adds a creamy texture and rich flavor to the soup.
- Optional garnishes: Sour cream, dried or fresh thyme, or croutons to enhance the presentation and flavor.
How to Make Roasted Butternut Squash Soup
Roast the Vegetables:
- Preheat the oven to 375°F and spray a large baking sheet with cooking spray.
- Place the butternut squash and sweet potato pieces on the baking sheet in an even layer. Drizzle with oil and sprinkle with turmeric, thyme, nutmeg, cumin, salt, and pepper.
- Bake for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the vegetables to a food processor or use an immersion blender, and pulse until smooth and creamy.
Prepare the Soup:
- Heat a large pan over medium heat, then add the butter and onion. Cook until the onion is soft and translucent. Add the garlic and cook for an additional 30 seconds to 1 minute.
- Add the roasted vegetables and broth. Bring the mixture to a boil, then reduce to a low simmer. Cook for 10 to 15 minutes.
- Remove from heat, stir in the cream, and season with salt and pepper to taste.
- Blend again with an immersion blender until smooth (optional for an ultra-creamy texture).
- Serve with garnishes like croutons, dried or fresh thyme, or any other fresh herbs of choice.
