Butternut Squash Soup is a delicious blend of pureed roasted vegetables that are expertly seasoned with flavors of turmeric, thyme, nutmeg, and cumin, all mixed with savory vegetable broth and heavy cream. Grab a large pot and a blender, and you’ll have hearty soup perfect for the winter months ahead!
This Butternut Squash Soup pairs delectably with the citrus flavors in our Orange Turkey recipe! Or make your own Sourdough Croutons to top your soup with. Serve alongside a chunk of fresh from the oven Rosemary Parmesan Bread Recipe and dive into comfort food heaven!
Butternut Squash Soup
It’s definitely full on soup season now, and if you’re anything like us, you can’t get enough! Well don’t you worry, this Butternut Squash Soup is full of flavor to warm your heart and stomach as the weather drops and the leaves keep falling.
Flavorful roasted vegetables are then pureed to make an incredible base to this creamy dreamy soup. Add a little broth, some heavy cream, a touch more spice and garnish with croutons and it’s time to get cozy and comfortable.
How to Make Butternut Squash Soup
For the Roasted Vegetables:
- Preheat your oven to 375°F and spray a large baking sheet with cooking spray.
- Place the butternut squash and sweet potatoes pieces on the baking sheet in an even layer. Drizzle the squash and potatoes with oil and sprinkle with turmeric, thyme, nutmeg, cumin, salt and pepper.
- Bake the veggies for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the vegetables to a food processor. Or for a much quicker option (and less clean up) use an immersion blender. Pulse until smooth and creamy.
For the Soup:
- Now, heat a large pot or Dutch oven over medium heat, then add the butter and onion. Cook the onion until it’s soft and translucent. Add the garlic and cook for an additional 30 seconds to 1 minute, careful not to burn.
- Add the pureed 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, and add the cream.
- Blend again with an immersion blender until smooth. While you can skip this step, it does give the most creamy and smooth result in the end so it’s highly recommended.
- Garnish with croutons, dried or fresh thyme or other fresh herbs of your choice and enjoy!
Tips and Variations
- Make sure to add a generous dash of seasonings, salt and, pepper when roasting the veggies to ensure the flavors cook in. These vegetables are bland on their own and need to be cooked in flavor to give a flavorful base to your soup.
- Butternut squash can be substituted with your choice of pumpkin or another squash. For a quicker version you can also use pre-pureed vegetables. However, it is not recommended, as roasting the vegetables with spices gives the most flavorful and fresh result.
- It’s recommended you use a neutral flavored oil with a high smoke point when roasting the vegetables and sautéing the onion and garlic. Avocado oil is a good choice, but vegetable oil or canola oil may also be used. You want to make sure the flavor of the oil doesn’t overpower the flavor of your veggies.
- Croutons, soup crackers, shredded cheese, fresh parsley, bacon bits, are all great for garnishes!
Storage and Reheating
Refrigerator: Refrigerate any leftovers for up to 3 days in an airtight container.
Freezer: This soup freezes wonderfully. Store in an airtight container for up to 3 months. The Butternut Squash Soup will become thicker after freezing so you’ll need to add more broth or water to thin it out until you reach the desired consistency.
Reheating: Reheat on the stove or in the microwave until warmed through. If frozen, thaw at room temperature or in your fridge overnight before reheating and adding a little bit more liquid.
Recipe Card with Ingredient Amounts and Instructions
- 1 butternut squash, medium in size, peeled and cut into 1-inch pieces (about 4 ½ cups or 2-3 pounds of a whole butternut squash)
- 2 sweet potatoes, large in size, peeled and chopped into 1-inch pieces (about 4 - 4 ½ cups)
- 2 tablespoon(s) avocado, or olive oil
- ½ tsp. ground turmeric
- ½ tsp. thyme, dried
- ⅛ tsp. ground nutmeg
- ¼ tsp. cumin
- Salt and pepper, to taste
- 2 tablespoon(s) unsalted butter
- 1 onion, large in size, finely diced
- 3 garlic cloves, medium in size, minced
- 4 cups vegetable broth, or chicken broth
- ½ cups heavy cream
- Salt and pepper, to taste
- Garnish with sour cream, dried and/or fresh thyme or croutons
For the Roasted Vegetables
- Preheat the oven to 375°F, spray a large baking sheet with cooking spray.
- Place the butternut squash and sweet potatoes pieces on the baking sheet in an even layer. Drizzle the squash and potatoes with oil and sprinkle with turmeric, thyme, nutmeg, cumin, salt and pepper.1 butternut squash2 sweet potatoes2 tablespoon(s) avocado½ tsp. ground turmeric½ tsp. thyme⅛ tsp. ground nutmeg¼ tsp. cuminSalt and pepper
- Bake for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the vegetables to a food processor (or for a much quicker and less cleanup option use an immersion blender), and pulse until smooth and creamy.
For the Soup
- Heat a large pan over medium heat, then add the butter and onion. Cook the onion until it’s soft and translucent. Add the garlic and cook for an additional 30 seconds to 1 minute.2 tablespoon(s) unsalted butter1 onion3 garlic cloves
- 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, and add the cream. Taste, and add salt and pepper to your liking.4 cups vegetable broth½ cups heavy creamSalt and pepper
- Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result in the end.)
- Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.