The Best Roasted Butternut Squash Soup (Easy, Fast & Flavorful)
If you’re looking to literally taste the comforting feeling of autumn, then you’re in the right place. This Roasted Butternut Squash Soup Recipe is like a cozy fall hug. Plus, like most everything that comes out of the Real and Rustic kitchen, it is super simple to make!
Actually, this Butternut Squash Soup is one of the first things I learned how to cook when I was a young mother and wife. We were living in the Pacific Northwest, and I was desperate for some cozy meals that weren’t spaghetti (because that’s all I knew how to make back then!). I found a recipe similar to this in a newspaper clipping, and it was an instant hit. Over 15 years later, and lots of tweaking and perfecting, I am happy to share this simple recipe with you.
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Why You’ll Love This Recipe
Quick Recipe
This soup comes together faster than you’d think, especially if you use pre-diced squash or pre-made broth. It’s perfect for busy weeknights or when you’re craving something hearty and satisfying without too much effort.
Tons of Flavor
Roasting the veggies caramelizes their natural sugars, giving the soup a rich, deep flavor. The roasted garlic? Absolute magic.
Flexible Ingredients
Missing a carrot? No problem. Only have sweet potatoes instead of squash? Go for it. This recipe is wonderfully forgiving, so you can adapt it to what’s in your kitchen.
Ingredient List
Butternut Squash
The star of the show! You’ll need 1 medium squash or about 4 cups of diced squash. If butternut isn’t available, sweet potatoes or kabocha squash are great alternatives.
Carrots and Celery
These add a perfect balance of sweetness and savory notes. If you’re out of celery, you can skip it or use celery seed for a similar flavor.
Yellow Onion
Yellow onions are mild and sweet, perfect for soups. Don’t have one? A white onion or a couple of shallots will work just fine.
Garlic
The roasted garlic elevates this soup with its buttery, mellow flavor. It’s worth the extra step, I promise!
Broth
You can use chicken or vegetable broth—whatever suits your dietary needs. Homemade broth makes it extra special, but store-bought works too.
Olive Oil, Salt, and Pepper
The essentials! Olive oil helps the veggies roast beautifully, and salt and pepper bring everything together.
Optional Toppings
This is where the fun begins. Crispy bacon, roasted kale, crunchy pumpkin seeds, or croutons all make great additions.
Tools and Equipment
Baking Sheet
You’ll need this for roasting the veggies and garlic. A large, sturdy baking sheet like this brand works best for even cooking.
Stock Pot
A big pot is perfect for simmering everything together once the veggies are roasted. I use stainless steel in my kitchen when possible. A large dutch oven would work nicely as well!
Immersion Blender
This handy tool lets you blend the soup right in the pot. Just know that the soup will not be as smooth if you use an immersion blender instead of a high powered blender.
High-Powered Blender
For a super-smooth soup, use a high-powered blender. Just be careful with the hot liquid! I have loved this Vitamix for over 10 years and it is still going strong!
Step-by-Step Instructions
Preparation Steps
- Preheat your oven to 400°F.
- Cut the butternut squash in half, scoop out the seeds (save them if you want to roast later!), and dice the squash into 1-inch pieces.
- Roughly chop the carrots, celery, and onion. Toss all the veggies into a large bowl.
- Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat.
Cooking Steps
- Spread the veggies out on a baking sheet in a single layer. Slice the top off the garlic head, drizzle it with olive oil, and wrap it in foil. Place it on the baking sheet with the veggies.
- Roast for about 25 minutes, or until the veggies are soft and caramelized.
- While the veggies are roasting, heat your broth in a large stock pot over medium heat.
- Once the veggies are done, add them to the pot. Squeeze the roasted garlic cloves out of their skins and into the pot.
Final Touches
- Use an immersion blender to blend the soup until smooth. If you’re using a regular blender, work in batches to avoid overfilling.
- For a chunkier soup, reserve some roasted squash, mash it lightly, and stir it back into the pot.
- Simmer the blended soup for about 15 minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper.
Tips and Tricks
How to Easily Roast Garlic
Roasting garlic is so easy! Just slice the top off, drizzle with olive oil, and wrap it in foil. Roast alongside your veggies until the cloves are soft and golden.
Meal Prep Options
This soup is a dream for meal prep. Make a big batch and store it in the fridge for up to 4 days or freeze it in portions for up to 3 months.
How to Store Butternut Squash Soup
Let the soup cool completely before transferring it to airtight containers. It reheats beautifully on the stovetop or in the microwave.
Using Different Squashes
No butternut squash? No problem. Sweet potatoes, acorn squash, or kabocha are all great substitutes. Just know that the flavor will be different (delicious, but different)
How to Pick Out the Perfect Butternut Squash
Look for a squash that’s firm, heavy for its size, and has smooth, matte skin. Avoid any with soft spots or cracks.
Can You Eat Butternut Squash Seeds?
Yes! Roast them just like pumpkin seeds for a crunchy snack or soup topper.
Variations and Customizations
Smooth Soup
Blend until silky smooth for a creamy, luxurious texture.
Chunky Soup
Leave some roasted veggies aside, mash them lightly, and stir them back in for texture.
Optional Protein Additions
Make it a heartier meal with crispy bacon, sausage, or shredded chicken.
Nutritional Information
Is Butternut Squash Healthy?
Absolutely! It’s packed with vitamins A and C, fiber, and potassium. It’s also low in calories, making it a nutrient-rich choice.
When Is Butternut Squash in Season?
Butternut squash is at its peak from late summer through winter. Stock up while it’s fresh and sweet!
Roasted Butternut Squash Soup Recipe
Butternut Squash Soup
This Roasted Butternut Squash Soup is a cozy, flavor-packed bowl of fall comfort. Made with caramelized veggies and roasted garlic, it’s creamy, hearty, and incredibly easy to prepare.
Ingredients
- 1 medium butternut squash (or 4 cups diced)
- 2 carrots
- 2 celery stalks
- 1 yellow onion
- 1 head garlic
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Remove the seeds from the butternut squash and dice into 1-inch pieces. Roughly chop the carrots, celery, and onion. Place all vegetables in a large bowl.
- Toss the vegetables with olive oil and spread them in a single layer on a baking sheet.
- Slice the top off the garlic head, drizzle with olive oil, and place it on the baking sheet, cut side up.
- Roast for 25 minutes or until vegetables are soft and lightly caramelized.
- While the vegetables roast, heat the broth in a large stockpot over medium heat.
- Once the vegetables are done, transfer them to the stockpot. Squeeze the roasted garlic cloves out of the skin and add them as well. For a smooth soup: Use an immersion blender or a high-powered blender to purée the vegetables with the broth. For a chunkier texture: Reserve some diced squash, mash lightly, and stir it into the soup after blending.
- Simmer the blended soup for 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Serve hot with optional toppings and crusty bread on the side.
Notes
Optional toppings: bacon, roasted kale, diced roasted squash, sausage, pumpkin seeds, croutons, sour cream
How To Store: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
How To Freeze: For longer storage, divide the soup into portion-sized containers or freezer bags and freeze for up to 3 months. When freezing, leave a little room in the container for expansion.
