Print

Creamy Roasted Butternut Squash Soup – Best Easy Fall Recipe

creamy roasted butternut squash soup - featured image
Print Recipe

This creamy roasted butternut squash soup is rich, velvety, and deeply flavorful thanks to a simple roasting technique that caramelizes the squash. It’s the perfect cozy fall recipe that comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, skin on
  • 1 small Yukon Gold potato, peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 fresh thyme sprigs (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • 3 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk or heavy cream
  • ¼ cup pumpkin seeds, toasted (for garnish)
  • 1 tablespoon fresh sage leaves, fried in butter until crispy (for garnish)
  • A drizzle of coconut milk or cream (for garnish)
  • A pinch of smoked paprika or red pepper flakes (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash using a Y-peeler. Cut off the top and bottom, then slice in half where the narrow neck meets the bulbous bottom. Scoop out the seeds and cube the squash into 1-inch pieces.
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, and whole garlic cloves with 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer. Roast for 25–30 minutes, flipping halfway, until tender and caramelized. Let cool slightly, then squeeze the roasted garlic out of its skins and discard skins.
  4. While the vegetables roast, heat the remaining ½ tablespoon olive oil and the butter in a large soup pot over medium heat. Add the chopped carrot and celery, and cook for 5–6 minutes until softened. Add the thyme sprigs and bay leaf, and cook for another minute until fragrant.
  5. Add the roasted squash, onion, and squeezed garlic to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Remove the thyme sprigs and bay leaf.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth (about 1–2 minutes). If using a countertop blender, work in batches, filling no more than halfway, removing the center cap, covering with a towel, and blending on low then high.
  7. Return the blended soup to the pot (if using a countertop blender). Stir in the coconut milk or heavy cream. Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne. If too thick, add a splash more broth or water.
  8. Ladle into bowls and garnish with toasted pumpkin seeds, crispy fried sage leaves, a drizzle of coconut milk, and a pinch of smoked paprika. Serve hot.

Notes

Don’t skip the roasting step—it caramelizes the squash for deep flavor. Start with 3 cups of broth and add more if needed. Blend hot soup carefully: never fill a blender more than halfway and always remove the center cap to let steam escape. The soup tastes even better the next day as flavors meld. For a vegan version, use olive oil instead of butter and coconut milk instead of heavy cream.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, roasted butternut squash, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://rowanrecipes.com/creamy-roasted-butternut-squash-soup-best-easy-fall-recipe/