Easy Roasted Butternut Squash Soup
This Easy Roasted Butternut Squash Soup is packed with fresh produce and warm spices for a filling, comfort food meal. Serve it warm with your favorite toppings!
To us, nothing signifies the start of fall quite like the first batch of butternut squash soup. We look forward to it all year long! Sweet, savory, creamy, and perfectly spiced, it’s one recipe that truly has it all.
And surprisingly, it’s simple to make at home. Just roast the squash, combine the ingredients, and it’s ready to eat in under an hour. Plus, thanks to the subtly sweet flavor, picky eaters don’t even realize it’s packed with veggies.
Just be warned that this easy butternut squash soup never lasts long. So, if you’re planning on saving leftovers, you may want to make a double batch!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this easy roasted butternut squash soup. Please be sure to scroll down to the recipe card below for the complete details!
- Butternut Squash – To save time, we buy pre-chopped butternut squash from our local grocery store. Make sure to remove the skin before you begin!
- Light Olive Oil – Do not substitute extra virgin olive oil, or the flavor will be too strong! If preferred, butter will also work.
- Veggies – In addition to butternut squash, we include onion, garlic, and heirloom tomatoes for a sweet, savory flavor, extra nutrients, and lots of depth of flavor.
- Herbs and Spices – Dried thyme, cumin, allspice, cayenne, salt, and pepper enhance the savory flavor, adding a touch of warmth and an herbaceous taste.
- Broth – We typically use chicken bone broth, but vegetable broth or stock also works well if you need to keep this recipe vegetarian.
- Milk – The finishing touch, this adds extra creaminess and a rich taste. Use any kind of milk you have on hand, keeping in mind that the higher the fat percentage, the richer your soup will taste. Feel free to use heavy cream for a decadent texture. Or, swap full-fat canned coconut milk to keep this recipe dairy-free!
How to Make This Easy Roasted Butternut Squash Soup Recipe
Before you begin, be sure to preheat your oven to 400 degrees Fahrenheit, and line a baking sheet with aluminum foil. Grease it with cooking spray, and set it aside.
- Roast the squash. Arrange the squash cubes in an even layer, and spray them with cooking oil. Then, roast until they’re fork-tender.
- Cook. In a large stock pot, add butter, onions, garlic, and thyme. Cook on medium-high heat until the onions are fragrant. Then, add the tomato, and cook, coating it in the tomato, butter, and onions.
- Simmer. Add the broth and seasonings, stirring to combine. Then, bring the soup to a light boil, and reduce the heat to low. Simmer until the soup has slightly reduced and thickened.
- Blend. Use an immersion blender to blend the soup. Or, transfer the slightly cooled soup to a blender, and pulse to create a smooth consistency.
- Heat. Stir in the milk, and season to taste. Then, heat to warm though, and enjoy with toppings like crispy chickpeas, fresh herbs, crackers, or croutons!
Helpful Tools
Common Questions
We love to serve our soup topped with chickpeas, parsley, crackers, croutons, or pumpkin seeds! It’s a fabulous meatless main course but also works well as a side dish or appetizer with our one-pot Southwest quinoa salad, spinach and roasted eggplant salad, or sloppy joe crescent roll-ups.
Leftovers will stay fresh in an airtight container in the refrigerator for up to one week.
Yes! To freeze, allow your soup to cool completely. Then, transfer it to a freezer-safe container, leaving space for the soup to expand, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave or in a pot over medium heat on the stove. Add a splash of broth as needed to freshen it back up!
More Cozy Soup Recipes
Easy Roasted Butternut Squash Soup (Under an Hour!) Recipe
Equipment
- 1 soup pot
- 1 Immersion blender or blender
Ingredients
- 3 cups 18 ounces peeled and chopped butternut squash (see notes)
- Olive oil non-stick cooking spray
- 1 Tablespoon light olive oil or butter
- 1 onion, chopped
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon dried thyme
- 1 medium heirloom tomato, chopped
- 2 1/2 cups vegetable broth or chicken bone broth
- 1/2 teaspoon cumin
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne
- 1 ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup whole milk
Instructions
- Preheat the oven to 400 F. Line a baking sheet with aluminum oil and spray with non-stick cooking spray. Spread out the peeled and chopped butternut squash pieces on the baking sheet. Spray the squash with non-stick cooking spray and roast for 25 minutes or until tender.3 cups 18 ounces peeled and chopped butternut squash (see notes), Olive oil non-stick cooking spray
- In a large stock pot, add 1 Tablespoon butter, onions, garlic, and thyme. Cook on medium-high heat for 2 minutes or until the onions are fragrant. Add the tomato and continue to cook for 1 minute, coating the tomato in the butter and onions.1 Tablespoon light olive oil or butter, 1 onion, chopped, 2 teaspoons minced garlic, 1 teaspoon dried thyme, 1 medium heirloom tomato, chopped
- Add the broth, cumin, allspice, cayenne, salt and roasted butternut. Stir to combine. Bring the soup to a light boil then reduce to low heat. Simmer for 5 minutes, or until the soup has slightly reduced and thickened.2 1/2 cups vegetable broth or chicken bone broth, 1/2 teaspoon cumin, 1/8 teaspoon allspice, 1/8 teaspoon cayenne, 1 ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Using an immersion blender, blend until the soup is creamy and smooth. (See notes if you don’t have an immersion blender.) Return the soup to the pot, stir in the milk. Taste and adjust seasonings, if desired.1 cup whole milk
- Heat the soup on low for 5 minutes to allow the flavors to develop before serving. Top with optional toppings like baked chickpeas, chopped parsley, or crushed crackers.
- Store the cooled soup in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
So creamy!