Roasted Butternut Squash Soup Recipe

Overview

Roasting the squash first gives this soup more flavor than simmering raw squash alone. The cut edges turn golden and caramelized, while the inside becomes soft enough to blend smoothly.

This recipe makes about 6 cups, or 4 generous servings. A regular blender gives the silkiest texture, but an immersion blender works well too. Finish each bowl with cream, yogurt, toasted seeds, or a drizzle of olive oil if you like.

Ingredients

• 2 pounds peeled, seeded butternut squash, cut into 1-inch cubes
• 1 medium yellow onion, cut into 1-inch wedges
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 4 cups low-sodium vegetable or chicken broth
• 1 tablespoon pure maple syrup, optional
• 1/2 cup heavy cream, half-and-half, or unsweetened plain oat milk, optional
• 1 tablespoon lemon juice, optional
• Optional toppings: roasted pumpkin seeds, plain yogurt, chopped parsley, fresh chives, or olive oil

How to make it

1. Heat the oven and prepare the vegetables. Set an oven rack in the center position and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment if desired. Add the squash, onion, and unpeeled garlic cloves to the sheet. Toss with 1 1/2 tablespoons of the olive oil, the salt, pepper, cumin, and nutmeg. Spread everything into one layer, leaving space between the pieces so they roast rather than steam.

2. Roast until tender and browned. Roast for 30 to 40 minutes, turning the squash and onion after about 20 minutes. The squash is ready when a fork slides through the thickest pieces with little resistance and the edges are browned. The onion should be soft with golden edges. If the squash is tender but pale, roast it for 5 to 10 minutes longer for more caramelized flavor.

3. Squeeze out the garlic. Let the roasted garlic cool for a minute or two, then squeeze the soft cloves from their skins. Discard the skins. Keep any deeply browned bits from the baking sheet; they add flavor, but discard pieces that are black and bitter.

4. Simmer with broth. Heat the remaining 1/2 tablespoon olive oil in a large pot over medium heat. Add the roasted squash, onion, and garlic, then pour in the broth. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes. This gives the flavors time to combine and ensures the vegetables are completely soft before blending.

5. Blend the soup. Blend in batches in a countertop blender, filling it no more than halfway. Remove the blender's center cap and cover the opening loosely with a folded kitchen towel so steam can escape. Start on low speed and increase gradually. Blend until smooth, then return the soup to the pot. For an immersion blender, blend directly in the pot until no large pieces remain. Use caution because hot soup can splatter.

6. Adjust the consistency and seasoning. Stir in the maple syrup, if using, and the cream or oat milk. Warm the soup over low heat without boiling. If it is thicker than you want, add broth 1/4 cup at a time. Taste and add more salt, pepper, or a teaspoon of lemon juice to sharpen the sweetness. The finished soup should coat a spoon lightly but still pour easily.

7. Serve. Ladle into bowls and add pumpkin seeds, yogurt, herbs, or a small drizzle of olive oil. Serve hot with crusty bread or a simple salad.

Expert tips

• Buy pre-peeled squash to save time, or use about 2 1/2 pounds of whole squash to allow for the peel and seeds.
• Do not crowd the baking sheet. If the squash pieces touch, use two sheets so moisture can evaporate and the edges can brown.
• For a dairy-free soup, use vegetable broth and unsweetened oat milk, or leave out the creamy finish entirely. Coconut milk also works, but it adds a noticeable coconut flavor.
• If the soup tastes flat, add salt first. If it tastes overly sweet, a small amount of lemon juice or extra black pepper can bring the flavor into balance.
• If using a blender, cool the soup slightly and work in small batches rather than sealing hot soup in the jar. Steam can build pressure and force off the lid.
• For a chunkier texture, blend only about three-quarters of the roasted vegetables, then stir the remaining pieces into the soup.

Serving and storage

Serve the soup hot with toasted pumpkin seeds, a spoonful of plain yogurt, or bread for dipping. It also pairs well with a crisp green salad or a roasted vegetable side such as roasted garlic mashed potatoes when you want a more substantial meal.

Cool leftovers promptly in shallow containers, then refrigerate them in a covered container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in short intervals. Add a splash of broth or water if the soup thickens in the refrigerator. For longer storage, freeze the soup without the cream for up to 3 months; thaw it overnight in the refrigerator and stir in the cream while reheating. Do not leave the soup at room temperature for more than 2 hours.

Frequently asked questions

Can I make roasted butternut squash soup without cream?

Yes. The roasted squash naturally thickens the soup, so you can leave out the cream. Add a little extra broth if needed, or use unsweetened oat milk for a lighter creamy finish.

Why is my butternut squash soup bitter?

The most common causes are burnt garlic, heavily charred squash, or too much nutmeg. Remove blackened bits, dilute the soup with additional broth, and balance it with a small amount of maple syrup and lemon juice.

Can I use frozen butternut squash?

Yes, but frozen squash generally releases more moisture and will not brown as readily. Roast it from frozen in a single layer, allowing extra time for the edges to color, or thaw and drain it before roasting.

How can I make the soup thicker?

Simmer the blended soup uncovered for several minutes to reduce it, or blend in more roasted squash. Avoid adding flour directly to the finished soup, which can leave a raw taste or make the texture uneven.

Can I prepare this soup ahead of time?

Yes. Roast the vegetables and blend the soup up to 4 days ahead, then refrigerate it covered. Reheat gently and add the cream, milk, or lemon juice after warming so you can adjust the final texture and flavor.

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