Easy Roasted Butternut Squash Soup (Fall Dinner Classic)

There’s nothing like a bowl of silky, roasted butternut squash soup to cradle you on a crisp evening. This version is simple: roast the squash, sauté garlic and onion, blend with broth, and finish with a swirl of cream and cracked pepper. In this post you’ll find the full recipe, pro tips, variations, FAQs, and links to related cozy fall recipes you’ll enjoy.

Why This Roasted Squash Soup Is a Fall Favorite

Deep Flavor from Roasting

Roasting the squash before blending transforms it: caramelized edges, intensified sweetness, depth you can’t get from boiled squash. When blended with garlic and onion, it becomes a comforting bowl with real character.

Elegant but Easy

This soup feels restaurant‑worthy but takes minimal effort. With just a handful of steps and ingredients, you can serve something that looks and tastes special without stress.

Ingredients & Equipment

Ingredient List

Ingredient	Amount / Notes
Butternut squash, peeled & cubed	About 4 cups
Onion, chopped	1 medium
Garlic cloves, minced	2–3 cloves
Vegetable or chicken broth	3 cups
Heavy cream or milk (optional for swirl)	¼ cup
Olive oil or butter	1–2 tbsp
Salt & cracked black pepper	To taste

Equipment & Tools

• Baking sheet or roasting pan
• Parchment paper (optional for easy cleanup)
• Large pot or Dutch oven
• Immersion blender or countertop blender
• Sharp knife & cutting board
• Measuring cups & spoons

Step‑by‑Step Instructions & Tips

How to Make Roasted Butternut Squash Soup

1. Preheat oven to 425°F (≈ 220°C). Toss cubed squash with olive oil (or butter) and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet.
2. Roast for 20–25 minutes, stirring once halfway, until squash is tender and edges are caramelized.
3. In a pot over medium heat, sauté onion until soft. Add garlic and cook briefly until fragrant (30 seconds to 1 minute).
4. Add the roasted squash and pour in broth. Bring to a simmer and cook for 10 minutes to let flavors meld.
5. Use an immersion blender (or pour into a blender in batches) to purée until silky smooth.
6. Return to pot. Stir in cream (if using) and season with salt and cracked pepper. Reheat gently if needed.
7. Serve in bowls with a swirl of cream or drizzle of olive oil and additional cracked pepper.

Variations & Flavor Twists

• Spiced version: Add a dash of nutmeg, smoked paprika, or a pinch of cayenne to warm up the flavor.
• Herbal lift: Stir in fresh thyme, sage, or rosemary after blending.
• Vegan option: Skip cream and use full vegetable broth, or a splash of coconut milk instead.
• Other vegetables: Add carrot or parsnip in roasting for extra sweetness and depth.
• Crunchy topping: Garnish with toasted pumpkin seeds, croutons, or crispy bacon bits (if non‑vegetarian).

Storage, FAQs & Final Thoughts

Storage & Reheating Suggestions

• Allow soup to cool before storing in airtight containers.
• Refrigerate up to 3–4 days.
• Freeze for up to 2 months (if freezing, omit cream swirl until serving).
• Thaw overnight, then reheat gently on the stovetop. Add extra broth if it becomes too thick.

Frequently Asked Questions

Do I have to peel the squash?

Yes—unless your pieces are very small and tender. The skin usually stays tough even after roasting.

Can I skip blending and serve it chunky?

You can—but it becomes more of a stew than a smooth soup. If you skip blending, leave some texture but blend partially for creaminess.

Is this good for meal prep?

Definitely. It reheats well, and the flavor often deepens. Just wait to add fragile garnishes.

Can I roast squash with garlic and onion together?

You can, though roasting onions can caramelize differently. I prefer roasting squash alone and sautéing onion/garlic for control.

Conclusion

This roasted butternut squash soup is a fall dinner classic—creamy, cozy, and beautifully simple. Want to expand your fall menu? Pair it with our Easy Brown Sugar Roasted Butternut Squash or dive into spicy flavors with Spicy Butternut Squash & Sweet Potato Soup. Enjoy every velvety spoonful!

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