Roasted Butternut Squash Soup Recipe

Warm up with a bowl of Roasted Butternut Squash Soup—a cozy, comforting dish that’s perfect for fall and winter. This soup highlights the natural sweetness of roasted butternut squash, complemented by the savory flavors of roasted garlic, sage, and thyme. For extra crunch, top each bowl with homemade croutons and roasted butternut squash seeds. It’s a simple recipe that brings out the best in seasonal ingredients!

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4
• Calories: 240 kcal per serving

Ingredients

For the Soup

• 1 butternut squash (3-4 pounds), halved and seeds removed
• 1 medium onion, peeled and quartered
• 1 head garlic, top cut off
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable stock (or substitute with chicken stock or water)
• 1/2 cup heavy cream (or cashew cream or coconut milk for a dairy-free option)
• Homemade croutons, for topping

For Roasted Butternut Squash Seeds

• Reserved seeds from butternut squash
• 1 tablespoon olive oil
• Salt, to taste

Directions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Prepare the Vegetables

Place the halved butternut squash (cut side up), quartered onion, and garlic head (cut side up) on the baking sheet. Drizzle with olive oil, then season with sea salt, black pepper, sage, and thyme. Wrap the garlic head in foil to prevent burning and place it on the baking sheet alongside the other vegetables.

Step 3: Roast the Vegetables

Roast the squash, onion, and garlic for about 45 minutes, or until the squash is fork-tender. Allow the vegetables to cool slightly.

Step 4: Blend and Reheat the Soup

Scoop the roasted squash flesh out of its skin and transfer it to a stockpot. Add the roasted garlic (squeeze out the softened cloves), roasted onion, and vegetable stock. Use an immersion blender to puree the mixture until smooth. Reheat the soup over low heat until warmed through, then stir in the heavy cream. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Serve with Toppings

Ladle the soup into bowls and top each serving with roasted butternut squash seeds and homemade croutons for added crunch.

How to Roast Butternut Squash Seeds

1. Rinse and Dry the Seeds
   After removing the seeds from the squash, rinse them thoroughly in a colander to remove any pulp. Pat them dry with a towel.
2. Season and Roast
   Toss the seeds with olive oil and a sprinkle of salt. Spread them out on a baking sheet in an even layer and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. (It’s normal for seeds to pop slightly while roasting.)

Tips for Making the Best Roasted Butternut Squash Soup

• Perfecting Roasted Garlic
  Wrapping the garlic in foil keeps it from burning, allowing it to become soft and sweet. This adds a delicious, mellow flavor to the soup.
• Choosing a Cream Substitute
  For a dairy-free option, use cashew cream or coconut milk. Cashew cream adds a nutty richness, while coconut milk brings a hint of tropical sweetness.
• Blending Options
  An immersion blender is convenient for pureeing directly in the pot, but a standard blender will give an even smoother texture. Be careful when blending hot liquids!
• Toppings for Texture
  Roasted seeds and croutons add delightful crunch and flavor contrast to the smooth, creamy soup.

This Roasted Butternut Squash Soup is the ultimate cozy meal to enjoy on a chilly day. The warm flavors of squash, garlic, and herbs come together beautifully, and each bowl is made even better with crunchy toppings. Serve with crusty bread or a side salad for a satisfying meal that captures the essence of fall. Enjoy every comforting spoonful!

Roasted Butternut Squash Soup

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Roasted Butternut Squash Soup is a creamy, wholesome dish that captures the flavors of autumn. The caramelized sweetness of roasted squash combines beautifully with the rich taste of garlic and a hint of sage and thyme, creating a soup that is as comforting as it is flavorful. Finished with a splash of cream, each spoonful is smooth and satisfying.

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Ingredients

Scale 1x2x3x

For the Soup:
1 butternut squash (3–4 pounds), halved and seeds removed
1 medium onion, peeled and quartered
1 head garlic, top cut off
2 tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme leaves
3 cups vegetable stock (or substitute with chicken stock or water)
1/2 cup heavy cream (or use cashew cream or coconut milk for a dairy-free option)
Homemade croutons, for topping
For Roasted Butternut Squash Seeds:
Reserved seeds from butternut squash
1 tablespoon olive oil
Salt, to taste

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Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Vegetables: Place the halved butternut squash, quartered onion, and garlic head (cut side up) on the baking sheet. Drizzle the vegetables with olive oil and season with sea salt, black pepper, sage, and thyme. Wrap the garlic head in foil before placing it on the baking sheet.

Roast Vegetables: Roast for about 45 minutes or until the squash is fork-tender. Allow the vegetables to cool slightly.
Blend and Reheat: Scoop the squash flesh out of its skin and transfer it to a stockpot along with the roasted garlic (squeeze out the cloves), onion, and vegetable stock. Use an immersion blender to puree until smooth. Reheat the soup over low heat until warmed through, then stir in the heavy cream. Adjust seasoning with salt and pepper as desired.
Serve: Ladle the soup into bowls and top with roasted butternut squash seeds and croutons for added crunch.
How to Roast Butternut Squash Seeds:
After removing the seeds from the squash, rinse them in a colander to remove the pulp. Pat dry with a towel.
Toss the seeds in a bowl with olive oil and salt. Spread them out on a baking sheet and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. (It’s normal for seeds to pop slightly while roasting.)

• Prep Time: 15 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 240