Roasted Butternut Squash Soup: 1 Amazing Recipe

Roasted butternut squash soup has a way of transporting me straight back to cozy autumn afternoons. I remember the first time I tried making it from scratch, the sweet aroma of the squash caramelizing in the oven filled my kitchen, promising something truly special. This recipe delivers that comforting hug in a bowl, a truly creamy roasted butternut squash soup that’s both elegant and incredibly satisfying. If you’ve ever wondered how to make roasted butternut squash soup that’s deeply flavorful and velvety smooth, you’re in the right place. Let’s get cooking!

Butternut squash soup is a winner for so many reasons! It’s incredibly delicious, with that natural sweetness from roasting.
It’s surprisingly quick to prepare, making it an easy roasted butternut squash soup for busy weeknights.
This soup is packed with vitamins and fiber, offering fantastic health benefits.
It’s also quite budget-friendly, especially when squash is in season.
Even picky eaters tend to love this comforting and smooth soup.
It’s a perfect way to capture the essence of fall flavors.
You’ll find this recipe to be an incredibly easy roasted butternut squash soup to master!

Ingredients for Homemade Roasted Butternut Squash Soup

Gathering the right roasted butternut squash soup ingredients is the first step to a truly delicious meal. Roasting the squash is key to bringing out its natural sweetness and creating that deep, savory flavor. I always opt for a small to medium butternut squash, about 1 1/4 to 1 1/2 pounds, which is perfect for this recipe. We’ll use 2 tablespoons of olive oil to help it roast beautifully, along with kosher salt, to taste. Don’t forget the crispy bacon; 3 strips of thick-cut bacon, diced, adds a wonderful smoky depth. For the aromatics, you’ll need 1 large yellow onion, roughly chopped, and 3 cloves of garlic, roughly chopped. The base of our soup will be 2 1/2 cups of chicken broth, but feel free to use vegetable broth for a vegetarian option. To get that signature creamy texture, we’ll use 4 ounces of goat cheese, plus extra for garnish, and a touch of 1/4 cup of heavy cream. Finally, season with fresh cracked black pepper, to taste.

How to Make Roasted Butternut Squash Soup

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Slice your butternut squash in half lengthwise and scoop out all the seeds. Drizzle a little olive oil inside each squash half and sprinkle generously with kosher salt. Place them cut-side down on the prepared baking sheet. Roast for 45-60 minutes, or until a fork easily pierces the flesh. Let the squash cool for at least 30 minutes before you handle it.
2. Step 2: Once the squash is cool enough to touch, use a spoon to scoop out the soft, roasted flesh from the skins. Discard the skins (or compost them!), and set the squash flesh aside.
3. Step 3: In a large pot, cook the diced bacon over medium-high heat until it’s nice and crispy and the fat has rendered out, which usually takes about 5-7 minutes. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, saving the rendered bacon fat in the pot. Lower the heat to medium-low.
4. Step 4: Add your chopped onion and garlic to the pot with the reserved bacon fat. Sauté these aromatics, stirring often, until the onion becomes translucent and starts to turn golden brown, about 2-4 minutes. Keep an eye on it, and lower the heat if needed to prevent the garlic or onions from burning.
5. Step 5: Stir the roasted butternut squash into the pot with the sautéed onions and garlic. Add a pinch of salt and mix everything together well. This step helps incorporate the rich bacon fat and creates a wonderfully thick base for our soup.
6. Step 6: Pour in a splash of chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up any delicious browned bits stuck to the bottom of the pot. Stir in the remaining chicken broth and another pinch of salt. Bring the mixture to a gentle simmer.
7. Step 7: Add the goat cheese and a good amount of freshly cracked black pepper to the simmering soup. Continue to cook, stirring frequently, for about 1-2 minutes until the goat cheese has mostly melted into the soup, adding a lovely tang.
8. Step 8: Turn off the heat. Carefully use an immersion blender to blend the soup until it’s perfectly smooth. Make sure to keep the blender head fully submerged to prevent any messy splatters.
9. Step 9: Stir in the heavy cream for extra richness and blend again briefly if you want an even smoother consistency. Taste your soup and add more salt if needed.
10. Step 10: Ladle the warm soup into bowls. Garnish with extra crumbled goat cheese and the reserved crispy bacon pieces for the perfect finishing touch.

Roasting the Butternut Squash

Roasting the butternut squash is truly the secret to unlocking its sweet, nutty flavor. At 400°F (200°C) for about 45-60 minutes, the squash becomes tender and its sugars caramelize. This process concentrates the flavor, giving our soup that deep, rich taste that simply can’t be achieved by boiling. For more on the benefits of roasting vegetables, check out this guide to roasting vegetables.

Sautéing Aromatics and Bacon

Cooking the bacon first renders its delicious fat, which we then use to sauté the onions and garlic. This infusion of smoky, savory flavor into the aromatics builds a complex base for the soup. Sautéing until the onions are translucent and lightly browned adds another layer of sweet depth. You can learn more about the process of rendering bacon fat here.

Combining and Simmering

Adding the roasted squash to the pot with the sautéed aromatics and bacon fat creates a wonderfully rich foundation. A splash of broth to deglaze the pan captures all those flavorful bits. Simmering with the remaining broth and melting in the goat cheese allows the flavors to meld beautifully before blending.

Blending and Finishing

Using an immersion blender is the easiest way to achieve a silky smooth texture for this soup. Blend until absolutely no lumps remain. Stirring in the heavy cream at the end adds a luxurious creaminess and richness that makes this roasted butternut squash soup truly decadent. A quick final blend ensures it’s perfectly incorporated. If you’re interested in kitchen gadgets, you might find our about me page interesting.

Pro Tips for the Best Roasted Butternut Squash Soup

To ensure your soup is absolutely perfect every time, here are a few little tricks I’ve picked up. Roasting the squash is non-negotiable for that deep, caramelized sweetness that makes this dish shine. Always use good quality bacon; the rendered fat adds incredible flavor. Don’t be afraid to season generously with salt and pepper throughout the process. A touch of acidity from the goat cheese really balances the sweetness, so don’t skip it!

What’s the secret to perfect Roasted Butternut Squash Soup?

The real magic lies in properly roasting the butternut squash until it’s tender and slightly caramelized. This concentrates its natural sugars and creates a depth of flavor that boiling just can’t achieve. This technique ensures you get that wonderful, rich taste in every spoonful of your butternut squash soup with roasted squash.

Can I make Roasted Butternut Squash Soup ahead of time?

Absolutely! You can roast the squash, cook the bacon, and sauté the aromatics a day in advance. Store them separately in airtight containers in the refrigerator. Then, on the day you want to serve, simply combine them, add the broth and goat cheese, simmer, blend, and finish as usual. It makes serving this delicious soup even easier! For more tips on meal prep, you can check out this guide to meal prepping.

How do I avoid common mistakes with Roasted Butternut Squash Soup?

A common pitfall is under-roasting the squash, which results in a watery, less flavorful soup. Another mistake is over-blending, which can make the soup gummy; blend until smooth but avoid overdoing it. Lastly, don’t forget to taste and adjust seasoning; the salt and pepper are crucial for bringing out all the flavors.

Best Ways to Serve Roasted Butternut Squash Soup

This soup is so versatile, you can serve it as a light starter or a hearty main course. For an elegant meal, ladle this savory roasted butternut squash soup into small bowls and garnish with a swirl of cream, a sprinkle of fresh chives, and a dollop of extra goat cheese. It pairs beautifully with a crusty baguette for dipping, or a simple side salad with a tangy vinaigrette. For a more substantial dinner, I love serving it alongside grilled cheese sandwiches or a piece of roasted chicken. It’s a comforting classic that always feels special! You can find more serving suggestions on our contact us page.

Nutrition Facts for Roasted Butternut Squash Soup

When enjoying a comforting bowl of this delightful soup, it’s helpful to know what you’re getting nutritionally. This classic autumn dish is surprisingly good for you! Here’s a breakdown of the estimated nutritional information per serving (about 1 cup):

• Calories: 280
• Fat: 20g
• Saturated Fat: 8g
• Protein: 9g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 6g
• Sodium: 650mg

Nutritional values are estimates and may vary based on the specific ingredients and brands used. For more information on nutritional data, please see our disclaimer.

How to Store and Reheat Roasted Butternut Squash Soup

Once this delicious soup has cooled completely, storing it properly ensures it stays fresh and flavorful. I like to transfer any leftover roasted butternut squash soup into airtight containers. It will keep beautifully in the refrigerator for about 3 to 4 days. If you find yourself with a larger batch or want to save some for a future craving, freezing is a fantastic option. Pack your roasted butternut squash puree soup into freezer-safe containers or bags, leaving a little headspace for expansion, and it can stay frozen for up to 3 months.

When you’re ready to enjoy your soup again, reheating is simple. For refrigerated soup, gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-second intervals, stirring between each. If reheating from frozen, thaw it overnight in the refrigerator first, then follow the stovetop or microwave reheating methods. Avoid boiling, as this can affect the creamy texture. For more about food safety, you can refer to the FDA’s guidelines on safe food handling.

Frequently Asked Questions About Roasted Butternut Squash Soup

What is roasted butternut squash soup?

Roasted butternut squash soup is a comforting and flavorful dish made by first roasting butternut squash until tender and slightly caramelized, which concentrates its natural sweetness. This roasted squash is then blended with aromatics like onion and garlic, broth, and often a creamy element like goat cheese and heavy cream, creating a velvety smooth and deeply satisfying soup, perfect for cooler weather.

Why roast butternut squash for soup?

Roasting butternut squash is crucial for developing its best flavor. The high heat caramelizes the natural sugars in the squash, resulting in a rich, nutty, and slightly sweet taste that boiling or steaming just can’t replicate. This process also tenderizes the squash, making it easier to blend into a wonderfully smooth consistency for your soup.

Can I make this soup vegan?

Yes, you absolutely can! For a delicious vegan roasted butternut squash soup, simply omit the bacon and use vegetable broth instead of chicken broth. You’ll also want to skip the goat cheese and heavy cream; instead, you can add a swirl of full-fat coconut milk or cashew cream at the end for richness and a bit of plant-based milk if needed to reach your desired consistency.

What if I don’t have an immersion blender?

No worries if you don’t have an immersion blender! You can achieve a smooth texture using a standard blender. Carefully transfer the soup in batches to your blender, making sure not to overfill it. Hold the lid down firmly with a kitchen towel and blend until smooth. You may need to do this a few times depending on the size of your blender. For more cooking tips, you can check out the work of our author.

Variations of Roasted Butternut Squash Soup You Can Try

Once you’ve mastered the basic recipe, there are so many fun ways to switch up this delicious soup! For a fantastic vegan roasted butternut squash soup, simply omit the bacon and swap chicken broth for vegetable broth. You can add a swirl of full-fat coconut milk or a creamy cashew cream at the end instead of dairy. If you love a little warmth, try creating a spiced roasted butternut squash soup by adding a pinch of cinnamon, nutmeg, or even a touch of cayenne pepper along with the onions and garlic. Another great idea is to experiment with different herbs like sage or thyme, which pair beautifully with squash. You could even try roasting other root vegetables like carrots or parsnips alongside the butternut squash for added depth of flavor.

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