This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With warm savory spices and just enough cream, it’s a fall favorite.
Soup Season
When August ends and the air turns crisp, soup season begins. I look forward to evenings with a warm bowl, cozy blankets, and the comfort of seasonal flavors.
This butternut squash soup is simple to make, rich in flavor from roasted vegetables and herbs, and creamy without being heavy. It’s a vegetarian recipe and easily made vegan by swapping the cream for a plant-based milk.
This creamy Butternut Squash Soup is one of my go-to fall recipes. Roasting the squash, carrots, and onion deepens their sweetness and brings out the best texture for blending. My kids love it, and it’s a great dish to serve for family dinners or a relaxed weeknight meal.
How to make Butternut Squash Soup:
Prepare and roast the vegetables. Peel and dice the butternut squash, carrots, and onion. Toss them with olive oil and the seasonings, then roast until tender and slightly caramelized to intensify the flavor.
Transfer the roasted vegetables to a large pot, add vegetable broth, and heat.
Blend until smooth. Use an immersion blender for a quick, creamy result. If you don’t have one, a countertop blender works—blend in batches. Finish by stirring in the heavy cream (or a plant-based alternative) and warm through before serving.
Ingredient Notes:
- Butternut Squash – fresh, peeled and diced for roasting.
- Yellow Onion – diced and roasted with the squash.
- Carrots – peeled and diced to add sweetness and body.
- Seasonings – I use dried rosemary and thyme, garlic powder, salt, pepper, and a touch of cayenne for warmth.
- Heavy Cream – adds silkiness; substitute coconut, soy, or almond milk for a vegan version.
How to peel and dice a butternut squash:
Start by peeling and dicing your vegetables so they roast evenly. Here are straightforward steps for the squash.
Step One – Use a sturdy vegetable peeler to remove all the skin from the squash.
Step Two – Carefully cut the squash in half lengthwise using a large, sharp knife.
Step Three – Scoop out the seeds and discard or reserve them for roasting.
Step Four – Slice and dice the squash into even pieces.
Turn the squash and cut across to make uniform chunks so they roast evenly.
Directions:
Step One: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or coat with nonstick spray.
Step Two: Peel and dice the squash, onion, and carrots. Spread them on the prepared baking sheet and drizzle with oil. Season with rosemary, thyme, garlic powder, salt, pepper, and a pinch of cayenne. Roast for 60–75 minutes, until the vegetables are tender and beginning to brown.
Step Three: Transfer the roasted vegetables to a large pot and add the vegetable broth. Blend with an immersion blender until smooth, or work in batches in a countertop blender. Simmer for 15–20 minutes to allow the flavors to meld.
Step Four: Remove from heat and stir in the heavy whipping cream or a dairy-free alternative. Adjust seasoning and serve hot.
Recipe Tip
To make this recipe vegan, replace the heavy cream with coconut, soy, or almond milk for a creamy finish without dairy.
Blending Soup:
An immersion blender yields a smooth, hot soup right in the pot. If using a standard blender, blend the vegetables in batches with about a cup of broth to avoid overfilling. Return each batch to the pot and continue until all is blended smooth.
After blending, taste and adjust seasoning. Reheat gently if needed, then add cream just before serving.
FAQs:
Is Butternut Squash Soup healthy? Yes. Butternut squash provides fiber, vitamin A, vitamin C, potassium, and other nutrients. Using vegetable broth and moderate cream keeps it light and nutritious.
Is Butternut Squash Keto-friendly? Butternut squash contains fiber but also about 13 g of carbs per cup. It can fit into a low-carb plan in moderation when balanced with lower-carb foods.
What pairs well with Butternut Squash Soup? Savory breads like cornbread or crusty rolls, a simple green salad, or roasted seeds make excellent accompaniments.
Can I freeze this soup?
Yes. Cool the soup completely, then transfer to freezer-safe containers or bags. Freeze for 3–4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
How long is this soup good for?
Stored in an airtight container, the soup keeps well in the refrigerator for 5–7 days. Reheat on the stovetop over low heat until warmed through.
More soups you might enjoy:
Potato Soup: A classic, creamy favorite that’s comforting and satisfying.
Tomato Soup: Slow-cooked and rich, an easy make-ahead option.
Taco Soup: A hearty, flavorful crowd-pleaser with bold Mexican-inspired seasoning.
If you try this recipe, I’d love to hear how it turned out—leave a comment. Share photos with the hashtag #TDOARH if you like.
Enjoy discovering more recipes and happy cooking!
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 large yellow onion
- 3 large carrots
- 1 tablespoon rosemary leaves (dried)
- 1 tablespoon thyme leaves (dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 32 oz vegetable broth
- 1/3 cup heavy whipping cream
Instructions
-
Preheat oven to 350°F. Prepare a baking sheet with nonstick spray or parchment.
-
Peel and dice the squash, onion, and carrots. Place them on the baking sheet, drizzle with oil, and season with rosemary, thyme, garlic powder, salt, pepper, and cayenne. Roast for 60–75 minutes, until tender and golden.
-
Add the roasted vegetables and vegetable broth to a large pot. Blend with an immersion blender until smooth, or blend in batches in a countertop blender. Simmer for 15–20 minutes.
-
Remove from heat, stir in the heavy whipping cream (or a milk substitute), adjust seasoning, and serve warm.
Notes
If you prefer a vegan version, replace the cream with coconut, soy, or almond milk. Taste and adjust seasoning after adding the milk.
Is Butternut Squash Soup healthy for you? Butternut squash is rich in fiber, vitamin A, vitamin C, magnesium, and potassium, making this a nutritious soup choice.
Is Butternut Squash Keto-friendly? It can work in moderation. One cup contains about 13 g of carbs, so include it wisely within a low-carb plan.
What do you serve with Butternut Squash Soup? Serve with cornbread muffins, crusty bread, or a crisp salad for a complete meal.
Nutrition
|
Carbohydrates: 17g
|
Protein: 1g
|
Fat: 3g