Finding a quick, comforting soup for busy fall nights can feel impossible—but this roasted butternut squash soup makes it easy. With just a handful of simple ingredients, it’s creamy, flavorful, and perfect for cozy evenings without hours of prep.
Why You’ll Love This Soup
- Naturally creamy – Roasting the squash brings out its natural sweetness and creates a velvety texture without needing much cream.
- Simple ingredients – Pantry staples and fresh herbs are all you need for a delicious, wholesome meal.
- Perfect for meal prep – Keeps for up to 5 days in the fridge and freezes beautifully for later.
- Flexible options – Make it dairy-free with coconut or cashew cream, or use vegetable or chicken stock depending on your diet.
- Cozy comfort food – Roasted garlic, onions, and sage fill your kitchen with warm, inviting aromas.
Choosing the Best Butternut Squash
Pick a squash that’s heavy for its size with firm, matte skin. A long, thick neck is ideal because it contains the most flesh. Pre-cut squash is also fine if you want to save prep time.
Ingredient Swaps & Substitutions
- Squash: Acorn, delicata, or sweet potatoes work well too.
- Herbs: Dried sage or thyme works in half the amount; rosemary or a pinch of nutmeg adds warmth.
- Cream: Heavy cream can be swapped with half-and-half, coconut milk, or cashew cream.
- Stock: Chicken stock adds depth if not keeping it vegetarian.
- Garlic: Use 3–4 cloves sautéed with onion if roasting a whole head is too much.
Common Mistakes to Avoid
- Uneven squash pieces – Cut into 1-inch cubes for even roasting.
- Skipping roasted aromatics – Roasted garlic and onion add depth you can’t get from sautéing.
- Adding all liquid at once – Start with a small amount, then thin to desired consistency.
- Adding cream too early – Stir in cream at the end off the heat to prevent curdling.
Serving Suggestions
Serve this creamy soup with crusty bread, dinner rolls, or homemade croutons. Pair it with an arugula salad, grilled chicken, or a warm quinoa salad for a heartier meal. It also makes a perfect starter for roasted pork tenderloin or herb-crusted salmon.
Storage Instructions
- Refrigerate: Up to 5 days in an airtight container. Flavors improve overnight.
- Freeze: Up to 3 months. Cool completely, freeze in portions, and thaw in the fridge.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of stock if needed.
Ingredients
For the Soup:
- 1 butternut squash (3–4 lb)
- 1 medium yellow onion
- 1 head garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut/cashew cream)
For Serving:
- Homemade croutons
For Roasted Seeds:
- Reserved squash seeds
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Prep the Veggies & Seeds
Preheat oven to 425°F (220°C). Cut squash in half lengthwise and scoop out seeds (reserve seeds). Cut onion into quarters. Slice top off garlic head, drizzle with 1 tsp olive oil, and wrap in foil. Arrange squash, onion, and garlic on a baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with salt, pepper, sage, and thyme. - Roast Vegetables
Roast for 45 minutes, until squash is tender and onions caramelized. Let cool slightly. - Roast Squash Seeds
Clean seeds, toss with 1 tbsp olive oil and salt. Roast at 350°F (176°C) for 15–20 minutes, stirring halfway. - Blend the Soup
Scoop roasted squash, garlic, and onion into a stockpot. Add broth and blend until smooth with an immersion blender. Heat gently and stir in cream. Adjust seasoning. - Serve
Ladle soup into bowls, top with roasted squash seeds and croutons, and enjoy!
Prep Time: 25 minutes | Cook Time: 52 minutes | Total Time: 1 hr 17 min
Servings: 4 | Calories: 675 kcal