This bright and beautiful roasted butternut squash soup is one of my favorite ways to welcome fall. It’s rich, silky smooth, and surprisingly easy to make in just about an hour. I love the balance of sweet and savory flavors and how this soup warms my belly on chilly autumn days. It makes a great appetizer or main course and is right at home on my Thanksgiving table!
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I love the simplicity of this butternut squash soup. I roasted the butternut squash to bring out its caramelly flavor and blended it with sweet and savory vegetables and herbs to create a wonderfully rich soup. This soup is a great option for the holidays since it is naturally dairy-free and gluten-free, and it can easily be made vegetarian as well. Everyone can enjoy this delicious soup!
What’s in This Butternut Squash Soup Recipe?
- Butternut Squash: This hearty winter squash has a sweet, nutty taste that’s perfect for soup. It’s also chock-full of vitamin A, potassium, and fiber, making it a great healthy choice.
- Olive Oil: Helps the veggies cook without burning and contributes to the soup’s buttery smooth texture. Avocado oil or unsalted butter would also work well here.
- Salt + Pepper: Enhance the overall flavor of the soup.
- Mirepoix: Onion, carrot, and celery create a sweet, savory, and earthy base of flavor for this soup that gives it a richer flavor.
- Herbs: Fresh thyme and rosemary add an herbal flavor that balances out the sweetness of the squash to keep this soup savory.
- Garlic: Enhances the savory flavor of the soup.
- Chicken Broth: Low-sodium chicken broth adds moisture and umami flavor to the soup, but you can keep things vegetarian by using vegetable broth instead.
Tips for Success
- It’s important to ensure the butternut squash halves are fork-tender all the way through, so I recommend giving them a good stab with a fork to be sure.
- If using a high-powered blender, make sure to cool the soup for at least 3-5 minutes before blending it, and open the blender carefully and away from your face, as the heat from the soup can cause it to splatter and burn you.
- Blend for longer than you think! I have found that this is the key to a super silky smooth soup. I blended mine for about 2 minutes. If your blender gets too hot, let it rest and cool down before blending again.
- For a creamy soup, blend in ¼-½ cup of heavy cream, half-and-half, or coconut milk at the end of cooking.
How to Store and Reheat
Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through, or microwave individual portions in 30-second increments until hot.
Serving Suggestions
This roasted butternut squash soup makes a great appetizer or main dish. I like to serve it with some crunchy croutons on top for a little bit of texture. It’s also delicious with some cornbread or angel biscuits. For a heartier meal, I like to serve it alongside these apple butter pork chops!
Butternut Squash Soup
Ingredients
- 1 large butternut squash cut in half lengthwise
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ½ onion chopped
- 2 large carrots chopped
- 3 ribs celery chopped
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth divided
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and pepper over the squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool.1 large butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel.
- Add 1 tablespoon of olive oil to a Dutch oven over medium heat. Add in the onion, carrots, celery, herbs, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.½ onion, 2 large carrots, 3 ribs celery, 2 cloves garlic, 2-3 sprigs fresh thyme, 2-3 sprigs fresh rosemary
- Add in the cooked squash. Pour in the chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes.4 cups low-sodium chicken broth
- Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed.
- Serve with additional herbs and a drizzle of olive oil on top.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Butternut Squash Soup Step by Step
Roast the Squash: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper over the 1 large halved butternut squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool.
Peel and Seed the Squash: Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel.
Sauté the Veggies: Add 1 tablespoon of olive oil to a Dutch oven set over medium heat. Add in ½ of a chopped onion, 2 chopped carrots, 3 chopped ribs of celery, 2-3 sprigs of fresh thyme, 2-3 sprigs of fresh rosemary, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Simmer the Soup: Add in the cooked squash. Pour in 4 cups of low-sodium chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes.
Purée the Soup: Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed.
Serve the Soup: Serve with additional herbs and a drizzle of olive oil on top.
