When the leaves start to turn and the air gets that unmistakable autumn crispness, my kitchen naturally gravitates toward one thing: Roasted Butternut Squash Soup. It is the quintessential fall comfort food—vibrant, velvety, and deeply warming.
The secret to this particular recipe is in the name: Roasted. While many recipes suggest boiling the squash in broth, roasting it first allows the natural sugars to caramelize, creating a depth of flavor that is both sweet and nutty. When blended with sautéed aromatics and a hint of fresh sage, it transforms into a sophisticated, silk-smooth soup that feels like luxury in a bowl.
Why You’ll Love This Recipe
- Concentrated Flavor: Roasting the squash intensifies its sweetness and adds a smoky undertone.
- Incredibly Silky: We use a high-speed blender or immersion blender to achieve a restaurant-quality, velvety texture.
- Meal Prep Friendly: This soup actually tastes even better the next day after the flavors have had time to meld.
- Naturally Healthy: Packed with vitamins A and C, and easily made vegan with a few simple swaps.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Difficulty: Easy
Ingredients
- 1 large butternut squash (about 3 lbs), halved and seeds removed
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 4 cups vegetable or chicken broth (plus more for desired consistency)
- 1 tsp fresh sage, finely chopped
- 1/2 tsp ground nutmeg
- 1/2 cup heavy cream (or full-fat coconut milk for vegan)
- Salt and black pepper to taste
- Garnish: Toasted pumpkin seeds (pepitas), a swirl of cream, and fresh sage leaves.
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the squash with olive oil and a pinch of salt. Place them cut-side down on a baking sheet. Roast for 40–45 minutes until the skin is blistered and the flesh is completely tender.
- Sauté Aromatics: While the squash roasts, heat olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 8–10 minutes until soft. Stir in the garlic and fresh sage for 1 minute until fragrant.
- Combine: Once the squash is cool enough to handle, scoop the soft flesh out of the skin and add it to the pot with the sautéed veggies.
- Simmer: Add the broth and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to marry.
- Blend: Use an immersion blender directly in the pot, or transfer the mixture to a standard blender in batches. Blend until completely smooth.
- Finish: Stir in the heavy cream. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a bit more broth until it reaches your preferred consistency.
- Serve: Ladle into bowls and garnish with toasted pepitas, a drizzle of cream, and a fresh sage leaf.
Chef’s Tips for Success
- Tip 1 (The Char Matters): Don’t be afraid if the edges of the squash look a bit dark after roasting—those caramelized bits are where the best flavor lives!
- Tip 2 (Blender Safety): If using a standard blender, be careful with hot liquids. Remove the center piece of the lid and cover with a kitchen towel to allow steam to escape.
- Tip 3 (The Acid Kick): If the soup feels “flat,” add a teaspoon of apple cider vinegar or a squeeze of lemon juice at the end. The acidity brightens the heavy sweetness of the squash.
Encouraging Conclusion
This Roasted Butternut Squash Soup is more than just a meal; it’s a celebration of the season. It’s elegant enough for a holiday starter but simple enough for a cozy Monday night in pajamas.
