This creamy soup is the ultimate comfort meal AND tastes insanely delicious. Serve this soup warm in the Fall and chilled during the Summer.
This post is all about how to make Delicious Roasted Butternut Squash Soup.
When you think of serving Roasted Butternut Squash soup, Fall and Winter likely come to mind. But one of the great things about this flavorful recipe is that it tastes just as good served chilled, making it the perfect go-to Summer meal as well.
So why does this soup taste creamy and buttery even though there’s no cream or butter added? The secret tip lies in roasting the squash because it’s in the roasting process where all of the buttery and smooth complexities are born.
Upon tasting this soup, most wouldn’t believe its main ingredients only included squash, garlic, onions, broth, and mushrooms. Because its taste is so sinful, some assume it’s made with heavy whipping cream.
While the garnishes are optional, adding fresh green onions, homemade garlic croutons, and sour cream (or greek yogurt) to the top adds another delicious layer of flavor and contrast for your taste buds to experience. If you’re still with me, let’s jump into the other easy steps and tips that make this recipe the BEST!
Delicious Roasted Butternut Squash Soup
What Ingredients Will I Need?
Roasted Butternut Squash Soup Recipe Ingredients:
- Cubed Butternut Squash
- Olive Oil
- Vegetable or Chicken Broth
- Yellow Onion
Garnish Ingredients (optional but highly recommended):
- Green Onion
- Sour Cream or Greek Yogurt
- Homemade Croutons (I used a kaiser roll, but whatever you have in your pantry will work. Including a hot dog bun!)
- Olive Oil (for croutons)
- Garlic (for croutons)
Equipment Needed for Roasted Butternut Squash Soup:
- A Food Processor (For blending squash.)
- Baking Sheet (For roasting squash and baking croutons.)
- Pre-cut Parchment Paper (It’s life-changing, and great to place on the baking sheet before roasting the squash and baking the croutons.)
- A large skillet (For sautéing onions, garlic, and mushrooms. And for making croutons.)
- A large saucepan (For combining soup and sauteed ingredients.)
Why Is This Roasted Butternut Squash Soup Recipe So Easy?
Using pre-cut cubed butternut squash from the grocery store makes this recipe easy, and time-efficient! Another secret time saver is keeping a tub of minced garlic in the fridge or freezer.
High-quality olive oil (rated by the experts) and the best food processor will make this soup taste extra delicious and cut prep time in half.
Easy Garlic Tip
To save time, purchase a tub of fresh minced garlic from Costco as mentioned above. I usually freeze mine in a ziplock bag, so I don’t worry about the garlic expiring. I then break off frozen blocks with a knife as I need them for cooking. FYI, one garlic clove equals one teaspoon of minced garlic.
You can purchase Kirkland Fresh Minced Garlic on AMAZON if you’re not a Costco member.
Olive Oil Tip
It’s essential to use high-quality olive oil when making this soup. According to New York Magazine, California Olive Ranch Extra Virgin Olive Oil is the best to use OVERALL.
Purchase California Olive Ranch Extra Virgin Olive Oil on AMAZON.
Food Processor Tip
Purchase a Breville Sous Chef Food Processor on AMAZON.
How To Make The Best Roasted Butternut Squash Soup, Step-By-Step
Step 1: Roast the butternut squash. Place approximately 40 ounces of pre-cut cubed squash on a baking sheet lined with parchment paper. Drizzle olive oil over the squash and grind pepper and salt on top. Toss them around to ensure the squash cubes are coated in olive oil. Roast them in the oven for 40 to 45 minutes at 375 degrees F.
Step 2: While the squash is roasting, saute the onions (1/2 of a yellow onion, diced), garlic (2 teaspoons minced or two cloves, minced), six mushrooms, sliced, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper in a large skillet with two tablespoons of olive oil over medium-high heat. Sauteing will take approximately 6 to 8 minutes.
Step 3: Blend the roasted butternut squash and broth in a food processor until creamy.
Step 4: Next, combine the creamy squash and sauteed mixture in a large saucepan and heat until hot.
Step 5 (Optional): Directions for making homemade garlic croutons. Heat four tablespoons of olive oil in a large skillet with one teaspoon of minced garlic (or one garlic clove, minced) over medium heat for 1 to 2 minutes. Cut approximately three slices of whatever bread you choose into cubes. Add and mix the bread cubes with the garlic and olive oil in the skillet. Next, spread out the cubes of bread onto a lined baking sheet. Bake them at 350 degrees F for 15 to 17 minutes until they are crisp and brown.
Serve immediately. Again, garnishes (green onion, sour cream/greek yogurt, homemade croutons) are optional but highly recommended.
Variation Butternut Squash Soup Recipes:
Roasted Butternut Squash Soup With Coconut Milk
Follow this recipe, but cut back the broth to only two cups and add one cup of coconut milk.
Spicy Roasted Butternut Squash Soup
Add two medium jalapenos to this recipe. Saute them with the other ingredients.
Roasted Butternut Squash Soup Without Broth
I wouldn’t recommend making this soup without broth because it adds so much flavor.
Simple Roasted Butternut Squash Soup
Follow this easy recipe.
Vegan Butternut Squash Soup
This recipe is not vegan.
Apple Roasted Butternut Squash Soup
Add one apple, diced and saute it with the other ingredients listed. Follow the rest of this recipe’s instructions.
Roasted Sweet Potato and Butternut Squash Soup
Peel and cook two sweet potatoes. Add them to the food processor along with the roasted squash. You may need to add more broth but taste first to see if this is necessary. Only add more broth if the soup is too thick.
Roasted Red Pepper Squash Soup
Chop and saute two medium red peppers along with the other ingredients.
FAQs For Healthy Roasted Butternut Squash Soup
Why do I need to roast the squash before making the soup?
Making the BEST and most DELICIOUS Roasted Butternut Squash Soup all comes down to roasting the squash. This step allows the squash to slightly caramelize, giving the soup a savory and sweet, buttery taste.
Do I really have to roast the butternut squash?
YES. And there are two reasons why the roasting part of this recipe is so important. ROASTING makes this recipe taste the very best, and it eliminates the need for butter and cream, keeping this soup healthy and low-fat without tasting healthy and low-fat.
How can I make roasted butternut squash soup taste even better?
DO NOT skip the sauteed ingredients or garnishes! The garlic and yellow onions add tons of flavor to this soup. Since mushrooms are meaty vegetables, they add great substance and texture.
Can I Make Roasted Butternut Squash Soup Ahead Of Time?
Absolutely! Be sure to store it in an airtight container, and do not leave the soup in the fridge for more than four days. Again, store it in an airtight container if you need to freeze it. Defrost the soup by setting it out on the counter the day of, or put the frozen soup in the refrigerator the night before serving.
Should Butternut Squash Be Peeled Before Roasting?
If you’re using precut, cubed squash you won’t have to worry about its tough skin because it’s removed beforehand. If you’re buying a whole butternut squash and cutting it up yourself, it’s recommended to put the squash in the microwave for 2 to 4 minutes so the skin is easier to remove.
How Does Gordon Ramsay Make Butternut Squash Soup?
Gordon Ramsay’s recipe calls for two whole butternut squashes to be cooked and the insides removed and then sauteed in butter. Definitely more work involved, but I’m sure it’s delicious.
Do You Take The Skin Off Butternut Squash For Soup?
Yes! It is crucial to remove the skin because it is tough and won’t taste good with this soup. However, if you’re following this recipe’s ingredients and you’re purchasing precut, cubed squash you won’t have to worry about removing the skin.
What Spice Goes Well With Butternut Squash?
Some spices that go well with butternut squash are cumin, coriander, and cayenne. Although, I would not recommend those spices for this soup recipe.
How Does Jamie Oliver Cook Butternut Squash?
If you want to buy a whole butternut squash you could follow Jamie Oliver’s method by cutting the squash in half and then roasting it. After cooking it you would scoop out the roasted butternut squash flesh and add it to the food processor. Discard the skins of the squash.
Delicious Roasted Butternut Squash Soup
- Food Processor
- large skillet
- Large Sauce pan
- Baking Sheet
Roasted Butternut Squash Soup Ingredients
- 40 ounces Pre-cut Cubed Butternut Squash
- 3 cups Vegetable or Chicken Broth
- 2 Garlic cloves, minced (or 2 teaspoons of minced garlic).
- 1/2 Yellow onion, diced.
- 6 Mushrooms, sliced.
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- Olive oil, drizzle over squash before roasting.
Garnish Ingredients for 6 Servings
- 1/2 cup Green onion, diced.
- 1/2 cup Sour cream or greek yogurt.
Homemade Garlic Croutons
- 4 tbsp Olive oil
- 1 tsp Minced garlic, or 1 garlic clove, minced.
- 3 Slices of bread, cut into cubes.
Roasted Butternut Squash Soup Instructions
- ROAST the butternut squash. Place approximately 40 ounces of pre-cut cubed squash on a baking sheet lined with parchment paper. Drizzle olive oil over the squash and grind pepper and salt on top. Toss them to be sure squash is coated in olive oil. Roast them in the oven for 40 to 45 minutes at 375 degrees.
- SAUTE the onions (1/2 of a yellow onion, diced), garlic (2 teaspoons minced or two cloves, minced), six mushrooms, sliced, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper in a large skillet with two tablespoons of olive oil over medium-high heat. This will take approximately 6 to 8 minutes.
- BLEND the roasted butternut squash and broth in a food processor until creamy.
- COMBINE creamy squash and sauteed mixture in a large saucepan and heat until hot.
- SERVE immediately. Again, garnishes (green onion, sour cream/greek yogurt, homemade croutons) are optional.
Homemade Garlic Croutons Instructions
- Preheat the oven to 350 F degrees. Heat four tablespoons of olive oil in a large skillet with one teaspoon of minced garlic (or one garlic clove, minced) over medium heat for 1 to 2 minutes.
- Cut approximately three slices of whatever bread you choose into cubes. Add and mix the bread cubes with the garlic and olive oil in the skillet.
- Next, spread out the cubes of bread onto a lined baking sheet.
- Bake them for about 15 to 17 minutes until they are crisp and brown.
Final Thoughts On Delicious Roasted Butternut Squash Soup
This soup is one of my all-time favorites, and I hope you love it too! You can serve this soup as a starter or main meal with a grilled cheese sandwich or salad. If you have any questions, ask away in the comments below!