Roasted Butternut Squash Soup

Filled with warm autumn spices, this smooth and creamy Roasted Butternut Squash Soup is the perfect comfort food to curl up with this fall. Enjoy the rich flavor of real squash along with savory bacon and just a dash of honey. Or you can choose to leave the bacon out for a delicious vegetarian meal option as well.

Why You’ll Love This Roasted Butternut Squash Soup Recipe

I love roasting butternut squash in the oven. The oven is ideal for unlocking the deep, rich flavor of the squash, and it gives the fruit a beautiful caramelization. While other cooking methods can leave you with a stringy pulp, roasting makes the squash puree smooth and creamy.

• Make Ahead: This butternut squash soup can be made ahead of time and kept in the refrigerator for up to a week. Perfect for an easy lunch or dinner, at home or on the go.
• Customizable: You can customize this soup to your liking. Leave off the bacon to keep it vegetarian, or choose to add a touch of cream or not at the end to save some calories.
• Inexpensive: Squash is a very inexpensive ingredient, making this filling soup a very affordable meal.
• Gluten-Free: If you’re looking for gluten-free recipes, squash is naturally gluten-free. Just skip the croutons!

Butternut Squash Soup Ingredients

Fresh, simple ingredients make this soup a great healthy meal. Check out the recipe card below to find the exact amounts you’ll need.

• Butternut Squash: This squash has a sweet, nutty taste similar to a pumpkin. The flesh is deep orange in color and becomes sweet when cooked, especially when roasted.
• Olive Oil: Your favorite brand will do. Extra virgin isn’t needed for the cooking process but can be used.
• Chicken Broth: Chicken broth or chicken stock, homemade is best but you can grab your favorite brand at the store.
• Onion: Diced, sweet yellow onions.
• Garlic: Fresh garlic that chopped fine or minced.
• Salt and Black Pepper: Kosher salt and freshly ground black pepper are preferred.
• Cinnamon and Nutmeg: Ground cinnamon from the jar is fine, but we prefer freshly ground nutmeg for a spicier flavor.
• Butter: This is an optional ingredient, but we do love the velvety feel that it adds to this soup recipe.
• Honey: For just a touch of sweetness, also optional.
• Bacon: Crisp, cooked and crumbled bacon.
• Croutons: To add a bit of crunch to the top of the soup, optional but delicious.
• Parsley: Fresh parsley will brighten the flavor of this rich soup. Also optional but it adds a delicious pop of flavor.

Can You Leave Butternut Squash Skin On for Soup?

Butternut squash skin is safe to eat, but it’s not particularly pleasant. It has a tough consistency that really means it’s better off going in the compost or trash. It can also mess with the flavor of the soup. For best results, remove as much of the skin as possible.

How to Make Butternut Squash Soup

With only 3 steps and 5 minutes of active prep, this soup is ridiculously simple to make. Since most of the time is spent in the oven or simmering on the stove, you have plenty of time to prep sides, or to enjoy a glass of wine by the fire.

• Step 1: Prep the Squash. Preheat the oven to 425 degrees. Start by cutting the squash in half lengthwise. Scoop out the seeds and and stringy pieces of squash and discard. Season each of the squash halves with salt, pepper and olive oil and place them cut side up on a baking sheet.

• Step 2: Roast the squash. Place the baking sheet with the prepped squash in the oven for 45-50 minutes. Remove the squash from the oven and let it cool slightly, just enough so you can hold it without burning yourself, and scoop the flesh out into a bowl. You should end up with about 4-5 cups of roasted squash.
• Step 3: Start the Soup. While the squash is cooling, pour a bit of olive oil into a pot or dutch oven over medium heat, then add the diced onion and chopped garlic. Cook the onion and garlic for 5-7 minutes, or until they soften, and then add the roasted butternut squash. Season the soup with salt, pepper, a touch of cinnamon and freshly grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring everything to a boil and then reduce the heat to a simmer for 20-25 minutes.
• Step 4: Blend and Serve. Blend the soup in an immersion blender until it turns smooth, or let it cool and transfer it to a regular blender. I like to finish it up with two tablespoons of butter and a drizzle of honey. Garnish with the chopped bacon and croutons.

Tips for Success

I love the way this soup turns out every time I make it. Here are a few tips so it comes out just as great for you!

• Soften Your Squash: Finding it too hard to cut the squash? Pierce the skin with a fork several times, rotating the squash all the way around to get every side, and microwave it for 5 minutes. This way, the squash will be so much easier to cut in half!
• Try Pre-Diced Squash: If you want to take a shortcut, you can grab 2 pounds of diced squash from your produce department. Add the diced squash to a sheet pan and toss it with oil, salt and pepper. Roast it for 30 minutes, tossing in between, until the cubes become tender, then follow the directions as usual.
• Double or Halve the Ingredients: Feel free to cut this recipe in half if you’re making soup for 1, or double it for a large gathering. It’s also super easy to store, so making a double batch is great for meal prep.

Variation Ideas

One of the best things about this soup is its comforting simplicity, but that doesn’t mean you can’t switch things up. Try one of these quick ways to make it your own version.

• Garnish with Pepitas: Toast up some pumpkin seeds and sprinkle them over the top of this soup. They add a nice texture and a rich, nutty flavor.
• Make It Vegetarian: You can skip the bacon and swap out the chicken broth for vegetable broth in order to make this soup completely vegetarian. If you go with this option, you may want to add a little extra salt to make up for what you’re losing from the chicken broth.
• Add Some Spice: Another delicious way to spice up this soup is to add a bit of curry powder. It makes for a really satisfying flavor combination. You can also add cayenne to give it a kick.
• Go Extra Creamy: Pour in a little heavy cream or half-and-half, or add a dollop of sour cream, to make this soup even creamier. If you want to keep it dairy-free, go with coconut milk instead. This will also add a nice flavor that pairs so well with the squash.

Serving Suggestions

Serve this soup with a hunk of crusty bread for dipping! It soaks up the flavors so well. Sweet Cornbread makes for another great option, and it really compliments the soup’s texture and flavor.

A crisp Escarole Salad works great as an appetizer or side. You can even serve this soup itself as a side for leftover Roast Turkey Breast the day after your Thanksgiving meal.

How to Store and Reheat Extras

Wait for your leftover soup to cool fully before packing it in an airtight container. It should last up to 4 days in the fridge. I love having this leftovers, since it’s so easy to fill up a thermos with butternut squash soup and take it with me for lunch the next day.

Does This Soup Freeze Well?

Butternut squash soup is a perfect recipe for freezing! Let it cool down completely and then store the soup in double-lock freezer bags for up to 3 months. Freezing each portion individually makes them easier to defrost and heat up for quick lunches or dinners,  but a whole batch will work too.

Make sure to fully thaw the soup in the fridge overnight before serving it. Reheat it in the microwave or in a saucepan over the stovetop until it’s warm, and enjoy!

More Comforting Soups and Stews to Try

• Roasted Tomato Basil Soup
• Beef Barley Soup
• Lentil Soup with Ham
• Creamy Sausage & Peppers Soup
• Turkey Noodle Soup

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