Roasted Butternut Squash Soup is so easy to make and so good for you! Cozy up to a bowl of this delicious soup for dinner tonight!
We love serving this soup with lots of crusty bread for dipping! A crisp, Escarole Salad on the side goes perfectly, or it’s a hearty, cozy dinner all on its own.
Roasted Butternut Squash Soup Recipe
There’s a few different ways to make butternut squash soup, but we really love roasting butternut squash in the oven to give it a deeper, richer flavor. For this Roasted Butternut Squash Soup you’ll need two medium sized butternut squash, which you can easily find at your produce market or grocery store.
This cozy and comforting soup recipe is also really good for you, too! For a super healthy meal, leave off the bacon and croutons and eat as is. A few slices of thick, whole grain toast would also be a delicious option.
How To Make Roasted Butternut Squash Soup
Start by cutting the squash in half lengthwise. Finding it too hard to cut the squash? Pierce the squash with a fork several times, all the way around and microwave for 5 minutes. The squash will be so much easier to cut in half!
Season the squash halves with salt, pepper and olive oil and then roast for 45-50 minutes in a 400 degree oven. When you roast any type of vegetable like this butternut squash, it brings out all the natural sugars and makes it super sweet and delicious.
Remove the squash form the oven and let cool slightly, just enough so you can grab it to scoop the flesh out into a bowl. You should end up with about 4-5 cups of roasted squash.
While the squash is cooling you can start the soup base by adding oil along with onion and garlic to a pot. Cook for 5-7 minutes to soften and then add the roasted butternut squash to the pot.
Season with salt, pepper, a touch of cinnamon and fresh grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring to a boil and then reduce the heat to a simmer for 20-25 minutes. We like to finish this Roasted Butternut Squash Soup with a drizzle of honey, but that’s totally up to you!
Can You Freeze Butternut Squash Soup?
Butternut squash soup is a perfect soup recipe for freezing! Let the soup cool completely and then freeze in individual portions or in a large container. Freezing the soup in individual portions makes it easier to defrost and heat up for quick lunches or dinners, but a whole batch will work too.
Reheat the soup in the microwave or on the stove top until warm!
Are There Other Ways To Cook Butternut Squash Besides Roasting?
There are! If you want to take a short cut, you can grab the diced squash in your produce department, you’ll need about 2 pounds of diced squash. Add the diced squash to the pot after you cook the onions, cook for 8-10 minutes and then pour in the broth.
After the 25 minutes of simmering, the squash should be soft enough to blend with an immersion blender or a regular blender. Or if you really still want that roasted flavor, add the diced squash to a sheet pan, toss with oil, salt and pepper and roast for 30 minutes, tossing in between, until tender. Then follow the directions as written.
Looking For More Soup Recipes?
- Beef Barley Soup
- Lentil Soup with Ham
- Creamy Sausage & Peppers Soup
- Clam Chowder
- Roasted Tomato Basil Soup
We love making this Roasted Butternut Squash Soup for quick, make ahead dinners or lunches! This soup recipe freezes wonderfully, too!
- 2 medium sized butternut squash
- 4 cups chicken broth
- 1 cup diced onion
- 2 tablespoons chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter (optional)
- 1 tablespoon honey (optional)
- Cooked, chopped bacon
- Fresh chopped parsley or sage
- Preheat the oven to 425 degrees. Cut the squash in half lengthwise and place on a baking sheet, flesh side up. (See note*) Season the squash halves with salt and pepper and then drizzle with just a little olive oil. Roast for 45-50 minutes in the oven until the squash is tender. Remove the squash from the oven, let cool slightly and then scoop the flesh out into a bowl.
- Add the oil to a large soup pot or dutch oven over medium heat. Cook for 5-7 minutes to soften and then add the roasted butternut squash to the pot. Season with salt, pepper, a touch of cinnamon and fresh grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring to a boil and then reduce the heat to a simmer for 20-25 minutes.
- Blend the soup until smooth with an immersion blender, or let cool and transfer to a regular blender. We like to finish this Roasted Butternut Squash Soup with the two tablespoons of butter and a drizzle of honey, but that’s totally up to you!
Finding it too hard to cut the squash? Pierce the squash with a fork several times, all the way around and microwave for 5 minutes. The squash will be so much easier to cut in half!
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
Keywords: mantitlement, butternut squash recipes, butternut squash soup, roasted squash, roasted butternut squash, comfort food recipes, make ahead recipes, freezer recipes