Roasted Butternut Squash Soup – 5 Irresistible Reasons to Try

Roasted Butternut Squash Soup hits the spot for chilly nights, right? Picture this: you want something warm, hearty, and super easy, but you do not want to stand over the stove for hours. Or maybe you made way too much squash for dinner (been there) and have leftovers staring you down. If you’re already poking through your pantry and fridge to see what you can throw together, relax this soup saves the day, plus it’s creamy comfort in a bowl. And if you like veggie recipes, check out this ultra-simple roasted butternut squash parmesan too.

Why You’ll Love Roasted Butternut Squash Soup

Okay, seriously, this soup is like a warm hug, but fancier. Roasted Butternut Squash Soup is velvety-smooth with a pop of sweetness and these earthy, piney hints from sage that taste like fall itself. It’s incredibly easy, too, which is huge for busy folks. Plus, you can tweak it a million different ways spicy, sweet, vegan, hearty with cream, whatever works. And because it’s kind of low-effort but tastes like you went to a five-star restaurant, it’s my go-to for impressing people (even if they’re just me and my cat). Just saying, it lets you sneak in a healthy meal without sacrificing flavor.

Ingredients You’ll Need

Here’s what you’ll round up, nothing too fancy:

• 1 large butternut squash, peeled and cubed (or just buy it pre-cut, life’s short)
• 2 tablespoons olive oil
• 1 onion (yellow’s mild, red’s a little punchier)
• 2-3 garlic cloves (go wild)
• 3-4 fresh sage leaves or a half teaspoon dried
• 4 cups veggie broth or chicken broth
• Salt and black pepper to taste
• Optional: a splash of coconut milk or cream for extra silkiness

Seriously, that’s it. See? No need to turn your whole kitchen upside down.

Step-by-Step Instructions

First, roast the squash at 400°F with olive oil, salt, and pepper for about 30 minutes until it’s golden and fork-tender. In your biggest pot, sauté the onion for 5-7 minutes, and then toss in the garlic and sage for about a minute it’ll smell ridiculous in the best way. Dump in your roasted squash, pour in the broth, and let it simmer for fifteen minutes so everything gets cozy together. Then blend it all up: use an immersion blender if you’ve got one, or (carefully) ladle it into a blender in batches. If you want your roasted butternut squash soup extra rich, swirl in a little cream at the end. That’s the whole shebang.

Pro Tips & Sweet Variations

So, here’s where the real magic happens. For the smoothest soup, don’t rush the blending let it buzz until it’s silkier than a dance floor at midnight. Want a pop of spice? Add a pinch of cayenne or smoked paprika while simmering. Maple syrup works wonders for a hint of sweetness. If you’re feeling bold, a little chopped apple roasted with the squash takes this to dessert territory (still dinner, though). Also, vegan, dairy-free, gluten-free, totally do-able. If you ever have kabocha squash, here’s a fun fact: can you eat kabocha squash skin? You totally can, for even more options.

Perfect Pairings & Serving Ideas

Alright, you want to make your roasted butternut squash soup sing? Pair it with:

• Crusty sourdough bread (trust me)
• A sprinkle of roasted seeds or nuts for crunch
• Swirl of Greek yogurt or coconut cream to finish
• Toasty grilled cheese on the side for dipping perfection

Honestly, this soup plays nice with anything from a salad to a giant sandwich. Invite your favorite people and let them add their own toppings!

Storage & Make-Ahead Tips for Roasted Butternut Squash Soup

Let’s keep things practical. After making a big pot, cool your roasted butternut squash soup before sliding it in the fridge (airtight container makes a big difference). It stays good for about five days, but in my house, it never makes it that long unless I’m hiding leftovers. For last-minute meals, pop it in the freezer for up to three months just thaw and reheat when you need a pick-me-up. Stir after microwaving, because it can separate and no one wants a lumpy soup surprise. Scoop some out for lunches, pair it with a classic like this chick-fil-a chicken noodle soup recipe in a thermos, and you’re winning at meal prep.

FAQs About Roasted Butternut Squash Soup

Nutrition Notes

This cozy soup is loaded with vitamin A (good for your eyes) and has a decent amount of fiber. If you go easy on cream, it stays light and heart-healthy. Swap in veggie broth for a totally plant-based bowl. Just don’t overdo it with the salt unless you’re seriously into that salty life. If you’re counting calories, this is an easy option, and it’s a way to sneak veggies into picky-eater territory, too.

Soup-er Simple Wrap Up

Alright, you’re ready to make roasted butternut squash soup like a cozy-weather pro. It’s simple, warm, and totally foolproof (I’ve made it a dozen times, and every bowl disappears). Quick reminder good soup isn’t fussy. If you’re itching for more ideas, the Roasted Butternut Squash Soup – Cookie and Kate has a couple cool flavor spins too. Or maybe soup isn’t enough tonight? Nab another veggie-packed winner from the 6 ingredient taco soup lineup for later. Either way, send me pics if you make this bonus points for bread dunk shots!

Roasted Butternut Squash Soup

Ethan Walker

A warm and creamy soup perfect for chilly nights, combining roasted butternut squash with sage and optional cream for extra silkiness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetizer, Soup

Cuisine American, Vegetarian

Servings 4 servings

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 1 large butternut squash, peeled and cubed or just buy it pre-cut, life’s short
• 2 tablespoons olive oil
• 1 onion Yellow’s mild, red’s a little punchier
• 2-3 cloves garlic go wild
• 3-4 leaves fresh sage or a half teaspoon dried
• 4 cups veggie broth or chicken broth
• Salt and black pepper to taste
• 1 splash coconut milk or cream Optional for extra silkiness

Instructions

 

Cooking

• Roast the butternut squash at 400°F with olive oil, salt, and pepper for about 30 minutes until it’s golden and fork-tender.
• In a large pot, sauté the onion for 5-7 minutes, then add the garlic and sage for about a minute.
• Add the roasted squash to the pot, pour in the broth, and let it simmer for 15 minutes.
• Blend the soup: use an immersion blender or carefully transfer to a regular blender in batches.
• For richness, swirl in a little cream at the end.

Notes

For smoothest soup, blend until silky. For spice, add cayenne or smoked paprika while simmering. Maple syrup adds sweetness. Vegan and gluten-free options available.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 300mgFiber: 5gSugar: 4g

Keyword butternut squash, cozy meal, healthy, soup, vegan option

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