Is there anything better than a bowl of perfectly prepared roasted butternut squash soup? It's sweet, warm, cozy, and like giving your stomach a hug. This recipe roasts squash, onion, and garlic to get the most out of our base flavors.
I never loved this soup growing up (honestly, I mostly avoided vegetables at all costs), but now, it's one of my favorites. I love nothing more than having it on a crisp autumn day. Pair it with a grilled cheese, even better.
Experience comfort and warmth with our roasted butternut squash soup. A creamy blend of flavors, perfect for chilly days.
Frequently Asked Questions
To make peeling easier, microwave the squash for 2-3 minutes or score and roast it briefly. Then use a vegetable peeler or a sharp knife.
Yes, you can! Allow the soup to cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat gently.
Substitute heavy cream with coconut milk or cashew cream for a dairy-free option. The result will be equally creamy and flavorful.
Apart from the chipotle chili powder in this recipe, nutmeg, cinnamon, and cumin are great options to enhance the warm flavors.
Try crumbled goat cheese, chopped fresh herbs like thyme or rosemary, or a drizzle of balsamic reduction for an exciting twist.
Absolutely! Prepare the soup a day ahead and reheat it before serving. This can save you time on the day of your gathering.
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Why You're Going to Love This Recipe
Velvety Comfort: Indulge in a luxurious, creamy texture that wraps you in comfort with every spoonful.
Flavor Harmony: Experience the perfect blend of savory, sweet, and smoky notes from butternut squash, ginger, and chipotle chili powder.
Easy Elegance: Impress guests with a visually stunning dish that's simple to make, whether for a casual dinner or a fancy gathering.
Versatile Garnishes: Get creative with your toppings—pumpkin seeds, croutons, and crispy sage leaves add layers of taste and texture.
Customizable Spice: Adjust the chipotle chili powder to suit your heat preference, making it a hit for both mild and spicy palates.
Fall in a Bowl: Capture the essence of autumn in a single bowl, making it the perfect comfort food for chilly days.
Effortless Make-Ahead: Prepare ahead of time and reheat for a quick, hearty meal, making busy days a little cozier.
Adaptable for All: Easily make it vegetarian or vegan by swapping chicken stock and cream for veg alternatives, appealing to a range of diets.
Soup & More: Beyond just a soup, it's a versatile base for experimentation—add protein, herbs, or spices to personalize it.
What is Butternut Squash Soup?
Butternut squash soup is a creamy and flavorful soup made from roasted or cooked butternut squash. This popular dish is a staple in many kitchens, especially during the fall and winter months. The soup typically combines the rich, slightly sweet taste of butternut squash with a variety of aromatic ingredients like onions, garlic, and spices.
To create the soup, butternut squash is often roasted to enhance its natural sweetness and deepen its flavor. The roasted squash is then blended with sautéed onions, garlic, and sometimes ginger, to create a smooth and velvety base. Depending on the recipe, additional elements like chicken or vegetable stock, heavy cream, coconut milk, or broth are added to enhance the texture and flavor.
Butternut squash soup can be served as a comforting standalone dish or as an appetizer. It's commonly garnished with toppings like toasted nuts or seeds, croutons, herbs, or a drizzle of cream for added texture and visual appeal. The combination of sweet, savory, and sometimes spicy flavors makes this soup a beloved choice for cozy gatherings and comforting meals.
Roasting Squash for Soup
Reminder - we're also going to be roasting the onions and garlic (and prosciutto, if you want) at the same time. You can use the instructions below for just roasted squash in general - then throw the sliced onions and garlic on afterward (instructions for that are lower down in the post).
To start, grab a medium-sized butternut squash. Give it a good wash and peel off that tough skin using a trusty vegetable peeler. Once that's done, slice the squash in half lengthwise and scoop out the seeds - we're after the delicious flesh.
Now, chop that squash into roughly 1-inch cubes. It doesn't have to be perfect; we're going for rustic charm here. Lay out the cubes on a baking sheet, and then drizzle them with a friendly glug of olive oil. A pinch of salt and pepper adds just the right amount of flavor, so don't be shy.
Give those cubes a little toss on the baking sheet to make sure they're all coated in that comforting oil, salt, and pepper. Now, don't overcrowd the pan - we want each cube to get that lovely roasted edge. So, spread them out a bit, like they're having a cozy little space party.
Pop the baking sheet into your preheated oven at 400°F (200°C). While you wait, that sweet aroma will start to fill the air, promising you something truly delicious. It should take around 25-30 minutes for the squash to become tender and golden around the edges. You can test their readiness with a fork; if it slides in smoothly, you're good to go.
Once they're all roasted to perfection, take the baking sheet out and let the squash cool down just a touch. And voila! You've got beautifully caramelized, oh-so-sweet roasted butternut squash ready to be the star of your soup.
Butternut Squash: A winter squash with natural sweetness that intensifies when roasted, forming a rich base for the soup.
Onion: Sautéed onion offers a savory depth that balances the squash's sweetness, adding complexity.
Garlic: Minced garlic contributes a subtle kick and aromatic layers that enhance the overall flavor profile.
Ginger: Grated ginger introduces a warm, invigorating note that harmonizes with the sweetness and spices.
Chicken or Veg Stock: Infuses the soup with savory richness, enhancing depth and providing a flavorful foundation.
Heavy Cream: Adds luxurious creaminess, smoothing out flavors and textures, creating a velvety consistency.
Maple Syrup: A touch of maple syrup complements squash's sweetness, contributing an autumnal flavor.
Chipotle Chili Powder: Brings a smoky, slightly spicy kick that contrasts beautifully with the sweetness.
Garnish Options (Pumpkin or Sunflower Seeds, Toasted Croutons, Crispy Sage Leaves): These crunchy, aromatic toppings add texture, visual appeal, and complementary flavors.
How to Make the Best Roasted Butternut Squash Soup
First up, grab that butternut squash, the star of the show. Let's peel it. Once that's done, cut it in half lengthwise and scoop out those seeds. Now, chop it into rustic cubes, kind of like bite-sized nuggets of yum.
Next, let's say hello to our onion and garlic. Peel the onion and chop it up. Take a few cloves of garlic, give them a little crush, and peel off their skins. Now, here comes the fun part – toss the squash, onion, and garlic onto a baking sheet. Drizzle them with a good drizzle of olive oil. Sprinkle some salt and pepper over the top. Now, give them a gentle toss to make sure everyone's getting cozy with the oil, salt, and pepper.
Here's where things get interesting. Lay out some slices of prosciutto on top of the veggie mix. These thin, flavorful sheets are going to turn into crispy deliciousness in the oven, giving your soup an extra layer of amazingness.
Alright, let's send our baking sheet party into the oven, which you've preheated to 400°F (200°C). We're looking at around 25-30 minutes of roasting time. The squash gets all golden and caramelized, the onion and garlic turn aromatic and tender, and that prosciutto... oh, that prosciutto transforms into crunchy perfection.
Once our baking sheet of magic comes out, give everything a moment to cool down. Then, grab a pot – it's time to bring it all together. Set the prosciutto aside. Heat olive oil in a heavy-bottomed pan. Grate the ginger, and let it cook for a minute. Then, transfer the rest of the roasted goodness from the baking sheet into the pot.
Now, let's add the heroes of the liquid brigade: chicken or veg stock. Pour in about 4 cups. And how about a pinch of chipotle chili powder? This little guy brings a touch of smoky excitement to the party. Give everything a stir, and now it's simmer time, about 15 minutes or so. Flavors are mingling, having a grand old time.
Guess what? It's blending time! You can use an immersion blender right there in the pot, no need to transfer to another dish. Blend until everything's smooth and creamy, like a comforting embrace in a bowl. Then, let's add some creamy luxury with ½ cup of heavy cream. A little drizzle of maple syrup adds that natural sweetness that'll make your taste buds dance.
Alright, my friend, we're almost there. Ladle that beautiful soup into bowls. Now, for the finishing touch: garnishes! Break apart the prosciutto and sprinkle it over the bowl. Sprinkle some pumpkin or sunflower seeds for that satisfying crunch. Toss in some toasted croutons; they're like little flavor-packed surprises. And let's not forget about those crispy sage leaves, adding an aromatic flourish that makes your soup feel like a masterpiece.
There is no shortage of ways to make this soup interesting. Try out some of the variations below! The curry and the apple are particular favorites of mine.
Add 1-2 tablespoons of curry powder during the sautéing step for a fragrant, spicy kick. Top with chopped cilantro and a squeeze of lime for a burst of freshness.
Sauté diced apples along with the onion for a sweet-tart twist. Sprinkle a pinch of cinnamon over the roasted squash for a warm, cozy flavor.
Swap the heavy cream for coconut milk. Garnish with toasted coconut flakes and chopped fresh mint for a tropical touch.
Infuse the soup with fresh herbs like rosemary or thyme during simmering. Remove the stems before blending for subtle herbal notes.
Roast a handful of walnuts or pecans along with the squash for added richness. Blend them in for a velvety texture and nutty flavor.
Add grated smoked Gouda cheese during the blending step for a rich, smoky depth. Garnish with more cheese and a sprinkle of paprika.
Pumpkin Spice Charm:
Embrace the season by adding a pinch of pumpkin pie spice during simmering. Top with whipped cream and a dash of cinnamon.
Stir in a spoonful of white miso paste during the simmering step for umami richness. Garnish with sliced green onions and sesame seeds.
Add the zest of an orange or lemon during blending for a bright, citrusy lift. Drizzle with a little citrus juice just before serving.
Spiced Nut Crunch:
Roast spiced nuts (like cumin-spiced almonds) alongside the squash and use them as a crunchy garnish. The savory-spicy combo is delightful.
Make it Vegan
To make your Roasted Butternut Squash Soup vegan:
- Swap the heavy cream for canned full-fat coconut milk.
- Skip the prosciutto or any animal-derived ingredients.
That's all you need to do to create a delicious vegan version of your soup while keeping the flavors intact.
Storage and Reheating
- Let the soup cool down to room temperature before storing.
- Transfer the soup to an airtight container. Glass containers or freezer-safe bags work well.
- Label the container with the date for easy reference.
- Store the soup in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months.
- From the Fridge:
- Gently reheat the soup on the stovetop over low to medium heat. Stir occasionally to ensure even heating. Avoid boiling.
- Alternatively, use a microwave-safe bowl and heat in 30-second intervals, stirring in between.
- From the Freezer:
- If frozen, thaw the soup in the refrigerator overnight.
- Reheat following the steps for reheating from the fridge.
- Cool Down: Allow the soup to cool to room temperature. This helps prevent condensation, which can lead to freezer burn.
- Portioning: Decide on your desired portion sizes for freezing. You can use individual portions or larger ones for family meals.
- Airtight Containers or Bags: Choose freezer-safe containers or resealable plastic freezer bags. For containers, leave some space at the top for expansion. For bags, squeeze out excess air before sealing.
- Labeling: Write the date of freezing on each container or bag. This helps you keep track of freshness.
- Filling and Sealing: Ladle the cooled soup into your chosen containers or bags, leaving some room at the top. Seal the containers or bags securely to prevent any leaks.
- Flat Freezing (Bags Only): If using bags, lay them flat on a baking sheet in the freezer until the soup is frozen solid. This allows for easy stacking and space-saving storage.
- Freezing: Place the containers or bags in the coldest part of your freezer. Soup can be safely frozen for up to 3 months.
- A buttery, oaked Chardonnay complements the creamy texture of the soup. Notes of apple and vanilla enhance the sweetness of the squash.
- Pinot Grigio:
- This light, crisp white wine offers a refreshing contrast to the richness of the soup. Its citrus and mineral undertones balance the flavors.
- Viognier adds a lovely aromatic dimension to the meal with its aromatic, floral profile and hints of stone fruits.
- A dry Rosé, with its delicate red fruit notes, provides a lively and versatile pairing that complements the soup's sweetness.
- Opt for a slightly off-dry Riesling to play off the soup's sweetness. Its acidity and fruity notes create a harmonious balance.
- For a red wine option, consider a medium-bodied Syrah or Shiraz. The wine's dark fruit and subtle spice can stand up to the smoky chipotle flavors.
- A jammy Zinfandel with berry and peppery notes can offer an interesting contrast to the sweet and savory elements of the soup.
- Sparkling Wine:
- A dry sparkling wine, like Prosecco or Champagne, adds a touch of celebration to your meal. The effervescence and acidity cleanse the palate between bites.
Other Awesome Soup Recipes
Roasted Butternut Squash Soup
- Heavy bottomed pot
- Immersion Blender or blender
- 1 medium butternut squash 4-5 cups, peeled, seeded and chopped
- 1 onion sliced
- 5 cloves garlic peeled, whole
- 4 slices proscuitto
- 1 1 inch piece of ginger grated
- 3 C chicken or vegetable stock
- ½ C heavy cream
- 2 tablespoon maple syrup
- ¼ teaspoon chipotle chili powder optional
- 1 teaspoon salt
- ¼ teaspoon pepper
- Preheat your oven to 400°F (200°C).
- Toss chopped butternut squash, onion, and garlic cloves with olive oil, salt, and pepper. Roast for about 30 minutes, until tender and slightly caramelized.
- In a pot, sauté grated ginger, cook for about a minute.
- Add roasted squash, onions and garlic to the pot. Pour in chicken or veg stock. Simmer for 15-20 minutes.
- Use an immersion blender or stand blender to puree the soup until smooth.
- Stir in heavy cream, maple syrup, salt, pepper and chipotle chili powder. Simmer for an additional 5 minutes.
- For garnish, toast seeds and croutons in a dry pan. Fry sage leaves until crispy.
- Serve the soup hot, topped with your choice of garnishes.
- Adjust the chipotle chili powder according to your spice preference.
- For an extra velvety texture, use an immersion blender directly in the pot.
- Make it vegan by substituting vegetable stock and coconut milk for cream.
- Soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently.