Fall-Inspired Roasted Butternut Squash Soup Recipe You’ll Love

As the crisp autumn air sweeps in and the leaves turn golden, there’s nothing more comforting than a steaming bowl of Roasted Butternut Squash Soup. This rich, creamy soup is packed with flavor and the best part? It’s incredibly easy to make. If you’ve ever wondered how to take your fall meals to the next level, this simple yet flavorful soup is the answer!

Roasting the butternut squash brings out its natural sweetness and adds a delicious caramelized depth to the soup. The result is a smooth, velvety texture that’s perfect for chilly nights. 

In this post, we’ll walk you through the recipe step by step, share tips on making it extra creamy, and show you how to turn this fall classic into something truly special. Let’s dive in!

Why You’ll Love This Roasted Butternut Squash Soup

• Easy to Make: Roasting the squash is simple, and the rest of the soup comes together quickly.
• Naturally Sweet and Savory: The caramelization from roasting the squash adds a rich, deep flavor, making this soup comforting and satisfying.
• Customizable: You can make it creamy or light, depending on your preference—plus, it’s easy to make vegan or vegetarian!
• Perfect for Fall: The flavors of butternut squash, thyme, and garlic scream autumn. It’s the ultimate cozy soup for cooler weather.

Total Preparation Time: 50 minutes

Servings: 5-6 servings

Course: Lunch/Dinner

Ingredients

• 1 large butternut squash, peeled and diced
• 6 tablespoons olive oil, divided
• Salt and black pepper to taste
• 2 tablespoons butter (for extra richness)
• 2 onions, chopped
• 1 celery stalk, thinly sliced
• 1 large carrot, chopped
• 1 tablespoon fresh thyme
• 3 ½ cups chicken or vegetable stock
• 4 cloves garlic, crushed

How to Make Roasted Butternut Squash Soup?

Step 1: Roast the Butternut Squash

Start by prepping the butternut squash. Peel and dice it into cubes—about 1-inch pieces will do the trick. Toss the squash with 4 tablespoons of olive oil, making sure each piece is well-coated. Season generously with salt and pepper to taste.

Transfer the seasoned squash to a large baking dish and roast it in the oven at 400ºF (200ºC) for 25-30 minutes. You’ll know it’s done when the squash is tender and lightly caramelized. The roasting process brings out the natural sweetness of the squash and adds a lovely depth of flavor to the soup.

Step 2: Sauté the Vegetables

While the squash is roasting, heat a large pot over medium heat and add the remaining 2 tablespoons of olive oil and the butter. Once the butter is melted, add the chopped onions, celery, and carrots. Sauté these vegetables for 7-10 minutes, stirring occasionally, until they are softened and fragrant.

This step is essential for building flavor in the soup. The vegetables will release their natural sweetness as they cook down, creating a delicious base for your soup.

Step 3: Add Garlic and Thyme

Once the vegetables have softened, it’s time to add the garlic and thyme. Add the crushed garlic cloves and the fresh thyme leaves to the pot, and cook for another 1-2 minutes. The garlic will become fragrant and meld with the savory vegetables, infusing the soup with more layers of flavor.

Season with a pinch of salt and pepper to balance out the flavors.

Step 4: Combine Roasted Squash and Broth

Once the butternut squash is roasted to perfection, add it to the pot with the sautéed vegetables. Pour in the chicken or vegetable broth and bring everything to a simmer. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.

Step 5: Blend Until Smooth

Now for the magic moment: blending. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just make sure to let the soup cool slightly before blending to avoid splatters.

At this point, the soup should have a velvety texture. If you want a thicker consistency, you can reduce the broth slightly, or for a lighter version, add a bit more broth.

Step 6: Taste and Adjust

Before serving, give the soup a taste. If needed, adjust the seasoning with more salt, pepper, or even a pinch of extra thyme to balance the flavors. For a touch of added richness, you can stir in a little extra butter or cream.

Step 7: Serve and Enjoy!

Once everything is perfectly blended and seasoned, serve your roasted butternut squash soup in bowls. You can garnish it with a drizzle of cream, roasted pumpkin seeds, or even a sprinkle of Parmesan cheese for extra flavor.

Zulay's Expert Tips for Making Roasted Butternut Squash Soup

• Roasting the squash is key to getting that caramelized, deep flavor. Don’t skip this step—it really elevates the taste of the soup.
• If you prefer a creamier soup, reduce the broth and add a splash of heavy cream or coconut milk. For a lighter version, use more broth and skip the cream.
• For a vegan version, swap the butter for olive oil and use vegetable broth instead of chicken stock.
• While thyme is the star of this recipe, you can experiment with other herbs like rosemary or sage for a slightly different twist.
• Top your soup with roasted pumpkin seeds, a sprinkle of fresh herbs, or a dollop of sour cream for added texture and flavor.

Why Roasted Butternut Squash Soup is Perfect for Fall

There’s something magical about butternut squash when the weather starts to cool down. The combination of its naturally sweet flavor and creamy texture makes it the perfect base for a soup that warms you from the inside out. Roasting the squash before making the soup enhances its sweetness and adds a touch of caramelization that gives the soup an extra layer of complexity. 

Butternut squash is also packed with nutrients, making this soup not only delicious but healthy too. It’s rich in vitamins A and C, both of which help support your immune system as the cold season sets in. Plus, it’s a great source of fiber, which keeps you feeling full and satisfied.

Roasted Butternut Squash Soup Variations to Try

• Spicy Roasted Butternut Squash Soup: Add a pinch of cayenne pepper or red pepper flakes to give the soup a spicy kick. This pairs wonderfully with the sweetness of the squash.
• Apple and Butternut Squash Soup: For a fruitier twist, try adding an apple to the roasting pan with the squash. The apple’s tartness balances out the sweetness of the squash, creating a deliciously complex flavor profile.
• Coconut Butternut Squash Soup: For a creamy, tropical twist, stir in some coconut milk during the blending step. This will give your soup a silky texture and a subtly sweet flavor.
• Roasted Garlic and Butternut Squash Soup: If you love garlic, roast a few extra cloves alongside the squash. The caramelized garlic adds an extra layer of flavor and complements the natural sweetness of the squash.

Zulay's Final Thoughts

This Roasted Butternut Squash Soup is truly a fall favorite that’s sure to impress. With its rich, velvety texture and the deep flavors from roasting the squash, it’s the perfect addition to any cozy dinner. 

So, what are you waiting for? Grab your butternut squash and let’s get roasting!

Did you try this recipe? 

Let us know how it turned out in the comments below! We’d love to hear your thoughts and any tweaks you made to make it your own.

If you’re looking for more cozy fall recipes, be sure to check out some of our other favorites. Don’t forget to share this recipe with your friends and family on social media. Tag @ZulayKitchen and use #kitchenhappiness so we can see your creations!