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Bowl of creamy roasted butternut squash soup garnished with herbs

Roasted Butternut Squash Soup

This creamy and comforting Roasted Butternut Squash Soup is perfect for a cozy meal. Roasted butternut squash is blended with sautéed onions, garlic, and vegetable broth to create a rich, flavorful, and incredibly smooth soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 medium Butternut squash peeled, seeded, and cubed
  • 2 tbsp Olive oil
  • 1 medium Onion chopped
  • 2 Garlic cloves minced
  • 4 cups Vegetable broth
  • 1/2 cup Milk or cream optional, for extra creaminess
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For Garnish (Optional)
  • 2 tbsp Toasted pumpkin seeds
  • 2 tbsp Fresh sage chopped

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender (or regular blender)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 25-30 minutes, or until tender and slightly caramelized, then remove from oven and set aside.
  3. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat, then add the chopped onion and cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  5. Add the roasted butternut squash, vegetable broth, and any additional salt and pepper to taste; bring the mixture to a simmer.
  6. Reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld.
  7. Carefully use an immersion blender to purée the soup until completely smooth, or transfer in batches to a regular blender and blend until smooth.
  8. If using, stir in the milk or cream until fully incorporated and heated through.
  9. Taste and adjust seasonings as needed, then ladle the hot soup into bowls and garnish with toasted pumpkin seeds and fresh sage, if desired.

Notes

For a richer flavor, consider roasting the squash until slightly browned. Adjust the amount of broth for your desired soup thickness. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days and freezes well.