When fall rolls around, there’s nothing quite like a comforting bowl of roasted butternut squash soup to warm you up. It is not only a delightful way to embrace the autumn season, but it’s also a wholesome and nutritious meal. Whether you’re serving it as an appetizer at Thanksgiving dinner or enjoying a cozy night in, this easy butternut squash soup recipe is a true crowd-pleaser. So, peel, roast, and blend your way to a heartwarming bowl of roasted butternut squash soup—it’s the taste of fall in every spoonful!
What does butternut squash pair well with?
Butternut squash is a versatile ingredient with a smooth texture and a hint of sweetness that plays well with a variety of flavors. Here are some tasty combinations to consider when creating your roasted butternut squash soup:
- Dried or fresh herbs: Fresh sage, thyme, and rosemary add an earthy aroma and depth to the soup. For our roasted butternut squash soup, we call for sage and rosemary.
- Spices: A pinch of nutmeg, cinnamon, or even a dash of cayenne pepper can add warmth and complexity to the flavor profile. Here, we use nutmeg!
- Onion and Garlic: These aromatic veggies are fantastic for adding a savory note to balance the sweetness of the squash.
- Stock or Broth: Vegetable or chicken broth provides a savory base for your soup. It’s the foundation of the flavor, so choose a good-quality one.
- Garnishes: Crispy bacon bits, toasted pumpkin seeds, or a drizzle of olive oil can add texture and visual appeal to your soup.
What do I need to make this roasted butternut squash soup?
Grab a squash, some vegetable broth, and some aromatics, and you’ll be well on your way to roasted butternut squash soup! You’ll need:
- Butternut squash
- Olive oil
- Unsalted butter
- Yellow onion
- Fresh garlic
- Fresh ginger
- Fresh or dried herbs: Sage and rosemary
- Ground nutmeg
- Maple syrup
- Vegetable broth
- Salt and pepper
Protip: Freeze fresh ginger!
Do you constantly have an excess of fresh ginger that you don’t know what to do with? Try freezing it! It just needs 5-10 minutes at room temperature to soften up enough to slice or grate, and then you can put the rest right back in the freezer.
Do you have to peel butternut squash for soup?
You do, but roasting the squash makes removing the peel easy-peasy! As the butternut squash roasts, the skin will soften and wrinkle. By the time it is done cooking, the skin should peel right off!
Is it better to roast or steam butternut squash?
Roasting butternut squash for your soup is a game-changer! Roasting enhances the squash’s natural sweetness and develops a richer, more complex flavor. It also caramelizes the edges, adding a depth of flavor that steaming can’t quite achieve. To roast butternut squash for your soup, simply rub the halved squash with a bit of olive oil and salt and roast in a preheated oven until it’s tender and browned.
Can I freeze roasted butternut squash soup?
Absolutely! Roasted butternut squash soup freezes beautifully. To freeze, allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Be sure to leave some space at the top, as the soup will expand when frozen. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight and reheat it gently on the stovetop. Give it a good stir, and you’ll be savoring the delicious flavors of fall once more.
Want more easy fall soup recipes like this one?
We have over 25 easy fall soups for you, including dairy-free tomato basil bisque, chicken pumpkin chowder, and cream of turkey and wild rice. These should carry you through the colder months without you getting bored!