Easy Steps to Enjoy Savory Roasted Butternut Squash Soup

I recently went to pick some apples from a local farm, and they displayed a beautiful butternut squash harvest. I couldn’t resist: I just had to have a couple to make a savory roasted butternut squash soup. 

The weather will start to chill soon, and what could be better than a smooth, creamy soup at the end of the day?

It takes about an hour to make this soup, but it tastes just as good (if not better) the next day, so it’s easy to make a double portion and enjoy it for two days. This recipe also goes well with your Thanksgiving meal. And with it coming up pretty soon, making this roasted butternut squash soup a day before Thanksgiving could save you some stress.

Here are all the steps to this tasty soup that’s a fall staple in our house. 

Savory Roasted Butternut Squash Soup

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Once you buy the butternut squash for this recipe, you’ll probably have all the ingredients in your fridge or pantry.

To make this delicious soup, you’ll need a few simple ingredients:

• Onions
• Garlic
• Celery
• Carrots
• Potatoes
• Salt
• Pepper.

And if you happen not to have one of the ingredients, just skip it (as long as it’s not the onion or garlic). The roasted butternut squash takes center stage in this recipe; the others just add to the flavor.

You can also use butternut squash cubes if you’d rather not deal with peeling them. You’ll need to adjust the baking time to 10 to 15 minutes less, as the smaller pieces will cook faster.

Tips for Roasting Butternut Squash

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Butternut squash is a tough vegetable to cut and peel. Be careful while handling these little buggers.

Start by slicing the ends, then position the squash on one of the flat surfaces you created by cutting off the ends. Use a sharp knife, and keep your fingers out of the way.

Take the seeds out (you can roast these later if you wish: wash them, sprinkle a bit of salt and pepper, add a splash of oil, and roast them for 20 to 25 minutes, stirring them halfway through).

And if your butternut squash doesn’t cut to perfection, don’t fret. It’ll still taste amazing. 

Once you cut your butternut, place it on a rimmed baking sheet, brush some oil on it, sprinkle a pinch of salt, and lay it on the cut side for roasting.

Roast at 425°F for 35 to 45 minutes and let it cool for a few minutes before scooping it out.

Time to Blend

Once cooked and cooled, simply blend the roasted vegetables in a blender (or in a pot with an immersion blender), add water or soup bouillon to the consistency that you want, along with a dash of salt and pepper as you blend. Once you have the texture and flavor you want, you can enjoy your soup!

TIP: If you hate “squash hands” as much as I do, you might want to wear food-safe plastic gloves.

 Love roasted veggies? Try these oven-roasted red peppers. They are delicious!

Creamy Vegan Roasted Butternut Squash Soup Variation

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The recipe above is vegan, and it’s creamy without the cream and extra calories that come with cream. You can blend in sour cream for a truly creamy texture, but if you’re looking for a soup with some “vegan cream”, I have a solution.

Blend 1/2 cup of raw cashews with a cup of water and add to your soup. It will lighten it up a bit and give it that creamy-smooth look, all from a healthy vegan fat.

All you’ll need is a high-powered blender and about a minute of blending to get the creamiest consistency.

FAQs about butternut squash soup

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How long will this soup keep?

It will keep in the fridge for up to 5 days, but it’s best if you use it up in the first 3 days. I doubt you’ll have a problem finishing it: in our house, it’s gone the second day since my husband loves double portions every time I make it.

Can I freeze butternut squash soup?

Yes, this soup freezes well and will keep in the freezer for up to 3 months. The cheapest way to freeze it is in freezer bags. I use one of those baggie racks to free my hands and pour the soup more easily.

When you’re ready to eat the soup from your freezer, take it out the night before and let it thaw in the fridge. Then, bring it to a boil to refresh the smoothness, and you’re ready to enjoy it.

Can I make butternut soup ahead of time?

Absolutely! As I mentioned at the top of the page, this soup is the perfect addition to your Thanksgiving and Christmas meals, and you should make it ahead of time to save your sanity.

What can I serve it with?

Some of my favorite additions to this roasted butternut squash soup are:

• roasted pumpkin seeds
• homemade crusty bread
• roasted vegetables
• grilled cheese sandwich
• fresh herbs: a touch of cilantro, fresh thyme, or a bit of sage
• lime or lemon juice

I don’t have butternut squash. Can I make it with a different squash?

Yes, feel free to experiment with whatever you have. You can use pumpkin, hubbard squash, acorn squash, or any other winter squash.

Have fun making this delicious soup!