This butternut squash soup recipe is made with roasted squash, vegetables, a few pantry spices, and broth for a rich and creamy soup without any cream. The butternut squash is first roasted to bring out its natural sweetness, and because it is roasted in its skin, there is no need for peeling or cubing. This flavorful fall soup is an ideal side dish for a holiday meal but, it is easy enough to pair with a weeknight dinner.
Ingredient Notes
- Butternut squash: Look for a squash that is 2 1/2 – 3 pounds. It will roast in the skin, so you don’t need to peel it or cube it.
- Broth: Chicken or vegetable broth will work. Use vegetable broth to keep this recipe vegetarian/vegan. Using low-sodium broth allows you to control the saltiness of the soup.
- Rosemary: Dried herbs keep this recipe pantry-friendly.
- Nutmeg and ginger: Small amounts add warmth to the soup without making it taste sweet or heavily spiced.
How to Make Butternut Squash Soup
- Roast the squash by cutting it in half and placing it cut side down on a rimmed baking sheet. Bake for 45 minutes or until the squash is tender. It should pierce easily with the tip of a knife or fork.
- Sauté the onion, garlic, and carrots until tender. Stir in the chicken broth and add the cooked squash.
- Use an immersion blender to blend the soup until smooth.
Why Roast Butternut Squash For Soup?
Roasting the squash helps to concentrate its flavor and natural sweetness, and roasting the squash in two halves eliminates the annoying step of peeling and chopping a hard squash. Once tender, the inside flesh scoops right out of the skin.
How to Blend Soup
The secret to perfectly creamy butternut squash soup is blending it until it is silky smooth without needing to add any heavy cream. There are two options for easily blending this soup.
The first option is an immersion blender. I love this method because it happens right in the pot that the soup is cooked in. Once the vegetables are cooked until soft and the squash is added, remove the pot from the heat and place your immersion blender right into the soup. Move it around as it blends until the entire pot of soup is smooth.
The other option is to use a blender. Allow the soup to cool slightly, then, working in batches, transfer the soup to the blender and blend until smooth. Never fill the blender more than half full with hot soup, and be sure to let steam escape.
Storing and Reheating Leftovers
Store any leftover creamy butternut squash soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or on the stovetop over low heat. Always use your best judgment when reheating and eating leftovers.
Freezing
This is a great soup to freeze, particularly because it has no added cream. Allow the soup to cool completely, then store in a freezer-safe container, leaving room for the soup to expand. Freeze for up to three months. When ready to eat, allow the soup to thaw for 24 to 48 hours in the refrigerator before reheating.
What to Serve with Roasted Butternut Squash Soup
If you make this easy butternut squash soup recipe or any of my other recipes, be sure to leave a comment and let me know what you think!
Butternut Squash Soup
Ingredients
- 1 medium butternut squash cut in half with the seeds scooped out, about 2 1/2 to 3 pounds
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 large garlic cloves minced
- 1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- pinch ground ginger
- 4 cups low sodium chicken or vegetable broth
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place the squash cut side down on a parchment paper-lined baking sheet. Bake for 45 minutes or until the squash is fork-tender. Allow the squash to cool while you move on to step 2.1 medium butternut squash
- In a large soup pot, heat the oil over medium heat. Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Sauté until the onion is translucent and the vegetables are soft, about 5 to 7 minutes.2 tablespoons olive oil, 1 small yellow onion, 2 medium carrots, 2 large garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, pinch ground ginger
- Add the broth, scraping up any browned bits. Scoop the squash from the shell and add it to the soup. Bring the soup to a boil, then reduce it to a simmer for five minutes so that the flavors can combine. Then, using an immersion blender, blend the soup until smooth, or transfer the soup to a blender in batches and blend it. Taste and add more salt and pepper if needed.4 cups low sodium chicken or vegetable broth
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