This deliciously creamy roasted butternut squash soup is the best I’ve ever tasted. The roasted butternut provides a wonderful richness of flavor.
I have long been a super fan of butternut squash soup! And my favorite way to make it is with roasted butternut.
It just seems to create such a rich flavor.
This soup makes a perfect appetizer but it’s also really filling so you can go ahead and have it as a main course. It’s a perfect weeknight meal. Simple and really satisfying.
How To Make Roasted Butternut Squash Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by peeling and chopping your butternut. Then add the chopped butternut to a mixing bowl.
- Add in some olive oil and salt and pepper and toss the butternut cubes until they’re all well coated.
- Spread them out onto a parchment lined baking tray and bake for 35 minutes at 400°F until soft and roasted.
- Add some olive oil to a pot along with chopped onion, crushed garlic, cumin, dried basil, dried thyme and paprika and sauté until the onions are softened.
- Add in the roasted butternut along with some vegetable stock and bring to a simmer.
- Let it simmer for 15 minutes so that the flavors are wonderfully blended.
- Use an immersion blender to blend the soup directly in the pot.
- Stir in cream and then add salt and pepper to taste.
Blending The Soup
The ideal way to blend this soup is using an immersion blender, also called a handheld blender. They are really inexpensive tools but work so well. You can blend your soup directly in the pot with an immersion blender.
If you don’t have an immersion blender then transfer the soup to your blender jug and blend it up in stages until smooth. Return the soup to the pot and add in the cream.
If you don’t have any blender at all, then use a potato masher to mash the soup. You’ll have a more chunky soup but it will still be extremely delicious.
How To Serve It
Serve it with a sprinkle of black pepper and a sprig of fresh thyme for garnish along with some crusty bread on the side for dipping.
Make it Dairy-Free
You can easily make this butternut squash soup dairy free by using coconut cream or coconut milk instead of dairy cream. It works wonderfully well and adds a slight Thai flavor to the soup. Canned, unsweetened coconut cream is what you’re looking for and you’ll find it in the same section of the store as coconut milk. Just make sure the can says ‘coconut cream’ and not ‘cream of coconut’ because that’s a totally different thing altogether! Or use canned, full fat, unsweetened coconut milk.
Storing and Freezing
This soup keeps beautifully in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop.
It’s freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stovetop or in the microwave. If any separation occurs (from the cream in the soup), just re-blend it with your immersion blender or in your blender jug.
More Delicious Soup Recipes
- Pumpkin Soup
- Creamy Carrot Soup
- Tomato Basil Soup
- Middle Eastern Lentil Soup
- Creamy Zucchini Soup
- Sweet Potato Soup
Roasted Butternut Squash Soup
For the Roasted Butternut Squash:
- Preheat the oven to 400°F (200°C). Peel and chop the butternut and add the chopped butternut to a mixing bowl. Add the olive oil and salt and pepper and toss the butternut until lightly coated. Transfer the butternut to a parchment lined baking tray. Bake for 30-35 minutes until soft and roasted.
- Add olive oil to a pot along with chopped onion, crushed garlic, cumin, dried basil, dried thyme and paprika. Sauté until the onions are soft.
- Add in the roasted butternut and vegetable stock and bring to a simmer. Leave it to simmer for 15 minutes so that the flavors will be well blended.
- Remove the soup from the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then transfer to a blender jug in stages and blend, returning it to the pot when it's all smooth.
- Stir in the cream and add salt and pepper to taste.
- Serve with a sprinkle of black pepper and a sprig of fresh thyme for garnish, with some crusty bread on the side for dipping.
- One medium to large butternut squash will equal around 2.2 pounds (1kg) peeled and chopped or 6 and ½ cups peeled and chopped. If you’re buying your butternut squash already peeled and chopped then get around 2.2 pounds or 1kg. A little more or a little less won’t make an impact.
- If you prefer a thicker soup then you can reduce the vegetable stock to 3 cups (720ml).
- You can easily make this soup dairy-free by using canned coconut cream instead of the dairy cream. It is just as delicious and gives the soup a bit of a Thai flavor. Make sure to use canned unsweetened coconut cream. You can also use full fat canned unsweetened coconut milk.
- Leftovers keep very well in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.