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    Home » Soups

    Roasted Butternut Squash Soup

    Published: Oct 31, 2019 Updated: Nov 24, 2020 by Alison Hope · This post may contain affiliate links · 3 Comments

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    Roasted Butternut Squash Soup

    This deliciously creamy roasted butternut squash soup is the best you’ve ever tasted. The roasted butternut provides a wonderful richness of flavor.

    Roasted butternut squash soup topped with a sprig of thyme in a black bowl.

    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.

    And if you love delicious soups, definitely also check out our fabulous tomato soup and creamy zucchini soup.

    Roasted butternut squash soup topped with a sprig of fresh thyme.

    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.
    Step by step process photo collage of roasting butternut squash.
    • 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.
    Step by step process photo collage of making roasted butternut squash soup.

    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.

    A slice of bread about to dip into a bowl of roasted butternut squash soup.

    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.

    A slice of crusty bread dipping into a bowl of butternut squash soup.

    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.

    Roasted butternut squash soup in a black bowl with a spoon dipping into it.

    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.

    Spoonful of roasted butternut squash soup.

    More Delicious Soup Recipes

    1. Pumpkin Soup
    2. Creamy Carrot Soup
    3. Tomato Basil Soup
    4. Middle Eastern Lentil Soup
    5. Sweet Potato Soup
    6. Tomato Soup

    Did you make this recipe? Be sure to leave a comment and rating below.

    Roasted butternut squash soup

    Roasted Butternut Squash Soup

    This deliciously creamy butternut squash soup is the best I've ever tasted. It's made with roasted butternut for a wonderful richness of flavor.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Servings: 4
    Calories: 326kcal
    Author: Alison

    Ingredients

    For the Roasted Butternut Squash:

    • 1 Medium to Large Butternut Squash Peeled and Chopped (6 and ½ cups) *See Notes
    • 1 Tbsp Olive Oil Extra Virgin
    • 1 pinch Sea Salt
    • 1 pinch Black Pepper

    For the Soup:

    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tbsp Crushed Garlic
    • 2 Tbsp Olive Oil Extra Virgin
    • ½ tsp Cumin
    • ½ tsp Dried Basil
    • ½ tsp Dried Thyme
    • ⅛ tsp Paprika
    • 4 cups Vegetable Stock *See Notes
    • 1 cup Heavy Cream
    • Salt and Pepper To Taste
    US Customary – Metric

    Instructions

    • 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.

    Video

    Notes

    1. 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. 
    2. If you prefer a thicker soup then you can reduce the vegetable stock to 3 cups (720ml).
    3. 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. 
    4. Leftovers keep very well in the fridge for 3-4 days. Reheat in the microwave or on the stovetop. 

    Nutrition

    Serving: 1Serving | Calories: 326kcal | Carbohydrates: 8g | Protein: 2g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 975mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1433IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nadine

      June 19, 2020 at 9:19 am

      The butternut flavor comes out beautifully in this soup. Delicious and oh so easy to make!5 stars

      Reply
    2. Danielle

      November 05, 2019 at 12:29 pm

      This is divine. So creamy and full of flavor. Will definitely make this again.5 stars

      Reply
      • Alison Hope

        November 06, 2019 at 12:19 pm

        So happy to hear Danielle! Thanks for the great review. xo

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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