1. Can I make Roasted Butternut Squash Soup ahead of time?

Yes! Roasted Butternut Squash Soup can be made ahead of time. In fact, it often tastes even better the next day as the flavors continue to meld. Simply store the soup in an airtight container in the refrigerator for up to 4 days. If you’d like to store it longer, you can freeze the soup for up to 3 months. When ready to serve, just reheat on the stove and enjoy!

2. Can I use a different type of squash for this recipe?

While butternut squash is the best choice for its sweetness and smooth texture, you can substitute it with other varieties like acorn squash, kabocha, or even pumpkin. Keep in mind that different squashes may have slightly different flavors and textures, but they will still work well in the recipe.

3. Is this Roasted Butternut Squash Soup vegan?

This soup can easily be made vegan! Simply swap out the heavy cream for a dairy-free alternative like coconut milk or cashew cream. Additionally, ensure you're using vegetable broth instead of chicken broth for a fully plant-based version.

4. Can I make this soup spicier?

Yes! If you like a little heat in your soup, try adding a pinch of cayenne pepper or smoked paprika when roasting the vegetables. You can also stir in a little chili powder or red pepper flakes to taste for an extra kick.

Roasted Butternut Squash Soup - Creamy & Delicious

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (3-4 lb) Butternut Squash; 1 medium Onion; 1 head Garlic; 2 tablespoons Olive Oil; 1 teaspoon Salt; ½ teaspoon Cracked Black Pepper; 1 teaspoon Fresh Chopped Sage; 1 teaspoon Fresh Thyme Leaves; 3 cups Vegetable Stock (or Chicken Broth); ½ cup Heavy Cream (or Cashew Cream for a vegan option); Homemade Sourdough Croutons; Optional: ½ cup Applesauce or a few Carrots for added sweetness

Description

Roasted Butternut Squash Soup is a creamy, comforting dish perfect for fall. It combines roasted squash, garlic, and onions with savory herbs like thyme and sage to create a rich and flavorful soup. Topped with roasted squash seeds and sourdough croutons, it’s a nourishing meal that’s easy to prepare and delicious.

Ingredients

Scale

1 (3-4 lb) Butternut Squash
1 medium Onion
1 head Garlic
2 tablespoons Olive Oil
1 teaspoon Salt
½ teaspoon Cracked Black Pepper
1 teaspoon Fresh Chopped Sage
1 teaspoon Fresh Thyme Leaves
3 cups Vegetable Stock (or Chicken Broth)
½ cup Heavy Cream (or Cashew Cream for a vegan option)
Homemade Sourdough Croutons
Optional: ½ cup Applesauce or a few Carrots for added sweetness

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Instructions

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
Prepare the vegetables: Cut the butternut squash in half lengthwise and scoop out the seeds. Peel and quarter the onion, and cut the top off the garlic. Drizzle olive oil over the garlic, sprinkle with salt, wrap in foil, and set aside.
Coat the squash and onion with olive oil and season with salt, pepper, sage, and thyme. Place all vegetables on the prepared baking sheet.
Roast the vegetables for 45 minutes or until the squash is fork-tender.
While roasting, prepare the squash seeds by rinsing and drying them, then tossing with olive oil and salt. Roast the seeds at 350°F (176°C) for 15-20 minutes, stirring halfway.
Once the vegetables are roasted, scrape the squash flesh into a large soup pot and squeeze the roasted garlic into the pot. Add the roasted onion and vegetable stock. Use an immersion blender to puree until smooth. If you don’t have an immersion blender, blend in batches in a regular blender.
Reheat the soup over medium-low heat and stir in heavy cream (or cashew cream). Adjust the thickness by adding more stock if needed. Taste and adjust seasonings.
Serve the soup topped with roasted squash seeds and sourdough croutons. Optional: Add a dollop of sour cream for extra creaminess.

Notes

For a thicker soup, let it simmer longer to reduce and concentrate the flavors.
If you don’t have an immersion blender, a regular blender works fine. Just blend in batches and be careful not to spill.
For a vegan version, use coconut milk or cashew cream instead of heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 361 kcal
Sugar: 16g
Sodium: 865mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 8g
Protein: 8g
Cholesterol: 15mg