Butternut squash soup is the ideal way to welcome the cozy flavors of autumn. This straightforward recipe combines roasted squash and sweet potatoes with warm spices to produce a creamy, comforting bowl that’s perfect for chilly evenings.
The Best Butternut Squash Soup Recipe for a Cozy Fall Day
When the air turns crisp and leaves begin to fall, a steaming bowl of butternut squash soup feels like home. This roasted butternut squash soup is simple to make, rich in flavor, and ideal for holiday meals or a quiet weeknight dinner.
Why This Soup Is a Must-Try
Not all squash soups are created equal. Roasting the vegetables and seasoning them thoughtfully brings out a natural sweetness and depth that boiling alone can’t match. This recipe balances roasted butternut squash and sweet potato with turmeric, thyme, cumin, and a touch of nutmeg for a warm, satisfying profile.
The soup is versatile — it keeps well as leftovers and freezes nicely for future meals.
Roasted Vegetables: The Secret to Depth and Flavor
Roasting the butternut squash and sweet potatoes caramelizes their sugars and concentrates flavor, giving the soup a rich, slightly sweet base. The result is a silky, aromatic soup with a satisfying body.
Crafting the Perfect Butternut Soup
After the vegetables are roasted and pureed, a simple sauté of onion and garlic builds a savory foundation before you combine everything with stock and cream. Blend until smooth for a velvety texture.
Garnish ideas: Croutons, a dollop of sour cream or Greek yogurt, and fresh or dried thyme all add pleasing texture and flavor contrasts.
Save This Squash Soup Recipe for Later
This easy butternut squash soup belongs in your autumn repertoire. It’s comforting, approachable, and great for feeding a crowd or enjoying as a simple family meal. Keep this recipe handy for cool nights when you want something nourishing and satisfying.
Other Soup Recipes
- Wild Rice and Mushroom Soup
- Turkey Noodle Soup
- Potato Corn Chowder
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Butternut Squash Soup
Kim
15 minutes
1 hour
1 hour 15 minutes
6 Servings
What You’ll Need
- 1 medium butternut squash, 2–3 lbs (900–1350 g), peeled and cut into 1-inch pieces (about 4 ½ cups / 680 g)
- 2 large sweet potatoes, peeled and chopped into 1-inch pieces (about 4–4 ½ cups / 680 g)
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground nutmeg
- 2 tablespoons (28 g) unsalted butter
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 4 cups (960 ml) vegetable broth or chicken broth
- ½ cup (120 ml) heavy cream
- Salt and pepper, to taste
- Optional garnishes: sour cream, fresh or dried thyme, croutons
How to Make It
Roast the Vegetables:
- Preheat the oven to 375°F (190°C) and grease a large baking sheet.
- Arrange the butternut squash and sweet potato pieces on the baking sheet. Drizzle with oil and sprinkle with turmeric, thyme, cumin, and nutmeg.
- Roast for 30–45 minutes, until the vegetables are soft and golden brown.
- Transfer the roasted vegetables to a blender or use an immersion blender to puree until smooth.
Make the Soup:
- In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook 30 seconds to 1 minute.
- Add the roasted vegetable puree and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes to let flavors meld.
- Remove from heat, stir in the cream, and season with salt and pepper to taste.
- For an extra-smooth texture, blend again with an immersion blender if desired. Serve hot with your preferred garnishes.
Notes
- Calorie and nutrition estimates vary depending on specific ingredients and portion sizes.
- This recipe yields roughly 4–6 cups of soup. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. If freezing, leave space at the top of the container for expansion.
Nutrition
Calories: 284 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 16 g
Fiber: 6 g