Creamy roasted butternut squash soup recipe
- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
A filling soup made with mashed roasted butternut squash, grated carrot and finely diced onion which means there's no need to get your blender out of the cupboard! Add a few pinches of cayenne pepper to spice things up.
21 people made this
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- salt and ground black pepper to taste
- 1 teaspoon butter, or to taste
- 1 onion, finely diced
- 2 cloves garlic, pressed
- 75g grated carrot, or to taste
- 1/2 teaspoon dried marjoram, or to taste
- 1/2 teaspoon celery seed, or to taste
- 2 pinches cayenne pepper, or to taste
- 1L chicken stock
- 4 tablespoons double cream, or more to taste
- 50g cream cheese, or more to taste
MethodPrep:15min ›Cook:1hr50min ›Ready in:2hr5min
- Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
- Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking tray.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
- Stir mashed squash, marjoram, celery seed, cayenne pepper, salt and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to the boil.
- Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavours blend, 30 minutes.
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Creamy Roasted Butternut Squash Soup with a Savory Finish
This creamy roasted butternut squash soup was a showcase recipe that was shared with us many years ago by Wild Oats. They were a natural grocery chain that was devoured by Whole Foods. But in their day, they had a fantastic culinary department that created delicious plant-based, dairy-free recipes like this one. It is a savory soup with light notes of natural sweetness from the roasted vegetables.
Olive oil can be used in place of avocado oil, and white cooking wine can be used instead of chicken broth.
Use 1 teaspoon sea salt instead of 1/2 teaspoon salt, if you like. Other blue cheese or feta cheese can be used in place of Gorgonzola.
On a hot summer day keep your home cool by grilling the squash outside on a gas grill. Use the foil only on the grill and close the lid. The exact temperature is not important. Cook until the cubes are soft and slightly brown. Make sure you don't burn the onion or squash as the charred flavor will take over the taste of the soup. Discard any burned pieces.
2. Chipotle-Lime Butternut Squash Soup
This one is super easy to tweak as well. I replaced the coconut milk with more chicken broth, and then added dried chipotle powder (you can also use a diced chipotle chili from a can of chipotles in adobo sauce), ground cumin, and a squeeze or two of lime juice.
I love the sweet-spicy combination here. Butternut squash is rather sweet and it plays so well with smoky chipotles. Mmm.
Also, I didn&rsquot add quite as much chicken broth to this one to give it a thicker texture. Play with the chicken broth to see what you like better!
More Butternut Squash Recipes to Enjoy
Extra butternut squash? Here are some fun recipes to use it up:
Please let me know how this butternut soup turns out for you in the comments! Your feedback is so important to me, and I hope you love this soup as much as I do. It’s my absolute favorite.
Watch How to Make Butternut Squash Soup
Roasted Butternut Squash Soup
What dish is the most indicative of leaves falling and the chilly autumn breeze? Some might say its pumpkin pie, others might say warm apple cider, but to us, nothing fits better with sweater weather than a delicious bowl of butternut squash soup. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. What better way to get our butternut fix than with a heart soup? Fortunately for you, making it could not be easier.
ROAST THE SQUASH.
The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.)
WITH POTATOES&mdashOR NOT
We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. But if you'd rather stay away from potatoes, that's totally fine. This soup will work without them!
You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) While those are roasting, you can start sautéing aromatics: onion, celery, and carrot. Then add your squash and potatoes and chicken broth and use an immersion blender to blend it up!
BUILD YOUR BASE
Most good soup recipes start with you sautéing aromatics for flavor. This recipe calls for a classic mirepoix: onion, celery, and carrots that will give it a ton of flavor.
ADD YOUR HERBS
We love thyme in this soup because&mdashhello, fall!&mdashbut you can use whatever kind you want. Rosemary or sage would be delicious, but even Italian seasoning or dried oregano would work here, too.
BLEND IT UP
The conundrum of how to blend up a creamy soup is legit. An immersion blender makes it easiest. The stick blender allows you to just blend up the soup right in the pot! If you don't have one, you can also use a regular blender, just be sure to be careful when blending up the hot liquid (don't burn yourself!). We like to transfer it in batches so it's not so much liquid that the top of your blender flies off (scary, but true).
SLOW COOK IT
If you prefer to use a slow cooker you could put the raw squash and potatoes in with the other ingredients and cook on low for 6-8 hours or high for 2-3 hours. Once the squash is tender, blend with your immersion blender and serve!
Vegetable Stock. We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. This will result in a really thick comforting soup.
Soy Sauce. We used 1 Tablespoon of soy sauce in this soup which is rather an unusual ingredient for a butternut squash soup but we love the umami flavors it creates in this soup. If you prefer though you can leave it out, it’s not a crucial ingredient. If you need the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.
Coconut Milk or Coconut Cream. The coconut milk must be a canned, full fat, unsweetened variety. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. You can also use canned unsweetened coconut cream in this recipe.
How to Make Roasted Butternut Squash Soup:
For added flavor, we’ll be roasting the butternut squash before adding it to our soup base.
Roasting helps caramelize and concentrate the natural sugars in butternut squash and adds greater depth of flavor to the soup.
To do this, simply cut the butternut squash in half lengthwise, brush the halves with olive oil, and roast the halves cut-side down on a standard half sheet pan (affiliate link).
Once the squash has finished roasting, simply scoop and scrape out the flesh – use as directed in the recipe – and discard the tough skin.
There are a few additional ingredients that make this soup extra special. Here’s what you’ll need:
Roasted Butternut Squash Soup
This vegan roasted butternut squash soup is gluten-free, and has a delightful sweet but robust flavor and divine creamy texture.
Roasted Butternut Squash Soup
This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet.
When butternut squash is in season I always crave my mother’s roasted veggies. I love heading up to my local farmer’s market and picking some different varieties of squash to roast with some carrot, onions, and garlic. Roasting is righteous, and roasted butternut squash has a natural sweetness that gives this soup a beautiful flavor. I’ve also added roasted garlic which adds a touch of magic. Don’t skip this step. The soup doesn’t have the same depth of flavor without it.
Ginger and roasted butternut squash were just meant to be in the pot together. I’ve keep the ginger subtle. For an added dimension of flavor, I never miss steeping cilantro root in the broth. Cilantro root is getting harder and harder to get with most mainstream grocery stores and even health food stores selling bunches of cilantro with the roots already chopped off. I typically head to the Asian grocer to get cilantro bunches with the roots still attached. If you can’t find cilantro root, using the stems still adds great flavor. So, don’t skip this step. The cilantro accents the flavor of the roasted butternut squash, but doesn’t overpower it.
This roasted butternut squash soup is simple but sublime. Don’t miss it this holiday season.
Butternut squash has a naturally creamy texture when cooked, but when you blend this soup in a high-speed blender you get an incredible texture. I use the KitchenAid Pro Line® Series Blender and I love it. It is so powerful it gets this soup really rich and creamy.
I blend a lot of soups, and I test my recipes on a lot of different blenders. Most blenders have malleable lids that have a lot of give. After regular usage (especially when put through the dishwasher repeatedly) the lids can warp compromising the seal. I have had lids pop off mid-way through blending a hot soup, and I’m not fond of Jackson-Pollock-style soup-on-the-ceiling-and-walls kitchen art.
Seeing the lid wobble, spin, and move during blending makes me nervous.
The KitchenAid Pro Line® Series Blender or High Performance Series blender both come with reinforced lids that are not malleable and don’t move. So, they enable a really firm and complete seal so you don’t have to worry about the heat popping the lid off.
Do not miss making this roasted butternut squash soup. It is really easy and so delicious.
Other Butternut Squash Soup Recipes
*I am a paid ambassador for KitchenAid blenders. But, my opinions are my own.
Please let me know what you think of this recipe in the comments!
Your feedback is really important to me, and it helps me decide which recipes to post next for you.
Heat the olive oil over medium high heat in the bottom of a wide, deep pot such as a Dutch oven. When the oil is hot, add the garlic and cook until it is barely golden, maybe a minute. Add squash, and increase heat to high.
Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning in places. If the garlic is sticking and looks as if it might burn, turn the heat down a little. The garlic might get quite brown -- that's fine.
Add potato, broth or water, basil (if using dried), salt and pepper. Add tomatoes, then fill the can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender.
Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir it into soup just before serving.
Serve hot or cold. If hot, you may want to top it with some Parmesan cheese cold, snip fresh basil or chives on the top. Serve with hot corn bread or rolls.
Roasted Butternut Squash Soup with Sage Cream
Arrange racks in top third and bottom third of oven preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.
Divide soup among 12 bowls. Drizzle sage cream over, sprinkle with cheese, garnish with sage leaves, and serve.
Save a little time by buying the already peeled and diced squash that's available in the produce section of many supermarkets you will need 2 1/2 pounds.
How would you rate Roasted Butternut Squash Soup with Sage Cream?
Wonderful recipe! I used koginut squash instead of butternut and just cut it in half and roasted it, scooped it out at the end to save time peeling and cutting a butternut. Absolutely delicious for how simple it is the flavor is fire.
Ridiculous. Seriously? I can’t believe there’s so much flavour. I always thought soup was the easy potluck meal. Easy, cheap, but never a star. This bowl is full of flavour. The shallots and gruyere cheese make it taste a lot like French Onion Soup. Mine came out a little too salty—prolly because I used bouillon rather than broth. Next time may want to substitute non-salted butter when cooking the shallots. But the flavour is very impressive. Can’t believe I made a soup so tasty.
My son found this recipe and made it for me tonight. IT WAS PERFECT! it was full of flavor, thick consistency, and the sage cream was amazing and added the perfect touch. brought it all together. I can not wait to make this my go-to soup this winter.
This recipe resulted in good flavor but turned out way too thin and brothy for my taste. I like a thick, creamy squash soup and this calls for too much broth. I may try it again but adjust the ratios quite a bit. The shallots pair well with the butternut squash, so I will probably use those again. Overall, an ok recipe that was probably salvaged due to the quality of ingredients used.