We love this smooth roasted butternut squash soup! In this simple recipe, you roast the pumpkin on garlic and thyme and mix it with the soup as one of the easiest soups we share!
Our roasted butternut squash soup is very simple. You will roast the pumpkin with some aromatics and mix it with the broth. That’s it! You can also add some cream if you like, but that’s what we’re talking about with this simple soup. There is no stir-fry, very little cooking, you don’t have to chop a lot of vegetables.
This warm and cozy soup is very delicious, but you might also like our butternut squash soup, topped with crispy chickpeas (also lovely on this soup). For easier soup recipes, don’t miss our tomato soup (made with three main ingredients) and this broccoli cheddar soup.
Key Ingredients
- Butternut squash: I use medium butternut squash, but feel free to swap in other butternut squash (like honey nuts, cabbages or red curry squash), or swap it for small sugar squash, like I used when making homemade pumpkin puree.
- Herbs: When roasting pumpkin, we stuff fresh herbs underneath to add flavor. I like fresh thyme, rosemary or sage. Use these three or all three.
- garlic: In addition to the herbs, we stuffed whole garlic cloves (still in the skin) under the pumpkin. This way, they simultaneously season the pumpkin and soften it. You can then mix the roasted garlic into the soup later.
- broth: You can use your favorite soup or stock. I love the richness of homemade chicken soup or bone soup, but this soup is great too when you use a delicious vegetable soup.
- cream: This is optional, but I almost always add it. I like to sprinkle the soup with a creamy, smooth, velvety texture.
How to Make Butternut Squash Soup
This is an easy recipe that is perfect for cold days. You’ll cut the pumpkin in half, wipe it with olive oil, and season with salt and pepper. Then, sneak peek at herbs and garlic before putting one side of them on a baking sheet. By roasting pumpkin with garlic and herbs, the pumpkin becomes sweet and delicious. I use the same trick when roasting spaghetti squash!
When the pumpkin is soft and caramelized, it’s time to mix. Use an immersion mixer in the pan or use a rack mixer. Simply mix the roasted pumpkin with broth and soft roasted garlic. You can squeeze it into a blender to remove it from the skin. Finally, you can stir the cream (I like) and season with salt and pepper as needed and enjoy! I especially like the soup that comes with a piece of homemade pizza bread!
Easy-to-grilled butternut squash soup
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Prepare
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chef
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This roasted butternut squash soup is very simple. You will roast the pumpkin on garlic cloves and fresh herbs until soft and sweet. Then, mix it with stock until butter. Since this recipe is so simple, you can play as much as you like. Try other types of pumpkin or pumpkin instead of butternut squash. Or add some baked potatoes, onions or carrots. You can roast them next to the pumpkins on the same baking sheet.
6 servings
You will need
1 medium butternut squash, 2½ to 3 pounds
1 tablespoon extra olive oil
3 small sprigs of fresh thyme, rosemary or sage
4 cloves of garlic, remaining skin
4 to 5 cups (950 ml to 1180 ml) low-sodium vegetables or chicken broth, try homemade chicken stock
1/4 cup (60 ml) cream, optional
Salt and fresh black pepper
direction
1Preheat the oven until 400°F (204°C). Line up a tray with parchment paper on a framed baking tray or baking tray.
2Cut the pumpkin in half lengthwise with a heavy-duty chef’s knife. Dig out and discard the seeds.
3Brush each half with 1 tablespoon of olive oil, inside and out. Season the pumpkin with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4Make a fresh herb and cloves of garlic in the middle of the baking dish. Place the pumpkin on top, top. Roast until the pumpkin is completely tender, about 1 hour.
5Remove the toasted pumpkin from the oven and let it cool until it is ready to be processed. Dig out the meat and add it to a large pot. Squeeze the roasted garlic from the skin into the pan and throw away the skin. Throw away the herbs.
6Pour 4 cups of the soup into the pot and bring to a boil. Using a blender or immersion mixer, mix the soup until it is completely smooth. Add more soup ingredients to the consistency you need.
7Season, season with salt and pepper. Whisk the cream (optional).
Adam and Joanne’s Tips
- storage: Store homemade butternut squash soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Mix hot liquid: When using a regular blender, work in smaller batches, not too high – the hot soup will expand! For safety reasons, remove the center insert of the lid while mixing and cover the opening with a kitchen towel. This releases steam and prevents messy splashes.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 of 1 serving
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Calories
287
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Total fat
11 grams
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Saturated fat
5G
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cholesterol
20mg
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sodium
546mg
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carbohydrate
45g
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Dietary fiber
7G
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Total sugar
8G
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protein
10g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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