Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It’s creamy (without cream), rich and totally delicious!

Roasted Butternut Squash

The absolute key to this soup being so delicious is roasting the butternut squash. When you roast the butternut squash low and slow, it releases the natural sugars, that in turn caramelize. It completely transforms the flavour. 

I don’t know if you’ve ever made soup by boiling butternut squash or even sweet potato, but the flavour of this soup in comparison is next level. Just sayin’.

Alrighty, when it comes to roasting butternut squash, I promise you it couldn’t be easier. 

How to Roast Butternut Squash Whole (quick summary)

1. Cut off the very end of the butternut squash.
2. Slice horizontally and scoop out the seeds.
3. Make a crosshatch pattern, slicing as deep as you can without going right through.
4. Brush with olive oil, honey, cayenne pepper, salt and rosemary, then add a clove of garlic in each one. Roast in the oven until soft and caramelized.

Roasted Butternut Squash Soup

Once you’ve roasted the butternut squash, it’s pretty straight forward from there. Whilst they’re roasting you’ll start frying your onions low and slow in butter. The butter will offer an extra creaminess to the soup, without having to use cream. 

90% of the time I make this soup I’ll use chicken stock, as I feel it offers slightly more richness than veg stock. But veg stock does work as a great sub.

How to make Roasted Butternut Squash Soup (quick summary)

1. Allow the roasted butternut squash to cool.
2. Scoop out the flesh and squeeze out the garlic.
3. Meanwhile fry the onions in butter until caramelized.
4. Add butternut squash/garlic into the pot, pour in stock and blitz with a hand blender.

Roasted Butternut Squash Toppings

Two absolute game changers to add to this soup are crispy pancetta and toasted pine nuts. I HIGHLY recommend using both. I also use a dash of fresh parsley for a pop of colour and touch of flavour. 

When it comes to what to serve with butternut squash soup, there’s no other option than a huge chunk of buttery bread.

Can I make this soup in advance?

Absolutely! In fact the flavours are likely to develop as it rests so it’ll be extra tasty. Just allow to cool, then store in an airtight container in the fridge for a few days or in the freezer for a few months. Reheat on the hob.

How many will this soup feed?

It’ll give you 4 hearty bowls for dinner, or 6 as a starter/side.

And there we have it! A hearty delicious bowl of roasted butternut squash soup ready for the taking. Gorgeously creamy, rich and bursting with flavour. Plus, as you can see it’s incredible easy to make!

Hey, whilst you’re here why not check out my other recipes?

Winter Warmer Recipes

• Roasted Tomato Soup
• Chilli Con Carne
• Shepherd’s Pie
• Spanish Chicken Tray Bake
• Broccoli Pasta Bake

Alrighty, let’s tuck into this homemade butternuts quash soup recipe shall we?!

How to make Roasted Butternut Squash Soup (Full Recipe & Video)

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It's creamy (without cream), rich and totally delicious! Serves 4 as a main, 6 as a side/starter.

5 from 5 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, British

Prep Time: 10 minutes

55 minutes

Total Time: 1 hour 5 minutes

Servings: 5

Calories: 281kcal

Author: Chris Collins

Cost per serving: £3 / $4

Equipment

• Baking Tray
• Large Pot & Wooden Spoon
• Hand Blender
• Chopping Board & Sharp Knife
• Small Pot & Brush (for butternut squash glaze)

Ingredients

• 2 medium Whole Butternut Squashes
• 2.5 cups / 600ml Chicken or Veg Stock
• 1 large White Onion, roughly diced
• 4 cloves of Garlic (skins left on)
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1 tbsp Honey
• 1 tbsp Fresh Rosemary, finely diced
• 1/4 tsp Cayenne Pepper, or to taste
• 1/4 tsp Salt, plus more to taste
• Black Pepper, to taste

Toppings

• Toasted Pine Nuts
• Crispy Pancetta
• Fresh Parsley (optional)

Instructions

• Slice the very end off the butternut squashes and carefully slice in half. Gut out the seeds, then slice a crosshatch pattern in each one, slicing as deep as you can without going right through. This will help the flavours seep in. Pop on a baking tray.
• In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper (or to taste) and 1/4 tsp salt. Brush the butternut squashes, using all of the glaze. Pop a clove of garlic in each dip of the butternut squash.
• Pop in the oven at 180/356f for 45-60mins, or until soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork tender butternut squash. Pull tray out 1 or 2 times to baste them in the juices.
• Meanwhile, in a large pot begin frying your onion in 2 tbsp butter over low-medium heat until golden and caramelized. Again, low and slow is best.
• Scoop out the flesh from the butternut squashes and place into the pot, squeeze the garlic out the skins and add in too. Pour in 2.5cups/600ml chicken or veg stock and blitz with a hand blender until smooth. If you like a particularly thick soup start with less and adjust after. Give it a heavy seasoning of salt and pepper.
• Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.

Quick 1 min demo!

Notes

a) Spice - I highly recommend using cayenne pepper, the gentle spice plays beautifully with the sweetness of the butternut squash. 1/4 tsp adds a nice gentle background tingle, but if you're really not good with heat consider 1/8 tsp or just a pinch, then adjust accordingly at the end.

b) Seasoning - Bring out the best in this simple soup with a good amount of salt and pepper. Keep taste testing until 100% happy!

c) Toppings - I HIGHLY recommend the pancetta and pine nuts to top. They compliment the soup amazingly. If you're struggling with pancetta, bacon would sub. Parsley is to add a pop of colour and a smidge of flavour, but definitely don't go overboard. Just a teeny bit to finish. You can leave this out if you wish.

d) Stock - I recommend pouring it in gradually and working to preference. Feel free to add more or less for a thicker/thinner soup. I mostly use chicken stock as I find it to be richer, but veg stock does work well too.

e) Blender - If you don't own a hand blender, you can use a regular blender. Just check it's heat resistance before using it. You'll have to take off the small bit at the top and place a hand towel over it. This is so the steam doesn't get trapped inside and case the blender to crack.

f) Leftovers/Make in advance - You can certainly make this in advance! Store in the fridge for a couple of days or freezer for a few months. Let it cool before storing. Reheat back in the pot, if it's frozen I recommend letting it come to room temp first.

g) Calories - Based on just the soup shared between 5 people.

Nutrition

Nutrition Facts

Roasted Butternut Squash Soup

Amount Per Serving

Calories 281 Calories from Fat 94

% Daily Value*

Fat 10.45g16%

Saturated Fat 3.676g18%

Trans Fat 0.189g

Polyunsaturated Fat 0.916g

Monounsaturated Fat 5.17g

Cholesterol 12mg4%

Sodium 169mg7%

Potassium 1339mg38%

Carbohydrates 49.61g17%

Fiber 7.9g32%

Sugar 12.74g14%

Protein 4.2g8%

Vitamin A 38786IU776%

Vitamin C 79.3mg96%

Calcium 188mg19%

Iron 2.72mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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