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)
- Cut off the very end of the butternut squash.
- Slice horizontally and scoop out the seeds.
- Make a crosshatch pattern, slicing as deep as you can without going right through.
- 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)
- Allow the roasted butternut squash to cool.
- Scoop out the flesh and squeeze out the garlic.
- Meanwhile fry the onions in butter until caramelized.
- 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
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
- Baking Tray
- Large Pot & Wooden Spoon
- Hand Blender
- Chopping Board & Sharp Knife
- Small Pot & Brush (for butternut squash glaze)
- 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
- Toasted Pine Nuts
- Crispy Pancetta
- Fresh Parsley (optional)
- 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!
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