Roasted Butternut Squash Soup
This roasted butternut squash soup is smooth, creamy and packed with roasted fall vegetables. An easy fall soup made without heavy cream that's perfect for cozy dinners, Halloween night or a Thanksgiving starter.
Roasted butternut squash soup is one of those cozy fall recipes I look forward to as soon as the weather starts to cool down. Butternut squash, red peppers, carrots, tomatoes, red onion and a whole head of garlic are roasted together until tender and full of flavor, then blended with milk into a beautifully smooth and creamy soup. The warm color and naturally sweet roasted vegetables also make this an easy soup to serve throughout the fall season. It works beautifully as a simple weeknight dinner, a comforting Halloween night meal or a starter for a Thanksgiving table. Serve it with sliced green onions and toasted bread for an easy homemade soup that feels special without being complicated.
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How to Make Roasted Butternut Squash Soup
Prepare the Vegetables
Cut the butternut squash and prepare the garlic, red peppers, carrots, cocktail tomatoes and red onion for roasting.
Season
Arrange the vegetables on a baking tray. Drizzle with olive oil and season with salt and black pepper.
Roast
Roast the vegetables in a 200°C (392°F) oven for approximately 50-55 minutes, until the squash and vegetables are tender and nicely roasted.
Combine
Scoop the roasted butternut squash flesh into a pot and add the roasted peppers, tomatoes, onion and garlic.
Add Milk and Water
Add 1 cup of milk and enough water to reach your preferred soup consistency.
Blend
Blend everything with an immersion blender or regular blender until completely smooth and creamy.
Serve
Serve the soup warm and finish with sliced green onions on top.
Why You'll Love This Recipe
- Warm and comforting for fall and cooler days.
- Roasting the vegetables adds much more flavor than simply boiling them.
- Smooth and creamy without needing heavy cream.
- Made with simple vegetables and everyday ingredients.
- Most of the cooking happens in the oven.
- The roasted garlic adds a mellow, savory flavor.
- Easy to adjust the consistency to your preference.
- Perfect with toasted bread on the side.
- It also works well as a warm starter for a Halloween dinner or Thanksgiving menu.
Tips for Best Results
- Cut the vegetables into manageable pieces so they roast evenly.
- Make sure the butternut squash is completely tender before blending.
- Roast the garlic with the vegetables so its flavor becomes softer and sweeter.
- Add the water gradually rather than all at once so you can control the thickness of the soup.
- Blend thoroughly for the smoothest texture.
- Taste after blending and adjust the salt and black pepper if needed.
- For a less intense squash flavor, use half of the butternut squash.
Serving Suggestions
- Top with thinly sliced green onions.
- Serve with toasted or crusty bread.
- Add a small drizzle of olive oil just before serving.
- Serve as a warming starter or a light meal.
- Pair it with a simple salad for a more complete meal.
Variations
- Use half of the butternut squash for a milder squash flavor.
- Blend in a little more water for a lighter soup.
- Use less water for a thicker, creamier consistency.
- Add a little extra black pepper before serving for a stronger savory finish.
Storage
Allow the soup to cool completely before storing it. Transfer it to a covered container and keep it refrigerated. When reheating, stir well and add a small amount of water or milk if the soup has become thicker than you prefer.
Frequently Asked Questions
Do I have to use the whole butternut squash?
No. If you prefer a milder squash flavor, use half instead.
Why roast the vegetables first?
Roasting develops deeper flavor and softens the vegetables before blending.
Can I make the soup thinner?
Yes. Add water gradually until it reaches the consistency you like.
Can I make it thicker?
Yes. Start with less water and add more only if needed.
Do I need a regular blender?
No. An immersion blender works directly in the pot.
Why isn't my soup completely smooth?
Continue blending until the roasted vegetables are fully broken down and the texture becomes creamy.
Roasted Butternut Squash Soup
This roasted butternut squash soup is smooth, creamy and packed with roasted fall vegetables. An easy fall soup made without heavy cream that's perfect for cozy dinners, Halloween night or a Thanksgiving starter.
