Creamy Autumn Bliss: Easy Roasted Butternut Squash Soup

During the early days of fall, I stumbled upon a secret ingredient that stocks my kitchen with comfort and nostalgia: roasted butternut squash. While most recipes focus on traditional flavors, I love highlighting its smoky, caramelized edges that whisper of cozy firesides and crisp air. This soup becomes my personal ode to the season’s quiet magic, with each spoonful warming not just the body, but the soul.

What sets this recipe apart is not just the flavor, but the process. Roasting the squash intensifies its natural sweetness, transforming it into a velvety base. The simple act of caramelizing it in the oven leaves behind a rich aroma that fills my entire home with promise and anticipation.

Roasted Butternut Squash Soup

This soup is made by roasting halved butternut squash until caramelized and tender, then blending it into a smooth, velvety puree. The process emphasizes slow roasting to develop rich, smoky sweetness, resulting in a comforting, thick soup with a vibrant orange color and silky texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash halved and seeded
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon optional for warming flavor
• to taste salt and pepper adjust for seasoning

Equipment

• Baking sheet
• Blender or Immersion Blender
• Chef’s knife
• Cutting board
• Soup pot or large saucepan

Method

 

1. Preheat your oven to 400°F (200°C). Place the butternut squash halves face down on a baking sheet, drizzled with a tablespoon of olive oil. Roast for about 40-45 minutes until the flesh is soft and caramelized around the edges.
2. Allow the squash to cool slightly, then scoop out the soft flesh into a bowl, discarding the skin. Set aside.
3. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring often, until translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute, until fragrant and starting to soften.
5. Pour in the vegetable broth and bring to a gentle simmer. Add the roasted squash flesh and stir to combine.
6. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
7. Add ground cinnamon, salt, and pepper to taste. Stir well and heat through for another 5 minutes to allow flavors to meld.
8. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
9. Serve the soup hot, garnished with a swirl of cream or a sprinkle of toasted seeds if desired.

Notes

For a richer flavor, add a splash of coconut milk before blending. The soup can be stored in the refrigerator for up to three days and reheated gently on the stovetop.

This roasted butternut squash soup feels like a warm secret in the chaos of everyday life, perfect for a quiet evening or a small gathering. As we transition into the cooler months, it’s a dish that offers both comfort and a touch of elegance. No matter how busy life gets, this soup reminds me to slow down and savor the gentle, sweet flavors of autumn.

Sometimes, it’s the simplest ingredients that create the most profound moments around the table. With every spoonful, I feel a deep connection to the season’s harvest and the comfort of home. This recipe is my gift to myself—and to anyone needing a cozy, nourishing hug in bowl form.