Name: Roasted Butternut Squash Soup
Prep time: 5 min
Total time: 50 min
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 1 kg (2 pounds) butternut squash; 2 onions; 1 head of garlic; 1 tbsp olive oil; 40 g (3 tbsp) unsalted butter; 3 sage leaves; 350 ml (1 1/2 cups) milk; 80 ml (1/3 cup) heavy cream; 180 ml (2/3 cup) water

Roasted Butternut Squash Soup

Every year, when September hits the calendar, we are the most excited about squash and pumpkin season. Our family especially adores hearty, cozy, warm soups. And one of the best out there is the Roasted Butternut Squash Soup. We first made a simple soup for our cookbook Epic 30-Minute Roast. You can find the recipe on page 197. Cut the squash into small pieces, roast in the oven until soft, then blend with milk, heavy cream, and an incredible secret ingredient. Brown Butter. Yup, we added brown butter, and we love it. It adds a subtle nutty flavor and elevates it to another level.

Delicious Roasted Butternut Squash Soup

The best part of this recipe is the roasted butternut squash. It's soft caramelized, making this the best butternut squash soup. We adore it for these reasons:

simple to make and primarily hands-off
creamy, thick, incredibly delicious soup for autumn and winter
feel free to keep it refrigerated for a couple of days or freeze it for a couple of months
kids and adults love it
it's gluten-free
optionally add some delicious add-ins right before serving (ideas below)

Can we use a different type of squash?

Absolutely. Choose butternut squash (our favorite because it's flavorful and makes the soup creamy), Red Kuri / Hokkaido squash, or Musquee de Provence Pumpkin.

What to serve with Roasted Butternut Squash Soup

We love adding one or two of these:

a teaspoon of pumpkin seed oil and croutons
roasted pepitas or roasted chopped walnuts
a teaspoon of heavy cream
pan-fried sage leaves

Storing and freezing

Feel free to store this beautiful creamy soup in two ways.

Keep the chilled Roasted Butternut Squash Soup in an airtight container in the fridge for up to 3 days. Before serving, reheat in the microwave oven or using a pot.

Feel free to freeze the Roasted Butternut Squash Soup too. Place the soup in a freezer bag or a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

How to make Roasted Butternut Squash Soup at home (video)

Check this quick recipe for the best Roasted Butternut Squash Soup at home.

Next, try these cozy soups

METHOD

preparation

Place a rack in the middle of the oven and preheat it to 200 °C / 390 °F. Line a large baking sheet with parchment paper.
squash

Peel the butternut squash, cut it in half, and remove the seeds. Cut it into 2 cm (1 inch) pieces. Arrange the butternut squash in a single layer over the baking sheet. Add the peeled onion cut into quarters and halved garlic head. Drizzle with olive oil and season with salt and pepper.
bake the squash

Bake the squash in the oven for 45 minutes at 200 °C / 390 °F or until the squash is caramelized and soft. Prepare the rest of the ingredients.
liquid

Add butter to the pot, and cook until it starts to foam and smells like nuts. When the butter turns brown, add sage. This will take about 3 - 4 minutes. Pour in the milk and heavy cream. Bring to a boil, then remove from the heat.
Roasted Butternut Squash Soup

Squeeze the baked garlic into the liquid. Add in the baked onion, squash, and water. Remove the sage and mix using an immersion blender (or blender) to get a smooth soup. Divide the Roasted Butternut Squash Soup between six cups and optionally serve with pepitas and a teaspoon of heavy cream.

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Roasted Butternut Squash Soup