Creamy Roasted Butternut Squash Soup: A Heartwarming Fall & Winter Recipe
Embrace the cozy flavors of autumn and winter with this truly exceptional Roasted Butternut Squash Soup. This vibrant and naturally creamy soup brings together the rich sweetness of caramelized winter squash, the subtle oniony notes of tender leeks, and the aromatic essence of fresh sage. It’s an elegant yet surprisingly simple dish that promises to warm you from the inside out, making it an instant favorite for any meal occasion, from a comforting weeknight dinner to a festive holiday starter.
As the cooler months of fall and winter arrive, my kitchen rotation inevitably shifts towards comforting, soul-nourishing meals. And what could be more comforting than a warm bowl of homemade soup? While we certainly cherish our long-standing favorites like Classic Chicken Tortilla Soup, hearty Red Lentil Soup, and the always satisfying Slow Cooker Vegetable Soup, I find immense joy in experimenting with the seasonal produce that these months so generously offer.
This particular recipe for Roasted Butternut Squash Soup was born out of that seasonal inspiration. The sight of beautiful winter squash, especially versatile butternut squash, at my local farmer’s market immediately sparked the idea for a new, naturally creamy creation. It’s a testament to how simple, fresh ingredients can come together to create something truly spectacular.
Infused with other delightful aromatics like sweet leeks, pungent garlic, and fragrant fresh sage, this butternut squash soup is a symphony of flavors. Despite its sophisticated taste and creamy texture (achieved without a drop of heavy cream!), it remains remarkably easy to prepare, making it accessible even for busy weeknights.
The Secret to Unforgettable Flavor: Roasting Your Butternut Squash
The key to elevating this butternut squash soup from good to extraordinary lies in a crucial first step: roasting the squash. This isn’t just an extra chore; it’s a flavor powerhouse. Roasting butternut squash before adding it to your soup base significantly enhances its natural sweetness and adds incredible depth of flavor. The high heat of the oven caramelizes the sugars within the squash, creating a complex, nutty, and subtly smoky note that simply can’t be achieved through boiling or steaming.
To achieve this, the process is straightforward:
- Begin by preheating your oven to 425°F (220°C).
- Carefully cut the butternut squash in half lengthwise. A sturdy chef’s knife and a stable cutting board are essential for safety here. If the squash is particularly hard, you can microwave it for a minute or two to soften the skin slightly.
- Scoop out the seeds and stringy membranes from both halves.
- Lightly brush the cut surfaces of the squash with extra virgin olive oil and season generously with salt and freshly ground black pepper. This helps draw out moisture and promotes browning.
- Place the squash halves cut-side down on a standard half sheet pan. This ensures direct contact with the hot pan, maximizing caramelization.
- Roast for 45 to 55 minutes, or until the flesh is incredibly tender when pierced with a fork and the edges show beautiful golden-brown caramelization.
- Once cooled enough to handle, simply scoop out the roasted, tender flesh, leaving behind the tough skin. This concentrated flavor will be the backbone of your incredibly delicious soup.
Beyond the superstar butternut squash, a few carefully selected additional ingredients come together to make this soup truly special. Each component plays a vital role in building the layered flavors and achieving that desirable smooth consistency. Here’s a closer look at what you’ll need and why:
Essential Ingredients for Your Butternut Squash Soup
- Butternut Squash: This is the heart of our soup! Butternut squash is a fantastic all-purpose winter squash variety, celebrated for its naturally sweet, slightly nutty flavor and creamy texture when cooked. It’s ideal for pureed soups, offering a velvety consistency without needing added cream. When selecting butternut squash, look for those with a long neck and a relatively small globe end; these typically contain fewer seeds, maximizing the usable flesh. Its rich orange color is also indicative of high beta-carotene content, an antioxidant.
- Unsalted Butter + Olive Oil: This dynamic duo forms the perfect base for sautéing our aromatics. Butter introduces a rich, luxurious creaminess and depth of flavor, contributing to a smooth mouthfeel without resorting to heavy cream. The addition of olive oil serves a practical purpose, raising the smoke point of the butter and preventing it from browning too quickly, ensuring the delicate flavors of our leeks and garlic are preserved.
- Leeks: My absolute favorite aromatic for vegetable-based soups! Leeks offer a more nuanced, sweeter, and milder onion flavor compared to traditional yellow onions. Their gentle earthiness is an ideal complement to the sweetness of butternut squash, making them a perfect choice for soups where every ingredient shines. Remember to use only the white and light green parts, as the darker green tops can be tough. Crucially, wash leeks extremely well by slicing them in half lengthwise and rinsing thoroughly under cold water, as dirt and sand can often hide between their layers.
- Garlic: A foundational flavor enhancer in countless dishes, garlic adds a pungent warmth and aromatic complexity that beautifully rounds out the soup’s profile. Freshly chopped garlic is always recommended for the best flavor.
- Fresh Sage: Sage is one of those herbs that truly transforms a dish. Nothing quite replicates its earthy, slightly peppery, and pine-like aroma and flavor. Finely chopped fresh sage leaves are sautéed with the leek and garlic mixture, infusing the entire soup with its distinctive character. For an extra touch of gourmet elegance, I highly recommend making crispy fried sage leaves as a garnish; they add both visual appeal and an incredible burst of flavor and texture, taking this soup to the next level.
- Low-Sodium Chicken Broth: While my preferred choice for its savory depth, low-sodium chicken broth allows you to control the seasoning precisely. For a delicious vegetarian or vegan version of this soup, feel free to substitute with a high-quality, flavorful vegetable stock or broth. Ensure your chosen broth complements the other ingredients without overpowering them.
- Kosher Salt & Freshly Ground Black Pepper: These fundamental seasonings are critical for bringing out and balancing all the flavors. Seasoning at various stages of cooking helps to layer the flavor profile.
Achieving Velvety Smooth Perfection: Blending Your Soup
Once all the ingredients have simmered together and their flavors have beautifully melded, the final step to achieving that signature naturally creamy texture is blending. You have a couple of excellent options for this:
- Immersion Blender: My preferred tool for convenience! An immersion blender allows you to blend the soup directly in the pot, minimizing extra dishes. Simply plunge it into the soup and blend until it’s incredibly smooth and velvety.
- Traditional Blender: If you don’t have an immersion blender, a high-powered traditional blender works wonderfully. Just be sure to work in batches to avoid overfilling and potential hot liquid splashes. Fill the blender no more than halfway, secure the lid, and blend until smooth. For safety, you might want to remove the small cap in the lid and cover the opening with a kitchen towel to allow steam to escape. Once blended, transfer it back to the pot.
The more you blend, the creamier your soup will be! Continue processing until no lumps remain and you’ve reached your desired silky consistency. This pureed soup also has the added benefit of freezing, defrosting, and reheating exceptionally well, making it perfect for meal prepping.
Serving Suggestions: Elevate Your Butternut Squash Soup
While this Roasted Butternut Squash Soup is absolutely divine on its own, adding a few thoughtful garnishes can truly elevate it, bringing additional layers of texture, flavor, and visual appeal. These are not strictly necessary but are highly recommended for an unforgettable culinary experience.
- Crème Fraîche Drizzle: A dollop of crème fraîche adds a touch of luxurious richness and a delightful tanginess that beautifully cuts through and complements the natural sweetness of the butternut squash. For an elegant drizzle, thin it slightly by mixing a large dollop with about a teaspoon of cold water until smooth.
- Crispy Fried Sage Leaves: This is a fantastic way to utilize any leftover fresh sage from the recipe and add a sophisticated crunch. Fried sage leaves are incredibly easy to make and taste divine, offering an intense burst of sage flavor and a satisfying texture. (See recipe notes for detailed instructions.)
- Roasted Pumpkin Seeds: Also known as pepitas, roasted pumpkin seeds provide a wonderful textural contrast with their satisfying crunch. Beyond their delicious flavor, they are also a great source of protein, magnesium, and zinc, adding a healthy boost to your meal. You can roast your own or opt for convenient store-bought varieties.
- Crusty Bread: A warm, crusty loaf of bread is the ultimate companion for any soup, perfect for soaking up every last drop of this creamy goodness.
This heartwarming and elegant soup is a versatile addition to your culinary repertoire. It’s a truly wonderful choice for your Thanksgiving or other holiday menus, offering a lighter yet incredibly flavorful alternative to heavier starters. It also makes for a delightful and nourishing weeknight dinner, especially when paired with a simple green salad and a side of that aforementioned crusty bread.
For more culinary inspiration, explore my other delectable butternut squash recipes or delve into our extensive collection of comforting soup recipes. If you have the pleasure of making this dish, I would be absolutely thrilled if you left a star rating or shared your feedback in the comments section below. Your insights and experiences help our community grow!
Roasted Butternut Squash Soup
Rating: 4.7 stars (19 ratings)
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3
– 4 Servings
50 minutes
20 minutes
1 hour
10 minutes
Equipment
-
Half Sheet Pan
-
Vitamix 5200 Blender (or a good immersion blender)
Ingredients
- 2 lb whole butternut squash
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 large leek, white and light green parts only (diced, roughly 2 cups)
- 2 cloves garlic (chopped)
- 2 teaspoons finely chopped fresh sage leaves
- 1 quart (4 cups) low-sodium chicken broth (or vegetable broth for vegetarian option)
Optional Garnishes:
- fried sage leaves
- crème fraîche drizzle (see notes below for how to prepare)
- roasted pumpkin seeds
Instructions
-
Preheat your oven to 425°F (220°C). Prepare the butternut squash by carefully trimming both ends so it can stand flat on your cutting board. Slice it lengthwise in half. Using a spoon, scoop out and discard all the seeds and fibrous membranes. Brush the cut sides of the squash generously with extra virgin olive oil, then season well with kosher salt and freshly ground black pepper. Place the squash halves cut-side down on a standard half sheet pan. Roast in the preheated oven for 45 to 55 minutes, or until the squash is very tender when pierced with a fork and its edges are beautifully caramelized and golden brown. Allow the roasted squash to cool slightly, then scoop out the soft, flavorful flesh, discarding the tough skin. Set this roasted squash aside.
-
While the squash is roasting, prepare the soup base. In a large, heavy-bottomed soup pot or Dutch oven, combine the unsalted butter and 1 tablespoon of olive oil. Place the pot over low heat. Once the butter is melted and lightly bubbling, add the diced leeks along with a generous pinch of salt and black pepper. Cook, stirring occasionally, for about 10 to 12 minutes, or until the leeks are incredibly soft and translucent. It’s important that they don’t brown, so if you notice them getting too much color, add a small splash of water (about 1-2 tablespoons) to deglaze the pot and prevent scorching.
-
Add the chopped garlic and finely chopped fresh sage leaves to the pot with the softened leeks. Cook for an additional minute, stirring frequently, until the garlic becomes fragrant and the sage releases its aromatic oils. Be careful not to burn the garlic. Now, add the reserved roasted butternut squash flesh and the low-sodium chicken broth (or vegetable broth) to the pot. Bring the mixture to a gentle simmer, then reduce the heat and let it continue to simmer for 10 to 15 minutes. This simmering time allows all the flavors to meld beautifully and intensify. Remove the pot from the heat.
-
To achieve a perfectly smooth and creamy texture, use an immersion blender to blend the soup directly in the pot. Blend until there are no lumps and the soup is completely smooth and velvety. Alternatively, carefully transfer the soup (in batches if necessary) to a high-powered traditional blender and blend until silky smooth, then transfer it back to the pot. Taste the soup and season generously with additional salt and freshly ground black pepper as needed to enhance all the flavors.
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Serve the warm Roasted Butternut Squash Soup immediately. Garnish each serving with optional but highly recommended toppings: crispy fried sage leaves, a swirl of thinned crème fraîche, and a sprinkle of roasted pumpkin seeds for added texture and flavor (see notes below for detailed garnish instructions). Enjoy this comforting and elegant soup!
Tips for Success & Optional Garnishes:
- How to Fry Sage Leaves: To create these delightful crispy garnishes, heat a thin layer of olive oil (about 1/4 inch) in a small skillet over medium heat until it shimmers and is hot but not smoking. Add a few fresh sage leaves at a time to the hot oil, ensuring not to overcrowd the pan. Cook for only 10-20 seconds per side, or until they become crisp and slightly translucent. Using a slotted spoon, carefully transfer the fried leaves to a plate lined with paper towels to drain excess oil. Season lightly with a pinch of salt while they are still warm. Allow them to cool completely, as they will crisp up even further.
- For a Crème Fraîche Drizzle: To achieve that perfect, elegant swirl, simply thin a dollop (about 1-2 tablespoons) of crème fraîche with a teaspoon of cold water. Stir briskly until the mixture is smooth and easily drizzled. Use a spoon to create decorative patterns on top of your soup.
- Roasted Pumpkin Seeds (Pepitas): These add a fantastic nutty crunch. Feel free to use good quality store-bought roasted pumpkin seeds for convenience. They make a great snack on their own too! You can also quickly toast raw pumpkin seeds in a dry pan over medium heat for 3-5 minutes, stirring frequently, until lightly browned and fragrant.
- Make-Ahead & Freezing: This soup is excellent for meal prep! It can be made several days in advance and stored in an airtight container in the refrigerator. For longer storage, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to reach desired consistency.
Serving:
1
serving
,
Calories:
323
kcal
,
Carbohydrates:
31
g
,
Protein:
10
g
,
Fat:
21
g
,
Saturated Fat:
8
g
,
Polyunsaturated Fat:
12
g
,
Cholesterol:
24
mg
,
Sodium:
261
mg
,
Fiber:
8
g
,
Sugar:
6
g
Laura // A Beautiful Plate
Soups and Stews
American