This Butternut Squash Soup is creamy, dreamy and full of flavor from roasting the vegetables. A great fall meal!
I do love a good butternut squash soup. I have tried making it in any which way, but my preferred method will always be this one: Roasting the vegetables in the oven first, then simmering them in broth before blending them with cream to turn into a dreamy bowl of soup.
If you wanted to go for a lighter soup, you can always leave out the cream – or use just a teaspoon on each individual bowl.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Butternut squash: I always pick a squash weighing between 3-4 pounds when I make this recipe. If you’re going for pre-peeled and cubed squash, you’ll want to use around 2-2.5 pounds.
- Potatoes: Feel free to leave these out for a lower carb count, or replace them with a sweet potato if you prefer to skip white potatoes. They do add nice creaminess and thickness to the soup, so that’s why I add them.
- Ground cumin: You can leave this out if you don’t have any. It does add a nice depth of flavor to the soup though.
- Chicken broth: Feel free to use vegetable broth instead to keep the soup vegetarian.
Step by step photos
- Don’t be afraid to roast the vegetables until they have some color; this is what adds a lot of delicious flavor to your soup!
- Toast the thyme and cumin until fragrant to pull the most flavor from them.
- How creamy the soup ends up depends a lot on the quality and power of your blender. If you don’t have a great immersion blender, check the manual of your stand mixer – you can follow the instructions for hot liquids and blend the soup this way instead. I 100% prefer using an immersion blender for hot soups, so that’s what I always do.
How to serve Butternut Squash Soup
I love this soup as a light lunch or dinner – just with a slice of homemade bread on the side.
If you want to feel fancy, sprinkle some crispy fried bacon on top!
This soup is also great as a starter for a special holiday dinner – it gores so well with the hearty fall and winter comfort foods you’d see on a Thanksgiving or Christmas dinner table.
More easy soup recipes
Roasted Butternut Squash Soup
- 1 large butternut squash peeled and cubed (seeds removed) (about 3-4 pounds before peeling)
- 1 onion peeled and chopped
- 4 cloves garlic peeled
- 2 potatoes peeled and chopped
- 2 carrots peeled and chopped
- 2 tablespoons oil
- salt & pepper to taste
- 1 tablespoon butter
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1 quart low-sodium chicken broth OR vegetable broth
- heavy cream to taste
- Roast vegetables: Heat oven to 400º. On a large rimmed baking sheet, toss all vegetables with oil, salt and pepper. Roast in the hot oven until tender, about 25-30 minutes.
- Prepare soup: Once vegetables are done, melt butter in a large pot over medium heat. Add cumin and thyme and cook for 1-2 minutes, until fragrant. Add roasted vegetables, then add chicken broth. Simmer for 10 minutes on low heat.
- Finish: Blend soup until creamy using an immersion blender. Add cream to taste, then simmer for another few minutes. Adjust seasoning and cream to taste before serving.