This Roasted Butternut Squash Soup is SMOOTH, silky, and full of those warm, earthy flavors that make you want to pull on a sweater even if it’s still 75° out. Roasted squash, herbs, and a touch of cream blend into the kind of cozy bowl that feels both comforting and a little fancy.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
We didn’t eat a lot of homemade soups when we were growing up. Now, my mom did make a killer matzo ball soup, but that was once a year and for a very specific occasion. Other than that, our soups came straight from a can. Campbell’s was the clear winner. So we usually had chicken noodle, bean and ham, maybe a Cream of Mushroom thrown in for variety. But Butternut Squash Soup? Absolutely not. Frankly, I don’t even think I knew what squash really was. Sure, my mom sometimes made zucchini with tomato sauce and lots of melted cheese, but that was the extent of my squash education.
When I finally met a butternut squash, I immediately thought of a pumpkin — orange insides, lots of seeds, and those stringy little veins running through the center. You still have to scoop out the mess to get to the good part, just like carving a jack-o’-lantern. Even so, something about it always reminded me of fall. I remember seeing people use gourds as decorations, but I never once thought, “Yes, I want to cook one of those.”
Eventually, years later, I tried my first butternut squash soup. It was delicious and so pretty — almost like a pureed sweet potato with a promise of mild sweetness and a little nuttiness. Still, it wasn’t really on my radar until Gary asked me if I’d ever made it. Well… no. Mostly because my kids aren’t big soup people, and it didn’t feel worth making a giant pot just for me.
But once the idea was planted? Game on. I headed back to the “lab” to see if I could turn that odd-shaped gourd into something crave-worthy. As always, I started with research. I love seeing what flavor combinations other cooks use, and even though some are… creative, that’s the fun of playing in the kitchen. I wanted my version to taste unmistakably like fall, so thyme, sage, and rosemary had to jump in the pool. Then I layered in more veggies for depth, added a splash of cream, a pour of white wine to brighten everything up, and finished with a little maple syrup to push it right over the edge.
Additionally, roasting the squash felt like the right move — why not caramelize that gorgeous orange flesh and boost the flavor? It also makes it much easier to puree, and no one has ever complained about anything being easier. Finally, to bring it all home, I added bright pomegranate seeds for color and salty pepitas for crunch. Sweet, salty, creamy, cozy — the whole one-two punch.
Instruments
Baking sheet – where the squash gets its golden groove
Parchment paper – nonstick backup for easy cleanup
Chef’s knife – the lead player for slicing and dicing
Vegetable peeler – the opener for that smooth squash performance
Cutting board – the stage for all that chopping action
Sturdy spoon – for scooping out those seeds and stringy bits with ease
Large pot or Dutch oven – the main act where flavors jam together
Silicone Spatula – for stirring and deglazing with a little rhythm
Immersion blender – blends everything into silky harmony
Measuring cups and spoons – precision tools to keep the balance smooth
Essentials
Butternut squash – sweet, nutty base that sets the tone
Olive oil – brings the heat and golden edges
Onion, celery, and carrots – classic trio for depth and body
Garlic – the spark that turns everything up
Tomato paste – subtle tang and a hint of richness
Fresh thyme, sage, and rosemary – earthy notes that sing together
White wine – brightens the melody and adds a little finesse
Broth – the foundation that keeps it all in tune
Heavy cream – smooth, silky finish for the encore
Maple syrup – just enough sweetness to make it pop
Salt and pepper – the backup band that ties it all together
Pro Tips and Riffs
Faq: Grub Answers and Insights
Roasted Butternut Squash Soup
- Total Time: 1 hour, 15 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
A silky, cozy Roasted Butternut Squash Soup made with caramelized squash, sautéed aromatics, fall herbs, a splash of cream, and a touch of maple for balance. Comforting, rich, and perfect for chilly nights.
Ingredients
1 butternut squash (about 2 pounds), peeled, seeded, and cubed
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
½ teaspoon pepper
½ medium sweet onion, diced
2 stalks of celery, diced
2 carrots, diced
3 garlic cloves, chopped
2 tablespoons tomato paste
1 teaspoon fresh thyme
1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary
4 to 5 cups vegetable or chicken broth, divided (start with 4, add more to adjust consistency)
½ cup white wine
½ cup heavy cream
2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer and roast for 30–40 minutes, stirring halfway through, until it is tender and golden around the edges.
- While the squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; sauté for about 5–7 minutes until softened and fragrant. Add garlic, tomato paste, thyme, sage, and rosemary. Cook for another 1–2 minutes to bloom the herbs and caramelize the tomato paste.
- Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
- Add the roasted squash and broth. Stir to combine, bring to a gentle simmer, then cover and cook for 10–15 minutes to let the flavors meld.
- Use an immersion blender directly in the pot to puree the soup until silky and smooth. (Or carefully transfer in batches to a blender, blend until smooth, then return to the pot.)
- If your soup feels too thick when blended, add up to 1 extra cup of warm broth or water gradually until it’s smooth and pourable.
- Stir in the heavy cream and maple syrup. Season to taste with salt and pepper. Warm gently over low heat—don’t boil once the cream is added.
- Serve hot, garnished with toasted pepitas or pomegranate seeds if desired.
Notes
Roasting the squash first builds a deeper, caramelized sweetness that simmering alone can’t touch.
Let the roasted squash cool slightly before blending to avoid excess steam (and splatters).
The soup thickens as it rests — thin with broth, cream, or even a splash of water before reheating.
Taste before serving and adjust the salt — roasted vegetables and maple syrup can both change the balance.
For a luxurious finish, swirl in a little extra cream or a small touch of butter just before serving.
Want a pop of contrast? Add a sprinkle of smoked paprika, crumbled bacon, or a touch of apple cider vinegar right before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
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