Soup
How to Make Butternut Squash Soup (Easy Roasted Recipe)
Easy roasted butternut squash soup: caramelised squash simmered with onion, garlic, thyme and stock, then blended silky smooth. Cream is optional.
By the Forkful editorial team · Published
Quick answer
Toss 3 lb (1.4 kg) cubed butternut squash with 2 tbsp olive oil and salt and roast at 400°F (200°C) for 30–35 minutes. Soften an onion and 3 garlic cloves in 1 tbsp oil, add the squash and 4 cups (1 L) broth, simmer 15 minutes, then blend until smooth and season.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Makes
- 6 servings
Butternut squash soup is one of the fastest-growing soup searches in the US this autumn: Google Trends shows "butternut squash soup recipe" up about 450% over the past 90 days. It is a simple soup, but roasting the squash first is what turns it from bland to sweet and deeply flavoured.
This recipe keeps the method short: roast the cubes until the edges brown, soften an onion and garlic, simmer everything with broth and blend. There is no need for cream to get a velvety texture, because the squash itself blends into a smooth purée, so a swirl of cream or coconut milk is a finishing touch rather than a requirement.
Ingredients
Change the number and every amount updates automatically.
- 3 lb butternut squash, peeled, seeded and cut into 1-inch (2.5 cm) cubes (1.4 kg)
- 3 tbsp olive oil, divided (45 ml)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- 1 ¼ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 4 cups vegetable or chicken broth (1 L)
- ½ cup heavy cream or coconut milk, optional (120 ml)
- 1 tsp lemon juice or apple cider vinegar, to finish
Instructions
- Heat the oven to 400°F (200°C). Toss the squash with 2 tbsp of the oil and 1 tsp of the salt and spread it in a single layer on two baking sheets.
- Roast for 30–35 minutes, turning once, until the squash is tender and browned at the edges.
- Meanwhile, heat the remaining 1 tbsp oil in a large pot over medium heat. Cook the onion for 5–6 minutes until soft, add the garlic, thyme and nutmeg and cook for 30 seconds.
- Add the roasted squash, broth, remaining salt and the pepper. Bring to a boil, then simmer for 15 minutes.
- Blend until completely smooth with an immersion blender, or in batches in a blender (fill it no more than half and vent the lid, because hot soup expands). Stir in the cream, if using.
- Add the lemon juice, then taste and adjust the salt. Thin with a splash of broth or water if it is too thick.
Tips for the best result
- 1Roast, don't boil, the squash: the browned edges are where most of the flavour comes from.
- 2Take the squash out when the edges are dark golden. Pale, steamed cubes give a flat-tasting soup.
- 3Add the broth a little at a time when blending. You can always thin the soup, but you can't thicken it without simmering it down.
- 4A small splash of lemon juice or vinegar at the end brightens the sweetness of the squash.
Storage
Cool the soup and refrigerate it in a covered container for up to 4 days. It freezes well, without the cream, for up to 3 months: add the cream when reheating.
Frequently asked questions
Do I have to roast the squash for butternut squash soup?
No, but roasting gives a sweeter, deeper flavour than boiling. If you are short on time, simmer the cubes in the broth for 20 minutes instead, and expect a milder soup.
How do I make butternut squash soup creamy without cream?
Blend it thoroughly: butternut squash turns silky on its own. For extra body, blend in a small potato or use coconut milk.
Is butternut squash soup vegan?
Yes, if you use vegetable broth and leave out the cream or swap it for coconut milk.
