This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With savory spices and the perfect amount of cream, this will be a go to soup for the Fall.
Soup Season
As soon as August ends, and Fall is on the way it is the start of soup season and I am enjoying it all! Once Winter hits it calls for soup, warm blankets, snow, and lots of Hallmark movies. Yep, lots and lots of soup and lots and lots of hallmark movies will be how I hibernate this winter. I actually have one on as I type this to you.
This simple Butternut Squash Soup is so full of flavor and made with roasted vegetables. It's one of my favorites this time of year and one that my kids actually love also! Also, this is a great vegetarian recipe, and can be made vegan if you do not but in the cream!
- Tip: If you want to make my recipe Vegan, replace the cream with either Coconut, Soy, or Almond Milk.
Ingredients:
- Butternut Squash
- Yellow Onion
- Carrots
- Rosemary Leaves
- Thyme Leaves
- Garlic Powder
- Salt
- Pepper
- Cayenne Pepper
- Vegetable Broth
- Heavy Cream
How to peel and dice a butternut squash:
For this recipe, you want to start by peeling and dicing all your vegetables and roasting them. Here are my tips on how to peel the butternut squash.
- Use a vegetable peeler to remove all skin from the butternut squash.
- Carefully use a large knife to cut the butternut squash in half.
- Spoon out seeds from the bottom half of your squash.
- Turn your squash over and dice lengthwise. Turn your squash and dice it the opposite way to create large square chucks.
How to make Butternut Squash Soup:
Step one: Preheat your oven then prepare a baking sheet with nonstick cooking spray. We will be roasting our vegetables to soften them before we blend them into the soup.
Step two: Peeling and dicing your squash, onion, and carrots then place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast until all vegetables are tender.
Step three: Once tender add all roasted vegetables and broth to a large pot. Use a electric immersion blender to blend soup until smooth. Allow simmering for 15-20 minutes.
Blending Soup:
FAQs:
Is Butternut Squash Soup Healthy for you? Yes, Butternut Squash is filled with fiber, Vitamin A, Vitamin C, Magnesium, and Potassium.
Is Butternut Squash Keto-friendly? Butternut Squash is high in fiber, so it is friendly to pair with a Keto diet, however, it does have roughly 13g of carbs in a cup, so make sure to pair it with other low or no-carb options.
What do you serve with Butternut Squash Soup? I usually make my Mini Corn Bread Muffins with this soup.
Here are a few more soup recipes that I think you will love:
Potato Soup: Potato soup is a classic and one of my favorites. It was the first soup I ever made and still a favorite of mine to this day.
Tomato Soup: The best way to make tomato soup, it's all made in the slow cooker!
Taco Soup: This soup recipe is a favorite with my readers with over 100k pin and great reviews it's a recipe you have to try.
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Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 large yellow onion
- 3 large carrots
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- ⅛ teaspoon cayenne pepper
- 32 oz vegetable broth
- ⅓ cup heavy whipping cream
Instructions
- Preheat oven to degrees 350 F. Prepare a baking sheet with nonstick cooking spray.
- Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender.
- Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blenders to blend soup until smooth. Allow to simmer for 15-20 minutes.
- Remove from heat and mix in heavy whipping cream. Serve and enjoy.
I made this recipe and it was delicious. I added some Italian sausage that I cooked til crispy it was a nice addition
Is it 104 calories per cup?
Correct.
This soup is so delicious! Roasting and seasoning the vegetables is key and provides great depth of flavor. Definitely a keeper.
I made this last week and was sad when I finished the last bowl. Roasting the squash, carrots, and onion with the spices made the soup so flavorful. I will be making this often! thank you
That is.......high blood pressure meds which keep the blood pressure normal.
Hi........I was thinking of making this but I noticed it is high in salt. Is that because of the veg broth ? My husband and I both take high blood meds. It does look delicious !
Susan
Hi Susan, yes that is from broth. I would suggest a low sodium one instead.
It is time consuming but oh so delicious.
So glad you like the recipe!
Can you use chicken broth? I never buy vegetable broth.
Yes, you definitely can!
Do you use fresh rosemary and thyme leaves? Have you tried it using the dried spices in its place?
I usually use dried spices but either would work just add to taste is using fresh. Hope you enjoy!
Hi, I'm wanting to do a big party with 3 soups. Is it possible to make this in advance, and heat it up the day or the party? Or would the flavors not be as delicious?
You definitely could make this a day in advance, and reheat the next day!
Hi!
I have just discovered the yumminess of butternut squash! I have been buying it frozen, already peeled, seeded and chopped. Dou you think it would be ok in this soup recipe?
Yes I believe that that would work for this recipe!
I am currently roasting the vegetables. I would have loved more pictures to show how big (or little) you diced the squash. I'm just not sure I did it correctly. I guess time will tell.
I am working on getting process shots to all my recipes. Sorry this one does not have it, but I dice mine up to about a tad bigger than a sugar cube.
Referring something as a dice tells us it's different than a chop, chunk, mince, or slice in recipes. Blogs have spoiled us for sure in having pictures of every step, but it's good to know the difference when using cookbooks. You might want to look up pictures of the differences to help with future recipes. Cooks Illustrated helped me a lot when I first started cooking.
I made the butternt squash soup tonight. The only thing I added was 3 cloves of garlic that I roasted along with the other veggies. This was an awesome recipe! Next time, home made croutons.
So glad you liked it Sunni!