I absolutely love this Roasted Butternut Squash Soup Recipe because it brings out the natural sweetness and richness of the squash in such a cozy, comforting way. When you roast the squash first, it caramelizes beautifully, giving the soup a depth of flavor that’s way beyond your average soup. It’s perfect for chilly evenings when you want something warm and nourishing without a ton of fuss.
You’ll find that this soup works wonderfully as a starter for holiday meals or a simple weeknight dinner paired with crusty bread. The combination of roasted squash, leeks, fresh sage, and a velvety texture makes this Roasted Butternut Squash Soup Recipe truly special—and honestly, it’s become a staple in my kitchen once fall rolls around!
Why You’ll Love This Recipe
- Deep, Roasted Flavor: Roasting the butternut squash before blending brings out a natural sweetness and complexity.
- Silky, Smooth Texture: Blending the soup until creamy ensures a luscious mouthfeel every spoonful.
- Simple Ingredients, Big Impact: You’ll only need a handful of fresh, easy-to-find ingredients to make it shine.
- Versatile and Customizable: Add your favorite garnishes or swap ingredients to suit your taste or dietary needs.
Ingredients You’ll Need
The magic behind this Roasted Butternut Squash Soup Recipe is in the harmony of its ingredients. Each one plays a role in layering flavors and creating a comforting, rich dish that feels luxurious yet wholesome.
- Butternut squash: Choose a firm, medium-sized squash with smooth skin for easy peeling and roasting.
- Extra virgin olive oil: Use quality oil to brush the squash and sauté the leeks—it adds fruitiness and depth.
- Kosher salt: Essential for seasoning and balancing all the flavors.
- Freshly ground black pepper: Adds subtle heat and aroma.
- Unsalted butter: Helps soften the leeks while adding a creamy richness.
- Leek: Using just the white and light green parts gives sweetness without harsh onion intensity.
- Garlic: For a gentle punch of flavor without overpowering the squash.
- Fresh sage leaves: A classic herbal note that pairs beautifully with roasted squash.
- Low-sodium chicken broth: Keeps the soup light while adding savory complexity—you can swap for veggie broth if you prefer.
- Optional garnishes: Fried sage leaves, crème fraîche drizzle, and roasted pumpkin seeds add texture and a finishing flourish.
Variations
I like to tweak this Roasted Butternut Squash Soup Recipe every now and then to keep it fresh and suit whoever’s at the table. Don’t be shy about making it your own!
- Make it vegan: Swap the chicken broth for vegetable broth and use olive oil instead of butter. I’ve done this many times with fantastic results.
- Spice it up: Add a pinch of smoked paprika or cayenne to give the soup a warm kick—my family loves this twist on chilly nights.
- Add creaminess: Stir in a splash of coconut milk or heavy cream after blending if you want an extra velvety texture.
- Herbal changes: Try rosemary or thyme if you don’t have sage on hand; they blend nicely without overpowering.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Roast the Squash to Perfection
First things first—preheat your oven to 425°F (220°C). I like to trim the ends of the butternut squash so it stands flat on the board; it makes slicing a lot safer and easier. Cut the squash in half lengthwise and scoop out the seeds and stringy membranes (the easiest way is with a sturdy spoon). Brush the cut sides with olive oil and sprinkle generously with salt and pepper, then place them cut-side down on a baking sheet.
Pop them in the oven and roast for about 45 to 55 minutes. You’ll want the flesh to be very tender and caramelized, which really develops that sweet butternut flavor. A couple of times, I peeked to make sure the squash wasn’t drying out, but the natural moisture does most of the work here. Let the squash cool just enough to handle, then scoop out the flesh, careful to leave the tough skin behind.
Step 2: Soften the Leeks Gently
In a large pot, melt the butter with the tablespoon of olive oil over low heat. This combo adds wonderful flavor and helps the leeks soften without browning. Add your diced leeks along with a good pinch of salt and pepper. Cook slowly, stirring occasionally, for about 10 to 12 minutes until the leeks are very soft and sweet. If you notice the pot drying out, just splash in a little water to prevent sticking or browning—soft leeks are the goal here, not caramelization.
Step 3: Add Garlic, Sage, and Simmer
Toss in the chopped garlic and fresh sage leaves, cooking for about a minute until fragrant—don’t let the garlic burn! Next, add your roasted butternut squash flesh and pour in the chicken broth. Bring everything to a gentle simmer and let it mingle for about 10 to 15 minutes. This step helps the flavors really come together, so don’t rush it.
Step 4: Blend Until Silky Smooth
Once you’ve turned off the heat, it’s blending time. I find using an immersion blender right in the pot the easiest way to get that creamy texture—just make sure to hold it steady and blend in batches if needed to avoid splashes. Alternatively, you can transfer the soup to a regular blender in batches, but watch out for the hot liquid! Blend until it’s incredibly smooth and velvety. Taste and then season with salt and pepper to your liking.
Step 5: Garnish and Serve
Top your soup with some crispy fried sage leaves for a touch of herbal crunch, a swirl of crème fraîche for mild tang, and roasted pumpkin seeds for bite and texture. These garnishes take the soup from simple to special every single time.
Pro Tips for Making Roasted Butternut Squash Soup Recipe
- Choose Smaller Squash: Smaller butternut squashes tend to be sweeter and less watery, which intensifies your soup’s flavor.
- Low and Slow Leeks: Cooking leeks over low heat keeps them soft and sweet without caramelizing or adding bitterness.
- Frying Sage Properly: Use just a thin layer of olive oil and don’t overcrowd the pan so the leaves crisp up evenly and quickly.
- Avoid Over-Thinning: When blending, add broth gradually—you want a creamy soup, not one that’s too watery.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
I love topping this soup with crispy fried sage leaves—they add a fragrant crunch that’s irresistible. A drizzle of crème fraîche adds a tangy creaminess, balancing the natural sweetness of the squash beautifully. And don’t skip the roasted pumpkin seeds—they bring a subtle nutty flavor and wonderful texture contrast.
Side Dishes
Pair this Roasted Butternut Squash Soup Recipe with crusty artisan bread or garlic-rubbed toasted baguette slices for dipping. A simple green salad with a lemony vinaigrette also helps to refresh the palate. When I’m feeling cozy, I like serving it alongside a warm grilled cheese sandwich—comfort food heaven!
Creative Ways to Present
For holiday dinners or special occasions, try serving the soup in hollowed-out mini pumpkins or squash bowls—it’s a real showstopper and keeps the soup warm. You can also swirl in a contrasting pesto or chili oil for a pop of color and exciting flavor twists. Little touches like these make your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
After cooking, let your soup cool completely before transferring it to airtight containers. I keep leftovers in the fridge for up to 4 days, and it reheats beautifully. The flavors actually deepen overnight, so it’s perfect for making ahead of time.
Freezing
I’ve frozen this Roasted Butternut Squash Soup Recipe multiple times without sacrificing texture or flavor. Just cool and pour it into freezer-safe containers or bags, leaving headspace for expansion. It freezes well for up to 3 months—great for busy weeks or unexpected guests.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent burning. Avoid boiling, which can alter the flavors and texture. If the soup feels too thick, stir in a little broth or water to loosen it up as you warm.
FAQs
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Can I use frozen butternut squash for this soup?
Absolutely! While fresh roasted butternut squash offers the best flavor and texture, using thawed frozen cubed squash can work in a pinch. You might want to roast it a bit to help develop more caramelized flavor before blending.
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How do I peel and cut butternut squash safely?
Trim the ends first so it sits flat on your cutting board, then carefully slice it in half lengthwise. Scoop out seeds with a spoon, and use a sturdy vegetable peeler or knife to remove the skin in chunks. Taking your time and working on a stable surface helps avoid slips.
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Can I make this soup gluten-free?
Yes! This Roasted Butternut Squash Soup Recipe is naturally gluten-free as long as you use gluten-free broth and avoid garnishes that contain gluten. It’s a safe and delicious option for gluten-sensitive diets.
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What can I use instead of crème fraîche for garnish?
If crème fraîche isn’t available, Greek yogurt or sour cream are great alternatives that add similar creaminess and tang. Just thin them with a bit of water to make a drizzle.
Final Thoughts
This Roasted Butternut Squash Soup Recipe holds a special place in my heart—it’s one of those dishes that feels like a warm hug in a bowl every time. Whether you’re cooking for family, friends, or just yourself, it’s a reliable, flavorful, and comforting recipe that won’t disappoint. I hope you enjoy making (and eating!) it as much as I do—trust me, it’s worth every step.
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Roasted Butternut Squash Soup Recipe
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 – 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Roasted Butternut Squash Soup is a velvety and flavorful autumn favorite, featuring caramelized roasted squash, sautéed leeks, sage, and garlic, blended into a smooth, comforting soup. Garnished with crispy fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds for added texture and richness, this soup is perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 lb whole butternut squash
- Extra virgin olive oil, for brushing and cooking
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
Optional Garnishes
- Fried sage leaves
- Creme fraiche drizzle
- Roasted pumpkin seeds
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F (220°C). Trim the ends of the squash so it can stand flat, then slice lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with salt and pepper, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes until tender and caramelized. Let cool slightly, then scoop out the flesh, discarding the skin, and set aside.
- Sauté the Leeks: In a large soup pot, combine the butter and olive oil and heat over low until lightly bubbling. Add the diced leeks with a generous pinch of salt and pepper. Cook gently, stirring occasionally, until the leeks are very soft, about 10 to 12 minutes. Add a splash of water if the leeks begin to color.
- Add Aromatics: Add the chopped garlic and fresh sage to the pot. Cook for about one more minute, stirring frequently, until fragrant.
- Simmer the Soup: Add the roasted butternut squash flesh and the low-sodium chicken broth to the pot. Bring to a simmer and cook for 10 to 15 minutes to meld the flavors. Remove the pot from heat.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-powered blender and blend, then return it to the pot. Season to taste with salt and freshly ground black pepper.
- Prepare Garnishes (Optional): To fry sage leaves, heat a thin layer of olive oil in a small skillet over medium heat until hot. Fry a few sage leaves at a time until crisp. Use a slotted spoon to transfer them onto a paper-towel-lined plate, season lightly with salt, and let cool. For the creme fraiche drizzle, mix a dollop of creme fraiche with a teaspoon of cold water and stir until smooth. Use this to garnish the soup. Optionally sprinkle roasted pumpkin seeds on top for added texture.
- Serve: Ladle the soup into bowls and garnish with fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds. Enjoy warm.
Notes
- Roasted butternut squash adds a deep caramelized flavor to the soup that is key to its richness.
- Frying sage leaves in olive oil crisps them perfectly and adds a fragrant garnish, enhancing the herb’s flavor.
- Thinning creme fraiche with cold water creates a perfect drizzle that adds creaminess without overpowering the soup.
- Store-bought roasted pumpkin seeds are a convenient and tasty garnish, with leftovers making a great snack.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
