Is there anything more comforting than a bowl of creamy soup on a crisp fall day? I think not! And when that soup is Roasted Butternut Squash Soup? Oh, man, forget about it! The natural sweetness of the squash, that velvety texture… it’s basically autumn in a bowl.

This recipe? It’s my go-to. Seriously. It’s ridiculously easy to make, super flavorful, and actually pretty good for you! Plus, the roasting? Total game-changer. It brings out all the best flavors. I remember one year, I made a huge batch for Thanksgiving, and it was gone before the turkey! Everyone kept raving about how amazing it was. So, yeah, you *need* this recipe in your life. You really do.

Why You’ll Absolutely Love This Roasted Butternut Squash Soup

Okay, so why *this* recipe? Trust me, I’ve tried a LOT of butternut squash soups, and this one’s a winner. Seriously! Here’s the deal:

Quick and Easy Roasted Butternut Squash Soup

No complicated steps here! Roasting the squash takes the most time, but it’s mostly hands-off. Then, just blend and boom! Soup’s on!

Incredibly Flavorful and Creamy

The roasting really brings out the squash’s sweetness. And that little bit of maple syrup and nutmeg? My favorite part is how they add this warm, cozy flavor that’s just perfect.

A Healthy and Vegetarian Choice

Packed with vitamins and fiber, this soup is actually good for you! Plus, it’s totally vegetarian, so everyone can enjoy it. Win-win!

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Ingredients for Your Roasted Butternut Squash Soup

Alright, let’s get down to business! Here’s what you’ll need to whip up this amazing Roasted Butternut Squash Soup. Don’t worry, most of it’s stuff you probably already have! And trust me, it’s worth a trip to the store if you don’t. Ready?

1 large butternut squash (about 3 pounds), halved vertically and seeds removed. (Seriously, get a good one!)
1 tablespoon olive oil, plus more for drizzling. (The good stuff!)
1/2 cup chopped shallot (about 1 large shallot bulb). (Shallots are key, don’t skip ’em!)
1 teaspoon salt. (More or less to taste, you know?)
4 garlic cloves, pressed or minced. (I’m a garlic lover, so I never skimp!)
1 teaspoon maple syrup. (Real maple syrup, not the fake stuff!)
1/8 teaspoon ground nutmeg. (Just a pinch!)
Freshly ground black pepper, to taste. (Always fresh!)
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed. (I usually use low-sodium.)
1 to 2 tablespoons butter, to taste. (Or olive oil for dairy-free!)

How to Make Roasted Butternut Squash Soup: Step-by-Step Instructions

Okay, here’s the fun part! Let’s get into how to actually MAKE this amazing Roasted Butternut Squash Soup. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be slurping down deliciousness in no time. Promise!

Preparing the Butternut Squash for Roasting

First things first, that squash! Be careful – they can be tricky to cut. I always slice off both ends first, then stand it upright. Slice it down the middle, top to bottom. Scoop out those seeds! Drizzle the cut sides with olive oil, sprinkle with salt and pepper. Now you’re ready to roast!

Roasting the Butternut Squash to Perfection

Preheat your oven to 425 degrees Fahrenheit. Place the squash cut-side DOWN on a baking sheet lined with parchment paper (makes cleanup SO much easier!). Roast for 40-50 minutes, until it’s super tender. You should be able to easily poke it with a fork. Roasting is KEY here, folks! It brings out the natural sweetness and makes the soup extra flavorful. Trust me!

Blending Your Roasted Butternut Squash Soup

While the squash is roasting, sauté your shallot in olive oil with a teaspoon of salt until softened (about 3-4 minutes). Add the garlic and cook until fragrant (about a minute). Once the squash is cool enough to handle, scoop out the flesh and add it to a blender with the shallot mixture, maple syrup, nutmeg, and 3 cups of vegetable broth. Blend until smooth and creamy! Careful, it’s hot!

Seasoning and Serving Your Roasted Butternut Squash Soup

Now, taste and adjust! If it’s too thick, add more broth. If it needs a little something extra, stir in a tablespoon or two of butter (or olive oil!). Season with salt and pepper to taste. Serve hot, topped with a sprinkle of black pepper. Mmmmmm!

Pro Tip: If you have an immersion blender, you can totally skip transferring everything to a regular blender! Just simmer the squash, broth, spices, and sautéed shallots and garlic in a pot for a few minutes, then blend away! Add the butter or olive oil at the end.

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Tips for the Best Roasted Butternut Squash Soup

Want to take your Roasted Butternut Squash Soup to the NEXT LEVEL? Of course, you do! Here are a few little tricks I’ve learned over the years to make sure it’s absolutely perfect every single time.

Safely Slicing Your Butternut Squash

Seriously, be careful with these things! They’re tough! Remember my trick: cut off both ends, stand it up, and slice downwards. Way easier (and safer!) than trying to hack at it horizontally. Trust me on this one!

Vegan/Dairy-Free Roasted Butternut Squash Soup Option

Want to keep it vegan? No problem! Just swap out the butter for olive oil. It’s just as delicious, I promise! You won’t even notice the difference. Easy peasy!

Adjusting the Consistency of Your Soup

Soup too thick? Add more broth! Too thin? Simmer it for a bit longer to let some of the liquid evaporate. I like mine somewhere in the middle – not too watery, not too gloppy. You’ll figure out what you like best!

Variations on This Roasted Butternut Squash Soup Recipe

Okay, so you’ve got the basic Roasted Butternut Squash Soup down? Awesome! Now, let’s get a little crazy and mix things up! The best part about soup is how easy it is to customize. Here are a few ideas to get you started:

Spice It Up! Add a Pinch of Red Pepper Flakes

Want a little kick? A pinch of red pepper flakes adds a subtle heat that’s SO good with the sweetness of the squash. Just a pinch, though! Unless you’re a total spice fiend. Then, go for it!

Elevate the Flavor with Different Herbs

Sage and butternut squash are a match made in heaven! Try adding a teaspoon of dried sage (or a tablespoon of fresh, chopped sage) when you sauté the shallots. Thyme is also amazing! Seriously, experiment! You might just find your new favorite flavor combo.

Topping Ideas for Your Roasted Butternut Squash Soup

Toppings are where it’s AT! My go-to is toasted pumpkin seeds – they add a nice crunch and nutty flavor. A swirl of coconut milk is also delicious (and pretty!). Or, how about a dollop of plain yogurt? Get creative!

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Serving Suggestions for Your Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is amazing on its own, but you know what makes it even BETTER? Some yummy sides! I love serving it with a big chunk of crusty bread for dipping. A grilled cheese sandwich is also a total winner! Or, if you’re feeling virtuous, a simple salad does the trick. Basically, anything goes!

Storing and Reheating Your Roasted Butternut Squash Soup

Made too much Roasted Butternut Squash Soup? Lucky you! It keeps great. Just pop it in an airtight container in the fridge for up to 4 days. Or, for longer storage, freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop or in the microwave. Easy peasy!

Frequently Asked Questions About Roasted Butternut Squash Soup

Got questions about making the *perfect* Roasted Butternut Squash Soup? I got you! Here are a few of the most common questions I get asked, plus my super-helpful answers. Let’s get to it!

Can I use pre-cut butternut squash?

Okay, so, YES, you *can* use pre-cut squash. But honestly? It’s just not quite the same. The flavor won’t be as intense, and sometimes it can be a little dry. If you’re short on time, go for it! But if you want the BEST Roasted Butternut Squash Soup, stick with the whole squash and roast it yourself. You’ll taste the difference, I promise!

Can I freeze Roasted Butternut Squash Soup?

Absolutely! Freezing is a great way to save any leftovers. Just let the soup cool completely, then pour it into freezer-safe containers (leave a little room at the top, since liquids expand when frozen!). It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge.

How long does Roasted Butternut Squash Soup last in the fridge?

Your delicious Roasted Butternut Squash Soup will happily hang out in the fridge for about 3-4 days. Just make sure it’s stored in an airtight container. If you see any mold (ew!), toss it. But if it looks and smells good, dig in!

Nutrition Information for Roasted Butternut Squash Soup

Okay, quick disclaimer! The nutrition info below? It’s just an estimate. Seriously! It can totally vary depending on the exact brands and ingredients you use. So, take it with a grain of salt, okay? Just wanted to give you a heads up!

Enjoyed This Roasted Butternut Squash Soup Recipe? Leave a Comment and Rate It!

Loved this Roasted Butternut Squash Soup? Let me know! Leave a comment below and give it a star rating! I’d love to hear from you!