There’s just something magical about a piping hot bowl of Creamy Roasted Butternut Squash Soup — the kind that fills your kitchen with cozy autumn aromas and your heart with comfort. This recipe transforms humble vegetables into a velvety, deeply flavorful soup that’s both elegant and fuss-free. Silky butternut squash forms the backbone, while the blend of herbs, a hint of nutmeg, and a swirl of cream lift it into a dish worth sharing with family and friends. Whether you’re looking to impress at a holiday dinner or just want to warm up on a chilly day, Creamy Roasted Butternut Squash Soup truly delivers.

Creamy Roasted Butternut Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a short, smart list of ingredients can come together for such a layered, creamy soup. Each ingredient matters: from the sweet squash to the aromatic herbs, they build the color, flavor, and irresistible texture of this Creamy Roasted Butternut Squash Soup.

Butternut squash: The star of the show; look for a firm, medium (3-lb) squash for that naturally sweet, velvety base.
Vidalia (sweet) onion: Sliced and roasted, it adds gentle sweetness and depth to the final blend.
Celery: Just two stalks, sliced up, lend subtle earthiness and body to the soup.
Garlic: Roasted cloves become mild and buttery, giving the soup savory foundation.
Olive oil: Drizzled over everything to help caramelize the veggies and carry the flavors.
Kosher salt: Brings all the natural sweetness forward; start light, finish to taste.
Ground pepper: Just enough to add gentle warmth and a touch of bite.
Nutmeg: That pinch adds a whisper of spice, enhancing the squash’s autumn notes.
Fresh thyme: One sprig perfumes the soup and a bit more sprinkled on top makes a beautiful garnish.
Fresh sage: Roasted whole with the squash, it gives a grounding, herby aroma.
Bay leaf: Infuses a touch of savory bitterness to balance the sweet vegetables.
Heavy cream: Just a quarter cup for luscious, creamy texture—feel free to sub in coconut cream for a dairy-free twist.
Low sodium broth: Chicken or vegetable, used to blend the soup to your preferred consistency and keep the flavor light.
Pomegranate seeds: Their juicy pop is stunning as a garnish and contrasts perfectly with the creamy soup.

How to Make Creamy Roasted Butternut Squash Soup

Step 1: Prep Your Oven and Vegetables

Start by setting the stage: preheat your oven to 400°F for beautifully caramelized veggies. Peel, seed, and dice the butternut squash into hearty chunks—about one and a half inch pieces. Slice your onion and celery, smash your garlic, and get everything ready for a flavor-packed roast.

Step 2: Season and Assemble

Toss all your prepped vegetables into a large casserole dish. Drizzle with olive oil and sprinkle generously with salt, pepper, and nutmeg. This is where the flavor builds. Make sure the veggies are evenly coated, then nestle the sprigs of thyme, sage, and the bay leaf right into the dish so every bite soaks up those savory aromas.

Step 3: Roast to Perfection

Slide your casserole dish into the hot oven and roast for a full hour. Give the veggies a good stir every 15 minutes—this ensures they cook evenly and those edges get delicious and golden brown. They’re ready when your kitchen smells like heaven and the squash is fork-tender and caramelized.

Step 4: Remove the Herbs

Once roasting is complete, pluck out the bay leaf, thyme, and sage. You can gently shake the herb stems to save any loose leaves that are clinging to them—these bits tuck extra flavor into the soup. This step keeps your finished Creamy Roasted Butternut Squash Soup luxuriously smooth.

Step 5: Blend It All Together

Carefully transfer your roasted vegetables and all their fragrant pan juices into a blender. Pour in the heavy cream and about 2.5 cups of broth. Blend on high for a full minute, pausing to scrape down the sides. If your blender is small, work in batches—safety first!

Step 6: Adjust and Perfect

Taste the silky soup straight from the blender (careful, it’s hot!) and adjust with extra salt or pepper if needed. If you like your Creamy Roasted Butternut Squash Soup thinner, add more broth in quarter-cup bursts, blending until it’s just right for you. The goal: velvety but not stodgy.

Step 7: Serve and Enjoy

Ladle your finished soup into bowls while it’s piping hot. Garnish with pomegranate seeds and fresh thyme leaves for pops of color and bright, juicy flavor. That’s it—you’ve just made a batch of classic Creamy Roasted Butternut Squash Soup.

How to Serve Creamy Roasted Butternut Squash Soup

Garnishes

A swirl of heavy cream or coconut cream, a handful of glistening pomegranate seeds, and a sprinkle of fresh thyme transform each bowl of Creamy Roasted Butternut Squash Soup into a restaurant-worthy experience. You could also add crispy croutons, toasted pumpkin seeds, or a dusting of smoked paprika for extra flair. It’s all about adding contrast and crunch!

Side Dishes

This silky soup pairs perfectly with thick slices of crusty sourdough or a hunk of toasted garlic bread—ideal for dunking. For a light lunch, serve it with a crisp autumn salad full of greens, apples, and pecans. If you’re going full comfort mode, a gooey grilled cheese sandwich is unbeatable on the side.

Creative Ways to Present

For a wow factor at your next dinner party, serve Creamy Roasted Butternut Squash Soup in a mini hollowed-out squash or petite mugs for sipping. Drizzle with chili oil for a punchier kick, or finish with a dollop of crème fraîche and a few crunchy fried sage leaves. Small touches make this cozy bowl feel utterly special.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Roasted Butternut Squash Soup keeps beautifully in an airtight container in the refrigerator for up to 5 days. If planning ahead, let the soup cool to room temperature before storing, and give it a gentle stir before serving to reincorporate the cream.

Freezing

This recipe freezes like a dream—just skip garnishes until you’re ready to serve. Pour the cooled soup into freezer-safe containers or bags, leaving a little space for expansion, and store for up to three months. Thaw overnight in the refrigerator whenever the craving strikes!

Reheating

To reheat, transfer the soup to a saucepan over medium-low heat. Stir occasionally so it heats evenly and doesn’t scorch. If it seems thick after a chill or freeze, loosen with a splash of broth or water until it’s creamy and smooth again. Don’t forget to jazz it up with some fresh garnishes!

FAQs

Can I make Creamy Roasted Butternut Squash Soup dairy-free?

Absolutely! Swap the heavy cream for coconut cream or your favorite plant-based alternative. The soup stays velvety and rich, and the gentle sweetness of coconut pairs beautifully with roasted squash.

What’s the best way to peel and cut butternut squash?

Start by trimming both ends for stability, then use a sturdy vegetable peeler to remove the tough skin. Slice the squash in half lengthwise, scoop out the seeds, and carefully dice into uniform one and a half inch cubes for even roasting.

Can I use pre-cut butternut squash?

Definitely! Pre-diced butternut squash is a huge time-saver. Just be sure the pieces are about the same size so they roast evenly and caramelize nicely with the onions and celery.

Do I need a high-powered blender?

A high-powered blender creates the smoothest texture, but you can also use a standard blender or even an immersion blender for a slightly chunkier feel. Whichever method you use, blend in batches if needed for safety.

Can I make this soup ahead of time?

Yes, Creamy Roasted Butternut Squash Soup is a perfect make-ahead dish for busy weeknights or entertaining. Just store it in the fridge, reheat on the stove, and add your favorite garnishes right before serving—it often tastes even better the next day as the flavors meld.

Final Thoughts

There’s something truly satisfying about making a big pot of Creamy Roasted Butternut Squash Soup from scratch. It’s simple, deeply flavorful, and so comforting to share. If you haven’t tried it yet, you’re in for a treat—gather your ingredients and bring a little bit of cozy, golden goodness to your table tonight!

Creamy Roasted Butternut Squash Soup Recipe

★★★★★

5.1 from 5 reviews

Author: Jack
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a velvety and comforting bowl of Creamy Roasted Butternut Squash Soup, a perfect blend of sweet and savory flavors with a hint of nutmeg. This hearty soup is ideal for cozy nights or as an elegant starter for a special meal.

Instructions

Preheat Oven: Heat the oven to 400°F.
Roast Vegetables: Place the squash, onion, celery, and garlic in a casserole dish. Drizzle with olive oil, season with salt, pepper, and nutmeg. Roast for 60 minutes, stirring every 15 minutes.
Blend: Remove bay leaf, thyme, and sage. Transfer roasted vegetables to a blender with any pan juices. Add cream and 2.5 cups of broth. Blend until smooth, adjusting consistency with more broth if needed.
Season and Serve: Adjust seasoning, garnish with pomegranate seeds and thyme leaves. Serve hot and enjoy!

Notes

For a vegan option, substitute heavy cream with coconut cream.
This soup freezes well for future quick meals.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 8g
Sodium: 650mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 3g
Cholesterol: 25mg

Keywords: Butternut Squash Soup, Roasted Squash, Fall Soup Recipe