Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 butternut squash (5 cups peeled and cubed); 1 small onion; 1 inch fresh ginger; 2 garlic cloves; 1 Tablespoon olive oil; 2 cups chicken broth; 1 cup whole milk ((plus more for serving - optional)); 2 teaspoons sea salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon red pepper flakes ((optional)); fresh thyme ((for garnish, optional))

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A warm, comforting bowl of Roasted Butternut Squash Soup fills your belly with its velvety texture and rich, earthy flavor. It can be ready to enjoy in just under an hour!

THE PERFECT FALL OR WINTER SOUP RECIPE

When the chilly air rolls in, I’m all about the warm and cozy soups. If you’ve ever looked at butternut squash and thought, what the heck would I do with that – this is the recipe to make! This Roasted Butternut Squash Soup is comforting and filling in every way possible. I find even folks that aren’t squash lovers really enjoy this soup. Roasting the butternut squash brings out its natural sweetness. When you combine that with the chicken broth and seasonings, it makes a thick and satisfying soup. Perfect for lunch or a cozy dinner paired with crusty bread!

A beautiful bowl of Roasted Butternut Squash Soup.

FREQUENTLY ASKED QUESTIONS:

What if I don’t have fresh ginger?

You can use dried ginger instead of fresh if needed. When substituting dried ginger for fresh ginger, the general rule is to use 1/4 teaspoon of dried ginger for every 1 inch of fresh ginger called for. Since I used 1 inch of fresh ginger, you’ll need 1/4 teaspoon of dried ginger for this soup since dried ginger has a more concentrated flavor than fresh does.
Keep in mind that dried ginger lacks the same freshness and zing, so the soup might have a slightly different flavor profile.

What can I change to make this a vegetarian Roasted Butternut Squash Soup?

You just need to make a few tweaks to make this a vegetarian soup. Instead of chicken broth, use the same quantity of vegetable broth and instead of cow’s milk, use coconut milk.

What to serve with Butternut Squash Soup?

Roasted Butternut Squash Soup can easily be served by itself. It’s warm and filling. Additionally, it can be served with your favorite crusty rustic bread and you can call that a meal! I have a fabulous Dutch Oven Bread recipe. Sometimes I love serving it alongside a nice green salad. It would also be an excellent dipper for any of your favorite paninis, sandwiches, or Grilled Cheese Sandwiches.

What else can I add to this soup?

Roast some carrots alongside the squash and blend them right in with everything, or maybe try potatoes. You may need to adjust your liquids if you choose to add in additional ingredients.

What if I don’t have a blender?

You could also use a handheld immersion blender or even a food processor if you don’t have a regular blender. It is difficult to make this without those. You could use a potato masher but it can be hard to get it perfectly blended – however, it can be done with enough time and patience.

What’s the best way to store and reheat Butternut Squash Soup?

To store any leftovers, allow the soup to cool down to room temperature. Pour into an airtight container and place in the refrigerator for up to 5 days. This soup also freezes extremely well. Be sure to store in a freezer proof container and freeze for up to 2 months. Thaw at room temperature and heat either on the stovetop or in the microwave.

A big bowl of Roasted Butternut Squash Soup with cream on top.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

butternut squash – to pick out the best butternut squash, look for one with firm, matte skin. Avoid squash that has bruises or soft spots. They should be a creamy beige or tan color.
small onion
garlic – you will need fresh garlic for this recipe, not the jarred kind.
fresh ginger– if you don’t have fresh ginger, check out our FAQ section above to see what else we recommend using in its place
olive oil
chicken broth– grab some from the store, or make your own Homemade Chicken Broth
whole milk– We use milk in the soup and I also use it when serving. You can make this even creamier by using heavy cream drizzled on top instead.
salt, pepper and garlic powder
red pepper flakes– this is an optional but flavor balancing ingredient
fresh thyme– another optional ingredient used but it’s used as a garnish

Onion, butternut squash, garlic cloves, fresh ginger, oliv oil, chicken broth, whole milk, sea salt, black pepper, garlic powder, red pepper flakes, and fresh thyme.

HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP

First, roast the veggies. Preheat the oven to 400 degrees. Peel and slice the butternut squash into 2 inch cubes. Place cubed squash into a medium size bowl. Chop onion into quarters and add to the mixing bowl. Chop 1 inch of ginger from the stem and peel off the outside layer, toss into the bowl. Additionally, add the cloves of garlic. Toss vegetables with 1 Tablespoon of olive oil until evenly coated. Spread vegetables across a baking sheet. Place in the oven and bake for 40-45 minutes, or until a fork can easily pierce the butternut squash.

Raw butternut squash and onion on a sheet pan and roasted butternut squash and onion on a sheet pan.

Remove the pan from the oven and allow it to cool slightly. Just until the vegetables can easily be handled. Place the roasted vegetables in a blender, along with the chicken broth. Blend on medium high speed until the mixture is smooth and fully blended.

Roasted veggies in a blender and blended veggies in a blender.

Pour mixture into a large pot. Place on the stove over medium-high heat. Add the milk, sea salt, black pepper, garlic powder and red pepper flakes. Stir well and cook until warm.