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Roasted Butternut Squash Soup

| , | by Jennifer

Classic Roasted Butternut Squash Soup

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Classic, easy and delicious! My Roasted Butternut Squash Soup, is … simply perfect!

This recipe was first published 3 years ago, but I wanted to update the post and re-share it, as it remains my favourite and one of the first things I make when the weather cools every Fall!

I know there are dozens of versions of roasted butternut squash soup out there, but this is the one that I make and have made for years, so I though I’d share it. It’s simply perfect and if you’re craving a simple and satisfying squash soup this Fall, I promise you won’t regret making this one.

This soup starts with roasted squash. Roasting the squash really brings a wonderful flavour to this soup. It also means you don’t have to peel or cut the butternut squash into chunks, and if you’ve ever done that, you know that’s a bonus! I’ll often roast the butternut squash off ahead, maybe the night before or the morning of the day I’ll be making the soup. Simply roast, let cool a bit, then scoop the roasted flesh out in to a bowl and refrigerate. You can also make this soup ahead and re-heat, which is perfect for Thanksgiving. If the soup thickens while sitting in the fridge, simply thin with a little more chicken stock, if needed, but re-heat first, then add stock.

Added to the soup is a bit of onion a bit of thyme and it is finished with maple syrup and heavy cream. Optionally, add a bit of grated apple to your soup, for another layer of flavour to this classic butternut squash soup.

Simply Perfect Roasted Butternut Squash Soup

Cook’s Notes for Roasted Butternut Squash Soup

The addition of a bit of grated apple to the soup is optional, so don’t worry if you don’t have an apple on hand. It does add a lovely depth of flavour to the soup. If using a sweet apple, you may wish to reduce the amount of maple syrup you add to the soup slightly.

The most important tip for making this soup is to taste at the end of cooking and adjusting the seasoning as necessary. As with all soups, the saltiness of the stock used will vary, so you may need to add only a little or a bit more, but you will probably need to add some. I can’t stress this enough. Honestly, the one thing that I’ve learned that has made the biggest improvement in my cooking is to learn to salt properly. So taste your soup and add salt, then taste again and add a bit more if you need to.

Simply Perfect Roasted Butternut Squash Soup

This is my favourite version of this soup, but when I’m looking to change it up a bit, I’ve added a bit of curry powder or smoked paprika. You can make this soup vegetarian by using vegetable stock. If you don’t eat dairy, you could substitute coconut cream for the heavy cream or just omit the cream altogether, for a less creamy, but still delicious soup. So many ways to make this one your own!

When it came time to garnish my soup for photos, I kept it simple with just a few drops of heavy cream, that I ran a skewer through and a few fresh thyme leaves. For a heartier version, garnish with some simple homemade croutons (or maybe bacon-fat crisped croutons!).

Simply Perfect Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Print Recipe

Roasted Butternut Squash Soup

A delicious, classic roasted butternut squash soup, flavoured with maple syrup and optionally, a bit of apple. A great Fall soup or perfect for your holiday table! Can be made ahead and re-heated.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 large servings

Ingredients

  • 6 cups roasted butternut squash (from 2 medium-large butternut squash)
  • 3 Tbsp butter
  • 1/2 cup diced onion
  • 4 cups chicken broth
  • 1 sprig thyme
  • 1/3 cup real maple syrup
  • 2/3 cup heavy (35%) cream
  • 1/2 medium apple (Optional) peeled, cored and shredded
US Customary - Metric

Instructions

  • Roast the squash (can do ahead and refrigerate): Preheat oven to 375° Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Note that you want the squash to lay perfectly flat, so you can get some caramelization going for best flavour. If they won't all lay flat, use two baking sheets if necessary and rotate their position in the oven half way through roasting. Roast in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash.
  • Remove from oven and using a spatula, flip the squash halves over and allow to cool a few minutes. Using a spoon, scoop all the roasted squash flesh out and in to a bowl, being careful not to take any of the skin. Discard squash skins. If making the soup immediately, measure out the amount of cooked squash needed for the soup and set aside. Any extra squash can be refrigerated or frozen and used for another purpose. 
  • For the soup: In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash. Add the chicken broth and stir to combine well. *If using the optional shredded apple, add it now as well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to blend the flavours. 
  • REMOVE THYME SPRIG and discard. Using an immersion blender (or alternately in small batches in a blender) puree the soup well until smooth. In the soup pot, add the maple syrup and the heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
  • Taste soup. Add salt as needed and some freshly ground pepper. You don't want to be skimpy with the salt! Salting well is the key to bringing out all the great flavours in this soup. Maple syrups vary in intensity. If you don't notice a subtle maple taste in the soup, add a bit more maple syrup, as needed. Serve warm garnished with drops of heavy cream and fresh thyme leaves. If you like, use a skewer to run through the drops of cream to make a pretty design. 
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Notes

Make-Ahead: Make this soup ahead and refrigerate for several days ahead. Rewarm on the stove-top over low heat. If soup has thickened, thin with a bit of additional chicken broth.
Makes 6 full size servings or would serve 8-10 as an appetizer-sized soup.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition

Calories: 315kcal, Carbohydrates: 43g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 51mg, Sodium: 643mg, Potassium: 737mg, Fiber: 3g, Sugar: 25g, Vitamin A: 15450IU, Vitamin C: 41.7mg, Calcium: 138mg, Iron: 1.3mg
Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.

 

More Butternut Squash Soups from Seasons and Suppers

Slow-Cooker Thai Butternut Squash Soup
Slow-Cooker Thai Butternut Squash Soup
A delicious slow-cooker version of butternut squash soup, served with shrimp for a complete meal.

Roasted Butternut Chowder with Bacon Croutons
Roasted Butternut Squash Chowder
A chunky butternut squash soup, with lots of vegetables in the soup and delicious bacon fat fried croutons!

 

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Meet the Author: Hi! I'm Jennifer, a home-cook of some 30-plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love sharing the joy of cooking at home, with simple, delicious and seasonally-inspired recipes. More about me here ...

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Comments

  1. Kelly | Foodtasia says


    This soup looks just heavenly! I love roasted butternut squash. And it’s so much easier – and tastier – than peeling and cubing it.

    Reply

    • Jennifer says

      Thanks so much and I agree. Never interested in peeling a butternut squash, let alone cubing it :)

      Reply

    • Derek Andrews says

      When I roast the squash there is quite s lot of liquid in the pan which becomes toasted and brown. Should the liquid be discarded or included in the soup?

      Reply

      • Jennifer says

        Hi Derek and no, you should just discard the liquid. Sometimes it scorches a bit and that is usually quite bitter tasting.

        Reply

    • Jennifer says

      Thanks so much :)

      Reply

  3. Jennifer says

    Thanks Irene and glad you enjoyed this. I will often roast the squash off ahead, as well. Then it’s just a short trip to a delicious pot of soup when I”m ready.

    Reply

  4. Jill Yates says

    Hi Jennifer I am planning my 80th birthday party and am thinking of doing soup and a cold buffet. Have you ever made it in a slow cooker or even made it frozen it unti required? Also any ideas about quantities for 30 people! Looking to your reply . Thank you Jill

    Reply

    • Jennifer says

      Hi Jill, You really don’t need to go the slow cooker route with this one. It comes together super quickly once you have the squash roasted. And that’s where you can “do ahead”. I haven’t frozen this, but I have roasted the squash up to several days ahead. Then I scoop it out and refrigerate. From there, it’s really all into a pot, add the broth etc and your soup is ready in about 20-30 minutes. From there, you could use a slow cooker to keep it warm, if you like. Won’t hurt it. As for quantities, I think the recipe as written should get you about 8-ish servings, if it is a “starter” soup. So for 30, I would at least triple the recipe. If you want to be super sure of lots, I might 4x it. You’ll need a big pot :) Enjoy!

      Reply

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