This delicious Roasted Butternut Squash Soup is a creamy, hearty and filling fall soup recipe, perfect for a starter or a main dish. Easy vegan options are included along with a full video on how to make this recipe!
When the weather begins to cool off, the soup making begins! There are so many types of soup, stews and chilis that you can make throughout the Fall (or Autumn).
Most soups freeze beautifully and are made in one or two pots, making soup simple to prepare and easy to have on hand. This soup will not disappoint you!
Roasted Butternut Squash Soup is my favorite of all the fall soups that I make. The creamy and slightly sweet squash is so satisfying on its own. For a more hearty meal, I add sausage to it and it becomes an instant main course.
Serve alongside some crispy bread, a grilled cheese sandwich, or salad.
Tips for the Best Roasted Butternut Squash Soup
Roasting the squash is the first step in making this soup amazing.
When the squash is oven roasted, it develops so much flavor and the natural sweetness intensifies. The garlic, oil and spices create a rich, warmth that carries through into the completed soup.
The added bonus of roasting is that you don’t have to chop all that squash until it is nice and easy to remove from the skin!
You can use frozen squash if you prefer. If you do, add the garlic into the pot with the onions along with the cinnamon and chili powder.
To make this soup Vegetarian or Vegan:
- The chicken broth listed in the recipe can be swapped out for vegetable broth for a vegetarian or vegan soup.
- Use coconut milk in place of the heavy cream or leave it out all together. The addition of milk or cream adds some richness to the final soup but it is delicious without it and reduces the calories!
- Omit the Italian sausage and serve the soup without it for a delicious, creamy starter or main dish. Add vegetarian meat replacement or black beans if you want to increase the protein.
How to puree the squash
You can puree the squash in two different ways.
- Using an immersion blender allows you to puree the squash right in the pot that it has cooked in. You may not get a completely smooth soup if you use an immersion blender but I prefer this method when adding sausage. There is a slight texture left in the squash that is pleasant and the soup feels more hearty this way.
- Working in batches, you can put the soup in a blender and blend until ultra smooth. This method works with or without the sausage. The blender will produce such a smooth, creamy texture that is so delightful! I only use this method if I am serving this soup as a starter and having guests over. My family prefers the immersion blender method if the soup is the main course.
I never get tired of this soup. It is versatile, easy to make, keeps in the refrigerator for a few days, and reheats well. And I have converted so many people who say they don’t like squash!
I made this soup for a wine dinner at my house years ago and a few of the guests were, let’s just say, questioning my menu choice. But they all tried it, asked for seconds and thirds, and then wanted the recipe.
My 7-year-old nephew refused to try it because it was ‘yucky squash’. I paid him $5 to take one bite. He ended up eating every bite in the bowl. Now that’s a result!
Please let me know how this recipe works out for you! Your feedback is so important to me!
Roasted Butternut Squash Soup
10
servings20
minutes1
hour20
minutesIngredients
2 Whole butternut squash, cut in half lengthwise, seeds removed
1/3 cup plus 2 Tablespoons olive oil, divided
1Â teaspoon chili powder
1/4 teaspoon ground cinnamon
4 cloves garlic, minced
2 yellow onions, chopped
1 pound Italian Sausage, optional
720 mL (3 cups) low sodium chicken or vegetable broth
360 mL (1 1/2 cups) coconut milk or heavy cream, optional
¼ teaspoon nutmeg
Salt and pepper to taste
Chives, diced
Directions
- Preheat oven to 400°. Cut squash in half lengthwise and remove the seeds. Lay the squash on a foil covered baking sheet. Drizzle on 1/3 cup olive oil and sprinkle on garlic. Sprinkle chili powder, cinnamon, and salt and pepper all over.
- Bake for 35 to 45 minutes, or until the squash is tender enough for a fork to be easily poked into it. Set aside to cool.
- While the squash cools, brown the sausage. Drain on a paper towel, leaving some of the grease in the pan, and set aside.
- Add the remaining olive oil to the pan with the grease, add the onions and cook until almost translucent, about 5 minutes. Add the broth and scrape the bottom of the pan to deglaze. Bring to a low boil.
- Cut cubes into the squash and remove the flesh of the squash from the skin. Add the squash to the onions. Return to a low boil and cook, stirring occasionally, for about 5 minutes. Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Use a blender if you don’t have an immersion blender but you will have to work in batches. Pour the soup back into the pot.
- Add the sausage and taste. Add salt, pepper, and nutmeg to taste. Adjust seasoning to your liking. If using the coconut milk or cream, stir it in and heat for 2 minutes before serving. The milk or cream is totally optional.
- Serve in bowls with a teaspoon of cream drizzled on top and a sprinkle of chives.
Recipe Video
Notes
- Prepare elements in advance and combine when ready for soup. This soup also keeps in the refrigerator and reheats very well.
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This soup is phenomenal, Tanya! I made it last week & am doing it again this week.. going to try it with hot sausage this time! Thanks for my new fave recipe 🙂
Thanks so much, Valerie! I’m so glad you like it!