This Roasted Butternut Squash Soup Recipe is a hearty, thick, and filling dish, packed with flavor and adapted from a famous restaurant recipe!
author’s note
a reliable Soup From My Restaurant Days!
Back in college, I worked at a restaurant famous for its honey whole wheat bread, Crème Brûlée, and this incredible Butternut Squash Soup. Every fall and winter, people couldn’t wait for it to return to the menu.
The chef was kind enough to share his recipe, and I’ve made a few tweaks (mainly scaling it down to a more manageable size!).
This soup is thick, hearty, and full of flavor—hands down the best Butternut Squash Soup I’ve ever had! With just a handful of ingredients, the roasted veggies really shine through!
Roasted Butternut Squash Soup Recipe Ingredients
| Ingredient | Tips & straightforward Swaps |
|---|---|
| Butternut Squash | Look for a squash with firm, matte skin and no soft spots. Pre-cut squash works great to save time. Sweet potatoes also work. |
| Garlic | Roasting softens the garlic into a sweet, mellow flavor. Add more cloves if you love garlic. |
| Yellow Onion | A large onion caramelizes while roasting and adds natural sweetness. |
| Chicken Stock | Vegetable broth is a great swap for a vegetarian version. |
| Heavy Cream | Makes the soup extra smooth and rich. Coconut milk works well for a dairy-free option. |
| Maple Syrup | Use pure maple syrup for the best flavor. |
How To Make This Roasted Butternut Squash Soup Recipe
- Roast: Heat oven. Toss squash, onion, and garlic with oil, salt, and pepper. Roast.
- Sauté Spices: Melt butter in a pot and add nutmeg, cloves, and curry powder.
- Blend: Add veggies and stock to the pot. Simmer, then blend until smooth.
- Finish: mix in maple syrup and cream. Add salt and pepper.
- Top and Serve: Sprinkle on pepitas and enjoy!
Quick Tip
For a super creamy roasted butternut squash soup recipe, use a high-powered blender to puree. You can use an immersion blender, but it won’t get it as smooth.
What To Serve With Roasted Butternut Squash Soup Recipe
- Hearty bread: Pair with a toasted baguette or soft dinner rolls.
- Soup-and-salad combo: Serve with Italian Salad or Spinach Salad.
- Grilled cheese: A classic pairing that adds extra heartiness.
- Roasted vegetables: Serve alongside roasted carrots or Brussels sprouts.
- Crackers: Simple, crunchy crackers add a nice texture.
Storage
- Freezing: Store in an airtight container for up to 3 months. Thaw overnight in the fridge.
- Fridge: Keeps for 4-5 days with chicken stock, up to 1 week with veggie broth.
- Reheat: Warm in a pan over medium-a low burner, stirring occasionally.
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