There's nothing better on a chilly day than a bowl of piping hot soup. Not only is this an easy butternut squash soup recipe the added bonus is that its an amazingly flavorful soup! This flavor is all from the sweetness of the squash and the savory flavor from the roasted onions and garlic. Truly comfort in a bowl during the cool weather months!
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Why this is the best butternut squash soup recipe
This creamy butternut squash soup is made with simple ingredients but is not lacking in flavor. By roasting all of the vegetables this soup has a rich flavor, is comforting but still a healthy option.
- This is an easy soup to make. The oven does all of the work and then all of the ingredients are added to the Vitamix for a very quick blend.
- This is a great make-ahead option because the soup can be reheated well.
- Uses just a handful of ingredients, that are readily available at your local grocery store.
- Butternut squash is considered a fall superfood because it is full of vitamins and antioxidants. This simple recipe is has many nutritional benefits!
Key ingredients
Of course the butternut squash is the star of the show in this recipe. I love to buy the whole squash because the vegetable is at its freshest, but I find peeling and chopping squash to be a bit of a chore. I love this recipe because I can throw the squash in the oven and easily scoop out the cooked flesh with very little work.
While I find fresh ingredients are best If you are looking to save more time you can buy pre-chopped squash in the produce section of most grocery stores. By baking it on a roasting pan in a single layer it will cook faster, taking about 30 minutes. Make sure you have about 3 cups of cubed butternut squash.
I used a low sodium chicken broth, but vegetable broth will also work well in this soup recipe.
If you are wanting to lighten up the fat content of this healthy soup try substituting the heavy cream with half and half. It has less fat than heavy cream, but will still give the soup a great creamy texture.
Step-by-Step Instructions
First start by washing the butternut squash. Use a very sharp knife and cut the squash in half length-wise. Use a spoon to remove all of the seeds.
Lay the squash cut side up on a large baking sheet lined with aluminum foil. Add two thick slices of onion, fresh sage leaves and garlic cloves wrapped in foil. Drizzle evenly with 2 tablespoons of olive oil and place in a preheated oven.
Roast for 15 minutes and then remove the sage leaves and set aside while everything is cooking. This step is important because the fresh herbs would burn if left in the oven too long. Flip the slices of onion over so they roast evenly on both sides.
Roast for 15 additional minutes then remove the onion slices so they do not burn. Check the butternut squash with a fork. If it is not completely tender return to oven for 15 more minutes.
Once the squash is cooked and tender use a spoon to scoop the roasted flesh out of the skin. It should be so tender that it lifts away effortlessly.
Warm broth and heavy cream in microwave for 1 minute and pour into Vitamix. Transfer vegetables and seasoning to the Vitamix.
Blend for 30 seconds to a minute on medium speed until smooth and creamy.
Pour into serving bowls. Garnish with additional cream, cracked black pepper and sage leaves. If you are looking for a slightly thinner soup you can thin this out by adding extra cream or broth.
What if I do Not have a Vitamix?
While I love my Vitamix and use it all the time for smoothies, salad dressing and soup it is not an absolute necessity to make this recipe. You can use an immersion blender or food processor to make this creamy soup.
If using an immersion blender, transfer vegetables, broth and cream to a large pot and use the hand held blender to blend soup until creamy. It may take a bit longer to get the silky smooth texture.
A food processor may not hold as much as a Vitamix so the vegetables may need to be blended in two batches.
Can this soup be made ahead?
Yes, this soup reheats well if you want to make it a day or two ahead. This is a great make-ahead option if you are planning to serve it for Thanksgiving dinner and are short on oven space the day of. It can be reheated on the stove top in a large pot over medium-high heat.
While this is great for reheating, I do not recommend freezing this soup because of the heavy cream.
If you try this recipe for Roasted Butternut Squash Soup, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for other delicious soup recipes? Try these!
Roasted Butternut Squash Soup {Vitamix Recipe}
Equipment
- Vitamix, blender, emulsion blender
Ingredients
- 1 butternut squash, cut in half and seeds removed
- ½ small yellow onion, cut in slices
- 2 garlic cloves
- sage leaves
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Wash and cut butternut squash in half. Use a spoon to remove the seeds.
- Place squash, onion slices and sage leaves on baking tray. Wrap garlic in small piece of foil. Drizzle everything with olive oil and coating well.
- Place tray in preheated oven. Time for 15 minutes and remove sage leaves, setting aside. Flip onion slices and return to the oven.
- After an additional 15 minutes check onion and garlic and remove once caramelized. Set aside with the sage leaves and return the butternut squash to the oven. Continue to cook an additional 15 minutes or until squash is fork tender.
- Once soft and roasted remove squash from the oven. Warm chicken broth and cream in the microwave for 1 minute and add to the Vitamix or blender.
- Scoop squash out of peel with a spoon. And add to the blender. Add onions, garlic, and sage. Turn Vitamix on medium speed and blend for 30 seconds.
- Add heavy cream, salt and pepper and blend again for an additional 30 seconds or until squash mixture is smooth and creamy. If you want a thinner soup and more chicken broth or cream.
- Pour into bowl, garnish and serve.
Related Recipes:
Italian Tortellini Soup
Giangi Townsend says
I was looking for a butternut squash recipe to prepare for Thanksgiving and here is your recipe. Love that it can be prepared a couple of days prior.
Thank you for sharing.
bobbieblue says
This is perfect for Thanksgiving! Enjoy!
Natalie says
Oh wow, the texture is amazing. Looks so creamy and delicious. I will give this soup a try. My family loves warming soups for dinner especially ones made with seasonal veggies. Thanks!
bobbieblue says
Hi Natalie, I'm sure your family will love this soup! It's so warm and comforting!
Kayla DiMaggio says
This roasted butternut squash was so delicious! I loved how smooth it was and it was perfect for Fall!
bobbieblue says
Glad you loved it!!
Kalin Williams says
Yum! Such a classic fall recipe and the pics have my mouth watering
bobbieblue says
Thank you, Kalin!
Shilpa says
This soup is perfect for winter nights. Thanks for sharing
Dawn Conklin says
This butternut squash soup was so easy to make and is delicious! Roasting everything first made it taste amazing, the flavors really come together well.
Shirley Pierce says
Thanks for sharing, I plan to make but don’t have fresh sage any suggestions?
bobbieblue says
You could use thyme in its place, but those leaves are so small I would just add it in fresh. It gets so much flavor from the garlic and the onion you could omit the herbs and it will still be delicious! Let me know how it turns out!