Roasted Butternut Squash Soup Recipe

I absolutely love this Roasted Butternut Squash Soup Recipe because it transforms humble squash into a velvety, comforting bowl of pure bliss. The roasting process caramelizes the squash, bringing out its natural sweetness, and the addition of sage and leeks adds a cozy depth that warms you right up. Whether you’re looking for a nourishing lunch or a starter for a fall dinner party, this soup checks all the boxes.

When I first tried this recipe, I was amazed at how easy it was to make such a rich and flavorful soup without a dozen complicated steps or fancy ingredients. You’ll find that the balance between the savory broth and the roasted squash creates a soup that feels elegant but is simple enough to whip up on a weeknight. Plus, it stores beautifully, making meal prep a breeze.

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Ingredients You’ll Need

Every ingredient in this Roasted Butternut Squash Soup Recipe plays a key role, from the sweetness of fresh squash to the earthy warmth of sage. I always pick a firm, medium-sized butternut squash for the best roasting results.

• Whole Butternut Squash: Look for one that feels heavy for its size and has a smooth, matte skin with no soft spots.
• Extra Virgin Olive Oil: Used both for roasting and sauteing, it adds a subtle fruity note you’ll appreciate.
• Kosher Salt: Essential for balancing flavors at every step.
• Freshly Ground Black Pepper: Adds just the right bit of warmth and contrast.
• Unsalted Butter: Helps gently soften leeks and enriches the soup’s texture.
• Leek (white and light green parts): Adds mild onion sweetness without overpowering the squash.
• Garlic: Just a couple cloves—enough to add aroma without dominating.
• Fresh Sage Leaves: Sage is the star herb here; if fresh is unavailable, use dried sparingly.
• Low-Sodium Chicken Broth: The base liquid that gives the soup depth, but you can swap for vegetable broth to keep it vegetarian.

Variations

One of the things I love about this Roasted Butternut Squash Soup Recipe is how easy it is to make it your own. Depending on your mood or dietary needs, a few tweaks can take this soup in exciting new directions.

• Make it Vegan: I swap chicken broth for a good-quality vegetable broth and replace butter with coconut oil—still silky and delicious.
• Spice it Up: Adding a pinch of cayenne or some smoked paprika kicks the flavor up a notch without overpowering the sweet squash.
• Nutty Twist: Toasted walnuts or a drizzle of nutty brown butter on top adds an amazing texture and flavor contrast.
• Seasonal Changes: Try swapping sage for thyme or rosemary depending on the time of year—I find sage unbeatable but thyme is a nice alternative.

How to Make Roasted Butternut Squash Soup Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by preheating your oven to 425°F (220°C). I like to trim the ends of the butternut squash so it stands flat on the board, then slice it lengthwise carefully with a sharp knife. Scoop out the seeds — this part can be a little messy, so have a towel handy. Brush the cut sides with olive oil, season generously with kosher salt and freshly ground black pepper, and place squash cut-side down on a baking sheet. Roasting it this way helps the sugars caramelize beautifully. You’re looking at 45 to 55 minutes until the flesh is tender and golden; you can test with a fork or knife—it should slide in with little resistance. Once cooled slightly, scoop out the soft flesh and set aside, discarding the skin.

Step 2: Build Flavor with Leeks, Garlic, and Sage

While the squash is roasting, melt butter and a splash of olive oil in a large pot over low heat. Add the diced leeks along with a pinch of salt and pepper. Stir occasionally as they soften slowly — patience here is key because you want them translucent without browning, about 10 to 12 minutes. If your pan feels dry, just add a teaspoon or two of water to keep the leeks moist. Then toss in the chopped garlic and sage, cooking for another minute until fragrant. This slow sauté creates such a wonderful foundation for the soup.

Step 3: Simmer and Blend to Creamy Perfection

Add your roasted butternut squash and chicken broth to the pot, then bring everything to a gentle simmer. Let it bubble away for about 10 to 15 minutes so the flavors can mingle and intensify. When you’re ready, use an immersion blender straight in the pot for convenience, or transfer in batches to a high-powered blender. Blend until the soup reaches a smooth, creamy consistency with no lumps. Taste and season with salt and pepper as needed — this final step is when the flavors really come alive.

Step 4: Add the Finishing Touches

Serve your gorgeous soup with some optional garnishes like crispy fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds for crunch. If you haven’t fried sage before, just heat a little olive oil until shimmering, lay the leaves in, and fry until crisp, then salt lightly — it’s a magical flavor pop every time.

How to Serve Roasted Butternut Squash Soup Recipe

Garnishes

I love topping this soup with a few fried sage leaves for that crunch and earthy aroma. A drizzle of slightly thinned creme fraiche adds a tangy creaminess that balances the sweet squash perfectly. Roasted pumpkin seeds sprinkle on a lovely nutty texture, and if you’re feeling adventurous, a few chili flakes can add a nice kick.

Side Dishes

For a cozy meal, I pair this soup with crusty artisan bread or garlic toasts that are perfect for dipping. A fresh green salad with a bright vinaigrette helps cut through the richness and adds a refreshing contrast. Sometimes, I serve it alongside a simple roasted chicken or a warm grain bowl for a heartier meal.

Creative Ways to Present

For special occasions, I sometimes serve this soup in mini pumpkins or hollowed-out squash bowls—it looks stunning and keeps your guests cozy. A swirl of vibrant herb oil or a sprinkle of smoked paprika adds an elegant, colorful finish. You can also pipe a ring of herb crème or a dollop of mascarpone on top for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. It’s great to have on hand for quick lunches or easy dinners. Just give it a good stir before reheating since it can thicken a bit in the fridge.

Freezing

This soup freezes wonderfully. I let it cool completely, then transfer to freezer-safe containers or bags. It keeps well for up to 3 months. When thawed, you may notice slight separation, but a good whisk or blend brings it right back.

Reheating

I reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup feels too thick after refrigeration, adding a splash of broth or water helps revive that perfect creamy consistency.

FAQs

Final Thoughts

This Roasted Butternut Squash Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. What makes it so special to me is its wonderful simplicity paired with those deep, rich flavors that come from roasting and slow sautéing. Whether you’re new to cooking squash or a seasoned pro, I’m confident you’ll enjoy the process and the delicious results. Trust me, once you try this recipe, it becomes one you’ll return to over and over – cozy, nourishing, and absolutely satisfying.

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