Butternut Squash Soup (Roasted, Velvety & Dairy-Optional)

What Makes This Recipe Work

Roasting the squash cut-side down caramelizes the edges and steams the flesh in its own skin, which gives the finished soup a deeper flavor than boiled squash and a naturally thick, smooth body.

Ingredients for Butternut Squash Soup (Roasted, Velvety & Dairy

• 1 medium butternut squash (about 3 lb / 1.4 kg), halved and seeded
• 1 tbsp olive oil, plus more for drizzling
• 1 tbsp butter or coconut oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups (950 ml) chicken or vegetable broth
• 1/2 cup (120 ml) heavy cream or full-fat coconut milk (optional)
• 1 tsp fresh sage, chopped, or 1/4 tsp dried sage
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp grated parmesan (optional)

How to Make Butternut Squash Soup (Roasted, Velvety & Dairy

1. Heat the oven to 400°F (200°C), brush the cut sides of the squash with olive oil, and set them cut-side down on a lined sheet pan.
2. Roast 35 to 40 minutes until a knife slides through the flesh with no resistance and the edges are browned.
3. Meanwhile, melt the butter in a large pot over medium heat, add the onion, and cook 5 minutes until soft; add the garlic and sage and cook 30 seconds more.
4. Scoop the roasted squash flesh into the pot and discard the skin.
5. Add the broth, salt, and pepper, bring to a simmer, and cook 10 minutes so the flavors blend.
6. Blend with an immersion blender until completely smooth, or transfer in batches to a blender and blend with the lid vented.
7. Stir in the cream if using, warm through for 2 minutes without boiling, taste, and adjust the salt before serving.

Tips for the Best Butternut Squash Soup (Roasted, Velvety & Dairy

• Roast until a knife slides in with no resistance; under-roasted squash makes a thin, pale soup.
• Let the soup simmer before blending so the flavors come together.
• For a thicker soup, simmer uncovered a few extra minutes before blending.
• A high-speed blender gives the silkiest result; fill it only halfway and vent the lid to let steam escape.

Variations and Substitutions

• Curried butternut squash soup: add 1 tbsp curry powder with the garlic, then finish with a squeeze of lime.
• Apple and sage: add 1 chopped apple to the pot with the onion and simmer until tender before blending.
• Dairy-free: swap the cream for full-fat coconut milk and skip the parmesan.
• For a pumpkin version of the same method, use our pumpkin soup; the roasting time and broth amount are nearly identical.

How to Store and Reheat

• Refrigerate in a sealed container for up to 5 days and reheat gently over medium heat.
• Freeze without the cream for up to 3 months; thaw overnight, reheat, then stir the cream in at the end.

Butternut Squash Soup (Roasted, Velvety & Dairy FAQ