Creamy Roasted Butternut Squash Soup (Easy Fall Recipe)

A bowl of creamy pumpkin soup garnished with a swirl of cream and sprinkled with pumpkin seeds, with small decorative pumpkins in the background.

Creamy Roasted Butternut Squash Soup (Easy Fall Recipe)

This creamy roasted butternut squash soup roasts butternut squash, Roma tomatoes, shallots, and garlic until caramelized then blends everything with broth and heavy cream for a rich silky fall soup ready in under an hour.

Prep Time10

Cook Time40

Servings:

Calories: 278kcal

Ingredients

1 small butternut squash peeled, seeded, and cut into 1-inch cubes (or 20–25 ounces frozen cubed butternut squash)
2 Roma tomatoes halved
2 small shallots peeled and halved
4–5 garlic cloves peeled
2 tablespoons olive oil
3 cups chicken or vegetable broth
½ cup heavy cream
1 teaspoon kosher salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste

Instructions

Preheat the oven to 400°F.
Add the butternut squash, Roma tomatoes, shallots, and garlic to a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well to coat everything evenly.
Spread the vegetables into a single layer and roast for 30–40 minutes, or until the squash is completely tender and lightly caramelized around the edges.
Let the roasted vegetables cool slightly.
Transfer them to a high-powered blender along with the broth and heavy cream. Blend until completely smooth.
If using a standard blender, work in batches and be careful when blending hot ingredients. Alternatively, transfer everything to a large pot and blend directly with an immersion blender.
Pour the blended soup into a large pot and warm over medium-low heat until heated through. Do not bring it to a boil.
Taste and adjust the seasoning with additional salt and black pepper as needed.
Ladle the soup into bowls and serve warm.
For an extra-special finish, drizzle with heavy cream or olive oil and garnish with freshly cracked black pepper, roasted pumpkin seeds, fresh herbs, or crusty bread.

Notes

Fresh or frozen squash: Both work well. Frozen butternut squash doesn't need to be thawed before roasting, although it may need a few extra minutes in the oven.
Cut the squash evenly: Keeping the pieces around 1 inch helps everything roast at the same rate.
Don't overcrowd the pan: Spread the vegetables into a single layer so they roast and caramelize rather than steam.
For a smoother soup: Blend for 1–2 minutes until completely creamy. A high-powered blender will give you the smoothest texture.
For a thicker soup: Start with 2½ cups broth and add more as needed until you reach your preferred consistency.
For a dairy-free version: Replace the heavy cream with full-fat coconut milk or your favorite unsweetened dairy-free cream.
For a vegetarian soup: Use vegetable broth instead of chicken broth.
For extra flavor: Add ½ teaspoon dried thyme or a pinch of nutmeg before blending.

Nutrition