Save Last November, my kitchen smelled like caramelized onions and roasting squash for three days straight because I could not stop making this soup. I had bought two butternut squashes on impulse at the farmers market, and something about the way they transformed in the oven became my new obsession. Now it is the first thing I make when the temperature drops below fifty degrees.
My sister came over unexpectedly that first week I was testing this recipe. She walked in, saw the giant pot on the stove, and asked if I had started meal prepping for winter. We ended up eating bowls standing at the counter while she told me about her new job, the steam from our soup fogging up the windows.
Ingredients
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed: Roasting concentrates the natural sugars and gives the soup its signature golden color and depth
- 1 medium yellow onion, chopped: The onion becomes sweet and almost jammy in the oven, forming the flavor backbone
- 2 garlic cloves, peeled: Roasting mellows the sharpness into something mellow and aromatic
- 1 medium carrot, peeled and chopped: Adds natural sweetness and helps balance the earthiness of the squash
- 4 cups vegetable broth (gluten-free, if needed): Use a good quality broth you would drink on its own because it makes up most of the soup
- 2 tbsp olive oil: Helps the vegetables caramelize and prevents sticking
- 1 tsp salt: Essential to bring out the natural sweetness of the roasted vegetables
- 1/2 tsp black pepper: Adds a gentle warmth that complements the squash
- 1/2 tsp ground nutmeg: The secret ingredient that makes this taste like something from a restaurant
- 1/4 tsp cayenne pepper (optional): Just enough heat to make things interesting without overwhelming
- 1/4 cup heavy cream or coconut cream (optional): Makes the soup feel luxurious and restaurant worthy
- Toasted pumpkin seeds (optional): Adds a satisfying crunch and pretty garnish
- Fresh thyme (optional): Brightens the rich soup with an herbal finish
Instructions
- Get your oven ready:
- Preheat to 400°F (200°C) and position a rack in the middle for even roasting
- Roast the vegetables:
- Toss the cubed squash, onion, garlic, and carrot with olive oil on a baking sheet, then roast for 30 to 35 minutes until everything is tender and starting to caramelize, stirring halfway through
- Simmer the base:
- Transfer the roasted vegetables to a large pot, add the broth, salt, pepper, nutmeg, and cayenne, then bring to a simmer and cook for 10 minutes
- Blend until silky:
- Use an immersion blender directly in the pot, or work in batches with a countertop blender, until the soup is completely smooth
- Finish and serve:
- Taste and adjust seasoning, stir in cream if using, then serve hot with pumpkin seeds and fresh thyme scattered on top
Save This soup has become my go to when friends need comfort. Last month my neighbor was going through a tough time, and I dropped off a container still warm from the stove. She texted me an hour later saying it was exactly what she needed.
Make It Your Own
Throw a peeled apple on the roasting pan for a subtle sweetness that pairs beautifully with the savory elements. Sometimes I add a piece of ginger if I am feeling under the weather, and it transforms the soup into something almost medicinal in the best way.
Serving Ideas
A grilled cheese sandwich cut into strips is the obvious choice, but this soup also works beautifully alongside a simple green salad with sharp vinaigrette. The acidity cuts through the richness and makes the meal feel complete without being too heavy.
Storage And Reheating
This soup keeps well in the refrigerator for up to five days and actually tastes better the next day as flavors meld. It freezes beautifully for up to three months, just leave room in the container for expansion.
- Reheat gently over medium low heat, stirring occasionally
- Add a splash of broth or water if it has thickened too much
- The cream does not freeze well so add it after reheating
Save There is something deeply satisfying about turning a humble squash into something that feels elegant and nourishing. I hope this soup brings your kitchen as much warmth as it has brought mine.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 5 days. The flavors continue to develop, often tasting even better the next day. Reheat gently over medium-low heat, stirring occasionally.
- → Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If you've added cream, the texture may change slightly upon thawing, but a quick whisk usually brings it back together.
- → What can I substitute for vegetable broth?
Chicken broth works perfectly if you're not vegetarian. For a richer version, use half broth and half water. No broth at all? Water with additional salt and herbs will still yield delicious results.
- → How do I know when the squash is done roasting?
The squash is ready when it's tender enough to easily pierce with a fork and the edges are lightly caramelized. This usually takes 30-35 minutes at 400°F. Caramelization adds natural sweetness and depth.
- → Do I really need the carrot in this soup?
While not strictly necessary, the carrot adds subtle sweetness and depth. If you don't have one, simply increase the squash amount slightly. The result will still be delicious and satisfying.
- → Can I use pre-cut squash to save time?
Definitely. Pre-cut butternut squash from the grocery store works well. Just ensure the pieces are relatively uniform in size for even roasting. You may need to adjust the roasting time slightly depending on the size of the cuts.