Few things say “fall is here” like a warm, creamy bowl of roasted butternut squash soup. This golden-hued soup is not only comforting but also packed with nutrients, making it the perfect seasonal staple from October through the holidays. With caramelized roasted squash, fragrant leeks, and fresh sage, this version offers incredible depth of flavor without relying on cream. Whether you’re planning a Thanksgiving starter or just want to curl up with something cozy on a weeknight, this soup delivers.
Looking for more fall flavor ideas? Check out our comforting baked acorn squash recipe to pair with your soup.
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Why Roasted Butternut Squash Soup Is a Fall Favorite
Roasted butternut squash soup has become a cold-weather classic for a reason—it’s simple, versatile, and full of flavor. But there’s more to this comforting dish than meets the eye.
Seasonal Comfort in Every Spoonful
Autumn brings an abundance of winter squash, and butternut squash is among the most flavorful. When roasted, it develops a deep caramelized taste that’s naturally sweet and rich. That’s why it makes such a fantastic base for soups. Add in cozy herbs like sage and the soft bite of leeks, and you’ve got yourself a meal that tastes like fall in a bowl.
Plus, it’s endlessly adaptable. Add toppings, swap broths, or adjust the texture—it’ll still be delicious.
Nutritional Perks of Butternut Squash
This soup isn’t just tasty—it’s loaded with good-for-you ingredients. Butternut squash is packed with vitamin A, vitamin C, potassium, and dietary fiber. It supports immune function, promotes healthy skin, and helps regulate digestion.
Here’s a quick look at the nutritional benefits per serving (based on a 1-bowl portion):
| Nutrient | Amount |
|---|---|
| Calories | 323 kcal |
| Carbohydrates | 31g |
| Fiber | 8g |
| Protein | 10g |
| Fat (mostly healthy) | 21g |
| Vitamin A | 450% DV |
| Potassium | 582mg |
That’s a serious nutrition win—especially for such a cozy comfort food.
The Magic of Roasting vs. Boiling
Many butternut squash soup recipes boil the squash, but roasting brings out an entirely different depth. It caramelizes the natural sugars, intensifies the flavor, and adds a hint of smokiness. Boiling, on the other hand, tends to water down the taste.
By roasting the squash cut-side down in olive oil and seasoning it with just a touch of salt and pepper, you create a rich foundation that needs fewer extra ingredients to shine. This technique is the backbone of what makes this soup so crave-worthy.
Ingredients That Make This Soup Stand Out
The secret to a spectacular roasted butternut squash soup lies in the quality and combination of ingredients. This recipe keeps it simple, but each component brings big flavor.
Fresh Produce and Pantry Staples
Here’s what you’ll need to create this luscious soup:
- 2 lb butternut squash – Long-necked squash is ideal, with fewer seeds.
- 1 large leek (white and light green parts only) – Sweeter and more subtle than onion.
- 2 cloves garlic – Adds that essential savory aroma.
- 2 tbsp unsalted butter + 1 tbsp olive oil – For sautéing and richness.
- 2 tsp chopped fresh sage – Earthy and aromatic.
- 4 cups low-sodium chicken broth – Can sub with vegetable broth for a vegetarian version.
- Salt and black pepper – To taste.
- Optional garnishes: crème fraîche, fried sage leaves, roasted pumpkin seeds.
This soup is naturally creamy, gluten-free, and easily made dairy-free or vegan with simple swaps.
Choosing the Right Squash for Best Texture
Look for butternut squash with a long neck and a smaller bulb. The neck provides more usable flesh, while the seed-filled bulb is smaller and easier to manage. Pick one that feels heavy for its size with smooth, matte skin and no blemishes.
Pro Tip: A 2-pound squash yields just the right amount for 3–4 servings without any waste.
Why Leeks and Sage Matter
Leeks bring a mellow, almost sweet flavor that elevates the soup without overpowering it. They’re a gentler alternative to onions and pair beautifully with the squash.
Fresh sage is the other standout. It’s earthy, slightly peppery, and has a unique aroma that screams fall. Sautéed into the soup or crisped as a garnish, it turns a basic bowl into something special.
Don’t miss our pumpkin banana bread recipe for another cozy seasonal dish.
How to Roast Butternut Squash Like a Pro
Roasting squash may seem simple, but a few key tricks can take your soup from good to outstanding.
Prepping and Seasoning Tips
Start by trimming both ends of the squash so it stands flat. Slice it lengthwise down the middle and scoop out the seeds with a spoon. Brush the inside with olive oil and sprinkle with kosher salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment for easier cleanup. This positioning allows the edges to caramelize against the pan, creating deeper flavor.
Best Oven Temperature and Time
Preheat your oven to 425°F (220°C). Roast the squash for 45 to 55 minutes. It’s ready when the flesh is fork-tender and the edges are slightly browned. Let it cool just enough to handle, then scoop out the soft interior, discarding the skin.
Storing Roasted Squash for Meal Prep
Roasted squash can be made ahead and stored in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—perfect for batching!
Discover great ideas like crockpot cinnamon applesauce for meal prep alongside this soup.
Step-by-Step Guide to Making Roasted Butternut Squash Soup
Now that you’ve roasted the squash, it’s time to bring everything together. This process is easy to follow and doesn’t require any fancy equipment—though an immersion blender will make your life easier.
Sautéing Aromatics for a Flavor Boost
Start by melting unsalted butter and a bit of olive oil in a large soup pot over low heat. Once it’s lightly bubbling, add the diced leeks along with a pinch of salt and pepper. Cook them gently for about 10–12 minutes until they’re soft and translucent. You want to avoid browning them—think soft and sweet, not caramelized.
Then add your chopped garlic and fresh sage. Stir continuously for about a minute, just until the garlic becomes fragrant. The sage will release its oils, deepening the flavor of your soup base.
This slow cooking method allows the aromatics to fully develop, giving your soup that “wow” factor from the very first spoonful.
Simmering and Blending Techniques
Next, add the roasted butternut squash flesh to the pot, followed by low-sodium chicken broth (or vegetable broth if you’re keeping it vegetarian). Stir everything together and bring it to a gentle simmer.
Simmer for 10–15 minutes so the flavors can meld. Then remove the pot from the heat and blend the soup until it’s silky smooth. An immersion blender is ideal, but you can also use a countertop blender—just work in batches and be careful with the hot liquid.
Want it extra creamy? Blend a bit longer. Prefer a chunkier texture? Blend it less.
Once smooth, season with more salt and pepper to taste.
Looking for inspiration? Try this crockpot white chicken chili recipe as another warming fall favorite.
Adjusting Thickness and Seasoning
If your soup is too thick, add more broth until you reach your desired consistency. Too thin? Let it simmer uncovered for a few extra minutes to reduce. It’s all about balance.
Taste often and adjust seasoning as needed. A splash of lemon juice can brighten things up, or a pinch of cayenne can add subtle heat.
Creative Serving Ideas and Garnishes
You’ve got the perfect roasted butternut squash soup—now let’s make it beautiful and even more delicious with a few optional toppings.
Fried Sage Leaves and Crème Fraîche
Fried sage leaves are easy to make and add a crispy, herbal punch. Just heat a bit of oil in a small skillet, fry the leaves for 10–15 seconds, and drain on paper towels. Sprinkle with sea salt while still warm.
For a touch of tang and richness, thin a dollop of crème fraîche with a teaspoon of cold water and swirl it into your bowl. The contrast with the sweet squash is divine.
Roasted Pumpkin Seeds and Spice Blends
Roasted pumpkin seeds (also known as pepitas) provide crunch and earthy flavor. They’re also rich in magnesium, zinc, and plant-based protein. Use store-bought or make your own by roasting cleaned squash seeds in the oven with olive oil and salt.
For a flavor twist, sprinkle in a dash of smoked paprika, curry powder, or even a touch of cinnamon. These warming spices complement the sweetness of the squash.
Don’t miss our sweet potato casserole recipe if you’re planning a complete fall dinner menu.
What to Serve on the Side
Here are a few delicious sides that go beautifully with this soup:
| Side Dish | Why It Works |
|---|---|
| Crusty Sourdough Bread | Soaks up the soup beautifully |
| Grilled Cheese Sandwich | Adds richness and crunch |
| Autumn Salad with Pears | Light, crisp contrast to the creamy soup |
| Roasted Veggie Platter | Keeps it wholesome and hearty |
If you’re hosting a holiday dinner, this soup also makes an excellent starter course. It’s elegant, easy to prep ahead, and wows every time.
How to Store and Freeze for Later
Soup season doesn’t stop after one meal—this recipe is ideal for meal prep and freezes beautifully.
Best Containers and Freezing Tips
Store leftover soup in airtight containers in the fridge for up to 4 days. For freezing, let it cool completely and portion it into freezer-safe bags or containers. Label and freeze for up to 3 months.
Pro Tip: Lay freezer bags flat to save space and allow faster thawing.
Reheating Without Losing Texture
Reheat gently over medium heat on the stovetop. Add a splash of broth or water if needed to thin it out. If using the microwave, stir halfway through heating to avoid hot spots.
The soup stays velvety smooth even after freezing—no weird texture or separation.
Check out our crockpot marry me chicken recipe for another freezer-friendly comfort meal.
Batch Cooking Tips
Make a double batch while you’re at it—you’ll thank yourself later. Divide into single servings for work lunches or quick dinners.
Want to mix it up? Add cooked lentils, chickpeas, or even shredded chicken to turn it into a heartier main.
Frequently Asked Questions About Roasted Butternut Squash Soup
Can I make roasted butternut squash soup vegan or dairy-free?
Absolutely. Replace the butter with more olive oil or vegan butter, and use vegetable broth instead of chicken broth. For creaminess, you can add a splash of coconut milk or cashew cream if desired.
How long does roasted butternut squash soup last in the fridge?
It will keep well for up to 4 days in the refrigerator when stored in an airtight container. Always allow the soup to cool completely before refrigerating.
What if I don’t have an immersion blender?
No problem! You can transfer the soup in batches to a high-speed countertop blender. Just be cautious—blend small amounts at a time and vent the lid slightly to prevent steam build-up.
Is this soup good for Thanksgiving?
Yes, it’s a fantastic holiday starter. It’s elegant, easy to prep ahead, and can be served in small bowls or mugs for guests to enjoy while mingling. Add toppings like crème fraîche or fried sage for a festive touch.
Can I use frozen butternut squash instead of fresh?
You can, but the flavor won’t be as deep or rich since frozen squash is usually steamed or blanched. Roasting fresh squash gives this soup its signature taste.
Final Thoughts on the Perfect Roasted Butternut Squash Soup
If you’re looking for a cozy, nutrient-packed soup that’s as comforting as it is flavorful, this roasted butternut squash soup deserves a spot in your seasonal rotation. From the caramelized squash to the aromatic leeks and sage, every ingredient plays a part in crafting something truly special.
It’s ideal for busy weeknights, relaxing weekends, and even holiday meals. With its make-ahead ease and freezer-friendliness, this soup checks every box.
Don’t miss our twice baked potato casserole recipe to round out your fall-inspired meal planning.
PrintRoasted Butternut Squash Soup
A creamy and comforting roasted butternut squash soup made with caramelized squash, leeks, garlic, and fresh sage. Perfect for cozy fall nights or a festive holiday starter.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3-4 servings
- Category: Soups and Stews
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lb whole butternut squash
- Extra virgin olive oil (for roasting and frying)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large leek, white and light green parts only, diced (approx. 2 cups)
- 2 cloves garlic, chopped
- 2 teaspoons finely chopped fresh sage leaves
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- Optional garnishes: fried sage leaves, crème fraîche drizzle, roasted pumpkin seeds
Instructions
- Preheat the oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out seeds, and brush with olive oil. Season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 45–55 minutes until tender and caramelized. Let cool slightly and scoop out the flesh.
- In a large soup pot, heat butter and olive oil over low heat. Add leeks with a pinch of salt and pepper and cook until soft, about 10–12 minutes.
- Add garlic and chopped sage. Cook for 1 minute until fragrant.
- Stir in roasted squash and broth. Bring to a simmer and cook for 10–15 minutes.
- Remove from heat and blend the soup using an immersion blender or countertop blender until smooth and creamy.
- Season to taste with additional salt and pepper. Adjust thickness by adding more broth if needed.
- Serve hot and garnish with crème fraîche, fried sage leaves, and roasted pumpkin seeds if desired.
Notes
- Use vegetable broth to make this soup vegetarian or vegan.
- Roasted squash can be made up to 4 days ahead and refrigerated.
- Fried sage leaves and crème fraîche drizzle elevate presentation and flavor.
- This soup freezes well for up to 3 months.
- Add a splash of lemon juice or cayenne for brightness or heat.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 6g
- Sodium: 261mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 24mg
