I love the simplicity of this butternut squash soup. I roasted the butternut squash to bring out its caramelly flavor and blended it with sweet and savory vegetables and herbs to create a wonderfully rich soup. This soup is a great option for the holidays since it is naturally dairy-free and gluten-free, and it can easily be made vegetarian as well. Everyone can enjoy this delicious soup!
How to Store and Reheat
Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through, or microwave individual portions in 30-second increments until hot.
Serving Suggestions
This roasted butternut squash soup makes a great appetizer or main dish. I like to serve it with some crunchy croutons on top for a little bit of texture. It’s also delicious with some cornbread or angel biscuits. For a heartier meal, I like to serve it alongside these apple butter pork chops!
How to Make Butternut Squash Soup Step by Step
Roast the Squash: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper over the 1 large halved butternut squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool. Peel and Seed the Squash: Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel. Sauté the Veggies: Add 1 tablespoon of olive oil to a Dutch oven set over medium heat. Add in ½ of a chopped onion, 2 chopped carrots, 3 chopped ribs of celery, 2-3 sprigs of fresh thyme, 2-3 sprigs of fresh rosemary, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds. Simmer the Soup: Add in the cooked squash. Pour in 4 cups of low-sodium chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes. Purée the Soup: Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed. Serve the Soup: Serve with additional herbs and a drizzle of olive oil on top.
