Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is fall in a bowl! Roasted butternut squash, smoked paprika, bacon, maple syrup, and leeks. Did I mention bacon? And fall? You will feel a wave of happiness wash over you while standing at the stove, stirring this gorgeous, velvety soup into existence. Maybe the windows open with a cool breeze whooshing in? Get ready for it!

This gluten and dairy free soup recipe is simple and inexpensive, plus it freezes well so go ahead and make a double batch to thaw and enjoy at another time. The best part? You don’t need to peel the butternut squash to make this recipe. YES! I love butternut squash, especially in the fall, but easy to peel it is not. I also love that this soup doesn’t need cream to achieve such a silky consistency. That said, here’s the thing about creamy soups — they lack satisfying texture. Problem solved by sprinkling crispy bacon and crunchy roasted chickpeas on top of each bowl. If you’ve never had roasted chickpeas, your life is about to change. They become super crunchy in the oven and are a welcome addition to this ultra-smooth Roasted Butternut Squash Soup!

How to Make This Recipe

Start with 4lbs butternut squash which was 2 small-ish butternut squash. Butternut squash has a hint of natural sweetness and silky smooth texture once roasted.

Butternut squash is notoriously hard though, so in order to make them easier to work with, pierce the bulb end two or three times with a sharp knife then microwave for 1-1/2 minutes. Next, use the knife to cut the squash in half lengthwise, then scoop the seeds out with a spoon.

Place the squash halves cut side up on a nonstick sprayed baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 45-60 minutes at 400 degrees or until a knife inserted into the thickest part of the squash goes in easily. NO PEELING REQUIRED!

Tip: If the squash starts to burn before it’s tender, simply lay a piece of foil on top of it in the oven.

Before popping the squash into the oven, drain then rinse 1 can chickpeas. Rub the beans very dry in a kitchen towel then pour onto a baking sheet and toss with 1-1/4 teaspoons smoked paprika and 2 teaspoons extra virgin olive oil. Pop them into the oven with the squash then roast for 25-30 minutes or until crunchy, shaking the pan every 10 minutes to prevent burning. The chickpeas will continue to crisp as they cool, FYI.

Meanwhile, get the soup base started by crisping 6 slices bacon in a large Dutch oven or soup pot over medium heat. Remove to a paper towel-lined plate to drain then remove all but 2 Tablespoons bacon grease from the pot.

While the bacon’s crisping, prep 2 large or 3 small leeks. Leeks have a mild onion flavor and are so very delicious.

You’ll just need the white and light green parts of the leeks, so trim, slice in half, and then thinly slice.

Add the leeks to the bacon grease, season with salt and pepper, then saute until golden brown and tender, 7-10 minutes. Add 2 minced garlic cloves then saute for 1 more minute.

Transfer the leeks to a blender along with 1 Tablespoon maple syrup and 1/4 teaspoon smoked paprika. Squash are like people – each one is completely different. Point being, butternut squash is a sweeter squash, but the sweetness level is different for each squash. That’s why I recommend only using 1 Tablespoon maple syrup to start out with, then adding more at the end if you want a sweeter kick to your soup.

At this point, the butternut squash should be close to being done. Seriously just love that color!

Once the squash is cool enough to handle, scoop the flesh from the skin then add it to the blender along with 2 cups chicken broth (may need to do this in 2 batches,) and then blend until very, very smooth.

Pour the soup back into the soup pot, add an additional 1 cup chicken broth, and then cook on low for 10 minutes. Taste and adjust salt, pepper, and/or maple syrup, then ladle into bowls and serve with the crisped bacon and crunchy smoky-roasted chickpeas. Fall soup perfection! Enjoy!

More Veggie-Based Soups

Vegetable Soup Black Bean Soup Sweet Corn, Kielbasa and Potato Soup Crock Pot Chicken and Wild Rice Soup Smoked Sausage, White Bean and Spinach Soup Italian Wedding Soup Senegalese Soup

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Roasted Butternut Squash Soup - 49

title: “Roasted Butternut Squash Soup” ShowToc: true date: “2024-09-25” author: “Cheryl Barrett”

Published 10/24/2021 • Updated 7/18/2023 Roast up your butternut squash with onion, apple, and a whole head of garlic, and then blend it all together with broth. Serve with créme fresh and ground black pepper.

Seriously Delish Butternut Squash Soup!

Talk about a fall soup that warms the soul. Butternut squash soup on the stove is a team favorite around here. We especially love roasted butternut squash because it intensifies the flavors of the soup and is so delicious. We have a few butternut squash soup variations on the blog already (spicy and Instant Pot) and this is our go-to classic.

Is butternut squash good for you?

What You Need

Butternut squash: butternut squash is one of my favorite veggies to puree as a soup. We used pre-cubed butternut squash so you don’t have to deel with peeling and roasting. White onion: white onion adds a sweet and savory flavor to this soup base. Granny smith apple: a hint of apple really makes this butternut soup special. Olive oil: olive oil is used for roasting. Beef broth: Beef broth We know many of you are hoping to make this vegetarian, so you are more than welcome to swap this for veggie broth. Spices: Insteady of usinv savory seasonings like curry spice or garlic, we’re actually using a few favorite baking spices: cinnamon, nutmeg, and salt. Fresh thyme: fresh time is a fresh, yummy herb that pairs wonderfully with the cinnamon and nutmeg. Créme fraiche: don’t skimp on the créme fraiche! A little swirl of this cheese so so perfect for serving.

Can’t find créme fraiche? Use a swirl of heavy cream instead!

How to Make Butternut Squash Soup

Season Veggies

Place butternut squash, apple, and onion onto a baking sheet. Drizzle with olive oil and season with cinnamon, nutmeg, salt, and pepper. Add a head of garlic to the baking sheet and drizzle with olive oil.

Roast Veggies

Roast at 375ºF for 30 minutes. Toss the veggies and flip the garlic head over. Roast for another 10-15 minutes or until your butternut squash is fork-tender.

Blend Soup

Let veggies cool for around 10 minutes. If you go this route, you’ll likely need to roast it for a longer amount of time until it’s form tender. Check out our tutorial on How to Cook Butternut Squash HERE. Transfer veggies into a high-speed blender and squeeze the garlic heads into the blender as well. Add the broth and blend until smooth.

Heat Soup

Transfer the soup into a large stockpot and heat over medium heat for 10-15 minutes or until the soup is hot enough to serve.

Serve

Serve soup immediately with freshly cracked black pepper and a swirl of créme Fraiche.

How do you thicken butternut squash soup?

Soup too thin? Feel free to whisk some flour and broth together and add that into the soup as a thickening agent.

How do you thin out butternut squash soup?

Soup a little too thick? Simply add in a little broth by the 1/4 cup to thin things out.

Serving Suggestions

While we love eating this soup hot with a French baguette on the side, you can also serve this as a side next to your favorite protein.

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Storage

How to Store: let butternut squash soup cool completely. Then, transfer into an airtight container. Seal and refrigerate for up to 3 days. How to Reheat: reheat butternut squash soup in the microwave for around 60-90 seconds on high. Or, reheat on the stovetop over medium heat for 3-5 minutes.