Hidden Gems in Your Kitchen: The Secret Art of Roasting Butternut Squash for Soup

When I first tried roasting butternut squash, I didn’t expect the transformation it would bring to my soup. The sweet, nutty aroma filling the oven suddenly made this humble vegetable feel like a celebration. Now, every fall, I look forward to peeling and roasting, as much for the smell as for the flavor.

Roasting elevates the sweetness and adds a depth that steaming can’t match. It turns ordinary butternut into caramelized chunks, ready to be blitzed into a velvety, comforting soup. This method has become my go-to, especially when I want a cozy meal that tastes like it took hours of effort—even if it didn’t.

Roasted Butternut Squash Soup

This soup is made by roasting butternut squash until caramelized and tender, then blending it into a smooth, velvety consistency. The roasting process enhances the vegetable’s natural sweetness and creates a rich, warm-colored soup with a comforting texture. It results in a creamy, slightly thickened soup ideal for cozy fall meals.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled, seeded, and cubed
• 2 tablespoons olive oil for roasting and sautéing
• 1 large onion diced
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk optional for creaminess
• to taste salt and pepper

Equipment

• Baking sheet
• Peeler
• Sharp knife
• Blender or immersion blender
• Large pot
• Wooden spoon or spatula

Method

 

1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut off the ends, then halve and scoop out seeds. Slice the squash into uniform cubes.
2. Toss the squash cubes with a tablespoon of olive oil and spread them evenly on a baking sheet. Roast for about 30-35 minutes, until they are golden brown and caramelized around the edges.
3. While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute until it releases its aroma.
5. Once the roasted squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
6. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the squash to soften further.
7. Use an immersion blender or transfer the soup carefully to a blender, then blend until smooth and creamy. Return to the pot if needed.
8. Stir in the coconut milk for added richness or keep it simple. Season with salt and pepper to taste.
9. Heat the soup gently for another few minutes, stirring often, until heated through and slightly thickened.
10. Check the seasoning and adjust with additional salt and pepper if needed.
11. Serve the soup hot in bowls, garnished with a drizzle of cream or a sprinkle of herbs if desired.

So next time the air turns crisp, let your oven do the work and fill your kitchen with the scent of caramelized squash. A simple spoonful can evoke memories, spark new traditions, and remind us that some comforts are worth every drop of effort.

OliverStone

Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.

I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.