This creamy, dreamy roasted butternut squash soup recipe is packed with warm, savory flavors; bacon and fresh sage to name a few. One spoonful will make you feel cozy from the inside out. This butternut squash soup is everything delicious about the season, creamed together in one easy-to-make bowl of comfort.
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Butternut Squash Nutrition: Is it Healthy? Low Carb? Keto?
Butternut squash is loaded with nutrients and fiber, making it a great addition to most meal plans. It’s also incredibly tasty, so it’s easier to sneak in than other veggies. Here’s what you should know:
- Vitamins: Butternut squash is full of beta-carotene (hence its orange color!). Plus, one cup contains 450% of the RDI of vitamin A and 50% of the RDI of vitamin C.
- Fiber: This squash contains both soluble and insoluble fiber.
- Carbs: 1 cup of cooked and cubed butternut squash contains 15 g of net carbs. So no, butternut squash doesn’t make most lists of keto vegetables.
- How to balance the macros of this soup (if that’s a concern): Have a smaller portion, or sub some of the veggie broth for heavy cream to add fat to this dish.
Ingredients For Roasted Butternut Squash Soup
It’s shocking how these ingredients come together for quick and easy dinner perfection. Here’s what you’ll need:
- The veggies – butternut squash and yellow onion; Save yourself a headache by buying pre-peeled, cut, and cubed squash. If not, see my instructions for cutting butternut squash below. You can use frozen (fresh is preferred!) as well, just allow it to defrost in the fridge overnight before baking.
- The bacon – Yes, we drape the squash in bacon before roasting everything together in the oven. If bacon isn’t your thing, you can skip it.
- The broth – Salt, pepper, garlic, sage, and veggie broth.
Recipe Tweaks + Substitutes
Although we absolutely love this butternut squash soup as is, there are countless ways to make it unique to your family’s taste. Here are some ideas for you:
- Make it vegan by skipping the bacon. I’ve made this recipe dozens of times without, and it’s still incredible.
- Sub some of the chicken broth for heavy cream, for an even creamier base.
- Try different herbs and spices, curried butternut squash soup is a class, you can also try fresh rosemary, or take a sweet direction with a bit of brown sugar.
- Add more veggies, just be sure to cook them first. You can get creative and turn this into a cauliflower soup or mushroom soup.
How to Slice Butternut Squash For Roasting
The trickiest part of all recipes for butternut squash is removing the peel. Typically you can make roasted butternut squash with a whole squash sliced in half, however, because of the added onions, it’s best to cube the squash before roasting. Here’s how:
- Remove the top and bottom of the squash.
- Remove the thick skin with a veggie peeler.
- Slice the squash in half.
- Remove seeds with a spoon.
- Dice squash into cubes.
How to Make Butternut Squash Soup
Butternut squash soup is so easy to make in just a few simple steps, and with a few kitchen appliances. Here’s what you’ll want to gather and how to get dinner on the table in no time.
- Toss veggies in salt pepper and oil and spread in an even layer.
- Place bacon on top.
- Saute garlic and sage in oil in a large pot.
- Add the broth.
- Place in a blender, along with roasted veggies and bacon. Option to use an immersion blender instead (although I much prefer a blender as it makes it much smoother!)
- Blend until perfectly smooth.
Serving Recommendations
This roasted butternut squash soup is perfect on its own, for a main course or a side. You can always serve it with
- Toasted baguette or grilled cheese, just like tomato soup!
- With toasted pumpkin seeds on top.
- A side salad; Keep it simple with arugula salad or green bean salad. Or get even more butternut in your life with this butternut squash salad.
- This is the perfect soup to serve at Thanksgiving dinner!
Can Butternut Squash Soup Be Frozen?
Absolutely, this butternut squash soup freezes beautifully and is easy to defrost for tasty dinners in a snap. I like freezing it in a large resealable bag, making sure to leave enough room for the liquid to expand. Defrost in the fridge overnight, then over the stove, or in the microwave.
Butternut Squash Soup Video Tutorial
More Squash Recipes
- Stuffed Spaghetti Squash
- Butternut Squash Noodles
- How to Cook Spaghetti Squash
- Oven Roasted Zucchini
- Spaghetti Squash Carbonara
- Roasted Acorn Squash
Butternut Squash Soup
Print Recipe Pin RecipeIngredients
- 3 Tablespoons Avocado or vegetable oil divided
- 24 Ounces Butternut Squash cubed
- 1 1/2 cups Yellow Onion diced to the same size as butternut squash cubes
- 4 Pieces Bacon + more for topping
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 Cloves Garlic minced
- 2 Tablespoons Sage chopped. + more for topping
- 1 1/2 Cup Vegetable Broth
- Heavy Cream or Greek yogurt optional for topping
Instructions
- Prep. Preheat oven to 375 F and line a rimmed baking sheet with parchment paper.
- Roast. Toss cubed butternut squash (24 ounces), onions (1 1/2 cups), salt (1 teaspoon), and pepper (1/2 teaspoon) in 2 tablespoons of oil. Spread the veggies in an even layer on a rimmed baking sheet. Drape bacon (4 pieces) over the top of your veggies. Bake in preheated oven for 45 minutes. You'll know they're done once the veggies are soft and start to brown, and the bacon is fully cooked.
- Saute. Meanwhile, add the remaining 1 tablespoon of oil to a large stockpot over medium heat. Once the oil is shimmering, add the garlic (2 cloves) and sage (2 tablespoons). Saute until fragrant, about 1-2 minutes. Add vegetable broth (1 1/2 cup) and warm until heated through.
- Blend. Ladle soup into a blender, along with your baked veggies and bacon. Alternatively, you can add veggies and bacon to the pot and use a stick blender to combine. Blend the soup until completely smooth. Taste and adjust seasoning to your liking.
- Serve. Pour soup into bowls and top with additional bacon crumbles, heavy cream, or sage. Enjoy!
