Roasted Butternut Squash Soup is a warm, comforting, and flavorful soup that is perfect for a cozy fall or winter meal. Butternut squash is a versatile vegetable that has a naturally sweet and nutty flavor, and roasting it brings out its sweetness even more.
In developing this recipe, I knew I wanted to add crispy pancetta! It adds an amazing smoky flavor and the perfect crunch without the need for adding croutons (so the soup is naturally gluten-free, making it a great option for people with dietary restrictions!). Finish with a generous drizzle of heavy cream and lots of black pepper for a cozy supper at home.
Be sure to check out more of our easy soup recipes, like our Classic French Onion Soup, Creamy Roasted Tomato Soup, our Creamy Chicken Gnocchi Soup — a cozy fall favorite of ours!
What You’ll Need
- Butternut squash: For this recipe, you’ll need 2-3 lbs of peeled, cubed butternut squash, which gets roasted with Vidalia onion, a whole head of garlic, olive oil, Kosher salt, black pepper, fresh sage, and thyme. The fresh herbs add so much flavor!
- The body of the soup is made from vegetable broth, though of course you could substitute chicken stock, beef broth, or even water, if you prefer. Be sure to use low-sodium if you’re not making homemade broth.
- To finish the soup: ground nutmeg, crispy pancetta, heavy cream, and crusty bread (the last bit is optional, of course).
To purée the roasted butternut squash soup, you can use a traditional blender or an immersion blender.
How To Make Roasted Butternut Squash Soup
Begin by roasting the vegetables, garlic, and fresh herbs on a sheet pan with olive oil, Kosher salt, and black pepper. Discard the herbs, then purée (or place in a pot and purée with an immersion blender) with some vegetable stock.
Stir in a little ground nutmeg, then top with crispy pancetta and a drizzle of heavy cream.
Alternatives to pancetta: crispy bacon, croutons, roasted chickpeas, or pumpkin seeds.
FAQs
Absolutely! Just be sure to thaw completely and pat dry before roasting. Water is the enemy of caramelization, so you want the squash dry before it goes into the oven.
Yes! Pumpkin, acorn, or delicata squash would all work fine.
You can roast the squash and vegetables up to a day in advance. Simply store them in an airtight container in the refrigerator. When you’re ready to make the soup, proceed with the recipe as written. Alternatively, you can make the entire soup recipe in advance, then store in an airtight container in a fridge for up to 4 days.
Absolutely! Omit the crispy pancetta and the drizzle of heavy cream. You can drizzle with a high-quality extra virgin olive oil or even coconut milk instead.
Expert Tips
- Roast the vegetables until they are tender and slightly caramelized for best flavor.
- Be sure to purée the soup until very smooth so there are no lumps.
- Adjust seasoning to taste! It’s so important to taste before serving to ensure everything is seasoned well.
- Don’t skip the garnishes! They add flavor as well as texture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The vegetables can be roasted a day in advance if you want to break this into steps, but the whole soup can also be made a few days in advance then refrigerated.
- Leftovers and storage: Store any leftovers in an airtight container in a refrigerator for up to 3 days! You’re in luck, the soup tastes even better the next day!
- Reheat gently on a stovetop over low heat, stirring occasionally to maintain its creamy consistency.
- To freeze: Allow the roasted butternut squash soup to cool completely, then freeze in portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in a refrigerator before reheating.
How To Serve
I really love this with a drizzle of heavy cream just before serving, but it would also be delicious with a dollop of sour cream or Greek yogurt, a drizzle of olive oil, and a sprinkle of fresh herbs. If you’ve got pumpkin seeds in the pantry, a quick toast of those would make for a fantastic crunchy addition on top!
Enjoy with crusty bread. If serving as part of a larger meal, enjoy with a salad or sandwich. This would be perfect with our Fall Cobb Salad or a melty grilled cheese!
Substitutions and Variations
- For a slightly sweeter flavor profile, consider roasting the squash with a sprinkle of brown sugar or maple syrup.
- Experiment with different spices like curry powder or cumin for a slight variation. I used to get this fantastic Curried Butternut Squash Soup at Hale & Hearty in NYC that was my pretty much my favorite lunch ever!
- Instead of heavy cream, you can use coconut milk to keep the soup recipe dairy-free.
I’m telling you, if you want to improve on squash soup, you simply have to roast the veggies first! It’s so delicious!
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Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 large butternut squash, about 2-3 lbs, peeled, seeds removed, and cut into 1-inch cubes
- 2 Vidalia onions, peeled and cut into chunks
- 1 whole head of garlic, cut in half
- ¼ cup extra virgin olive oil, divided
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- 8 sage leaves
- 6 thyme sprigs
- 4 cups vegetable broth, or low-sodium chicken stock
- ¼ tsp ground nutmeg
- 6 oz pancetta, cubed into ½-inch pieces, or bacon cut into lardons
- Optional, heavy cream, for serving
- Crusty bread, for serving
Instructions
- Roast the squash. Preheat an oven to 425F. Place cubed butternut squash, onion, and halved garlic cloves on a large rimmed baking sheet (or in a roasting pan). Drizzle with 3 Tbsp olive oil, 1½ tsp Kosher salt, and ¼ tsp black pepper. Place the fresh sage leaves and thyme sprigs on top. Roast for 45 minutes, tossing the vegetables once halfway through.
- If using an immersion blender: Discard the fresh herbs, then place roasted vegetables in a large soup pot along with 4 cups of vegetable or chicken broth. Squeeze as much of the roasted garlic in as you like (we recommend ½ head of garlic for moderate garlic flavor and the full head if you really love garlic. The rest can be saved and spread on toast or added to sautéed veggies!). Use an immersion blender to process the soup until very smooth.
- If using a traditional blender: Working in two batches, discard the fresh herbs, then carefully transfer half of the vegetables into a blender. Squeeze as much of the roasted garlic in as you like (we recommend ½ head of garlic for moderate garlic flavor and the full head if you really love garlic. The rest can be saved and spread on toast or added to sautéed veggies!). Add 2 cups of veggie or chicken broth, then place the lid on top and process until completely smooth. Transfer to a large soup pot, then repeat with remaining ingredients and broth.
- Simmer the soup. Place the soup over medium heat, stir in ¼ tsp ground nutmeg, then bring to a simmer and warm through. Taste, adjust seasoning as needed, adding additional Kosher salt and black pepper to taste. While the soup is simmering, cook the pancetta.
- Crisp the pancetta. Heat remaining 1 Tbsp olive oil in a skillet over medium heat. Add 6oz cubed pancetta, then cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5-8 minutes. Do not let it burn, it should still be a little bit chewy in the center. Use a slotted spoon to transfer to a paper towel lined plate.
- Garnish, then serve. When ready, divide the roasted butternut squash soup into individual bowls. Drizzle with either 1 tsp heavy cream or 1 tsp of extra virgin olive oil (if making dairy-free). Add a few crispy pancetta cubes on top, then garnish with additional black pepper and a few thyme leaves. Enjoy immediately!
Notes
- Nutrition facts do not include heavy cream or crusty bread for serving.
- To make-ahead: The vegetables can be roasted a day in advance if you want to break this into steps, but the whole soup can also be made a few days in advance then refrigerated.
- Leftovers and storage: Store any leftovers in an airtight container in a refrigerator for up to 3 days! You’re in luck, the soup tastes even better the next day!
- Reheat gently on a stovetop over low heat, stirring occasionally to maintain its creamy consistency.
- To freeze: Allow the roasted butternut squash soup to cool completely, then freeze in portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in a refrigerator before reheating.
Nutrition
Photography by: Jo Harding.
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