Perfectly orange in hue and intensely deep in flavor this creamy soup is essential on a cool Autumn day. Roasted Butternut Squash Soup has all the subtle sweetness and surprising smoky spice for warming cup of soup.
As the days grow colder and the night falls sooner, as many do, I long for comforting soups of all kinds. Roasted Butternut Squash soup is a must every fall in my home. While the leaves change colors, I race to my local farmer's market or store to gather up as many squashes as I can carry. Each squash has it's own special flavor, but I always stock up on butternut squash for it's versatile flavor and texture.
This soup get its intense flavor from a simple but necessary extra step of roasting. Roasting brings out the deep flavors of the squash and carrots and sweetness of the onions. When combined together with cinnamon, rosemary, thyme, and unexpected smoked paprika the flavor becomes even more distinct and warming. One warm mug of this soup and it will become a staple for you to make every Fall!

Cozy Tips
- When picking a butternut squash, it is best to select one that is firm with no soft spots. The best time for all squash is during the fall months when they are abundant and lower in price.
- Roasting the vegetables is critical for allowing the intense and deep flavors to become present in the soup.
- An immersion blender is a great tool to ensure the texture becomes velvety smooth. Here is a similar version of the immersion blender I have used for years on nearly a weekly basis. (A great tool for pureeing homemade baby food too!)
- Using a simple homemade chicken stock is the best, but a high quality store bought chicken broth also works great!
- Fresh thyme or dried thyme can be used, but I try to use fresh herbs whenever possible for maximum flavor.
- Pair this roasted butternut squash soup with a creamy and herb filled crostini made by toasting sliced baguette and then spreading on a herb goat cheese for a meal or enjoy on it's own with homemade or store bought croutons!
- Enjoy as a meal on it's own or a starter to a holiday feast!
- Place into a jar and tie with a cute ribbon to gift with a side of fresh bread for a sweet neighbor gift.
Ingredients for Roasted Butternut Squash Soup
- Butternut Squash
- Olive Oil
- Chicken or Vegetable Broth
- Heavy Cream
- Red Onion
- Carrots
- Celery
- Garlic
- Thyme
- Rosemary
- Cinnamon
- Smoked Paprika
- Salt
- Pepper
The Cozy Details
Gather up all of your ingredients to begin. Next, peel and chop the squash, vegetables, garlic and onions.

Place the chopped vegetables (except for the celery) and squash including the onions and garlic on a banking tray lined with parchment paper or foil. Drizzle the vegetables with olive oil and sprinkle with the herbs, spices, salt and pepper. Toss on the fresh thyme if using or dried thyme. No need to waste time with peeling the garlic, it will roast in the peel and will be easy to remove once cooked.

Roast the vegetables in a 400 degree oven until tender and golden. Toss about half way through roasting to ensure the onions are not burning. This took about 30 minutes for me. Set aside when done to cool and squeeze out the garlic from the peel.
In a large pot over medium heat add two table spoons of butter and the chopped celery. Cook until celery is softened.

Next, add the roasted vegetables, squash, garlic and onions along with the chicken broth. Bring to a boil. Once at a boil, lower to a simmer for about 30 minutes to bring the flavors together and ensure all of the vegetables are soft.
Turn off the heat and either use the immersion blender or pour into a blender to puree the soup to a velvety smooth consistency.

Return to a low heat and drizzle in a splash of heavy cream. Add a touch more salt and pepper if needed. Stir all together and pour into a bowl or mug. Top with croutons or a small sprinkle of herbs.

This Roasted Butternut Squash soup will become a favorite of your family's throughout the fall season! From either a cozy dinner to a fun Autumn picnic accompaniment, you can't go wrong with the subtle sweet and smoky spice from this warming soup.


Roasted Butternut Squash Soup
Perfectly orange in hue and intensely deep in flavor this creamy soup is essential on a cool Autumn day. Roasted Butternut Squash Soup has all the subtle sweetness and surprising smoky spice for warming cup of soup.
Ingredients
- 3-4 Pounds Butternut Squash
- 4 Cups Chicken or Vegetable Broth
- 1 Red Onion
- 2 Carrots
- 2 Celery Stalks
- 3 Cloves of Garlic
- 1 ½ teaspoon Thyme
- 1 teaspoon Rosemary
- ½ teaspoon Cinnamon
- 1 teaspoon Smoked Paprika
- Salt
- Pepper
- Olive Oil
Instructions
- Gather up all of your ingredients to begin.
- Next, peel and chop the squash, vegetables, garlic and onions.
- Place the chopped vegetables (except for the celery) and squash including the onions and garlic on a banking tray lined with parchment paper or foil.
- Drizzle the vegetables with olive oil and sprinkle with the herbs, spices, salt and pepper. Toss on the fresh thyme if using or dried thyme. No need to waste time with peeling the garlic, it will roast in the peel and will be easy to remove once cooked.
- Roast the vegetables in a 400 degree oven until tender and golden. Toss about half way through roasting to ensure the onions are not burning. This took about 30 minutes for me. Set aside when done to cool and squeeze out the garlic from the peel.
- In a large pot over medium heat , add two table spoons of butter and the chopped celery. Cook until celery is softened.
- Next, add the roasted vegetables, squash, garlic and onions along with the chicken broth. Bring to a boil. Once at a boil, lower to a simmer for about 30 minutes to bring the flavors together and ensure all of the vegetables are soft.
- Turn off the heat and either use the immersion blender or pour into a blender to puree the soup to a velvety smooth consistency.
- Turn to a low heat and drizzle in a splash of heavy cream. Add a touch more salt and pepper if needed. Stir all together and pour into a bowl or mug. Top with croutons or a small sprinkle of herbs.