The creamiest and coziest soup you can make in fall is butternut squash soup! It’s perfectly sweet, a bit nutty, just the right amount of spicy, and so so smooth. It’s the perfect meal when served with some crispy bread or even a grilled cheese top dip with!
Roasting the Butternut Squash
The first step before we even make the soup is to roast the butternut squash. When you roast squash or pumpkins, the natural sugars caramelize and you get a beautiful depth of flavor to develop that you wouldn’t get otherwise. It does take a bit of time but it is most definitely worth it.
Start out by slicing the butternut squash in half long wise. It’ll be a bit difficult to cut so make sure your knife is very sharp and you’re careful as not to hurt yourself. Once cut open, remove all the seeds in the center.
Add a drizzle of olive oil in the inside of both halves and rub to coat evenly. Place face down on a baking tray and pop in the oven to roast for 45 to 50 minutes at 425°F. The butternut squash should be completely tender when poked with a fork. The edges should also be golden brown and caramelized.
Take out of the oven and allow it to cool down for ten minutes or until cool enough to touch.
Remove all the flesh from the skin using a spoon or fork and transfer to bowl. Discard the skin.
What If I Don’t Want to Roast It
If you don’t want to roast it, you will first have to remove the skin from the butternut squash with a peeler. Then cut it in half, take out all the seeds, and cube the butternut squash into small pieces. Later in the step of making the soup where the broth is added, you will add the cubed butternut squash and cover the pot to let the butternut squash cook and soften in the broth.
Preparing the Soup
The soup is super simple to make once the butternut squash is prepped and ready to go! The soup is made in one pot and comes together so beautifully.
Heat a pot over medium heat. Start by adding a bit of butter and olive oil. Once hot, add the garlic and onion and sauté for 2 to 3 minutes or until the onions are translucent.
To the same pot, add the roasted butternut squash, chicken broth, heavy cream, sage, rosemary, and thyme.Mix together. If you don’t want the soup to have a very strong taste, add less rosemary, thyme, or sage. If you don’t like one of those herbs, just take it out.
Use an immersion blender to blend everything until completely smooth and no more chunks remain. You can also use a blender or food processor (see note below).
Season with salt, black pepper, red pepper flakes, nutmeg, paprika, grated parmesan, and brown sugar. Mix together. Taste and adjust anything to your liking. If you want it sweet, add more sugar. If you want a more fall nutty taste, add more nutmeg. If you like it spicier or more mild, adjust the red pepper flakes.
Cover the pot and let it simmer on low heat for 30 minutes to help the flavors come together. After 30 minutes take off the heat and serve warm! I like to enjoy it with crispy sourdough bread or a grilled cheese.
What If I Don’t Have an Immersion Blender
The easiest way to make creamy silky soups are immersion blenders! It’s one of my favorite kitchen appliances that I first questioned when I bought it. I almost returned it because I thought I didn’t need it and was completely unnecessary but that’s proven to be the opposite. If you love making soup from scratch, it’s an amazing investment and super affordable. It just makes the process so easy and mess free. You literally just blend it while it is in the pot. This is the one I purchased and you can buy it here.
If you don’t own an immersion blender, you can just add the soup to a regular blender you own like a Vitamix, Ninja, or any powerful blender you own to make smoothies, nut butters, etc. You can also use a food processor. My only tip for this is to work in small batches because the soup is hot and can splash around so just be careful that your blender or food processor can handle hot soups and blend in small batches. That’s it!
Other Soup Recipes to Try
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