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One Pot Roasted Butternut Squash Soup

This absolutely easy, One Pot Roasted Butternut Squash Soup will be on your Fall and Winter soup rotation without question. Creamy, butternut squash oven roasted to perfection along with sweet onions, garlic, and herbs. Once roasted, this perfect pairing can be pureed with an immersion blender or standard blender for a perfectly creamy finish. Add some crunchy croutons, bits of bacon, and a drizzle of cream, and well, you have a healthy and filling main dish soup.

roasted butternut squash soup with crouton, bacon pieces and a touch of cream.
One pot roasted Butternut Squash Soup with croutons, bacon pieces, a drizzle of olive oil, and a touch of cream.

The perfect Roasted Butternut Squash Soup

Okay, so perfect is a big statement. However, this is perfect because of the ease of preparation and the flexibility of adding cream to make this even more rich and decadent. I love it as is, but you can easily take it up a notch (or two) by adding cream. If you have followed me for a bit, you’ll know that I love to “set it and forget it”. I have breakfast dishes that are baked, as well as pasta sauce, etc. This recipe roasts all the ingredients in one pot so all that is left is to add the stock or broth and blend away!

I use my oven/slow cooker/pressure cooker as much as possible. Nobody loves being over a stovetop unless it’s necessary. So this is why I love this One pot Roasted Butternut Squash soup recipe so much and of course, the comforting aroma in your house and satisfying flavor say it all. Another great thing about this savory, nutritious soup is that it has 5 major ingredients…how’s that for easy?

Equally important, I also happen to love simple vegetable soups that taste like cream soups but are much healthier. I have a wonderful Roasted Carrot and Sweet Potato soup using the same process but with a different flavor profile. I have a Moroccan spiced inspired Sweet potato and Spinach soup filled with a variety of warming spices. (This one is a pressure cooker wonder.) In most cases, simplicity is key.

Is Butternut Squash Soup healthy?

Did you know that one cup of cooked, butternut squash has only 82 calories and a whopping 7 grams of fiber? This squash is super nutrient-dense and is filled with vitamins and minerals. It is chockful of Vitamin A providing over 500% of the daily requirement all in one cup. This soup recipe is made with onion and garlic, herbs, and chicken broth, so overall this is a very nutritious and healthy Butternut Squash soup.

Ingredients for the soup

  • 1, 3-pound butternut squash peeled, seeded, and cut into large chunks. Note: If you are using fresh, precut squash, you will need 2 pounds.
  • 1 sweet onion, peeled and cut into chunks
  • 2 small sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 head of fresh garlic, the top end of the bulb sliced off to expose the top sides of the cloves.
  • 1/4 cup of extra virgin olive oil
  • 3 cups of chicken broth

How to prepare the soup

  1. Roast vegetables

    In a 5 or 6-quart oven-safe Dutch oven or deep casserole, add butternut squash, sweet onion, whole garlic head, and fresh herbs. Add a generous drizzle of extra virgin olive oil to the vegetables and garlic head. Place the lid on the pot or cover it with foil tightly.
    Roast for 45 minutes or until vegetables are very tender.

  2. After vegetables are roasted

    Once the vegetables are very tender, remove the Dutch oven or deep casserole from the oven. Remove the lid and carefully remove the whole garlic head. Remove any garlic skins that may have fallen off to the sides. Carefully remove roasted garlic cloves from the skins and place the cloves back in the pot with the vegetables.
    Remove herbs from the vegetables. You can either remove the leaves from the stems and place the leaves in the pot or remove them altogether. The leaves should be pureed alongside the vegetables with the immersion/regular blender.
    Warm the chicken broth before adding to the vegetables.

  3. Puree the soup

    NOTE: If using an enameled Dutch oven, make sure your immersion blender has a silicon guard so you don’t scratch or ruin enamel.
    Once the chicken broth has been added to the pot, using an immersion blender, carefully blend the soup until completely smooth and creamy.
    If the leaves from the herbs remain, remove large herb leaf pieces before serving. You can add more broth for a more liquid consistency if you would like. Check for salt and adjust as needed.
    If you are using a standard blender, place vegetables and broth until the blender cup is three-quarters full. Blend until completely smooth. Work in batches if needed and place blended soup back into the pot.

  4. Heat thoroughly and serve

    Once the soup is completely pureed, ensure it is completely heated through and serve with suggested toppings.

Step by step

How to serve Roasted Butternut Squash soup

I always, always look forward to the toppings for this soup. I like to top my soup with crispy bacon pieces, homemade croutons, a little swirl of good olive oil, a little cream, and a good bit of freshly cracked black pepper. What else is good with this soup? Roasted pumpkin seeds (pepitas), walnuts, shredded Parmesan cheese, feta cheese, wild rice, or maybe a little Cilantro Pesto? The sky’s the limit! Let your taste buds be your guide.

roasted butternut squash soup with croutons

Tips, storage, and reheating this soup

Is this soup creamy?

Yes, this soup turns out creamy and delicious. You can take it up a notch and add heavy cream, half and half, or unsweetened nut milk for a true cream soup.

I have leftover soup, can I freeze it?

This is a perfect freezable soup. I like to portion the soup into two servings. I recommend using either plastic containers with lids or zip-type bags.

How to defrost the soup after it’s been frozen.

I defrost the soup in the fridge and reheat it in a pot on low heat. Allow for the soup to completely heat through.

Storing leftover soup in the refrigerator.

Place leftover soup in containers with tight-fitting lids. Soup will keep in the fridge for 4-5 days without the addition of dairy. With dairy, I would keep it 3-4 days.

Can I use vegetable stock or broth for this soup?

Absolutely. This is a vegan flexible recipe.

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square image one pot roasted butternut squash

One Pot Roasted Butternut Squash Soup

Ana P @ Claudia’s Table
November 1, 2023
This absolutely easy, One Pot Roasted Butternut Squash Soup will be on your Fall and Winter soup rotation without question.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Soup
Cuisine American
Servings 4
Calories 296 kcal

Equipment

  • 1 Dutch oven, 5-6 quart or deep casserole
  • 1 Immersion blender or standard blender

Ingredients
  

One Pot Roasted Butternut Squash Soup

  • 3 pound butternut squash peeled seeded, and cut into large chunks. Note: If you are using fresh, precut squash, you will need 2 pounds.
  • 1 whole sweet onion, medium peeled and cut into chunks
  • 2 small sprigs for fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 whole head of fresh garlic top removed to expose tops of garlic cloves
  • 1/4 cup olive oil extra virgin
  • 3 cups chicken broth or vegetable broth

Optional toppings for the soup

  • olive oil, extra virgin to drizzle
  • heavy cream or half-and-half to drizzle
  • bacon cooked and crumbled fine
  • croutons homemade or store-bought
  • nuts or seeds

Instructions
 

How to make the Roasted Butternut Squash soup

  • In a 5 or 6-quart oven-safe Dutch oven or deep casserole, add butternut squash, sweet onion, whole garlic head, and fresh herbs. Add a generous drizzle of extra virgin olive oil to the vegetables and garlic head. Place the lid on the pot or cover it with foil tightly.
  • Roast for 45 minutes or until vegetables are very tender.
  • Once the vegetables are very tender, remove the Dutch oven or deep casserole from the oven. Remove the lid and carefully remove the whole garlic head. Remove any garlic skins that may have fallen off to the sides. Carefully remove roasted garlic cloves from the skins and place the cloves back in the pot with the vegetables.
  • Remove herbs from the vegetables. You can either remove the leaves from the stems and place the leaves in the pot or remove them altogether. The leaves should be pureed alongside the vegetables with the immersion/regular blender.
  • Warm the chicken broth before adding to the vegetables.
  • Once the chicken broth has been added to the pot, using an *immersion blender (see note below), carefully blend the soup until completely smooth and creamy. If the leaves from the herbs, remain, remove large herb leaf pieces before serving. You can add more broth for a more liquid consistency if you would like. Check for salt and adjust as needed.
  • If using a standard blender, place vegetables and broth until the blender cup is three-quarters full. Blend until completely smooth. Work in batches if needed and place back into the pot.
  • Once the soup is completely pureed, ensure it is completely heated through and serve with suggested toppings.

Notes

*NOTE: If using an enameled dutch oven, make sure your immersion blender has a silicon guard so you don’t scratch or ruin enamel.

Nutrition

Serving: 2cupsCalories: 296kcal

Nutritional information is calculated online and should be used as a guide.

Keyword Butternut squash soup recipe, healthy butternut squash soup, Roasted butternut squash, Vegan soup, vegetarian soup

All content and photographs ©Claudia’s Table and claudiastable.com

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