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Roasted Butternut Squash Soup (Simple, Creamy, Freezer-Friendly)
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This is the soup to make when the squash pile at the store gets big and the evenings get cold. Roasting the squash first makes it sweet and deep-flavored, and blending turns it creamy - even without cream. A good stick (immersion) blender and a sharp Y-peeler (both on Amazon) make it quick work.
Short answer: roast cubed butternut squash, onion, carrots and garlic with olive oil and a pinch of cinnamon at 425 °F for about 30 minutes, simmer with 4 cups of broth for 10 minutes, and blend smooth. Cool leftovers fast in shallow containers, refrigerate within 2 hours, and eat within 3 to 4 days - or freeze.
Roasted Butternut Squash Soup
A 3-pound squash gives about 8 cups of cubes. Cream is optional - the roasted squash makes it creamy on its own.
Ingredients
- 1 butternut squash (about 3 pounds / 1.4 kg), peeled, seeded and cut into 1-inch cubes
- 1 medium onion, cut into chunks
- 2 medium carrots, cut into 1-inch pieces
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (or a pinch of nutmeg)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 4 cups (950 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream or canned coconut milk (optional)
- To serve (optional): toasted pumpkin seeds, a swirl of cream, black pepper
Instructions
- Heat the oven to 425 °F (220 °C). Line a large rimmed baking sheet (or two) with parchment.
- Toss the squash, onion, carrots and garlic with the olive oil, salt, pepper, cinnamon and thyme. Spread in a single layer - crowded vegetables steam instead of roasting.
- Roast 30 to 35 minutes, stirring once, until the squash is very tender and browned at the edges.
- Tip everything into a large pot. Add the broth, bring to a simmer and cook 10 minutes.
- Blend until smooth: with a stick blender right in the pot, or in batches in a regular blender - fill it no more than halfway, take the center cap out of the lid and cover the hole with a folded towel, and start on low.
- Stir in the cream or coconut milk if using. Add more broth or water if it's too thick. Taste and add salt.
- Serve hot, topped with toasted pumpkin seeds and a little black pepper.
How to cut a butternut squash safely
A whole squash is hard and round, which is how knives slip. The trick is to give every piece a flat side to sit on:
- Trim both ends so it can stand up.
- Cut the neck from the round bulb. Now you have two pieces that sit flat.
- Peel each piece with a Y-peeler, working top to bottom.
- Halve the bulb and scoop out the seeds with a spoon.
- Cut into 1-inch cubes, flat side down.
Too hard to cut? Microwave the whole squash for 2 to 3 minutes (poke it a few times with a fork first) to soften the skin a little. Or buy pre-cubed squash - about 2 1/2 pounds of cubes.
Blending hot soup without a mess
Hot liquid expands in a blender and can blow the lid off. A stick blender in the pot is the easiest, safest way. If you use a regular blender: fill it no more than halfway, take out the center cap and cover the opening with a folded kitchen towel to let steam out, hold the lid down, and start on the lowest speed.
Cooling, storing and freezing
A big pot of soup cools slowly, and that's where food-safety trouble starts. University of Nebraska-Lincoln Extension's advice:
- Don't put the whole hot pot in the fridge. Split the soup into shallow containers, no more than 2 inches deep, or chill the pot in an ice-water bath first.
- Refrigerate within 2 hours and eat within 3 to 4 days - or freeze it.
- Reheat until steaming hot, at least 165 °F.
This soup freezes well. Freeze it in portions in freezer containers, leaving a little room at the top since it expands. If you plan to freeze it, add the cream when you reheat rather than before freezing. Thaw it overnight in the fridge.
Easy variations
- Apple: roast 1 peeled, cored apple with the vegetables for a little sweetness and tang.
- Curry: swap the cinnamon for 1 to 2 teaspoons curry powder and use coconut milk.
- Smoky: add 1/2 teaspoon smoked paprika and top with crumbled bacon.
- Vegan: vegetable broth and coconut milk.
Frequently asked questions
Do I have to peel butternut squash for soup?
Yes, for a smooth soup. The skin is tough. Peel it with a Y-peeler after cutting the squash into flat-sided pieces.
How long does butternut squash soup last in the fridge?
Eat it within 3 to 4 days. Cool it quickly in shallow containers and refrigerate within 2 hours.
Can I freeze butternut squash soup?
Yes. Freeze it in portions with a little headroom, and add any cream after thawing. Thaw in the fridge and reheat to 165 °F.
Can I make it without cream?
Yes. Roasted squash blends up creamy on its own. Use coconut milk if you want it richer without dairy.
Sources and further reading
- University of Nebraska-Lincoln Extension: serving soup safely - shallow containers, ice bath, 2 hours, 3-4 days, 165 °F
- Michigan State University Extension: five steps to cooling food quickly and safely - cooling large batches
- Michigan State University Extension: food safety tips for soup - soup handling
How this was written: A classic roasted squash soup. Cooling, storing and reheating guidance comes from University of Nebraska-Lincoln Extension and Michigan State University Extension. No nutrition numbers.