This Roasted Butternut Squash Cream Soup is the kind of cozy, warm meal that fills the kitchen with the smell of autumn and comfort.
It starts with a big, golden butternut squash, halved and roasted until the edges caramelize and turn sweet. It is joined by red peppers, tomatoes, carrots, onion, and garlic. Everything roasts together slowly, becoming soft and fragrant.
Once everything is golden and tender, the vegetables blend into a silky, vibrant soup that tastes as rich and satisfying as it looks.
It’s the kind of soup I love to make on a quiet afternoon, when I want something nourishing but simple. Just a bowl of this, a slice of crusty bread, and maybe a cozy blanket nearby. It’s homemade comfort at its best: warm, flavorful, and made from the simplest ingredients.
How to make roasted butternut squash soup
Begin with roasting the vegetables. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the butternut squash halves, cut side up, on the sheet. Cut the garlic bulb in half and place the halves into the hollow centers of the squash.
Next, add the remaining vegetables, bell peppers, tomatoes, carrots, and onion wedges, around the squash. Drizzle everything generously with olive oil, and season with salt and pepper.
Roast for 50–60 minutes, stirring the vegetables halfway through, until the edges are caramelized and everything is tender. Remove from the oven and let cool slightly.
When cool enough to handle, scoop out the roasted squash flesh and squeeze the garlic cloves out of their skins.
Transfer all the roasted vegetables to a large pot or blender. Add smoked paprika, dried thyme, and 4½ cups of broth. Blend until the mixture is completely smooth and velvety. If you prefer a thinner soup, add more broth to reach your desired consistency.
Return the blended soup to heat and simmer gently for 10 minutes, stirring occasionally. Taste and adjust with extra salt and pepper if needed.
Ladle the warm soup into bowls, swirl in a touch of cream, and sprinkle with chili flakes or fresh herbs for garnish. Enjoy with toasted sourdough bread or crispy garlic croutons for a cozy, satisfying meal.
I hope you will try it out and enjoy this comforting and flavorful soup. If you do make sure to share the photos with me on Instagram. Would love to see how it turned out for you. Enjoy!
Other soup recipes you may like to try
This Roasted Garlic Cream Soup is smooth, comforting, and full of rich roasted garlic flavor. Made from simple ingredients that come together into a cozy bowl of warmth.
This Lentil Cream Soup is hearty, nourishing, and full of flavor, the perfect comfort food to warm you up during the cold season.
This Cauliflower Cream Soup is velvety and light, with a gentle roasted flavor that makes each spoonful cozy, creamy, and delicious.
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5 Comforting Winter Soups
Minestrone Soup
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Tortellini Soup with Italian Sausage and Spinach
Roasted Butternut Squash Cream Soup – Healthy, Cozy and Full of Flavor
Ingredients
- 1 large butternut squash (around 3 pounds -1.5-1.7 kg) , halved lengthwise and seeded
- 2 red bell peppers , quartered and seeded
- 4 medium tomatoes , cut into wedges
- 2 medium carrots , cut into chunks
- 1 red onion , cut into wedges
- 1 large garlic head or 2 small ones , halved horizontally
- 3 tbsp olive oil
- salt and pepper , plus more to taste
- 1 tsp (3g) smoked paprika
- 1/2 tsp dried thyme or rosemary
- 4 ½ to 5 cups (1.2l) vegetable or chicken broth
For serving
- Cream
- fresh herbs
- chili flakes
Instructions
- Preheat the oven to 400°F (200°C). Line 1 large baking sheet with parchment paper.
- Place the squash cut side up on the baking sheet. Cut the garlic in half and place them in the holes of the squash. Add the rest of the vegetables: peppers, tomatoes, carrots, onion wedges.
- Drizzle with olive oil and season with salt and pepper.
- Roast everything for 50-60 minutes, stirring once halfway through, until the edges are caramelized and everything is tender.
- Let cool slightly, then scoop out the squash flesh and squeeze roasted garlic cloves out of their skins.
- Add all roasted vegetables to a large pot or blender, with smoked paprika and dry thyme.
- Add 4 ½ cups of chicken or vegetable broth.
- Blend until completely smooth.
- Adjust thickness by adding more broth.
- Return the soup to heat and bring to a gentle simmer for 10 minutes. Taste and adjust with extra salt and pepper.
- Ladle into bowls, swirl in cream and garnish with chili flakes or herbs.
- Serve with toasted sourdough or garlic croutons.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
