Creamy Roasted Butternut Squash Soup - Celebrate the rustic flavors of fall with this roasted butternut squash soup. Let the taste of autumn warm you from the inside out with this creamy soup made with roasted squash, caramelized leeks, and earthy spices!
Some people call it pumpkin season, others call it apple picking season, but I like to call it butternut squash soup season! There’s nothing better than a bowl of this delicious and cozy bowl of creamy butternut squash soup.
Roasting the squash to caramelize it and bring out its natural sweet and earthy flavors is what I like to do first. Then, we add all of the leeks, broth, and garam masala, and once blended and served, I like to garnish it with bacon, greens, and sour cream!
Why You’ll Love This Recipe
- It’s all made in 1 pot for easy cleanup.
- This easy butternut squash soup recipe is nutrient rich and so flavorful.
- Great for using an entire butternut squash!
- You’ll love what roasting the squash first does to the flavor of the soup.
- Enjoying a bowl is the perfect way to warm up on a chilly day.
Recipe Tips & Variations
- To save some time and effort, feel free to pick up some pre-peeled and cut butternut squash chunks and throw them right into the soup.
- You make it completely vegetarian by swapping the chicken broth for vegetable broth and using pumpkin seeds or croutons for garnish.
- You can blend this soup in a blender that is suitable for hot liquids. You may need to work in batches, and be careful as this soup is hot and will let out a lot of steam!
Ingredients for Roasted Butternut Squash Soup
- Butternut squash: For this recipe, you’ll need about 3 ½ pounds of squash. This is about medium or large.
- Butter: I use butter to sauté the leeks for extra flavor. Onions cooked down in butter are so good.
- Large leeks: Make sure to wash your sliced leeks as there can be dirt trapped within the layers.
- Chicken broth: You’ll need to keep a couple of extra cups reserved to add at the end to adjust the consistency of the broth. Use regular or low sodium, homemade or store bought, it all works.
- Seasoning: I love adding garam masala to my recipe for butternut squash soup. It gives it an earthy spiced, almost rustic taste, which I love.
- Avocado oil: For roasting the squash.
- Garnishes: Cooked bacon, super greens, sour cream, and black pepper.
How to Roast Butternut Squash for Soup
- First, you’re going to peel the squash. The skin is tough, but if you have a good peeler, it should come off easily.
- Then, use a sharp knife to cut the squash in half. Scoop out the seeds and then cut the squash into 1-inch cubes.
- Arrange the pieces on a parchment-lined baking sheet, in a single layer and season with salt and pepper. Drizzle with olive oil, and mix to combine.
- Roast in a preheated 400-degree oven for 25–30 minutes.
How to Make Butternut Squash Soup
Step 1: In a large soup pot, heat butter over medium heat.
Step 2: Add the leeks to the pot and stir in the melted butter. Cook until they are slightly browned and soft. This should be about 5 minutes.
Step 3: Add the roasted squash, chicken broth, and garam masala and stir to combine.
Step 4: Let it come to a simmer and let it cook for 20 minutes, stirring occasionally to break up the squash.
Step 5: Once the flavors have had a chance to marry, purée the soup with an immersion blender.
Step 6: Stir in up to 2 cups extra chicken broth until it is at the consistency you want.
Step 4: Season with salt to taste and serve garnished with bacon, super greens, and sour cream!
What to Serve with Roasted Butternut Squash Soup
A bowl of soup makes a great main dish, but it’s also a great starter or side! There are so many ways to enjoy butternut squash soup, and below are just a few of my favorites.
If it’s for a lunch or light dinner, I’ll usually serve it with a chia seed, pomegranate, and kale salad and a piece of toasted sourdough bread.
It’s also nice as a small bowl on the side of a grilled cheese chicken sandwich or rotisserie chicken club sandwich.
Add it to your growing list of Thanksgiving ideas. There’s always room on your holiday table for a bowl of creamy soup.
Storing and Freezing Leftover Squash Soup
This soup stores and freezes beautifully. If you can, I’d say make two batches and freeze one for later on.
Keep leftovers stored in an airtight container in the fridge for up to 4 days. Easily reheat it in the microwave or the stovetop.
You can also freeze it for up to 3 months as long as you keep it in a freezer-safe container.
Recipe FAQs
Certainly! It’ll just take longer. Do not peel it or cut it, but make sure it’s scrubbed clean.
Roast it on a foil-lined baking sheet for an hour at 400 degrees. It should pierce easily with a knife at that point. Remove it and let it cool for about 20 minutes, before cutting it open and removing the flesh for the soup.
If you don’t have any garam masala, you can use other spices like cinnamon, nutmeg, and ginger. You can also sprinkle in some cayenne pepper for heat.
More Hearty Soup Recipes You’ll Love
- Cream of Mushroom Soup
- Panera Broccoli and Cheese Soup
- Sausage and Potato Soup
- Salmon Chowder
- Easy Creamy Potato Soup
More Fall Recipes
- Best Pumpkin Spice Latte Recipe with Coffee
- Cake Peach Cobbler with Fresh Peaches
- Best Pumpkin Pie Recipe
- Pumpkin Cheesecake Balls
When YOU make this creamy butternut squash soup with leeks tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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📖 Recipe
Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 medium butternut squash about 3 ½lb, peeled and cut into pieces
- 2 tablespoons avocado oil
- salt & pepper to taste
- 3 tablespoons butter
- 2 large leeks sliced and washed
- 1 tablespoon Garam Masala or to taste
- 6 cups chicken broth divided
- 1 teaspoon sea salt or to taste
For Garnish
- bacon cooked
- super greens
- sour cream
- black pepper for garnish
Instructions
- Preheat your oven to 400°F.Cut the butternut squash in half, remove the seeds, then cut into 1-inch cubes.
- Place the squash pieces on a baking sheet lined with parchment paper, season with salt and pepper, and drizzle about 2 tablespoons of oil on top. Mix and bake for 25-30 minutes.
- In a soup pot over medium heat, melt 3 tablespoons of butter.
- Add the leeks and cook, stirring, until they are tender and slightly browned, about 5 minutes.
- Stir in the roasted squash, 4 cups of chicken broth, and 1 tablespoon of Garam Masala.
- Bring the mixture to a simmer and cook for 20 minutes to infuse the flavors, stirring and breaking up the squash with a spoon a few times.
- Puree the soup with an immersion blender until smooth.
- Stir in 2 cups of chicken broth, or enough to reach the desired consistency. Add 1 teaspoon of sea salt, or to taste, and heat through.
- Serve the soup with bacon, super greens, and sour cream. Enjoy!
Notes
- Consider adding creamy ingredients like heavy cream, coconut milk, or Greek yogurt.
- Blend the soup to your desired consistency.
- Season generously with salt and pepper.
- Garnish with toppings like crispy bacon, fresh herbs, sour cream, or toasted seeds for added flair.
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