Roasted butternut Squash soup recipe

French

Butternut squash soup is a fall and winter classic—smooth, comforting, and full of warmth.

Made with just a handful of ingredients, it charms with its delicate balance of sweet and savory flavors.

Easy to adapt, you can enjoy it in a creamy traditional version or a lighter vegan twist with coconut milk.

Homemade Butternut Squash Soup: A Creamy and Flavorful Recipe to Master

On a chilly evening, I can promise you there’s something truly magical about a warm bowl of velvety butternut squash soup.

Smooth, creamy, and wonderfully fragrant, it warms both the heart and the body. It’s a comforting dish, perfect alongside a roast or any cozy winter meal.

What I love most is roasting the butternut cubes with a drizzle of olive oil and a touch of maple syrup—they turn tender, slightly caramelized, and release the most irresistible aroma.

Seasoned with cinnamon, nutmeg, and thyme, they’re already delicious enough to snack on just as they are! But I usually resist (not always!) so I can turn them into soup.

I sauté some onion and garlic, add the roasted squash and hot broth, then blend everything together.

The result: a silky, flavorful butternut soup—perfect for warming up your winter table.

Ingredients for a Creamy and Flavorful Butternut Squash Soup

• A pinch of ground nutmeg – adds a delicate depth of flavor
• 600 g (about 1 ¼ lbs) butternut squash – peeled and cut into cubes for even cooking
• 2 tbsp maple syrup – enhances the natural sweetness of the squash
• A drizzle of extra virgin olive oil – helps roast the vegetables and boosts flavor
• 1 tbsp dried thyme – brings a comforting herbal note
• A generous pinch of ground cinnamon – for a warm, lightly sweet touch
• 1 medium onion – provides a soft, savory base
• 1 garlic clove – subtly enhances the taste
• 20 g (about 1 ½ tbsp) butter – perfect for sautéing onion and garlic
• 300 ml (1 ¼ cups) chicken broth – rich and flavorful, it ties the soup together
• ½ tsp salt – adjust depending on the saltiness of your broth
• A pinch of freshly ground black pepper – balances the flavors
• 1 tbsp heavy cream (optional) – for extra smoothness and creaminess

Easy Steps to Make a Homemade Velvety Butternut Squash Soup

• Prepare the butternut squash: peel it carefully, remove the seeds, wash it, and cut into evenly sized cubes for uniform cooking.
• Season the cubes: place them in a large freezer bag, add cinnamon, dried thyme, a drizzle of olive oil, and maple syrup. Shake well so every piece is coated.
• Roast the squash: spread the seasoned cubes onto a baking sheet lined with parchment paper. Roast for about 20 minutes at 200 °C (400 °F), keeping an eye on them to avoid burning.
• Make the aromatic base: in a large pot, melt the butter, then add chopped onion and garlic. Sauté until golden and fragrant.
• Cook the soup: add the roasted squash cubes, pour in the chicken broth, and let simmer for 8–10 minutes.
• Blend into a velouté: use an immersion blender until smooth and creamy.
• Finish the seasoning: stir in nutmeg, a spoonful of cream (optional), and adjust with salt and pepper to taste.
• Serve: enjoy piping hot with wholegrain or toasted bread for a cozy, comforting meal.

Butternut Squash Soup with the Thermomix

Since I make this recipe often, I’ve also adopted the Thermomix method—it makes things extra quick and practical. Once the squash is roasted, the rest takes less than 10 minutes. Perfect for a healthy, comforting meal in no time.

Don’t forget to check out my other Thermomix recipes for more easy and delicious ideas.

Thermomix Instructions for Butternut Squash Soup

1. After roasting the butternut squash, place 1 halved onion and 1 garlic clove into the Thermomix bowl.
   • Mix 5 sec / speed 5, then scrape down the sides with a spatula.
2. Add the butter and cook for 2 min / 80 °C / spoon speed.
3. Add the roasted squash, chicken broth, and black pepper. Cook for 20 min / Varoma / reverse / spoon speed.
4. Stir in 1 tbsp heavy cream (optional) and ground nutmeg.
5. Blend for 1 min / speed 6, gradually increasing to speed 10 until silky smooth.

Quick Tips to Thicken or Lighten Your Butternut Squash Soup

– For a thicker, creamier soup:

• Add a potato or carrot while cooking—they naturally bring more body.
• Stir in a little heavy cream, coconut milk, or even soft cheese for a rich, velvety texture.
• Blend a bit longer to create a smooth, well-bound consistency.

– For a lighter soup:

• Swap the cream for a light plant-based milk (almond, oat, or rice).
• Thin it out with a splash of hot broth.
• Skip added fats and rely on herbs and spices to boost flavor.

How to Serve Butternut Squash Soup

This comforting soup makes a perfect light meal with a slice of homemade bread, or a festive starter for Thanksgiving or Christmas dinner.

Its silky texture and subtly sweet taste pair beautifully with hearty winter dishes. For a bit of crunch, top it with savory granola or homemade croutons—an easy garnish that elevates your seasonal meals.

Personally, I love enjoying it with fresh bread, like:

• No-knead bread
• Dutch oven bread
• Classic French baguette
• Whole wheat bread
• Or a warm fougasse