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Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream, this Roasted Butternut Squash Soup recipe is one big ole bowl of easy-to-make comfort!
This recipe was originally posted in December 2016. It has been updated for content and photos.
This easy butternut squash soup with bacon is one of the best things ever. This is all I need in my life right now to be happy.
The butternut squash is roasted until caramelized, giving it a slightly sweet flavor, which, when mixed with the spice from the paprika, the cream, and the crispy bacon makes just the most amazing soup.
I cannot get enough of this roasted butternut squash soup. And guys, this stuff is so easy. Once your squash is roasted, it takes less than 30 minutes to make this soup. You totally need this in your life. You’re welcome.
**Soups are what we dream about having in the cool fall/winter weather. Try this Creamy Thai Curry Ramen or this Instant Pot Beef Pho recipe if you’re looking to warm your soul**
Why This Recipe Works
- It uses easy to find ingredients (see below);
- Roasted squash adds an extra dimension of flavor while the paprika adds just the right amount of spice and smoky flavor;
- Creme fraiche adds the perfect amount of tang to the complement the sweet and savory flavors in the soup;
- Bacon. Needs no further explanation.
The Ingredients for Easy Butternut Squash Soup
You can find the ingredients at your local grocery store, or I’ve included links to buy some of them on Amazon (affiliate links) both here and in the recipe card:
- Butternut squash
- Chicken broth
- Bacon
- Onion & garlic
- Smoked paprika
- Black pepper
- Cream
- Creme fraiche
- Nutmeg
- Pumpkin seeds
If you want to make your life easier, you can buy butternut squash already cut up in many grocery stores. I always do this when I can find it. If you do use diced butternut squash, reduce the roasting time to about 45 minutes.
How to Make Roasted Butternut Squash Soup
How to Roast Butternut Squash
Cut the squash in pieces to make it easier to handle. Cut each piece in half so the flesh is showing and remove the seeds. Place the squash on a baking sheet, flesh side up and lightly salt. Roast in a 350 degree oven for about 1 1/2 – 2 hours (or more – it is almost impossible to over roast).
Scoop the flesh of the squash out with a spoon and set aside. Heat the olive oil in a large pot (6-8 quart) over medium heat. Add the onions and garlic and saute until lightly browned. De-glaze the pan with the dry sherry.
Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 15 minutes.
Transfer to mixture to a blender, and blend in batches until smooth. You can also use a hand blender if you have one for this step so you don’t have to do any transferring.
Pour mixture back into the pot and bring to a light simmer.
Add the cream, nutmeg and salt to taste. Simmer for about 20 minutes. Remove from heat and serve garnished with creme fraiche, pumpkin seeds and crumbled bacon.
What Toppings Can You Add?
- Pumpkin or sunflower seeds;
- Crispy fried pancetta;
- Croutons – try this Crouton Recipe from Striped Spatula;
- Crispy shallots and/or crispy fried garlic;
- Kale chips – try this Kale Chip recipe from A Spicy Perspective;
- Crispy Roasted Chickpeas from It Doesn’t Taste Like Chicken;
- Curry Roasted Pumpkin Seeds.
This is perfect served at a dinner party, or even just as a meal itself. I just sop it up with loads of garlic bread because, well you know, carbs. I love them. This roasted butternut squash soup IS life.
Expert Tips
- Make the roasted butternut squash the day before to save some time. It can be stored in the fridge.
- If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes.
- The squash will be soft, lightly browned on the edges and caramelized when done roasting;
- Roast the squash in advance to save time;
- Use a hand blender to blend the soup to avoid dirtying a blender.
- This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve.
What Are Good Spices to Add to Butternut Squash Soup?
If you want to play around with the spices in the soup, below are some common spices that go great in butternut squash soup:
- Cinnamon
- Nutmeg
- Pepper
- Paprika
- Chili powder
- Cayenne pepper
- Allspice
- Cloves
- Sage
Can You Freeze Butternut Squash Soup?
Yes. However, I highly recommend freezing it before adding the cream. It can be frozen with the cream, but cream tends to separate a bit when reheated. If you’re making this soup ahead of time, freeze it right before you add the cream. It can be stored for up to 3 months in the freezer. Reheat on the stove top and add the cream and garnishes to serve.
More Soup Recipes You’ll Love
- Creamy Crawfish Bisque;
- Chicken Curry Stew;
- Instant Pot Ramen;
- Split Pea Soup;
- Coconut Curry Pumpkin Soup;
- Browse ALL the Soup Recipes!
Did you make this roasted butternut squash soup recipe? Rate the recipe and leave a comment below letting me know how it turned out!
Roasted Butternut Squash Soup Recipe
Ingredients
- 3 whole butternut squash, halved/quartered
- 1 tbsp. olive oil
- 1 onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 3 tbsp. dry sherry
- 5 cups chicken broth
- 1 tbsp. sea salt
- 1 tsp. black pepper
- 1 tbsp. smoked paprika
- 1 cup heavy whipping cream
- 1 tsp. nutmeg
- 1/2 cup creme fraiche (for serving)
- 6 oz. bacon, crisped and crumbled
- 1/2 cup roasted pumpkin seeds or pepitas (for serving)
Instructions
- Cut the butternut squash in large chunks and place on a baking sheet, flesh side up and lightly salt. Roast in a 350 degree oven for about 1 1/2 to 2 hours.
- Scoop the flesh of the squash out with a spoon and set aside. **This can be done in advance**
- After squash is finished roasting, heat the olive oil in a large pot (6-8 quart) over medium heat. Add onions and garlic and saute until lightly browned.
- De-glaze the pan with the dry sherry - cook for 1 minute. Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 10 minutes.
- Transfer to mixture to a blender, and blend in batches until smooth. Pour mixture back into the pot and bring to a light simmer.
- Add the cream, nutmeg and salt to taste. Simmer for about 10 minutes.
- Remove from heat and serve with crumbled bacon, creme fraiche, and roasted pumpkin seeds.
Expert Tips:
- Make the roasted butternut squash the day before to save some time. It can be stored in the fridge.
- If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes.
- The squash will be soft, lightly browned on the edges and caramelized when done roasting;
- Roast the squash in advance to save time;
- Use a hand blender to blend the soup to avoid dirtying a blender.
- This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve.
Nutrition
Looks amazing and love that it freezes. For those who are lazy and don’t want to cut their squash (like me lol) – Trader Joes carries bags of pre-cut in the produce section this time of year, They make recipes like this so easy.
I am all about using pre-cut squash if you can find it! The Albertsons I shop at also has precut squash.