Silky, golden and packed with flavor! This roasted butternut squash soup blends roasted squash with onion, garlic, and warming spices of cumin and paprika all topped off with a touch of chilli for gentle heat. A splash of Crème fraîche adds richness and balance, turning it into the kind of soup that feels indulgent. A real winter warmer!
About This Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup is a rich, velvety and flavor-packed recipe that’s perfect for chilly days. Roasting the butternut squash brings out its natural sweetness, while a blend of warming spices — cumin, paprika and a hint of chilli — adds depth and heat. The result is a comforting, golden soup that’s both healthy and satisfying.
Ingredients
Using the freshest ingredients in this Roasted Butternut Squash Soup recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Butternut squash
- Red chillies
- Garlic
- Onion
- Butter
- Olive oil
- Vegetable stock
- Turmeric
- Paprika
- Crème fraîche
- Salt and pepper
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Preheat your oven to 400F (200C). Chop your squash into 2cm cubes and add to a roasting tray along with your garlic, oil and salt and pepper. Roast for 30-35 minutes.
- Step 2: Meanwhile, to a large pot, on a medium heat, melt your butter.
- Step 3: Add your diced onion and chilli and fry until the onions are translucent and the chillies are fragrant (5-10 minutes).
- Step 4: Then, add your spices and fry for a further minute to gently toast them.
- Step 5: Next, add your vegetable stock and bring to a gentle simmer.
- Step 6: Using tongs, remove your garlic from your roasting tray and allow to cool slightly. Once cooled, squeeze out the roasted garlic and stir into your soup.
- Step 7: Add 3 tablespoon of your crème fraîche.
- Step 8: Add your roasted butternut squash to your pot and mix well.
- Step 9: Using a hand blender, blitz your soup to your desired consistency. If you have a standing blender then blend in batches.
- Step 10: Serve in a large bowl and top with a few remaining diced chillies, a swirl of crème fraîche and pea shoots. Dig in!
Hint:
Can I roast the vegetables in the Air fryer?
Of course! Make sure you evenly spread your butternut squash evenly around to ensure even cooking! Cover the pieces in olive oil and salt and pepper then Air fry at 380F (190C) for 15-20 minutes. Shake half way through for even roasting.
Variations
- Butternut Squash and Carrot Soup - Add chopped carrots to the roasting tray for extra sweetness and colour. The carrots blend beautifully with the squash for a naturally creamy, vibrant orange soup.
- Spicy Thai Butternut Squash Soup - Stir in Thai red curry paste, coconut milk, and a squeeze of lime juice for a fragrant, fiery twist. Top with fresh coriander and a drizzle of chilli oil for extra punch.
- Butternut Squash and Sweet Potato Soup -Swap half the squash for sweet potato to create a slightly thicker, heartier soup with a deeper, earthy flavour.
Love our soup recipes? Why not try this Persian Lentil Soup or Leek and Potato Soup!
Equipment
One large pot
One roasting tray
A stick hand blender OR a large standing blender
OPTIONAL: Air fryer for roasting vegetables
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Roast a few whole garlic cloves alongside the butternut squash. As they roast, they become sweet and caramelised, adding incredible depth to your soup. Once blended, the roasted garlic gives a subtle smokiness that pairs perfectly with the warm spices.
FAQ
Yes! This soup keeps really well. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat gently on the hob, adding a splash of water or stock if it thickens too much
To boost the heat, add extra chilli flakes, cayenne pepper, or a spoonful of harissa paste when blending. You can also finish with a drizzle of chilli oil or a sprinkle of smoked paprika before serving.
Absolutely. Simply use coconut milk instead of crème fraîche or butter for a rich, dairy-free option. It also adds a lovely, subtle sweetness that complements the spice.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Roasted butternut squash soup:
Recipe
Roasted Butternut Squash Soup
Silky, golden and packed with flavor! Butternut squash roasted until caramelised and then blended with onion, garlic and warming spices.
Ingredients
- 1 butternut squash (1kg) deseeded and diced
- 2 tablespoon Olive oil
- 1 tablespoon butter
- 2 onions (diced)
- 4 garlic cloves (skin on)
- 2 red chillies (finely chopped)
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 3 ½ cups (900ml) Vegetable stock
- 4 tablespoon crème fraîche
- Salt and pepper to taste
Instructions
- Preheat your oven to 400F (200C). Chop your squash into 2cm cubes and add to a roasting tray along with your garlic, oil and salt and pepper. Roast for 30-35 minutes.
- Meanwhile, to a large pot, on a medium heat, melt your butter. Add your diced onion and chilli and fry until the onions are translucent and the chillies are fragrant (5-10 minutes).
- Then, add your spices and fry for a further minute to gently toast them.
- Next, add your vegetable stock and bring to a gentle simmer.
- Using tongs, remove your garlic from your roasting tray and allow to cool slightly. Once cooled, squeeze out the roasted garlic and stir into your soup.
- Add 3 tablespoon of your crème fraîche. Add your roasted butternut squash to your pot and mix well.
- Using a hand blender, blitz your soup to your desired consistency. If you have a standing blender then blend in batches.
- Serve in a large bowl and top with a few remaining diced chillies, a swirl of crème fraîche and pea shoots. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 8gCholesterol: 20mgSodium: 6240mgCarbohydrates: 19gFiber: 5gSugar: 5gProtein: 3g
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