Easy Roasted Butternut Squash Soup Recipe

Roasted butternut squash soup is a popular autumn dish in America. Perfect for many occasions, it is also usually cooked for holiday meals such as Thanksgiving Dinner. 

When you are busy preparing other dishes and decorating the house for the holidays, you might need an easy recipe to entertain your guests and avoid being overwhelmed. 

Roasting The Squash

Look for butternut squash that is rock hard and free of bruises and soft spots. If the squash is light, it might be drying out inside.

Cut it in half using a large knife, remove the seeds and the flesh around the seeds. Bake it under 400 F until it softens. 

You can prepare the squash in advance and store it in the refrigerator for up to two days. 

Spices

Since it is an easy recipe, we think a gourmet spice mix can save you some time. We used Advieh. It is a Middle Eastern mix of Cinnamon, Cumin, Coriander, Cardamom, Roses, and Black Peppercorns. These spices, in our opinion, add another layer of flavors to the vegetables and the squash. They also are very wine-friendly, no matter what you are drinking, rose, red or sparkling.

You can either buy Advieh or make your own. There are many variations of the combinations. Try this Persian Spice Mix recipe.

Vegetarian Version

We use Chicken stock as a base for our butternut squash soup. If you want to make this soup vegetarian, consider using vegetable stock or water. You can also add more spices to saturate the flavors if you decide to use water as a base.

Of course, you might also want to omit whipped cream (see below) in a vegetarian version. 

Serving Ideas

• Whipped Cream
• Crushed pink peppercorns
• Flat-leaf or curly parsley
• Toasted pumpkin seeds

Wine Pairing

Prosecco or Sparkling wines from California might be a perfect choice because the soup usually follows the appetizers. On the other hand, consider fruity white wines or light reds. Read our guide for Pairing Squash Soup and Wine to pick the wine you like. 

Recipe Ideas From Our Wine Club Members

We asked our wine club members to share their favorite version of the butternut squash soup and chose these two ideas for the recipe:

Elena’s Version:

I have a favorite recipe for my butternut squash soup. I use pears, shallots, and of course, butternut squash. I roast cubed squash and shallots first till tender. Then pan fry cubed Anjou pears with butter. Mix and blend everything, adding water or homemade chicken stock. Add salt and pepper.

Larisa’s Version:

Mine is slightly open-ended since I taste and see what else the soup “wants.” 

a. Usually start with butternut squash, cut in half, and season the inside with any spices that seem fitting (nutmeg, salt, pepper, sage, rosemary sprig, etc). Sprinkle with some olive oil and roast the squash. 

b. In the meantime, prep the other veggies. I usually take some carrots, onions, (sometimes celery), and I boil them in chicken stock until tender. Season it to your liking. 

c. Once the squash is done, I slice it up and add it to the soup. Wait for it to cool a little bit (or just very carefully) blend it all with an immersion blender. Depending on how you like it – you can add a bit of heavy whipping cream for some creaminess. 

To serve, you can add some fresh cream, sprinkle with pumpkin seeds, goat cheese, cayenne pepper, or whatever else you like, and enjoy!

Easy Roasted Butternut Squash Soup Recipe

Ingredients

• 1 whole medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 oz.) roasted, seeds removed
• 1 white onion medium size, chopped
• 3 small potatoes, peeled and cut into 1-inch cubes
• 1 tsp salt
• 1 tsp of Advieh spice mix
• 3 Tbsp of olive oil or avocado oil
• 4 cups of chicken stock

Instructions

Simmer onion with oil until onions are a golden color. 

Add chicken stock and potatoes. If you roasted butternut squash a day before, add it now. Boil for 3 minutes on high heat, then reduce heat to medium and add spices.

If you are using a roasted squash right from the oven, scoop out the flesh and add it to the boiling liquid carefully, piece by piece. 

Add salt.

Cook for 20 minutes, then use the immersion blender to puree it.