Easy Roasted Butternut Squash Soup

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This easy roasted butternut squash soup is the ultimate comfort food for chilly evenings. By roasting the squash and garlic first, you unlock deep, sweet flavors that boiling just cannot match. Best of all, I share a simple microwave trick that makes peeling the squash safe and easy. You will have a warm, creamy bowl on the table in about an hour.

Here's how to make the butternut squash soup!

Roasted butternut squash soup Cleveland Cooking

Ingredients in the Roasted Butternut Squash Soup

Butternut Squash: The star of the show. Roasting it concentrates the natural sugars for a robust squash flavor.
Carrots: They add a layer of natural sweetness and enhance the vibrant orange color of the soup.
Roasted Garlic & Shallot: Roasting these in foil makes them soft and sweet, removing the harsh bite of raw garlic and adding savory depth.
Chicken Broth: Provides the savory liquid base. You can use vegetable broth to keep it meat-free (if omitting bacon).
Heavy Cream: Adds a luxurious, velvety texture.
Bacon: The salty, smoky crunch contrasts beautifully with the sweet, creamy soup.
Olive Oil: Essential for roasting the veggies and conducting heat evenly.

Why This Recipe Works

Roasting vs. Boiling: Many soup recipes call for boiling the squash in stock, but this recipe roasts the vegetables first. Roasting at 375°F caramelizes the natural sugars in the butternut squash and carrots, creating a depth of flavor that boiling simply cannot match.
The Microwave Peeling Hack: Peeling a raw, rock-hard squash can be dangerous and frustrating. By microwaving the squash for just 4–5 minutes first, the steam softens the skin just enough to make it peel easily with a standard vegetable peeler.
Sweet and Savory Balance: Butternut squash is naturally sweet. To prevent the soup from tasting too much like baby food, we balance that sweetness with savory, smoky elements. The addition of roasted garlic, shallots, and specifically the rendered bacon fat gives the soup a rich, complex profile.
Mellow Roasted Garlic: Using a whole bulb of roasted garlic might sound intense, but roasting transforms the cloves. It removes the sharp "bite" of raw garlic and replaces it with a mellow, nutty sweetness that blends smoothly into the soup.
Texture Control: This recipe uses a two-step liquid method. We blend the vegetables with broth first to break them down, and then add the cream. This ensures you can control the consistency—adding more liquid if it is too thick, or less if you prefer a heartier chowder-style soup.

How to Make the Butternut Squash Soup

Prep the Squash: Use the microwave hack! Cut the ends off the squash and microwave it for 4–5 minutes. Once it is cool enough to handle, use a vegetable peeler to remove the skin—it will come off easily. Cut the squash into 2-inch cubes.
Roast the Vegetables: Preheat your oven to 375°F. Toss the squash and carrots with olive oil, salt, and pepper on a baking sheet. Wrap the garlic bulb and shallot in a foil packet with a little oil. Roast everything for about 25 minutes, or until fork-tender.
Cook the Bacon: While the veggies roast, cook the bacon strips in a pan until crisp. Save a tablespoon of the rendered fat for the soup!
Blend: Squeeze the soft roasted garlic out of its skins. Add the squash, carrots, garlic, shallot, bacon fat, and warm chicken broth to a blender. Puree until smooth.
Finish: Pour in the cream and pulse to combine. If the soup is too thick, add a splash more broth. Serve hot, topped with crumbled bacon.

How to peel a butternut squash Cleveland Cooking

Another great soup idea is my kale and sausage soup.

Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite.

Please visit my sides and salads page for more ideas!

FAQ's

What's the easiest way to peel a tough butternut squash for soup?

A great trick is to cut off the ends of the whole squash, then microwave it for 4-5 minutes until the pulp is exposed. Once cooled slightly, the rind becomes much easier to peel.

Can I use fresh garlic instead of roasted garlic in this soup?

Yes, you can use fresh diced garlic. However, roasted garlic will add a sweeter, richer, and more mellow flavor to the soup.

How do I get my butternut squash soup to be extra creamy?

After roasting and blending, you can adjust the soup's thickness and creaminess by adding more cream or milk through the blending process until it reaches your desired consistency.

Can I blend the soup if I don't have a large blender?

Absolutely! If you have a smaller blender, it's best to blend the soup in batches to avoid overfilling and ensure a smooth consistency.

What's the best way to cook bacon for a soup topping?

Cooking whole bacon strips and then dicing them after they're cooked works best. This method makes it easier to keep an eye on the bacon and prevents smaller pieces from burning.

What can I serve with this butternut squash soup?

This soup pairs wonderfully with a simple side like the two-ingredient turkey burger, crusty bread, or a light fall salad.