Creamy Roasted Butternut Squash Soup with Sage and Brown Butter

This butternut squash soup is subtly sweet, ultra-creamy, and full of warming flavor. It’s easy to make and a favorite on chilly evenings.

Why You’ll Love It

This easy butternut squash soup is inspired by Panera’s Autumn Squash soup, with a touch of ginger for extra depth. It’s creamy, lightly sweet, and makes the house smell like fall while the vegetables roast.

Roasted squash and carrots provide natural sweetness, pumpkin puree adds richness, and a splash of apple juice enhances the flavor without making the soup cloying. A bit of curry and cinnamon brings warmth without overpowering the squash.

Key Ingredients

Don’t be intimidated by the ingredient list — most items are pantry staples and the prep is straightforward.

• Butternut squash – One large squash (about 8 cups diced) or use precut fresh squash from the store.
• Carrots & onion – Add depth and natural sweetness; baby carrots can be used to skip peeling.
• Ginger paste – Convenient and shelf-stable in the fridge; freshly grated ginger works too.
• Apple juice – Balances the savory notes and pairs well with squash.
• Pumpkin puree – Boosts texture and squash flavor; don’t skip it.
• Vegetable stock – Use reduced-sodium if you prefer to control salt.
• Cream – For a velvety finish; canned coconut milk is a great dairy-free substitute.
• Spices – Curry powder and cinnamon add subtle warmth and complexity.

How to Dice a Butternut Squash

If prepping a whole squash feels like too much, use precut squash or baby carrots to simplify. If you’re tackling a whole squash, follow these steps for safer, easier dicing.

How to Cut a Butternut Squash

• Lay the squash on its side and trim both ends.
• Cut off the neck so you can peel the bulb and neck separately.
• Peel the neck with a handheld peeler and the bulb with a sharp knife. Place the bulb flat-side down to make peeling easier.
• Halve the bulb vertically and scoop out the seeds with a spoon.
• Slice the bulb into strips and then into large chunks. Repeat for the neck.

Perfectly uniform pieces aren’t necessary since everything will be pureed.

How to Make Butternut Squash Soup

Preheat the oven to 425°F (220°C).

Roast the Vegetables

• On a large sheet pan, arrange the diced butternut squash, onion, carrots, and whole garlic cloves.
• In a small bowl, whisk together melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, lemon juice, and salt.
• Drizzle the butter-spice mixture over the vegetables and toss until evenly coated.
• Roast for about 25 minutes, or until the vegetables are soft and fork-tender.

Blend the Squash

• Transfer the roasted vegetables to a high-speed blender, scraping as much of the buttery pan juices as possible into the blender.
• Add ½ cup apple juice and 1 cup vegetable stock. Start blending on low, then increase to high until smooth.

Finish the Soup

• Pour the pureed squash into a large pot or Dutch oven.
• Add pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 tablespoons ginger paste (or freshly grated ginger), and 6 ounces heavy cream. Stir to combine.
• Bring the soup to a gentle simmer to meld flavors, then remove from heat and serve warm.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat individual portions in the microwave until hot.
• Reheat a whole pot gently on the stove over medium heat until it simmers, then remove from heat and serve.

Variations

• Adjust consistency by adding more stock or water for a thinner soup, a little at a time.
• Vegan/dairy-free – Replace heavy cream with canned coconut milk, honey with maple syrup, and butter with vegan butter or olive oil.
• Less ginger – Omit or reduce the ginger if you prefer a milder flavor.

Cozy Soup Ideas

Try other comforting soups when the weather cools: tomato bisque, roasted red pepper and tomato soup, or a hearty chili. These soups offer similar warmth and comfort for chilly nights.