If there’s one dish that instantly makes your home feel cozy, it’s roasted butternut squash soup. It’s silky, naturally sweet, and feels like fall in a bowl.
This version takes it a step further with roasted garlic, brown butter, and crispy shallots that turn an everyday soup into something truly indulgent.
It’s simple enough for a weeknight dinner but elegant enough for Thanksgiving or a holiday starter.
The Secret to the Best Butternut Squash Soup
Here’s the truth: the best soups start in the oven, not the pot. Roasting the squash gives it caramelized edges and a naturally rich, nutty sweetness that no amount of stovetop simmering can achieve.
While it’s roasting, I like to throw in a whole head of garlic (wrapped in foil with a drizzle of oil). Once roasted, the cloves turn buttery and mellow. They blend right into the soup, adding depth and aroma.
And for that final touch of indulgence, brown butter is my secret weapon. It gives the soup a toasty, nutty flavor that ties everything together and makes each spoonful feel extra special.
Tips for Cooking and Prepping
If you’ve never made butternut squash soup before, here are a few things I’ve learned from many cozy fall evenings spent making it:
First, roast your squash until it’s golden, not just soft. Those browned edges mean flavor. Don’t rush it; about 30–40 minutes at 400°F (200°C) is the sweet spot.
Second, when blending the soup, go for high power. I use an immersion blender right in the pot, but if you want a truly restaurant-smooth texture, transfer it to a blender and let it go for a solid 1–2 minutes.
Just be sure to let it cool slightly first so you don’t end up with soup on the ceiling!
Finally, don’t skip the finishing touches. A swirl of brown butter, a sprinkle of crispy shallots, maybe even a drizzle of cream. These small things make a huge difference in flavor and presentation.
How to Cook Crispy Bacon (Without Burning It)
Bacon can go from crisp to burnt in seconds, so slow and steady wins the race here. I always start with a cold pan. Lay the bacon strips flat, then turn the heat to medium. This lets the fat render slowly, crisping the bacon evenly.
Flip occasionally, and once it turns golden and just a bit darker around the edges, remove it immediately onto a paper towel. It’ll crisp up even more as it cools.
If you prefer hands-off cooking, you can also bake bacon on a wire rack over a baking sheet at 400°F (200°C) for about 15 minutes.
Storage and Make-Ahead Tips
This soup was made for make-ahead cooking. It keeps well in the fridge for up to 5 days, and the flavor actually deepens overnight.
To freeze, let the soup cool completely, then transfer to airtight containers or freezer bags. It’ll keep for up to 3 months. When reheating, thaw in the fridge overnight and warm gently on the stove. Add a splash of water or broth if it’s too thick.
It’s perfect for meal prep, too. Portion it out for easy weekday lunches and pair it with a slice of crusty bread or a small salad.
Roasted Butternut Squash Soup with Crispy Bacon
Image credit: @damn_delicious
Ingredients
For the Soup
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 whole head of garlic, top sliced off
- 3 tablespoons olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 onion, chopped
- 2 tablespoons unsalted butter (for browning)
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
- ¼ cup cream or coconut milk (optional, for extra creaminess)
Optional Toppings
- Crispy bacon bits
- Toasted pumpkin seeds
- Brown butter drizzle
- Chopped chives or parsley
Instructions
- Roast the vegetables. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Place on a baking sheet. Wrap the garlic head in foil with a drizzle of oil and roast alongside the squash for 25–30 minutes, until the squash is tender and caramelized.
- Make the brown butter. In a large pot, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty, about 3–4 minutes. Add chopped onion and cook until soft.
- Blend the soup. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the roasted squash and broth. Blend until completely smooth using an immersion blender or transfer to a blender in batches.
- Simmer and season. Return the blended soup to the pot, add nutmeg, and simmer gently for 5–10 minutes. Stir in cream or coconut milk if desired. Taste and adjust seasoning.
- Serve. Ladle into bowls and top with crispy bacon, brown butter drizzle, or toasted seeds. Serve warm.
Featured image credit: @theoriginaldish
