Creamy, Roasted Butternut Squash Soup
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October 24, 2025. — Susan Greene
As fall settles in, the CSA brings us those hearty squash varieties to fill the kitchen with that cozy, sweet aroma of the season. Butternut squash is one of my favorites — it’s so versatile! You can cube and roast it, mash it, or turn it into a sweet and savory soup. For this recipe, I’m roasting the squash first to get that rich, caramelized flavor before blending it into a soup. A touch of sage, a swirl of cream, and a bit of ham or bacon pull everything together — perfect for a chilly autumn evening, and like most soups, makes delicious leftovers.
Ingredients:
1 butternut squash
1 medium onion
4 cloves of garlic
1/4 cup olive oil, divided
2 tbsp. salt, divided
1 bell pepper*
2 cups vegetable broth**
1 cup whipping cream
5 stems sage, chopped
5 stems of parsley, chopped
Ham or bacon
How to Make
Preheat the oven to 400°F.
Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place the halves cut side down on a baking sheet.
Cut an onion in half and remove the papery skin. Peel 4 garlic cloves, leaving them whole. Toss the onion and garlic with 1 tablespoon of olive oil, plus a pinch of salt and pepper, and add them to the same baking sheet as the squash. Roast everything for about 35 minutes, until a knife easily pierces the squash skin and the flesh is caramelized and dark brown in spots.
While the vegetables roast, heat 1 tablespoon of olive oil in a stockpot or Dutch oven over medium heat. Add a chopped bell pepper and sauté until soft and beginning to brown.
Once the squash is done, scoop the roasted flesh from the skins. Add the squash, roasted onion, garlic, and sautéed pepper to a blender with 2 cups of vegetable broth, and blend until smooth. Pour the purée back into the pot and reduce the heat to low. Stir in cream (start with about ½ to 1 cup, depending on how rich you like it) and simmer for 20–40 minutes, allowing the soup to thicken slightly.
Finish by stirring in fresh herbs — I like parsley and sage, but rosemary or thyme are also delicious options. When ready to serve, top each bowl with crispy ham or two slices of crumbled bacon for a cozy, savory finish.
*can substitute carrot for bell pepper
**can substitute chicken broth for vegetable broth
Stock pot and dutch oven that I use in my kitchen, these are great options for all cooking surfaces:
