Sheet-Pan Butternut Squash Soup (Creamy & Cozy Delight!)
For the longest time, I couldn’t figure out why my butternut squash soup tasted a little… flat. It was good, but it lacked that wow factor.
Then I discovered the secret: roasting the squash before blending. A quick toss on a sheet pan with onions and garlic, a little olive oil, and a trip to the oven gives the squash a sweet, caramelized, and nutty flavor.
That one simple step changed everything, turning my soup from decent to absolutely crave-worthy.
Now every time I whip up this Sheet Pan Butternut Squash Soup, it tastes like it simmered for hours with a velvety smooth texture and layers of rich, roasted goodness. The oven’s high heat intensifies the flavors and softens the squash, which makes blending the soup afterward a breeze.
So if you’ve ever wondered how to take your butternut squash soup to the next level, this recipe is the answer!
Why You’ll Love This Recipe
- Rich, warming flavors ideal for cold weather
- Healthy and wholesome ingredients packed with nutrients
- Has a silky smooth texture with rich flavors and a natural sweetness
- Can be made in large batches
- Versatile enough to go with almost any main course
The Story Behind the Recipe
One of my favorite dishes growing up was my grandma’s butternut squash soup. She didn’t make it often, so it was a real treat whenever she’d serve it.
I’d get so excited watching her ladle the soup into small bowls, and I still remember how its warm, comforting aroma would fill our kitchen.
When I started making butternut squash myself, I thought it was missing that flavor I remembered. And like I mentioned, after some experimenting, discovered that roasting the squash first brought out a natural sweetness and depth that stovetop cooking alone couldn’t achieve.
Now, I’m proud to say that my relatives have said this sheet pan butternut squash soup is as close to my grandma’s version as it can get!
Ingredients & Substitutions
- 1 large butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth or chicken broth
- 2 cloves garlic
- 1 tablespoon fresh sage
- 1 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Choice of toppings, such as heavy cream or squash seeds
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Add the diced butternut squash, onion, and minced garlic to your sheet pan. Toss with olive oil, salt, pepper, thyme, rosemary, and cumin.
- Roast in the oven for 30 to 40 minutes, or until the squash is tender and caramelized, stirring halfway through for even cooking.
- Transfer the roasted veggies to a large pot and add the broth.
- Blend until smooth, using an immersion blender or transferring to a stand blender in batches.
- Serve warm, topped with your choice of garnishes.
Expert Tips for the Best Sheet-Pan Butternut Squash Soup
- Choose the right squash. A heavy, firm squash will yield the best texture and flavor.
- Consider adding a dash of nutmeg or cayenne, for a more layered taste. You can also use honey or maple syrup to enhance the sweetness of your soup.
- Add a splash of heavy cream or coconut milk after blending for a creamier texture.
- Use warm broth to help create a silkier texture and prevent the soup from becoming too thick or lumpy.
- Don’t skimp on toppings. A sprinkle of nuts or seeds will enhance your soup’s texture and flavor!
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 28g |
| Fiber | 5g |
FAQs About Sheet-Pan Butternut Squash Soup
Is this recipe vegan?
Yes! It’s made with vegetable broth and contains no dairy (minus the optional heavy cream topping, which can be substituted with a vegan option), making it perfect for a vegan diet.
Can I freeze this soup?
Yes, it freezes well! You can store in an airtight container for up to 3 months.
What’s the best way to reheat the soup?
Reheat on the stovetop over medium heat until warmed through, stirring occasionally for even warmth.
Bring Warmth To the Table With This Sheet Pan Butternut Squash Soup!
I guarantee you’ll love this sheet pan butternut squash soup as a special starter or side any day of the week. What’s more, its rich, caramelized flavor and velvety smoothness will get you compliments from your family!
