Roasted Butternut Squash Soup
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Roasted butternut squash soup is a rich creamy soup, bursting with the flavors of fall, fresh thyme and topped with toasted cashews. The first time I tasted this roasted butternut squash soup recipe was Aspen, Christmas, 1991, at a restaurant called The Attic.

It was the same restaurant we would eat every Christmas. But this night, as part of the prix fixe menu, we had butternut squash soup with toasted cashews as a starter. I could have stopped there, skipped the Prime Rib, the Yorkshire Pudding and the English Trifle and just had more soup. (This post was originally published on October 15th, 2012 )
I still remember the mouth feel and creamy texture of that soup. The crunch of the cashews, and just a hint of nutmeg. I asked the waiter, who asked the chef, for the recipe. The young chef, flattered, came out to our table with a yellow legal pad and apologized for the vague ingredients and lack of directions, “My recipe serves 200”, he said. “That’s OK,” I told him. “I’ll figure it out if you give me the ingredients.”

I recreated that soup, and now it’s on my Autumn/Winter soup list every year since. It’s rich, it’s elegant, and perfect for Thanksgiving or as part of an autumn dinner party.
Ingredients for roasted butternut squash soup
I’ve adapted the original recipe, which was thickened with a roux (flour and butter). When the amount of liquid is reduced in ratio to the squash, it will thicken fine on its own. This also keeps it gluten free and lower in carbs. The original recipe also used heavy cream, which gives it richness and body…but I add just enough cream to bring it to the right consistency.

- 1 butternut squash about 1 1/2 pounds
- 2 cups chicken stock (or vegetable stock for vegetarian/vegan)
- 1 shallot minced
- 2 garlic cloves, minced (about 1 teaspoon)
- 1 Tablespoons butter
- 2 Tablespoons extra virgin olive oil or avocado oil
- 1 sprig of fresh thyme
- 1 bay leaf
- 1/8 teaspoon fresh nutmeg
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon white pepper (to taste)
Optional
- 1/4 cup heavy cream use to thin to desired consistency as needed
- 1/8 cup raw cashews chopped and toasted for garnish
How to roast butternut squash
Skip this step if you are using pre-packaged cubed butternut squash.

Two methods to prepare butternut squash for soup
The first method is halve the squash and bake it until almost done. The second method is to peel the squash first, halve it, scoop out the seeds, cube it and then roast it. The following directions are for the first method.
- Preheat oven to 350 degrees F.
- Halve squash and place cut side up in a single layer on a large sheet pan or dish with 1/2″ of water. bake uncovered for about 45 minutes. Squash won’t be fully cooked, but slightly tender. Cool.
- Using a vegetable peeler, peel of outer skin and scrape inside to remove seeds and stringy fibers. Cut into cubes. Should yield about 6 cups.

Partially cooking the squash before peeling makes the job much easier.
The second method for roasting butternut squash

- Preheat oven to 375 degrees F. Toss butternut squash cubes with olive oil and roast for 15-20 minutes or until butternut squash is partially cooked, but not soft. The squash will finishing cooking on the stovetop.
How to make butternut squash soup
- In a Dutch oven or large soup pot melt butter and olive oil over medium-low heat until hot and shimmering.
- Add butter, and shallots and stir, for a minute or two, then add garlic and cook for another minute.
- Next, add squash and broth and bring to a boil. Add thyme and bay leaf, reduce heat and cover.

- Simmer on low about 20-25 minutes until squash is tender. Remove bay leaf and thyme bundle,
- Puree soup using an immersion blender, food processor, or high-powered blender, until smooth.
- Return soup to pot, add half and half or cream to thin to desired consistency. Finish with toasted, chopped cashews and a drizzle of cream.
- To toast the cashews, shake in a small frying pan over medium heat until light and golden.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
How to make this a vegan or vegetarian soup
The original recipe using chicken broth. To make it vegetarian, substitute vegetable broth. To make it vegan, swap the butter for more olive oil, and use vegetable broth. Skip thinning with cream, add more vegetable broth, or your favorite dairy substitute like coconut milk until it reaches the right consistency.
Safety Tip!
If using a blender to puree the soup, be careful not to fill the blender more than half way full. Cover lid with a tea towel and hold the lid down while blending so any hot liquid doesn’t explode.
Garnishing the soup
This is totally optional but makes for a pretty presentation.
Making the “swirl”
You’ll need a squeeze bottle like this one, or a small jug with a fine spout. You’ll want to make the lines fairly thin.
Make a spiral, starting in the center.
Use a sharp object, like a skewer or toothpick and drag it through the cream.
Go first one direction, then the other until the desired look is achieved.
I think it looks like a fall leaf!
Top with toasted cashews and garnish with chopped thyme.
Here are more of my favorite recipes for autumn.
The following dishes are not only hearty for fall, they’re vegetarian.


Papa al Pomodoro (Italian Bread Soup)



Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash about 2 pounds or 6 cups cubed.
- 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
- 1 shallot minced
- 2 cloves garlic minced
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 sprig thyme
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream use to thin to desired consistency
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon white pepper (to taste)
- 1/8 cup raw cashews chopped and toasted for garnish
Instructions
Roasting and preparing the squash. Skip this step if you are using already prepared squash from the grocery store.
- Preheat oven to 350 degrees F.
- Halve squash and place cut side up in a baking pan with 1/2" of water. bake uncovered for about 45 minutes. Squash won't be fully cooked, but slightly tender. Cool.
- Using a vegetable peeler, peel of outer skin and scrape inside to remove seeds and stringy fibers. Cut into cubes. Should yield about 6 cups.
Finishing the soup. Start here if you have cubed and prepared squash.
- In a Dutch oven or large pot melt butter and oil until hot and shimmering.
- Add shallots and stir, for a minute or two, then add garlic and stir.
- Next, add squash and broth and bring to a boil. Add thyme and bay leaf, reduced heat and cover.
- Simmer on low about 20-25 minutes until squash is tender. Remove bay leaf and thyme pieces.
- Puree soup using an immersion blender or upright blender, until smooth.
- Return soup to pot, add half and half or cream to thin to desired consistency. Finish with toasted, chopped cashews and a drizzle of cream.
- To toast the cashews, shake in a small frying pan over medium heat until light and golden.
Cynthia, i love butternut squash in any form. Sharing this on my FB page today. Thanks for sharing, Melissa
Thanks Melissa! I appreciate it!
I don’t really cook with the butternut squash because I don’t know how to use it. This looks like a great recipe! I have to give it a try!
Kat,
Let me know what you think!
What a great recipe, good idea with toasted cashews, thanks for sharing.
Thanks Amallia!
This is one of my favorite soups. I like to use a little yogurt that plays of the sweetness of the soup – a perfect combination. A+ for your presentation.
Delicious soup great for fall, Thanks for sharing with Hearth and Soul blog hop. pinning.
Thank you for sharing!
The toasted cashews here have to be great! Looks like a wonderful creamy soup.
Sounds great! I love food memories.
This looks so delicious! And your photo is beautiful too! I have a butternut squash ready to go too…I just added a shallot and thyme to my grocery list! Can’t wait to try this! Thank you so much for sharing it with us at Foodie Fridays! I’ll be sharing it on my Facebook page tomorrow!
Scratch that…I just added it to my Facebook page just now! I’m sharing it all around! 🙂
Hi Cynthia, I can understand why you remembered this soup. I love your version and your presentation is awesome. Always love seeing what you bring to #theWeekendSocial.Hope to see you back Thursday 9:00 PM EST. Pinned! http://www.theKitchenChopper.com
this is perfect! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Oh, I’m just seeing this! I will stop by! Thanks so much!
This soup looks amazing! I love the design with the half n half. That’s so awesome the chef gave you the recipe! I bet you made his day too 🙂
Yes! I still have his scribbled recipe on a sheet of paper.
I adore homemade soup, there’s nothing better on a cold Autumn evening, this looks wonderful!
Cannot believe it’s almost Fall and soup time! I love soup time.
Mmmm! Ultimate fall soup
Awesome tip about cooking then peeling the squash! That part is always challenging for me. Beautiful presentation here too!
Absolutely gorgeous! And I love the addition of the toasted cashews!
Thank you! I think the cashews are key to the flavor!
Wow, that is incredible that the chef shared his recipe! I am never as fortunate, lol, so I’m usually left to my own devices entirely when I try to recreate a dish. This looks incredible and I will definitely be making it this holiday season. And your photo is gorgeous – truly magazine-worthy!
I have attempted to make something like this before, but mine turned out bad. I think I will try your recipe and see how it tastes then, you recipe looks a lot better than mine did.
I’ve pinned your beautiful soup. It looks and sounds delicious and you’ve presented it so elegantly (side mention: LOVE your harvest soup bowls and plates!!). So about how many people would this recipe serve and how much cashews did you toast beforehand for the garnish?
There isn’t much better in life that a bowl of homemade soup on a cold Autumn evening; this looks delicious!
Lovely soup, and I love the cashews in this, great idea.
Love how vivid your memory is! And can totally agree sometimes a sound, scent, etc can completely transport you back in time! Also love that you asked the chef for the recipe – I always shy away from doing that, but really need to when I find an awesome dish!
Wow … that’s wonderful that the chef was willing to give you the recipe, even if it did feed 200.