I continue to celebrate pumpkins in my kitchen, I truly enjoy these orange-colored autumn gifts. After baking a lovely pumpkin cheesecake, my body craved for some comforting soup (days are getting really cold here). I love butternut squash and its sweet bright orange meat. It’s probably my favorite pumpkin (I call them all pumpkins), perfect for desserts and soups.
I generally enjoy thick and creamy vegetable soups and I have a habit of roasting vegetables before turning them into soups because they release all their lovely juices and flavors. I recently visited Italy, where I bought, among other goodies, balsamic cream. Perfection. I poured some over butternut and, together with some other spices and roasted it. Its meat turned soft, it released beautiful flavor and combined with some thyme, sea salt and basil it turned into a great seasonal soup. 
Roasted butternut squash soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This roasted butternut squash soup is a creamy and comforting autumn dish, enhanced with balsamic cream and aromatic herbs.
Ingredients
- 2 lb (1 kg) butternut squash, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp (30 ml) olive oil
- Salt, to taste
- Pepper, to taste
- 2 tsp balsamic cream
- A few basil leaves
- 1 tsp dried thyme
- A pinch of nutmeg
- 2 cups (500 ml) vegetable stock
- 1/2 cup (100 ml) heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, thyme, and basil leaves.
- Drizzle with olive oil and balsamic cream. Toss to coat the squash evenly.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- In a large pot, heat a tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the roasted butternut squash to the pot along with the vegetable stock and a pinch of nutmeg. Bring to a simmer.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Heat through but do not boil.
- Serve hot, garnished with additional basil leaves if desired.
Notes
- Roasting the squash enhances its natural sweetness and flavor.
- Balsamic cream adds a unique depth to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
- Cholesterol: 20
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- Chocolate Butternut Squash Smoothie
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Frequently Asked Questions
What is balsamic cream, and can I substitute regular balsamic vinegar?
Balsamic cream (also sold as balsamic glaze) is reduced balsamic vinegar with a thick, syrupy consistency — the author brought hers back from Italy. It adds a concentrated sweet-tangy depth to the roasted squash without making the soup sour. If you only have regular balsamic vinegar, reduce it by half in a small saucepan first, then use the same 2 tsp quantity the recipe calls for.
Why does this recipe roast the squash before making the soup rather than simmering it raw?
The article explains that roasting is a deliberate habit — it allows the squash to “release all their lovely juices and flavors” and caramelize, which produces a deeper, sweeter base than simmering raw squash would. The squash roasts at 400°F for 25–30 minutes before it goes into the pot.
Can I make this soup ahead of time?
Yes — the notes say leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and avoid bringing it to a full boil, which could cause the cream to separate.
