The first chill of autumn always does it for me. It’s not the falling leaves, though those are gorgeous. It’s the craving. A deep, soul-warming craving for something creamy, flavorful, and brimming with the essence of the season. That’s when I reach for a butternut squash. This year, I discovered the perfect shortcut to harnessing that flavor: Sheet Pan Roasted Butternut Squash Soup. Forget fussy peeling and endless chopping! This recipe delivers incredible depth of flavor with minimal effort. Trust me, you’ll want to make this one again and again.
Why You’ll Love This Recipe
Let’s be honest, making soup can sometimes feel like a whole production. But this isn’t that. This Sheet Pan Roasted Butternut Squash Soup recipe is all about simplicity and maximum flavor. Here’s why it’s a winner:
- Easy Cleanup: Seriously, the best part. One sheet pan means fewer dishes. Hallelujah!
- Intense Flavor: Roasting the squash caramelizes the natural sugars, creating a richer, deeper flavor than boiling ever could.
- Hands-Off Cooking: Once it’s in the oven, you’re free to do other things. Perfect for busy weeknights.
- Versatile: We’ll cover all sorts of ways to tweak this recipe to suit your taste and what you have on hand.
- Healthy & Delicious: Packed with vitamins and fiber, this soup is a guilt-free indulgence.
What You’ll Need: The Ingredient List
Let’s get to the good stuff! Here’s what you’ll need to create your own bowl of cozy goodness.
- Butternut Squash: 2-3 pounds, peeled, seeded and cubed (about 1-inch cubes) – don’t stress about perfect cubes, rustic is fine!
- Olive Oil: ¼ cup, plus extra for drizzling
- Yellow Onion: 1 large, roughly chopped
- Carrots: 2-3 medium, peeled and roughly chopped
- Garlic: 4-6 cloves, unpeeled
- Fresh Thyme: 2-3 sprigs
- Salt & Black Pepper: To taste (start with 1 teaspoon salt and ½ teaspoon pepper)
- Vegetable Broth: 4-6 cups (depending on desired consistency – start with 4, you can always add more)
- Optional: Pinch of Red Pepper Flakes: For a touch of heat.
- For Serving (optional):
- Toasted pumpkin seeds
- Swirl of cream (or coconut cream for a vegan option)
- Fresh parsley, chopped
- Crusty bread
Let’s Get Cooking: The Step-by-Step Guide
Ready to turn that squash into a dreamy soup? Follow these simple steps:
1. Prep the Veggies:
- Preheat your oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash. Don’t worry about being super precise. Err on the side of bigger chunks – they’ll soften beautifully.
- Roughly chop the onion and carrots into similar-sized pieces.
- Leave the garlic cloves unpeeled; they’ll roast right in their skins and release their sweet aroma.
2. Roast Everything on a Sheet Pan:
- Line a large baking sheet with parchment paper (for easy cleanup!).
- In a large bowl, toss the butternut squash, onion, carrots, and garlic with the olive oil, thyme, salt, and pepper. Make sure everything is nicely coated.
- Spread the mixture in a single layer on the prepared sheet pan. Crowding the pan will steam the veggies instead of roasting them.
- Roast for 40-50 minutes, or until the squash is fork-tender and slightly caramelized. Flip the vegetables halfway through to ensure even browning.
3. Blend It Up!
- Once the vegetables are roasted, remove the sheet pan from the oven.
- Squeeze the roasted garlic cloves out of their skins. Discard the skins.
- Transfer the roasted vegetables (including the garlic) and thyme sprigs to a blender.
- Add 4 cups of vegetable broth.
- Blend on high speed until completely smooth. If the soup is too thick, add more broth, a little at a time, until you reach your desired consistency. Be careful when blending hot liquids! Vent your blender lid to prevent pressure buildup.
4. Season and Serve:
- Taste the soup and adjust seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes for a little heat.
- Heat the soup gently on the stovetop, if needed.
- Serve hot, garnished with toasted pumpkin seeds, a swirl of cream, and fresh parsley, if desired. Don’t forget some crusty bread for dipping!
Tips, Variations, and Serving Suggestions
This recipe is a fantastic base. Here are some ideas to take it to the next level:
- Spice it Up: Beyond red pepper flakes, try adding a pinch of curry powder, smoked paprika, or even a dash of nutmeg.
- Add Apple or Pear: For a touch of sweetness and complexity, add 1-2 peeled and chopped apples or pears to the sheet pan along with the squash.
- Creamy Coconut Version: Substitute coconut milk for the cream when serving for a dairy-free, vegan option. You can also use coconut cream for extra richness.
- Ginger Zing: Add a 1-inch piece of fresh ginger, peeled and grated, to the sheet pan before roasting.
- Make it a Meal: Serve with a dollop of Greek yogurt or a sprinkle of crumbled goat cheese for added protein and tang.
- Freezing: This soup freezes beautifully! Let it cool completely, then store it in airtight containers for up to 3 months.
Nutritional Information (Approximate, per serving – varies based on ingredients & serving size)
- Calories: 150-200
- Fat: 5-8g
- Carbohydrates: 25-35g
- Fiber: 7-10g
- Protein: 3-5g
(Disclaimer: These are estimates. Actual nutritional content will vary.)
Don’t wait for a chill in the weather! This Sheet Pan Roasted Butternut Squash Soup is a simple, delicious, and comforting meal perfect for any time of year. Give it a try – you’ll be amazed at how easy it is to create such a flavorful and satisfying soup. Happy cooking!
