Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
by Food Wishes
This roasted butternut squash soup is a comforting classic that deserves a place in your regular rotation. By roasting the squash first to develop deep, caramelised flavour, then finishing in the slow cooker, you get a velvety soup that's both elegant and accessible. Perfect for lunch, dinner, or as a stunning starter, it's the kind of recipe that tastes like you've spent hours in the kitchen—but it's genuinely straightforward. Serve it warm with a dollop of crème fraîche and fresh herbs for a restaurant-quality dish at home
Watch: Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Original recipe video — click to play
Original method: 45 minutes roasting and simmering
Ingredients
Main
- 1200 g butternut squash, halved, seeds removed, cut into chunks for roasting
Roast in the oven at 200°C for 30-40 minutes until tender and golden before adding to slow cooker
- 750 ml vegetable stock, hot
Reduced quantity for slow cooker to prevent overseasoning
Aromatics
- 1 medium onion, roughly chopped
- 2 cloves garlic cloves, minced
Seasonings
- 25 g butter
- 2 pinch salt, to taste
- 1 pinch black pepper, to taste
Finishing
- 100 ml double cream or crème fraîche(optional)
Stir in during the final 30 minutes to prevent curdling
- 2 tbsp fresh sage or thyme, freshly chopped(optional)
Add just before serving for colour and fresh flavour
Method
- 1
Preheat your oven to 200°C. Halve the butternut squash, scoop out the seeds, and cut into chunks. Toss with a little olive oil, salt, and pepper. Spread on a baking tray and roast for 30-40 minutes until the flesh is tender and the edges are golden and caramelised. This crucial step develops the deep flavour of the soup.
~40 minsTip: Do not skip the roasting step—this is what gives the soup its exceptional depth of flavour
- 2
While the squash roasts, melt the butter in a frying pan over a medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for a further 1-2 minutes until fragrant.
~10 minsTip: This builds a flavourful base for the soup
- 3
Transfer the roasted butternut squash to your slow cooker. Add the sautéed onion and garlic mixture, then pour in the hot vegetable stock. Stir well to combine. Season with salt and pepper to taste.
~5 mins - 4
Cover and cook on Low for 6 hours or on High for 3 hours. The squash should be very tender and the flavours well combined.
~3 hrsTip: Do not leave the lid off during cooking as this will cause unnecessary evaporation
- 5
Using a stick blender, purée the soup until completely smooth and silky. Alternatively, carefully transfer the soup to a jug blender in batches and blend until smooth, then return to the slow cooker.
~10 minsTip: A stick blender is quickest and involves less handling of hot liquid
- 6Optional step
If using cream or crème fraîche, stir it in now and heat through on High for 30 minutes. Adjust seasoning with additional salt and pepper if needed.
~30 minsTip: Adding cream at the end prevents curdling and keeps the soup silky
- 7
Ladle the soup into bowls and garnish with a drizzle of cream, fresh sage or thyme, and freshly ground black pepper. Serve immediately whilst hot.
~5 minsTip: Fresh herbs add a bright contrast to the rich, earthy soup
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
It's not recommended. Roasting the squash first caramelises it and develops deep, complex flavour that's essential to this soup. Cooking raw squash in the slow cooker will result in a blander, less interesting dish. The roasting step takes only 30-40 minutes and is well worth the effort
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