Simple Roasted Butternut Squash Soup with Feta and Almonds
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There’s something so comforting about a bowl of warm soup on a chilly day, and this simple roasted butternut squash soup is one I come back to every fall. The roasted squash adds a touch of caramelized sweetness, balanced by the gentle flavor of leeks and potatoes. Top it with feta, Marcona almonds, and a drizzle of olive oil, and it’s impossible not to go back for seconds.
Author’s Notes for Simple Roasted Butternut Squash Soup
When it comes to cozy fall meals, this easy roasted butternut squash soup is one of my absolute favorites. The base of leeks and potatoes is inspired by classic French soups, giving the dish its smooth, luxurious texture, while the toppings bring in a hint of Greek Island flavors. A sprinkle of feta cheese adds a salty tang, Marcona almonds bring a gentle crunch, and a drizzle of olive oil ties everything together beautifully.
Not only is this simple roasted butternut squash soup delicious, but it also holds a special place in my heart. My mother-in-law had been in the hospital for a while, and I brought her this soup for dinner. She was astounded by the combination of flavors, and it brightened her day so much that she asked for more the next day. Proof of just how comforting this soup can be!
For more cozy flavors, you might also enjoy my Chunky Potato Leek Soup and Oven Roasted Tomato Soup.
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Butternut Squash – The star of this butternut squash soup, roasted to bring out its natural sweetness and rich flavor. Acorn squash or even sweet potatoes make a delicious substitute.
- Leeks – Mild and gently sweet, leeks are the French secret to making a silky, flavorful soup base. If you like, you can replace them with two shallots or an extra onion.
- Potatoes – Adding gentle creaminess and body, potatoes help make the soup smooth without overpowering the other flavors. Both russets and Yukon Golds work well.
- Olive Oil – A drizzle of extra-virgin olive oil adds flavor and smoothness, both in roasting the squash and finishing the soup. For added richness, a little butter can be stirred in.
- Broth – Chicken or vegetable broth both work well for roasted butternut squash soup recipes, adding depth and flavor to the soup. If you prefer, water with a touch of bouillon makes a good alternative.
- Feta Cheese – Crumbled feta adds a salty, creamy contrast that complements the natural sweetness of the squash, with goat cheese or ricotta salata working well as alternatives.
- Marcona Almonds – These tender, buttery almonds add a gentle crunch and a touch of richness. Toasted pumpkin seeds or walnuts offer a similar texture.
How to Make Roasted Butternut Squash Soup
- Roast the Squash – Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut-side up on a baking sheet. Roast for about 1 hour, or until tender.
- Prepare the Vegetables – While the squash roasts, trim, wash, and chop the leeks. Peel and chop the onion, then peel and cube the potatoes so they’re ready to go.
- Cook the Base – In a large soup pot or Dutch oven, heat the remaining olive oil over medium heat. Add the leeks and onion and cook for about 5 minutes, until softened. Stir in the potatoes and thyme, cooking for another 5 minutes before pouring in the broth. Cover and simmer until the potatoes are soft.
- Blend the Soup – Once the squash is roasted, let it cool slightly, then scoop out the flesh and add it to the pot. Stir in the heavy cream, then use an immersion blender to puree until smooth.
- Serve – Ladle the soup into bowls and top each serving with crumbled feta, Marcona almonds, and chopped parsley. Finish with a drizzle of olive oil and a squeeze of lemon juice, if desired.
Storing, Reheating, and Make-ahead
This creamy roasted butternut squash soup stores well, making it perfect for easy lunches or quick dinners later in the week. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
You can also freeze it. Just leave out the feta and almonds until serving time. Freeze in individual portions for up to 3 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this simple roasted butternut squash soup dairy-free?
Yes! Simply skip the heavy cream or replace it with coconut milk for a dairy-free version. The potatoes and roasted squash still make it deliciously creamy.
How can I make this creamy roasted butternut soup even thicker?
Simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, add a bit more roasted squash or potato for a natural thickness.
Can I roast the squash ahead of time?
Absolutely. Roast the butternut squash up to two days in advance and store it in the fridge. When you’re ready to make the soup, just add it to the pot with the cooked vegetables and broth. Preparing it ahead makes this easy roasted butternut squash soup quick to put together on busy days.
Simple Roasted Butternut Squash Soup with Feta and Almonds
Ingredients
- 1 medium butternut squash
- 2 leeks (white parts only) chopped
- ½ yellow onion chopped
- 3 medium yellow potatoes (or 2 large russet potatoes) peeled and cubed
- ¼ cup extra-virgin olive oil
- 4 cups chicken or vegetable broth  (or 4 cups water + 2 tablespoons Better Than Bouillon)
- ½ cup heavy cream
- 3 sprigs fresh thyme
- 6 tsp crumbled feta cheese
- 2 tbsp Marcona almonds (or other roasted nuts or seeds)
- fresh parsley for garnish
- olive oil for finishing
- lemon juice (optional) for finishing
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast for about 1 hour, or until tender.
- While the squash roasts, trim, wash, and chop the leeks. Peel and chop the onion. Peel the potatoes and cut them into cubes.
- Heat the remaining olive oil in a Dutch oven or soup pot over medium heat. Add the leeks and onion, and cook for about 5 minutes, until they are softened. Add the potatoes and thyme; cook for another 5 minutes.
- Pour in the broth, cover, and simmer for about 20 minutes, or until the potatoes are soft.
- Once the squash is done, remove it from the oven and let it cool slightly. Scoop out the flesh with a spoon or ice cream scoop and add it to the pot.
- Stir in the heavy cream. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, work in batches and blend carefully.)
- Ladle the soup into bowls. Top each serving with a teaspoon of crumbled feta, a sprinkle of roasted almonds, and some chopped fresh parsley. Drizzle with a touch of olive oil and, if desired, finish with a squeeze of lemon juice.
