Article: Roasted Butternut Squash Soup with Pumpkin Spice
Roasted Butternut Squash Soup with Pumpkin Spice
This creamy roasted butternut squash soup is a cozy seasonal favorite, made with caramelized vegetables, fresh garlic and a touch of Sonoma Syrup Co. Pumpkin Pie Latte Syrup for a warm, gently spiced twist. Blended until silky smooth and finished with cream, fresh sage and toasted pepitas, it's an easy fall soup perfect for chilly evenings, holiday gatherings or a comforting weeknight meal.
Roasted Butternut Squash Soup with Pumpkin Spice
Category
Soup
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Total time
55 minutes
Ingredients
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1 large butternut squash, peeled, seeded and cubed (about 6 cups)
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1 medium yellow onion, roughly chopped
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3 garlic cloves
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2 tbsp olive oil
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1 tsp kosher salt, plus more to taste
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½ tsp freshly ground black pepper
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½ tsp dried thyme
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4 cups vegetable or chicken broth
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½ cup heavy cream OR full-fat coconut milk
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1 tbsp butter
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1 tsp apple cider vinegar
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Fresh sage leaves
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Toasted pepitas
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Optional: crème fraîche or an extra swirl of cream
For the soup
For garnish
Directions
Roast the vegetables. Preheat the oven to 425°F. Toss the butternut squash, onion and garlic with olive oil, salt, pepper and thyme. Spread evenly on a sheet pan and roast for 30–35 minutes, until the squash is tender and caramelized around the edges.
Build the soup. Transfer the roasted vegetables to a large pot. Add the broth and bring to a gentle simmer. Cook for about 5 minutes to allow the flavors to come together.
Blend until smooth. Carefully blend the soup with an immersion blender until completely smooth and creamy. Alternatively, blend in batches in a countertop blender, following the manufacturer's instructions for hot liquids.
Add the Sonoma twist. Stir in Sonoma Syrup Co. Pumpkin Pie Latte Syrup, heavy cream or coconut milk, and butter. Simmer gently for another 3–5 minutes, stirring occasionally. Avoid bringing the soup to a hard boil.
Balance the flavor. Stir in the apple cider vinegar. Taste and adjust with additional salt and pepper. For a slightly more pronounced pumpkin-spice flavor, add another ½ tablespoon of Pumpkin Pie Latte Syrup.
Garnish and serve. Ladle into bowls and finish with a swirl of crème fraîche or cream, toasted pepitas and crispy sage leaves. Serve warm and enjoy!
Recipe Note
Tips for the best roasted butternut squash soup
Roast until caramelized: Allow the squash to develop golden edges for deeper, sweeter flavor.
Blend carefully: If using a countertop blender, work in batches and avoid filling it too full with hot soup.
Adjust the consistency: Add a little extra broth if you prefer a thinner soup.
Make it dairy-free: Use full-fat coconut milk in place of heavy cream and substitute olive oil or a plant-based butter for the butter. Check that your broth is dairy-free as well.
Customize the pumpkin-spice flavor: Start with 1½ tablespoons of Pumpkin Pie Latte Syrup, then add more to taste.
Storage
Allow leftover soup to cool before transferring to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stovetop, stirring occasionally. Add a splash of broth or cream if needed to restore the desired consistency.
Serving suggestions
Serve with crusty sourdough bread, a grilled cheese sandwich or a crisp seasonal salad for a comforting fall meal.