Roasted Butternut Squash Soup with Parmesan

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There is something undeniably magical about the first time you roast a butternut squash in the fall. The way the kitchen fills with the scent of caramelizing vegetables, sage, and nutmeg is basically a hug for your senses. But while roasted squash is a fantastic side dish, blending it into a silky, golden soup is where the real magic happens.

Today, we are elevating the classic Roasted Butternut Squash Soup by giving it a savory, sophisticated twist: Parmesan.

Most butternut soups lean heavily on the sweet side, using apples, maple syrup, or cinnamon. And while delicious, sometimes you crave something deeper. By roasting the squash to bring out its nutty sweetness and then blending it with salty, umami-rich Parmesan cheese (and maybe a secret Parmesan rind in the broth!), we create a flavor profile that is complex, savory, and incredibly satisfying. It’s the perfect balance of sweet and salty, creamy and light.

Whether you serve this as an elegant starter for Thanksgiving or a cozy weeknight dinner with a grilled cheese sandwich, this soup is about to become your new fall tradition.

Let’s get roasting!

Why You’ll Love This Recipe

• The Roasted Difference: Boiling squash is fine, but roasting it caramelizes the natural sugars, adding a depth of flavor that boiling just can’t achieve.​
• Savory, Not Dessert-y: The addition of Parmesan cheese and savory herbs like sage and rosemary steers this soup away from “pumpkin pie in a bowl” territory and firmly into savory dinner vibes.​
• Silky Smooth Texture: We use a blender to get that velvety, restaurant-quality consistency that coats the back of a spoon perfectly.
• Hidden Umami: The secret of simmering a Parmesan rind in the broth adds a layer of richness that will have everyone asking, “What is that delicious flavor?”.​
• Naturally Gluten-Free: This soup is creamy and thick without needing a roux or flour thickener.

Ingredients

Here is what you need to make this golden bowl of goodness.

Ingredient	Quantity	Notes
Butternut Squash	1 large (3 lbs)	Peeled, seeded, and cubed. Or roast it halved and scoop it out later!
Parmesan Cheese	1/2 cup	Grated. Use freshly grated Parmigiano-Reggiano for the best melting quality.
Parmesan Rind	1 piece	Optional but highly recommended. Save your rinds for soups! ​.
Chicken/Veggie Broth	4 cups	Low sodium. Chicken broth adds more richness; veggie keeps it vegetarian.
Onion	1 medium	Yellow or sweet onion, chopped.
Garlic	4 cloves	Roast them whole with the squash for a mellower, sweeter garlic flavor.
Fresh Sage	1 tbsp	Chopped. Fried sage leaves make a beautiful garnish too.
Heavy Cream	1/2 cup	Or half-and-half. Adds that final touch of luxury.
Olive Oil	2 tbsp	For roasting.
Nutmeg	1/4 tsp	Freshly grated if possible. It highlights the nuttiness of the squash.
Salt & Pepper	To taste	Season generously!

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Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 400°F (200°C). Place the cubed butternut squash and the peeled garlic cloves on a large baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss to coat.
Roast for 30–40 minutes, tossing halfway through, until the squash is tender and the edges are caramelized and golden brown.​
Chef’s Tip: If you are roasting the garlic with the squash, wrap the cloves in a little foil packet so they don’t burn before the squash is done.

2. Sauté the Aromatics

While the squash roasts, heat a drizzle of oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and fresh sage. Sauté for 5–7 minutes until the onion is soft and translucent.

3. Simmer with the Rind

Add the roasted squash and garlic to the pot. Pour in the broth.
The Secret Step: Toss in the hard Parmesan rind. Bring the mixture to a boil, then reduce heat to low. Simmer for 15–20 minutes. The rind will release savory oils and flavor into the soup.​

4. Blend Until Silky

Remove the pot from heat. Fish out and discard the Parmesan rind.
Use an immersion blender to purée the soup directly in the pot until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid!.​

5. The Cheesy Finish

Stir in the heavy cream and the grated Parmesan cheese. The residual heat will melt the cheese into the soup, thickening it slightly and adding a salty kick. Stir in the nutmeg. Taste and adjust salt and pepper.

6. Serve

Ladle into bowls. Top with homemade croutons, a drizzle of olive oil, cracked black pepper, or crispy fried sage leaves.

Tips for Success

1. Don’t Skip Roasting: I know it’s tempting to just boil everything in one pot, but roasting is where the flavor lives. The caramelization provides a sweetness you can’t fake.​
2. The Rind Matters: If you don’t have a Parmesan rind, you can skip it, but start saving them! They are flavor bombs for soups, stews, and tomato sauces.​
3. Consistency Control: If the soup is too thick, add a splash more broth. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.
4. Use Fresh Sage: Dried sage can be dusty and overpowering. Fresh sage has a floral, piney aroma that pairs perfectly with winter squash.​
5. Vegetarian Option: Use vegetable broth and ensure your Parmesan cheese is vegetarian (made with microbial rennet), or use a strong Pecorino substitute.

Variations & Substitutions

• Spicy Kick: Add 1/4 teaspoon of cayenne pepper or red chili flakes when sautéing the onions. The heat contrasts beautifully with the sweet squash.​
• Apple Twist: Roast a chopped Granny Smith apple alongside the squash for a tart, fruity undertone that cuts the richness.​
• Dairy-Free: Substitute the cream for full-fat coconut milk and skip the cheese (or use nutritional yeast for a cheesy flavor). It changes the profile but is delicious!
• Curried Version: Add 1 tablespoon of curry powder or turmeric for a golden, warming variation.
• Topping Ideas: Try toasted pumpkin seeds (pepitas), crispy bacon bits, or a swirl of pesto on top.​

What to Serve With It

• Grilled Cheese: A sharp cheddar grilled cheese sandwich is the ultimate dipper for this soup.​
• Green Salad: A crisp arugula salad with lemon vinaigrette balances the heavy, creamy soup.​
• Crusty Bread: A warm baguette or sourdough slice is mandatory for bowl-wiping duties.​
• Roasted Veggies: Serve alongside roasted Brussels sprouts for a full fall feast.​

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Reheating: Reheat gently on the stove over medium heat. You may need to add a splash of water or broth as the soup thickens in the fridge.
• Freezing: This soup freezes well before you add the cream. Freeze the blended soup base for up to 3 months. Thaw, heat, and then stir in the cream and cheese for the freshest taste.

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Nutrition Facts

Here is the estimated nutritional breakdown per serving (makes 4 servings).

Nutrient	Amount
Calories	280 kcal
Protein	8g
Carbohydrates	22g
Fat	18g
Saturated Fat	9g
Fiber	4g
Vitamin A	300% DV
Calcium	15% DV

Dietary Note: Vegetarian, Gluten-Free.

Common Mistakes to Avoid

• Using Pre-Grated Cheese: The stuff in the green can won’t melt properly; it will be grainy. Buy a wedge and grate it yourself.
• Under-Seasoning: Squash is sweet and mild. It needs plenty of salt to wake it up. Taste as you go!
• Burning the Garlic: If you roast garlic, keep an eye on it. Burnt garlic is bitter and will ruin the whole pot.

FAQ

Can I use frozen squash?
Yes! You can roast frozen squash cubes straight from the freezer. They might take a little longer to brown because of the water content, but it works.

Do I have to peel the squash?
If you are blending the soup with a high-powered blender (like a Vitamix), you can technically leave the skin on if it’s roasted well. However, for the smoothest texture, I recommend peeling it.​

What can I use instead of heavy cream?
Coconut milk gives a rich texture with a tropical twist. Evaporated milk is a lower-fat option that is still creamy.

Can I make this in a Slow Cooker?
Yes. Put raw cubed squash, onions, herbs, and broth in the slow cooker. Cook on Low for 6-7 hours. Blend, then add cream and cheese. (You miss out on the roasted flavor, though!)

Conclusion

Roasted Butternut Squash Soup with Parmesan is proof that a few simple ingredients can transform into something truly spectacular. It’s comfort food that feels fancy, a warm embrace on a chilly evening.

So grab that heavy gourd from the counter, grate some cheese, and get ready to fall in love with soup season all over again.

If you loved this creamy fall recipe, try my Quick and Easy Chicken Noodle Soup or my Absolutely Ultimate Potato Soup for more cozy vibes!

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