Roasted Butternut Squash Soup
**A Hearty Classic with a Bright, Golden Twist** There is something deeply comforting about a hot bowl of soup on a crisp day, and this **Roasted Butternut Squash Soup** is one of our absolute favorites. The secret to its incredible depth of flavor starts right in the oven. Roasting the butternut squash and sweet carrots caramelizes their natural sugars, turning simple root vegetables into rich, golden perfection. From there, we build a warming, aromatic base with sautéed onions and fresh garlic. But what truly makes this soup stand out is the bright splash of fresh lime zest and juice—it cuts through the rich, velvety texture and lifts all the cozy, savory flavors to a whole new level. Finished with a swirl of cool sour cream, crunchy roasted cashews, and a pinch of red pepper flakes, every spoon offers the perfect balance of creamy, crunchy, sweet, and spicy. Whether you're making it ahead for weekday meals or serving it alongside warm crusty bread for family night, this recipe is bound to become a staple in your comfort food collection!
Soup, Dinner, Lunch · Intermediate · baking sheet · Dutch oven · blender · wooden spoon · make-ahead · Ryan Johnson's Kitchen
Prep 20 min · Cook 55 min · Total 75 min · Serves 4
Ingredients
- 5 cups ½-inch cubes peeled, seeded butternut squash (from a 2½-pound squash)
- 2 medium carrots, chopped into ¼-inch pieces (about 1½ cups)
- ¼ cup extra-virgin olive oil
- Kosher salt
- 1 medium onion, coarsely chopped (about 1½ cups)
- 2 tbsp finely chopped tender fresh cilantro stems (optional)
- 1 garlic clove, finely chopped
- ½ tbsp grated lime zest (from 1 to 2 large limes)
- 2 tsp honey
- 4 cups low-sodium chicken or vegetable broth
- ½ cup full-fat sour cream
- ½ cup roasted salted cashews, coarsely chopped — coarsely chopped fresh cilantro for garnish (optional)
- Red pepper flakes for sprinkling (optional)
Instructions
- Heat the oven to 425°F, with a rack in the middle.
- Put the squash and carrots on a baking sheet and toss with 2 tablespoons of the oil and ¾ teaspoon salt. Roast, stirring once halfway through, until lightly golden in spots and the carrots are crisp-tender, 25 to 30 minutes. Remove from the oven.
- In a large Dutch oven or other wide heavy pot, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cilantro stems, if using, and cook, stirring occasionally, until the onion is golden, 10 to 12 minutes. Add the garlic, lime zest, honey, and ¾ teaspoon salt and stir for 1 minute, then add the roasted vegetables.
- Add a splash of the broth and scrape the bottom of the pot with a wooden spoon to release all of the golden bits. Add the remaining broth and 1 cup water, increase the heat to high, and bring just to a boil. Reduce to a simmer and cook the soup until the flavors come together, 7 to 10 minutes.
- Working in batches, carefully puree the soup in a blender until smooth.
- Stir in the lime juice, then adjust the salt to taste.
- Ladle the soup into bowls. Swirl 2 tablespoons sour cream into each bowl. Sprinkle with the cashews. Finish with cilantro, if using, and a pinch of red pepper flakes.