Roasted Autumn Squash Soup

If you like Panera Bread’s Autumn Squash Soup, you’ll love this roasted version! Although it’s made with simple ingredients, the process of roasting the vegetables first creates a rich, decadent soul that feels like fall in a bowl.

Roasted Autumn Squash Soup

Start by prepping all your veggies. I use a combination of whole butternut squash, a few sweet potatoes, a russet potato, onions, and garlic. Peel and chop the veggies, then place them on a tray. Drizzle over a little olive and add season.

Place All Veggies on a Tray

The best seasonings are simple ones! I love to use a mixture of salt, pepper, garlic powder, onion powder, and paprika. Sprinkle over the seasonings and give everything a good mix.

Season Vegetables Well

Bake in an oven preheated to 475° for 45 minutes. You may want to check at the 30 minute mark flip and ensure nothin go burning.

Add Veggies to Pot with Liquid

Once the vegetables are golden brown, remove them from the tray and add to a pot over medium heat. Add 4 cups of water or stock or enough until the liquid just reaches the tops of the vegetables.

Simmer gently until vegetables are completely tender. Then turn off heat and blend in a blender-or right in the pot using an immersion blender!

Once the vegetables have turned into a smooth soup, add heavy cream. Give it a taste to check for seasoning (I usually add a little more salt here) and serve!

Roasted Butternut Squash Seeds

Because I used a whole butternut squash and peeled and diced it myself, I also was able to use the seeds! To prepare it as a topping, separate the seeds from the fibers and wash well. Lay them on a paper towel to dry. Then mix with olive oil, salt, and pepper and bake at 350° for 10-15 minutes or until golden brown and crispy. Use leftover seeds as salad toppings!

There are so many toppings options with this soup. I serve it with an extra drizzle of heavy cream, fresh parsley, toasted pumpkin seeds, and a side of buttered and toasted French bread.

Sometimes I also serve it with crispy fried bacon pieces!

Serve with Heavy Cream, Roasted Pumpkin Seeds, and Parsley


  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 3 sweet potatoes, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 large onions, peeled and chopped
  • 8 garlic cloves, minced
  • 1 tsp each salt, black pepper, onion powder, garlic powder, and paprika
  • 2 tbsp olive oil
  • 4 cups of water or as needed
  • 1/3 cup heavy cream
  • Optional garnish: more heavy cream, roasted pumpkin seeds, crispy bacon, and fresh parsley

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