Roasted Butternut Squash Soup

Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to cut the butternut squash).

Roasted butternut squash soup in a bowl next to white napkin.

Best Butternut Squash Soup

Roasting veggies is one of my favorite preparation methods, so it should come as no surprise that I opted for a roasted butternut squash soup over a more traditional stovetop butternut squash soup. That earthy, roasted flavor gets me every time.

Butternut squash soup is one of the top 5 fall and winter soup recipes usually on anyone’s list. And it’s one of my personal favorites, along with Carrot Ginger Soup, Roasted Red Pepper and Tomato Soup, Roasted Cauliflower Soup and Taco Soup.

Of course, butternut squash soup is also the quintessential soup recipe for Thanksgiving.

What’s in Butternut Squash Soup?

Butternut squash soup is made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

This soup is gluten-free, vegan, vegetarian and paleo friendly, which makes it perfect to serve to a large crowd.

Roasted butternut squash halves on a baking sheet.

The Benefits of Roasting Butternut Squash

You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first:

  • Depth of flavor: roasting any vegetable imparts an earthy, smoky, caramelized sweet flavor. And butternut squash is no different. In fact, it’s quite similar to roasting spaghetti squash.
  • No dicing needed: butternut squash are notoriously hard to slice and cut. Many a kitchen accident has been had with folks trying to cut through pumpkins and squash. But when you roast the butternut squash no additional peeling or dicing is necessary. You just have to make one slice down the middle of the squash, then scoop the flesh out after it’s cooked. Far easier.

Blending the butternut squash soup ingredients in a blender.

How To Make Roasted Butternut Squash Soup

Slice the ends off the butternut squash. Making a flat surface on the ends is key, so you can stand the butternut squash on end and slice through it lengthwise. Once that’s done, use a spoon to scoop out the seeds and membrane.

Place the butternut squash on a baking tray (with the cut side up) and coat with avocado oil and sprinkle with salt and pepper. Once it’s coated, flip it over so that the cut side is down. Cook for 60 minutes at 425F, but keep an eye on the clock because at the 30 minute point we’ll add the onion to the baking tray (also cut side down) and continue cooking for another 30 minutes.

Let the butternut squash and onion cool to the touch. Then scoop out the flesh of the butternut squash with a large spoon and transfer to a high-powered blender like a Vitamix (this is the Vitamix I use).

Add the butternut squash and onion to your blender along with the garlic, maple syrup, salt, nutmeg, ginger and vegetable broth. I’d recommend starting with 3 cups of vegetable broth and blending to see if you like the consistency. You can always add more to thin it down. If you’re adding the butter, you can add that now as well.

Blend all of the ingredients on high for several minutes, or until creamy. If you’re using a Vitamix you can also use the soup setting to achieve a creamy and hot soup.

Pour the soup into serving bowls. Garnish the roasted butternut squash soup with pepitas, parsley and cracked black pepper – and enjoy!

Two bowls of butternut squash soup with spoons.

More Thanksgiving Recipes to Serve with This Soup

Butternut Squash Soup Recipe Video

It’s easy to make this soup in your blender, but in the video below I give you a quick step-by-step tutorial. Give it a watch! 

Roasted Butternut squash soup in a bowl with toppings.

Roasted Butternut Squash Soup

4.97 from 62 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4 servings
Author: Lisa Bryan
Roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the remaining ingredients and blend it up. Watch my video above to see how quickly it comes together!

Ingredients

Roasted Butternut Squash Soup

  • 3 1/2 pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion, halved
  • 1 garlic clove, peeled
  • 1/2 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 cups vegetable broth
  • cracked black pepper, to taste
  • 2 tablespoon butter, optional

Garnish

  • pepitas, pumpkin seeds
  • parsley
  • cracked black pepper

Instructions 

  • Preheat your oven to 425 degrees fahrenheit. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.
  • Use a spoon to remove the seeds and membrane.
    Scooping the seeds out of the butternut squash.
  • Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
    Seasoning the butternut squash.
  • At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
  • One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy. If using a Vitamix, you can use the soup setting to achieve a creamy and hot soup. Taste the soup and add more salt and pepper if needed.
    Blending the butternut squash soup ingredients in a blender.
  • Pour the soup into bowls and garnish with pepitas, parsley and cracked black pepper.
    Two bowls of butternut squash soup with pumpkin seeds and parsley on top.

Lisa's Tips

  • In the video above I added 3 garlic cloves as I love garlic and it was the last from my bulb, but it definitely overpowered the soup. Stick to 1-2 garlic cloves as it's written in the recipe.
  • When it comes to roasting veggies, I always recommend a heavy duty baking tray so it doesn't bend and warp while cooking.
  • I'm a massive fan of my Vitamix blender, but if you're looking to buy one make sure to check out my Vitamix Comparison post.
  • This butternut squash soup is a great soup recipe to meal prep. Just place it in my favorite meal prep containers and freeze.

Nutrition

Calories: 292kcal, Carbohydrates: 54g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 1589mg, Potassium: 1437mg, Fiber: 8g, Sugar: 13g, Vitamin A: 42870IU, Vitamin C: 85.6mg, Calcium: 200mg, Iron: 2.8mg
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup, Roasted Butternut Squash Soup, Vegan Butternut Squash Soup
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Recipe originally posted Nov 2018, but updated to include new information. 

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161 comments on “Roasted Butternut Squash Soup”

  1. Best and easiest pumpkin soup I have ever made!!!! Thank you soo much!!5 stars

  2. This recipe is amazing. The first few times making it I followed it exactly but the last time I roasted an entire bulb of garlic instead of the single raw clove and the results were spectacular. Roasted garlic for the win!! Thank you5 stars

  3. Your version of this soup is so delicious. Roasting the onion and squash really gives it so much depth and flavor and the combination with the garlic, ginger, nutmeg and maple is the bomb. Thanks Lisa!5 stars

  4. Delicious, but I had to change it a little due to what I had on hand.  In lieu of the nutmeg and ginger, I used about 1/4 tsp of all spice.  I did not have avocado oil, so I used extra virgin olive oil.  I peeled, oiled and roasted the 1 garlic clove during the last 10 minutes of cooking.  I used chicken stock instead of vegetable stock.  The soup was plenty sweet, so I omitted the maple syrup.  And I boiled, toasted and salted the butternut squash seeds as a garnish.  So yummy!!!!!5 stars

  5. HI Lisa, perhaps a silly question (I have a Vitamix with the Soup option), when making the stock, do i make the stock with boiling water or Cold water please?

  6. Hi Lisa,

    This soup is amazing! Thank you so much for this recipe. It’s so easy to make and mine turned out creamy (I did use the butter) and delicious! Thanks again!5 stars

  7. This question is so dumb, but I’m asking it none the less. When you say remove outer layer of the onion and add it to the blender, are you using the outer layer and discarding the rest of the onion or discarding the outer layer and using the rest of the onion…. maybe I’m slow or something but I feel confused

  8. The soup was very good but we were blown away by the garlic being so dominant. Next time I’m going to add some heat to balance the garlic and sweetness. Otherwise, it was very good. 4 stars

  9. I have a question is the nutrition fact per serving ?

  10. I am not a fan of maple syrup; can I substitute honey or what other substitute might work that you recommend?5 stars

  11. this soup was awesome!!! I made it as a starter for my boyfriends birthday dinner as it is his favorite soup. I have only had butternut squash soup once before and it was so bland. not this one though!!! SOOO GOOD! and flavorful.

    I loved how easy this was. I don’t have an actual blender (tiny apartment with no space) but I just put it all in a bowl and my immersion blender did the job just fine! I slowly added in the broth to get the desired consistency. 

    thank you again for another awesome recipe. this will be on repeat this winter! 5 stars

  12. Delish and super easy!  I’m sad to say that until this year, had never roasted butternut squash. I’m trying to make up for it now -haha. Love that I can make this in the Vitamix!5 stars

    • Wow! Can’t believe this is your first time having butternut squash! Glad you love it now – especially with this recipe :)

  13. my favorite recipe for butternut squash soup I’ve ever made…roasting the butternut squash just took it over the top! Love this. Thank you.5 stars

  14. The onion over powered the soup…..next time i want to cut onion by half and see if that is better.  Thanks for recipe

  15. This is one of the nicest and definitely the easiest soup recipes I’ve made, its sooo good! And that little hit of maple syrup just elevates it. I have some saved for this week and some in my freezer. Thank you Lisa xxx5 stars

  16. The best pumpkin soup I’ve ever made! Tastes great even without the butter.5 stars

  17. I never made butternut squash soup, until Lisa’s recipe and video – and now whenever butternut squash season comes around, I make this soup weekly! My husband and I love it – it’s perfectly creamy and delicious. You will fall in love at first taste!5 stars

  18. The recipe sounds good and I would like to try it, but I don’t own a traditional stand blender. I also do not own an immersion (stick) blender or the old style electric beater. I do have a small food processor; which would require multiple batches. Should I go that route or could I simply mix everything by hand in a large bowl?

  19. Thank you for the recipe it is absolutely delicious!5 stars

  20. absolutely love this and all of your recipes5 stars

  21. Looking forward to try this Butternut Squash soup recipe. I tried someone else’s recipe, and I wasn’t pleased with it. I will try this as I’m determined to find a great butternut squash soup.  I also have a Vitamix so looking forward to trying your recipe. 

  22. I have some leftover. How long will it last in the fridge? Can i freeze it?

  23. I just bought a 48oz vitamix yesterday. Would the amount of ingredients in this recipe work? Or should I cut the recipe in half?

  24. Easy and Tasty Recipe. Looking this Soup is Great. Thank You For Sharing this Recipe. I’ll definitely be make this One Time in My Home.5 stars

  25. Don’t you cook the garlic?

  26. Oh my goodness the best butternut squash soup I have ever tried! Absolutely delicious! Thank you for the recipe!!! 5 stars

  27. OMG! This. Is. Devine! I poured this over sautéed kale and crispy seasoned air fried chickpeas last night. I can’t wait for leftovers tonight. I will definitely be making this again!!5 stars

    • So glad you loved this soup Becky! Sounds so delicious with chickpeas and kale. I might just have to do that :)

  28. the soup was so wonderful it really stimulated my taste buds that was great5 stars

  29. I would like to know if you have produced or will produce recipes for soups & smoothies for diabetics.

    I would also like to know if you have produced or will produce recipes for diabetic weight loss soups & smoothies.

    Any assistance that you would be able to provide will be greatly appreciated.
    Sincerely yours
    William

    • Hi William- I don’t have any recipes geared towards those issues specifically as I don’t give out medical advice. But you can take a look at the soup and smoothie recipes I currently have and consult with your doctor.

  30. Oh my, this soup is amazing!!! Loved it! I didn’t have nutmeg or ginger so used cumin instead. Thank you, definitely making this again and again! 5 stars

  31. Hi Lisa, I’m such a fan of your amazing healthy and tasty recipes. During these difficult times I’ve found such comfort in making and enjoying your dishes. I made this soup for the first time and didn’t have nutmeg so added 1 teaspoon of curry and it was scumptious.5 stars

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