Roasted Butternut Squash Soup

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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.

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 vegetable soup, cabbage soup, chicken soup, lentil soup, and (this may come of bit of a surprise) taco soup. But we can’t forget that butternut squash soup is also the quintessential soup recipe for Thanksgiving.

Roasting veggies is one of my favorite preparation methods, as it imparts a sweet and smoky essence. 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 really elevates this recipe!

Butternut squash soup ingredients on a table.

butternut squash soup ingredients

Butternut squash soup is naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you’re blending definitely boosts the creaminess factor.

  • Butternut Squash: You should be able to find butternut squash in abundance at the market during cold weather months. And good news – it’s super easy to roast the butternut squash halves.
  • Onion and Garlic: I roast the onion along with the butternut squash and use a raw garlic clove. But if you’re not a fan of raw garlic, feel free to roast that in the peel as well!
  • Vegetable Broth: If you’d like to keep the recipe vegetarian, opt for vegetable broth. But you can always swap in chicken broth as well.
  • Ginger and Nutmeg: These two spices infuse the essence of fall’s best flavors into the soup.
  • Maple Syrup: Just a touch of sweetness rounds out the flavors in the soup.

The beauty of this soup is that it’s naturally gluten-free, vegan, and vegetarian, which makes it perfect to serve to a large crowd during the holidays.

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: 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. It’s far easier!
Roasted butternut squash soup in a blender

How To Make Butternut Squash Soup

  • Slice it in half and remove the seeds. Preheat your oven to 425°F (220°C). Slice the ends off the butternut squash. Making a flat surface on the ends is key, so you can stand the butternut squash up on the bulb end and slice through it lengthwise. Once that’s done, use a spoon to scoop out the seeds and membrane.
  • Season and roast. 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.
  • Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
  • Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Two bowls of butternut squash soup with spoons.

Storage Tips

  • To store for the week: Any leftover soup can be stored in an airtight container in the fridge for 4 to 5 days. Perfect for a quick and delicious reheatable meal throughout the week!
  • To freeze for later: It’s always a good idea to freeze leftovers or a second batch to enjoy throughout the winter months. Just store it in a freezer-safe container (like these Weck jars), and it will keep for up to 3 months.

More butternut squash Recipes to enjoy

Grab a few extra squash when you’re at the market (they last for months in the pantry) and whip up these delicious butternut squash recipes next!

I hope you love this butternut squash soup recipe through fall and winter. If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers!

Roasted Butternut squash soup in a bowl with toppings.

Roasted Butternut Squash Soup

4.95 from 170 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

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 below to see how quickly it comes together!

Video

Ingredients 
 

Roasted Butternut Squash Soup

  • 3 ½ pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion, halved
  • 1 garlic clove, peeled
  • ½ tablespoon maple syrup
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 to 4 cups vegetable broth
  • Optional garnish: pepitas, parsley, and freshly ground black pepper

Instructions 

  • Slice it in half. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
  • Remove the seeds. Use a spoon to remove the seeds and membrane.
    Scooping the seeds out of the butternut squash.
  • Season and roast. 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.
  • Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
  • Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
    Blending the butternut squash soup ingredients in a blender.
  • Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and 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 garlic clove as it’s written in the recipe. You can also add roasted garlic if you prefer a softer garlic flavor.
  • 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.

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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted November 2018, updated October 2020, and updated again to include new information and photos. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




345 Comments

  1. This soup was so amazing! I love soup for dinner on a cold night and this hit the spot. It was delicious and so very easy to make! Just pop everything in the oven! They usually have organic butternut squash at my grocery store and I always know what I’m going to do with it. I even roast the squash seeds for the topping, the best! Thanks Lisa!5 stars

  2. This is one of our favorite winter comfort soups. It never fails to delight our Friday Deep Soup crowd. Today I used full fat coconut milk to keep it vegan without diminishing its depth of flavor.
    Winters in Alaska are long and dark, so this sunshine of a soup is welcome!5 stars

    1. Hi Paula – Happy to hear you’re loving this butternut squash soup! Definitely one to make on gloomy days.

  3. Delicious!! I used Kettle&Fire’s Tumeric Ginger Bone Broth (omitted dried ginger) and garnished with red pepper flakes. It was perfection!5 stars

  4. This came out really good but it would sure be nice if we knew ow many cups of cooked squash are needed instead of having to figure it out.

  5. I made this tonight and now know I don’t like raw garlic! I only added one small one but it was a very strong taste. Will take your advice next time and roast with the onion. Thanks

  6. I Enjoyed this very much but was a bit too sweet for my wife. Roasting the squash brings out its sweetness. Next time I won’t add the maple syrup. Also used roasted garlic and added a shallot.4 stars

  7. I didn’t know what to do with butternut squash, so I googled it and came up with this recipe. YUM! I didn’t have powdered ginger, so I used two of the frozen lumps that you can buy in the freezer section. Everyone in the family loved it!5 stars

  8. Great squash soup. I peeled the skin off the squash as it came out of the oven. Much easier than scooping from the shell !

  9. I love how easy, delicious & healthy this soup is! I have to do a smaller squash since my vitamix container is on the smaller side, and use about 2-2.5 cups of broth. The texture is perfectly silky and the pepper ands such a nice kick!5 stars

  10. Eating it right now! I think I liked it best the first bowl I had. After that, it didn’t taste as good. I prefer something sweeter, which comes down to my personal taste. I find that adding heavy cream works best compared to regular milk, butter, or coconut milk. I used a quarter of a red onion because we didn’t have yellow onions on hand, so the onion taste was a little strong. That is entirely my fault and nothing on this recipe! I might try it again with a carrot added next time. Thanks for sharing!4 stars

    1. Hi Alan – Thanks for your feedback! You can always tweak the recipe to your liking and add a bit more sugar and less onion the next time around.

  11. Why so much salt in the completed recipe as written? “SODIUM: 1589MG” Do you have options to reduce this huge amount for one meal?

    1. Hi Lorraine – unfortunately, the nutrition info is calculated automatically and it pulls in regular broth. Low-sodium broth should have far less sodium.

  12. Hi, this looks delicious. I already have my butter squash cubed, should I cover it with foil in the oven as it wont have the shell to protect it from burning?

  13. I made this to serve on Thanksgiving. Somehow I got onto another recipe that called for the squash to be peeled. After I peeled a couple pieces, I realized I was on the wrong recipe. I didn’t peel the remaining pieces. I will definitely peel it before roasting the next time. I lost a lot trying to scrape it off. After it was all put together, I tasted it before I froze it. The onion is a little stronger than I like. I think I’d use a smaller onion, or maybe even a portion of a sweet onion the next time. It’s going to be an awesome alternative to the standard squash dish.4 stars

  14. LOVE this soup, followed recipe as written , creamy delicious and satisfying, made a double batch and sent half to freezer.5 stars

  15. This was so easy I had to try it. I used the fresh organic chopped butternut squash from Costco and roasted it in olive oil with the onion and I tucked the karmic cloves in with the squash. I roasted for 25 min till all was soft then put it all in my Vitamix blender. I used all the spices as Lisa recommended and thinned it all with chicken broth. It was wonderful!! How easy! Just pour it in bowls and serve! So creamy and delicious! No changes at all!5 stars

  16. This was AMAZING!!! So easy to make and so decadent. I roasted 2 cloves of garlic wrapped in foil and threw it in when I put in the onion. This is a keeper.5 stars

  17. Love this version of the recipe! I left out the maple syrup, simply Bc we are trying to reduce unnecessary sugar intake, but the flavor is still incredible. Savory and delicious! and so simple and easy to make which makes it a weekly staple. Thank you!!5 stars

    1. I made this for thanksgiving. It was so easy. I loved how the onion was roasted with the squash. Everyone loved it. My family wants me to make more right away. Thank you, Lisa.5 stars

  18. This soup is so tasty. I made this for my gf friend and she loved it. We added salsa and a bit of cayenne pepper as I didn’t add much salt due to her restrictive diet. Sooo good!5 stars

  19. I followed the recipe but thought it was bland, yet overpowered by the garlic flavor which I don’t think belongs here. I even cut the clove in half after reading reviews. I added a little more maple syrup also and still could only taste the garlic. But I ate the soup and it grew on me. If I make this again I won’t be using any garlic.3 stars

  20. We host a gathering for our community every Friday evening. We call it Deep Soup and hope to spark conversations that build connections and ideas. This is a soup I will make again. There were no leftovers and I made our Instapot full! With gf skillet cornbread from your recipes, it was a hit.
    Thank you for all you do in Downshiftology. It has been an inspiration in my gf journey.5 stars

  21. Such a great and simple recipe! I have been wanting to make squash soup and had been looking at recipes for awhile. I am glad I found yours. I ended up roasting a whole glove of garlic when I added the onions and it gave the soup so much flavor. I didn’t have vegetable stock on hand, so I used chicken stock which was also very good! Thanks Lisa!5 stars

  22. When a recipe calls for 1 clove of garlic, I tend to give a major side eye and add a couple more and rhe recipe tastes great

    DO. NOT. DO. IT. WITH. THIS. RECIPE.

    You do not need just a bit more garlic.4 stars

  23. This turned out well! I loved that you can roast the onion (and garlic) along with the squash. I felt the nutmeg and ginger were a bit too strong for my taste, but it is a nice cozy soup. I also added a tablespoon of butter at the end–super yummm4 stars

  24. I ended up adding more sweetness in the form of 6-8 tablespoons of brown sugar. One could add more maple syrup, but it might make the taste too maplely. I’m sure that’s a word, at least in Canadian english:)5 stars