Roasted Butternut Squash Soup
427 Comments
Sep 25, 2024
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Butternut squash soup is the quintessential fall and winter soup recipe. And this roasted version is top-notch! It’s delightfully creamy, layered with warming sweet and savory flavors, and a favorite for any dinner occasion.
My Favorite Butternut Squash Soup – Here’s Why
Every year I look forward to picking out the best butternut squash at the market to make this soup. It’s like I’m on a mission! Because this is my favorite way to enjoy all that this fall vegetable offers — which is sweet, nutty, and buttery goodness. Of course, you can also roast, stuff, and mash butternut squash (see my other recipes below), but this soup is a classic. That’s why it’s one of the top fall and winter soup recipes, along with chicken soup, tomato soup, vegetable soup, cabbage soup, and lentil soup. So here’s why you should make it:
- The extra roasting step is a game-changer. Similar to roasted spaghetti squash, roasting the butternut squash imparts an earthy, smoky, caramelized sweet flavor. This really elevates the recipe compared to a traditional stovetop butternut squash soup.
- It has just the right amount of flavor. Other recipes I’ve tried are either too heavy on spices and aromatics or a little too bland. This version has the perfect balance of onion, garlic, and warming spices.
- It’s highly requested by friends and family. That’s why you’ll always spot it on my menu for weeknight dinners and holiday dinners like Thanksgiving (hint, hint). It’s also naturally gluten-free, vegan, and vegetarian, which makes it perfect to serve a large crowd during the holidays.
Butternut Squash Soup Ingredients
- Butternut Squash: You’ll need about 3 ½ pounds of butternut squash for this recipe, so grab ones that are a bit on the larger side. I’d also recommend weighing them on a scale at the market to ensure you have the right amount.
- Onion and Garlic: I roast the onion along with the butternut squash. It’s super easy on one sheet pan! And see my notes in the recipe card below about the garlic.
- 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, Nutmeg, and Maple Syrup: These two spices infuse the essence of fall’s best flavors into the soup. And for a touch of sweetness, add a splash of maple syrup. It really rounds out the other flavors in the soup (though you can always tweak the sweetness to your liking).
Find the printable recipe with measurements below
How To Make Butternut Squash Soup
Prep the butternut squash. Instead of cutting the butternut squash into cubes, we’re roasting halves to make the process much easier. Just slice the ends of the butternut squash, stand the butternut squash up on the bulb end, and slice through it lengthwise. Then, 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 black pepper. Then, flip the butternut squash over so the cut side is down and roast for 60 minutes at 425°F (220°C).
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 roasting 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, then taste test to see if you need more salt or black pepper.
Cooking Tips
- Make it ultra-creamy by adding a splash of heavy cream or one to two tablespoons of butter as you’re blending. For dairy-free options, you can add coconut milk or ¼ cup soaked raw cashews.
- If you don’t have a countertop blender, you could also use an immersion blender.
- When it comes to the garlic, I’ve revised this recipe over the years due to the influx of high-powered blenders and your feedback. See the notes in the recipe card below for more details.
- Don’t forget to add toppings! Fresh herbs such as parsley, thyme, sage, and chives are a must! And for something crunchy, add pepitas, toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
More Butternut Squash Recipes
- Mashed Butternut Squash: One of my favorite mashed sides.
- Apple Sausage Stuffed Butternut Squash: A reader favorite around here.
- Roasted Butternut Squash Salad: A delicious fall salad.
- Kale and Butternut Squash Frittata: A great way to incorporate more veggies for breakfast
- Butternut Squash and Eggplant Stir Fry: A quick and easy vegetarian stir-fry.
- Or browse this list of butternut squash recipes or soup recipes for more ideas!
If you make this roasted butternut squash soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Roasted Butternut Squash Soup
Description
Video
Equipment
- Vitamix Blender My favorite blender for ultra-creamy soups!
- Immersion Blender A great option for blending in the pot if you don't have a blender.
- Heavy Duty Baking Sheet I've had these for ages – they're so durable!
Ingredients
Roasted Butternut Squash Soup
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 small 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 and remove the seeds. 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. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
- 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. 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.
- Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
Lisa’s 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.
- Notes about the garlic. When I originally made this soup recipe decades ago I used an older, regular blender or immersion blender. Raw garlic wasn’t as much of an issue in those blenders as it is now in high-powered blenders. In fact, high-powered blenders are so powerful (due to the velocity of the blades) that they actually increase and amplify the pungency of the raw garlic, making it seem like you’ve added way more garlic to the soup than you have (I’ve spoken to Vitamix about this directly). So my original recipe morphed from 3 raw garlic cloves (as shown in the video), to 1 small raw garlic clove, which many of you love! But if you’re sensitive to garlic, I do recommend roasting the garlic on the sheet pan with the onion. Just wrap it in some aluminum foil. Roasting the garlic helps to mute that pungency, while still letting you enjoy its wonderful flavor!
- Butternut squash soup is naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of heavy cream or butter when you’re blending definitely boosts the creaminess factor. For dairy-free options, you can add coconut milk or ¼ cup soaked raw cashews.
- 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
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Recipe originally posted November 2018, but updated to include new photos and information for your benefit!
Loved this simple soup, I actually roasted a whole head of garlic put in the hollow of one half of the squash along with 6 small yellow onions and 2 smallish butter nut squash, the whole head garlic wasnt over powering at all once mellowed by roasting. Unfortunately I didnt have dried ground ginger so used a teaspoon of fresh minced and its barely detectable so dried ground is probably necessary to get the ginger flavour incorporated…a very delicious recipe thank you
Hi Rachel – There’s nothing wrong with adding more garlic! But, hopefully you can try this recipe with ground ginger next time. It will make a difference!
This is for sure THE best recipe ever.
I made it for my family and they absolutely loved it.
Used Better Than Bouillon Chicken Flavor for the base, roasted the garlic for 5 minutes and added a tablespoon of butter, everything else was as the recipe required. I kept the soup warm in an Instant Pot after blending while I made grilled cheese sandwiches with grated Gouda and Mozzarella on crusty sourdough bread. YUMMY. Thank you, thank you, thank you for this recipe.
Wow, that sounds like an amazing meal, Tamiko! Glad the whole family enjoyed this recipe!
I cut the vegetables smaller( cubed) so it would roast quicker.
Great idea on speeding up the process, Linda!
First butternut squash soup I’ve made in several years! This will now be my go-to recipe and I’ll make it again. A lot. Thank you for the tip about microwaving the squash a couple of minutes to make it easier to cut in half – super helpful! Next time I make it I’ll use 1/2 tsp salt, though; for my taste, a full teaspoon was more than I needed.
Hi Arwen – so happy you loved this butternut squash soup and that it’ll be your go-to recipe!
Before I put my butternut in the oven I put butter on the squash side and then sprinkle Hungarian paprika on the skin side. Ever sense COVID lock down, I can’t find it. Maybe Amazon..I will try.
I love your website. The soup was delicious. Loved all the extra tips.
Hi Bean – Happy to hear you loved this butternut squash soup!
I want to love this soup and I’m convinced It is a me problem. I’ve made this before and every time I forget to not double the garlic and the garlic overpowers. I think just when left raw.but now I’m also wondering if I’m reading the instructions about the onion wrong. Are we discarding the top layer of onion and blending the rest of the onion or blending just the top layer…. Help!!
I absolutely love this website! your recipes are healthy and delicious! made this yesterday and my husband also loved it! thanks.
Happy to hear you two are loving this butternut squash soup, along with many other recipes, Araceli!
I would like to know if I could substitute chicken broth for the vegetable broth in most of the soup recipes.
Hi Cheryl – yes, you can do that.
I followed this recipe to a T. Personally, I would withhold the ginger and nutmeg, and taste the soup with the roasted onion, squash and garlic, then make a decision moving forward on the ginger and nutmeg. For whatever reason the ginger and nutmeg were overpowering in my soup.
It was very good and fun to use my vitamix vs my emersion blender. I had to downsize eveything because I had less squash than the recipe called for. Which was great except I was a little heavy on the onion. So I added some cayene pepper and it offset the onion taste nicely.
I’m glad you enjoyed this butternut squash soup, Paul!
Super easy! Super delicious!
Made this for a pre-Christmas meal for family & it was a hit! I will make again & again. Lisa’s recipes have never let down. Next up? Lisa’s lentil soup!
Hi Cindy – So happy you loved this butternut squash soup. And the lentil soup is one of my personal favorites as well. Hope you enjoy it!
I have made this twice this season and probably will a few more time. We love it! Not too sweet like some other recipes, it is more savory. Definitely something I will make every year several times.
Wonderful! I’m happy to hear you love my version of butternut squash soup, Heather. Enjoy!
I love butternut squash soup but never made it from scratch before. Can’t believe how easy it was. I couldn’t stop eating it. It is so delicious! I haven’t made a recipe of yours yet that wasn’t amazing. I’m so glad I found you.😍
Hi Tracy – Congrats on your first ever butternut squash soup! Glad you enjoyed this recipe.
super successful Butternut Squash soup!!!!
Hi Kate – I’m glad you loved it!
If you double the recipe do NOT double the garlic. I used an immersion blender. And the two raw gloves still overpowered the whole soup. I will probably have to make another batch with no garlic and mix the leftovers into that, which I have gone ahead and frozen because one night breathing garlic is enough. Good flavor but just so much garlic
Butternut squash are good, but I prefer Buttercup squash better! You should try it with them also.
Great recipie!Didn’t change a thing! Perfect as is! YUM
So happy you loved it, Michelle!
I was excited to try this but with littles at home they weren’t the biggest fans. And as I do have to feed a family of six this wasn’t a keeper just yet.
The easiest and best soup. It is a keeper in my house! I am not a big fan of garlic and your recommendation was perfect.
Wonderful! I’m glad you found that tip on the garlic helpful. Enjoy!
Just made this recipe for my meal prep for the week. Easy and perfect for this time of the year.
So happy you loved it, Luciana! It really is a great meal prep soup to enjoy for the week.
Can I use chicken broth in place of vegetable.
Hi Barb – yes, no problem!
Healthy, delicious, and perfect for fall! I like to roast the 3 cloves of garlic alongside the onion and squash.
Hi Rema – yes, it’s definitely a grea soup for fall! And that’s perfect that you roast the garlic alongside the onion and squash. Enjoy!
I felt that it was just ok, thought the onion really overpowered the delish of the butternut
I am wondering what the serving size would be for the nutritional information.
Thanks in advance!
Hi Sandy – the serving size is about 2 cups.
Can i use already chopped up raw butternut squash? Would it be 3lbs of the butternut squash? Also, if i’m baking cubed butternut squash, would the temperature and the cook time be different from your recipe?
You would use less butternut squash, as that weight is for the entire squash (not just the flesh). You can also follow my recipe for roasted butternut squash, to see how I cook raw cubes of butternut squash. After you’ve done that, you can then follow the remainder of this recipe.