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

4.98 from 105 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!


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


  • pepitas, pumpkin seeds
  • parsley
  • cracked black pepper


  • 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 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.
  • This butternut squash soup is a great soup recipe to meal prep. Just place it in my favorite meal prep containers and freeze.


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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally posted Nov 2018, but updated to include new information. 

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259 comments on “Roasted Butternut Squash Soup”

  1. Hit the spot!5 stars

  2. This looks delicious! I can’t wait to try it.5 stars

  3. I literally just made this soup. I’ve made a butternut squash soup before but this recipe blew that soup out of the water!! I added roasted cherry tomatoes and omitted the maple syrup. After reading all the garbage they put in canned soup, I decided to make my own. I will be making this recipe over and over!! Thank you5 stars

  4. I used pre-cut butternut squash from Costco , tossed the cubes with avocado oil, Old Bay seasoning, garlic salt and a pinch of Goya Vegetable seasoning. Then I roasted the chunks in my convection oven. Meanwhile, I added the garlic and onion with a tablespoon of minced fresh ginger and slow cooked them to translucence. Finally, I put all of these ingredients in my Ninja on the “smoothie” setting, thinning the soup with almond milk and low fat coconut cream. I then warmed it and served it. I know this is a departure from Lisa’s method, but it worked really great for me. The message here is, have fun experimenting with your taste buds!5 stars

  5. I didn’t have any syrup on hand, so I read the suggestion of throwing in an apple, which I sauted in the butter with the garlic powder and seasonings before adding everything else together. This is so easy and so good! (It is also a great way to warm up the kitchen on a chilly evening.)5 stars

  6. I found the raw garlic (even 1 clove) overwhelmed the flavour of this Soup.  Next time I would omit the garlic all together. 

  7. What is the serving size of the Roasted Butternut Squash Soup? Can you substitute Kombocha Squash for the Butternut?

  8. Hello! I’ve made this one before during the pandemic and it was a hit for my family! What I couldn’t remember was if I subbed the vegetable broth for chicken broth. Can I use chicken broth vs chicken bone broth or vegetable broth? I only have chicken broth in hand atm.

    Thank you!

  9. I don’t usually leave reviews, this turned out so good I had to say thank you. I roasted the garlic also and when I came to put the spices in the blender I did not have ginger so I replaced it with cinnamon and a little bit of allspice. I will make butternut squash soup roasted from this point forward it was great, the flavor was richer  And I did not have to peel and cube the squash!5 stars

  10. So…a trail of connected thoughts led me to want to make this recipe, but I never had & needed some assistance. 
    Thanks to finding this gem of a recipe from Lisa, my thoughts came true & I LOVED the outcome !❤️!
    I had to modify the amounts due to a smaller squash…& I made my own veggie broth (I had none), but all-n-all it was delicious !!!
    🤩😇😁5 stars

    • So glad you loved this butternut squash soup! Sometimes, even the slightest tweaks can make a difference in a recipe :)

  11. I used a variety of winter squash that came in my CSA box, roasted garlic and replaced the syrup with an apple.  So delicious!  
    Thanks for the amazing recipe.  5 stars

  12. So good! just curious what a serving is.  one cup? 5 stars

  13. Why don’t I ever see oven temperatures on your website? What am I missing? Are we supposed to put it in the oven at 350F? 

  14. This soup is very filling.  I would use 2 cups of chicken flavour broth instead of vegetable broth plus 1 cup of water.  I made carrot soup but had no veg. broth, used chicken broth and it is delicious.5 stars

  15. I made this with roasted garlic and sautéed onions, it was so delicious and creamy in the blender. Will definitely make it again!5 stars

  16. We just enjoyed this for lunch with an Udi’s French Baguette. So perfect for a cool, fall day. Made as written except used chicken bone broth in place of the vegetable broth since I had recently made some and needed to use it up. Your Cranberry Orange Muffins were dessert! 

    I think I have made something from your website every day this week. Thank you for all the wonderful recipes! 5 stars

  17. Very delicious 😋 
    Roast everything together. All else, followed recipe. It’s a keeper👍🏻👍🏻5 stars

  18. O M G ! ! ! !
    I JUST made this!!!!! Scooping out the insides and also eating the remaining roasted parts…..was SO delish!!! I tasted the blended soup from the blender……and am in heaven!!!!! I have never made anything like this!! It was so easy!!! I love your step by step guide and pictures….. so easy to follow!!

  19. I followed this recipe exactly the first time using my Vitamix and one garlic clove (uncooked) was WAY too much. I feel horrible saying this but my husband and I, both garlic lovers, ate one serving and tossed the rest. I tried the recipe again a few weeks later and used a bit of garlic powder instead of fresh garlic and it is HANDS DOWN the best squash soup I’ve ever had. I believe roasting the garlic clove would also be an option so the flavour doesn’t completely overpower the soup. 

    Thank you so much!5 stars

    • Thanks so much for your feedback, Genevieve! A high-powered blender really does intensify the garlic. I’ll make sure to add a note about the garlic powder instead. Thanks!

  20. Hello! I roasted two large squash, and was wondering how many cups to use to make this recipe. I want the flavors to balance, and don’t want to use too much squash.
    Thank You!

    • I would say about 5- to 6 cups of butternut squash. But, I would also follow the weight of the butternut squash (as listed in the ingredients).

  21. I found this recipe to be good. However I found it bland and lacking that umami flavor. I double the maple syrup and I doubled the nutmeg and it came out fantastic.

  22. No maple syrup is needed. The caramelized squash is sweet enough.5 stars

  23. It was nice to see a video of you making this because I’d never made it before. Absolutely loved not having to chop the onion, and I kept the squash skin, seeds and pulp all attached after cooking – the Vitamix blended it all beautifully. Here are my tweaks – only used 1/2 onion, used 2 c unsweetened coconut milk and 2 c organic veg broth – NO SWEETENER as it was sweet enough on it’s own. I only added 1 c of each liq while all was in Vitamix bc it wouldn’t all fit, but worked perfectly to get everything broken down. Then added rest of liquid once on the stove in a big pot. Added Curry, nutmeg, ginger, cinnamon, red & blk pepper flakes. SO delicious!!!5 stars

  24. Thanks Lisa for another great recipe. I often find pumpkin soup a little uninspired but this is a real winner. It’s deadly cold and wet out here at the moment and soup is essential to beat  the winter chill. The maple syrup addition is unconventional but very welcome as it really brings out the pumpkin’s natural sweetness. I really like that cream or coconut milk/cream is not required as I prefer less ingredients in a soup. Thanks again, this will be added to the rotation. 5 stars

  25. This is the best soup ever. I keep butternut on hand as a hearty giro, even in the summer! Thank you alias!!

  26. I just got a vitamix and stumbled upon your recipes! This was sooooo easy and tastes delish!! Thank you. 

  27. I’ve made butternut squash soup before, but this is the first time using a recipe using roasted squash. I used bacon fat rather than oil, chicken stock, and I roasted the garlic. This came out so yummy! Rich and smooth and with a nice little kick in the end. I will make this one again!5 stars

  28. What is the serving size? 

  29. Just tried this and it’s really good! As someone with zero cooking skills, this is basically fail proof. I added butter and a roasted garlic and it was *chef’s kiss*5 stars

  30. What serving size is your nutrition information based on?  Is it the same for every recipe?5 stars

  31. I am a cook. I also love to try new recipes. I have never been able to really find a Butternut Squash soup recipe that I love. Until now. This is, hands down, the best Butternut Squash soup recipe. Not even kidding. I think the roasting of the onion and squash laid a beautiful foundation for the flavor of the soup. I didn’t have ground ginger so used grated fresh instead. Well that was a must. Used chicken stock instead and a splash of cream. Only one clove of garlic like you mentioned. Served with pumpkin seeds. Oh baby!!

  32. I have a vitamix 48oz container. Do you think I can blend this recipe in smaller parts and then combine it at the end? 

  33. This i is delicious. I’ve made it twice in the last few weeks, another winner!5 stars

  34. This was SOO good! Easy to make and easy to clean up! Everyone loved this soup! My husband, who typically dislikes soups and any type of squash, my extremely picky son, and even my toddler! Adding this to our meal rotation!!!5 stars

  35. Another hit, Lisa!
    Again this was a spur of the moment cooking decision for me. I had a lonely butternut squash begging to be used. I did not have any onions but I did have two large scallions that substituted nicely. The soup was sweet / savory and delicious. I would say to people if they don’t like a slight little peppery after kick they might want to go easy with the ginger or pepper. I personally loved it. You are quickly becoming my new go to for inspiration and ideas!!5 stars

  36. I made this wish Japanese pumpkin and it was so simple but the taste was so rich! Loved it!5 stars

  37. Ive been trying to eat healthier due to an autoimmune disease. Its is so delicious.  It will be a staple soup at my house from now on. Thank you for the recipe Lisa.❤️5 stars

  38. This soup was insanely good and so simple! I didn’t have nutmeg on hand so used garam masala instead. I also roasted the garlic as suggested by others. Absolutely amazing. Even my husband who is not a big soup guy went for seconds. Would definitely make again.5 stars

    • Happy to hear this soup even satisfied the pickiest eaters!

      • Garam masala? I wish I read the comments first. We all love curry and my wife uses it in many of the dishes she makes and never I thought of using our garam masala in place of nutmeg. I will be making this soup for the first time tonight and look forward to it.5 stars

  39. Excellent flavor and spices. I saved time by not cutting the squash. I put the cleaned, whole squash (pierced) in a baking dish with a little water and baked until tender, It’s very easy to cut and peel after baking. I sautéed my onions, half way through added the spices and the last two minutes added my garlic. I didn’t like the idea of raw garlic in the soup. Thank you Lisa.5 stars