Butternut squash soup is one of those recipes I crave as soon as the weather cools down. And this roasted version is extra special! It’s silky smooth, naturally creamy, and full of that cozy, sweet, and savory flavor we all love.
Why You’ll Love This Butternut Squash Soup
Every fall and winter, I look forward to picking out the best butternut squash at the market to make this soup. It’s warm and inviting, with that smooth, blended texture you’ll recognize from my tomato soup, carrot ginger soup, and potato leek soup. But the butternut squash gives it an extra velvety richness that feels like a hug in a bowl! All you have to do is roast the squash, toss it in a high-powered blender with a few simple ingredients, and let the magic happen. It’s super easy! But here are a few more reasons why I love it:
- The roasting step is a game-changer. Similar to my roasted spaghetti squash recipe, roasting the butternut squash brings out its natural sweetness and adds a caramelized, earthy flavor that you won’t get from a stovetop version.
- It has the perfect balance of flavor. Other recipes I’ve tried go too heavy on the spices or end up a little bland. My version strikes the perfect balance with onion, garlic, and warming spices.
- It’s always a hit with friends and family. I get requests for this soup every year! It’s also naturally gluten-free, vegan, and vegetarian, which makes it perfect for holiday menus like Thanksgiving (hint, hint).
Butternut Squash Soup Ingredients
- Butternut squash: You’ll need about 3 ½ pounds to make roasted butternut squash. So look for a larger squash at the market, or weigh a few smaller ones to get the right total amount.
- Onion and garlic: Roasting the onion on the same sheet pan with the squash is easy to do and adds a rich, caramelized flavor. (Check the recipe card notes for garlic tips.)
- Vegetable broth: Use vegetable broth to keep it vegetarian, or swap in chicken broth if that’s what you have on hand.
- Ginger, nutmeg, and maple syrup: These ingredients give the soup its signature warm and slightly sweet flavor. You can also adjust the amount of maple syrup to your preferred sweetness level.
Find the printable recipe with measurements below
How To Make Butternut Squash Soup
Step one: Let’s start by roasting butternut squash halves (this is much easier than cutting the butternut squash into cubes). Trim the ends, then stand the squash upright on the bulb end and slice it lengthwise. Then, use a spoon to scoop out the seeds and membrane.
Step two: Place the squash cut-side up on a baking sheet, drizzle with oil, and season with salt and pepper. Flip it cut-side down, then roast for 60 minutes at 425°F (220°C).
Step three: After 30 minutes, rub a little oil on the cut side of the onion and add it to the baking sheet, cut-side down. Continue roasting everything for another 30 minutes, then remove the baking sheet from the oven.
Step four: Once the squash is cool enough to handle, 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 garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Blend on high for 1 to 2 minutes until smooth and creamy. Add more broth to thin it to your liking, and adjust the seasoning as needed.
Cooking Tips
- Make it ultra-creamy. Just add a splash of heavy cream or a tablespoon or two of butter when blending. For a dairy-free option, use coconut milk or ¼ cup soaked raw cashews.
- Garlic tip. I’ve revised this recipe over the years due to the increased use of high-powered blenders and your feedback. See the notes in the recipe card below for more details.
- Toppings make it extra special. Try fresh herbs like parsley, thyme, sage, or chives, and add some crunch with pepitas, toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
Storage Tips
Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for 4 to 5 days. For longer storage, pour the soup into freezer-safe containers or silicone molds (for single servings) and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the texture.
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.
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
©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.
Recipe originally posted November 2018, but updated to include new photos and information for your benefit!
Delicious! My butternut squash was a bit smaller, so I used 2/3 the quantity of other ingredients. Came out to about 4 cups of soup, which was ideal. Mildly sweet and savory. Wonderful! My only mistake was substituting Olive Oil which has a smoke point of 410 (I know now) and smoked up my kitchen. I will go out and buy the Avocado Oil and make it proper next time! Thanks Lisa!
Glad this soup came out great despite the minor changes :)
I’ve made this soup a few times, following everything exactly…why change a perfect recipe!! This soup is beautiful, delicious, and a keeper recipe. Thanks, Lisa, I’ve loved all your recipes I’ve made.
Hi Genny- So glad you love this recipe!
So good and so easy to make!
Wonderful! I’m happy you loved the recipe Kenz.
Hi where is the pumpkin seed recipe u refer to? U mentioned to save the seeds. Thanks!! Love u videos
Hi there! I plan to make a roasted pumpkin seed recipe soon :)
So delicious !!!
Hi Camila- Wonderful! So glad you enjoyed this soup :)
Oh my gosh! I have never commented on a recipe before today, but I just had to share. Lisa, I have made your soup twice now and each time it has been absolutely delicious! Thank you for making me feel like a gourmet chef!
Hi Penny- Amazing! So glad you enjoyed this butternut squash so much :) I hope to always break down each recipe so that everyone can become a master chef of simple ingredients!
Made this recipe yesterday, WOW!!!!!
Even fussy hubby loved it. I used a Kent pumpkin as it came in our weekly veggie box.
This will be a regular in our home this coming winter.
Thanks Lisa, you not only created a tasty recipe, but also so easy to follow & make.
BTW, second night soup, even tastier.
Cheers
Hi Sharon – If the hubby loved it, you know this is a winner! I’m so glad you found the instructions easy to follow as well :)
I usually do not like butternut squash but tried this soup to use up frozen cubes I had on hand. I roasted everything in a pan on the stove top (because I had your flaxseed crackers in the oven). It exceeded my expectations. I really loved this soup and apparently I just haven’t been making butternut squash right!
Hi Juanita – That’s amazing! I’m so glad you finally found a butternut squash recipe that you love :) Definitely one to keep on hand during autumn/winter.
We enjoyed this, thank you! I will leave out the maple syrup next time as it was a little too sweet. Roasted butternut has a lovely sweet taste of its vown.
Hi Ann – I’m so glad you enjoyed this soup! You can always adjust the sweetness level to your liking :)
Made this over the Christmas Holiday for my dad who was visiting from Germany. He didn’t even know you could eat butternut squash and loved it!!
Hi Annette- So glad both of you enjoyed this soup over the holidays :)
OMG this soup is amazing!!! I just got my new Vitamix A3500 today and this is the second thing I made in it. The first thing was your Cashew Milk also amazing! Love your recipes and I love that you are sugar Conscious. I have been doing weight watchers and lost 49 pounds so I’m love if your wholesome recipes.
Hi Denise – Congrats on getting your new Vitamix and getting back on track to a healthy lifestyle :) Keep it up and I hope you continue to enjoy all my healthy recipes and tips!
I made these for the 4th time, so delicious! I added a bit more Onions to add more flavor. Will plan to make again.
Hi Nancy – So glad you enjoyed this soup recipe :)
Delicious! I was so excited to try soup in my new Vitamix. It was easy to pull together and I froze the leftovers in individual portions to pull out for lunches.
Hi Amy – Congrats on your new Vitamix! It’s perfect for quickly blending soups together and storing away :)
I love your soup recipes they are so easy to make and the flavours are spot on. The last time I made this my blender quit on me (not a vitamixer) and I had to use my immersion blender it still tasted great. I was never one to make lots of soups but after making a couple of your recipes I can’t get enough of soups. There is always a butternut squash on the grocery list just because this soup is so good.
Hi Salome – I’m so glad you enjoyed this butternut squash soup :) It’s definitely a cozy recipe to keep on hand!
Hello Lisa! First of all I would like to say your blog is AWESOME!!! Your story is so inspiring, I came across your webpage when I was in a clinic and looking for healthy recipes (I’ve also had a terrible auto-immune disease, so went medical fasting for 3 weeks) Now I changed my lifestyle, started eating organic and I’m learning to cook healthy. So I’m VERY lucky I came across your blog because every recipe is SPOT ON! I made this butternut squash soup for my family and they were blown away by my soup and new cooking skills (just followed your recipe step by step 😂)
A big thank you for sharing your amazing recipes and your story!
Wish you all the best!
Chloé (Belgium)
Hi Chloe – Thanks so much for your kind words! I’m so happy that you stumbled upon Downshiftology and now are learning to cook healthy :)
I made the butternut squash recipe, I did not use the maple syrup as I was looking for hearty. I did add turmeric and cumin. I made it in a Ninja Foodi Blender. It came out great. I love the recipes she makes. She makes them so simple and easy and tasty.
Hi David – I’m glad you were able to throw this together in your Ninja Food Blender!
Very tasty! Followed your tip of one clove of garlic and added a table spoon of Ghee vs. butter. Don’t think that made the dish though it would have still been good without. I added goat cheese on top which I think really made flavors pop!
Wonderful! I’m happy you loved the soup recipe Megan. And goat cheese on top sounds amazing – yum!
This was tasty……I will use only 1 clove of Garlic next time. I use 3 :(…….I added Coconut milk, chicken broth, butter flavored coconut oil, pumpkin spice, that’s all I had. It is definitely something I will make again.
Hi Kerstin – I’m glad you enjoyed this soup! Garlic amount can depend on people :)
This soup is awesome! I skipped the maple syrup as my butternut was sweet enough on it’s own. It was so delish! I will never make this kind of soups the classic way again!
I’m so happy you enjoyed the recipe Conny!
I had some leftover roasted butternut squash chunks that I’d done with salt, pepper, curry powder, and a little cayenne. Roasted the onion and garlic as directed, and used three Of the four cups of chicken broth. To that I added a half-cup of coconut/almond milk, and more black pepper. I used freshly-ground ginger and nutmeg— and MAN this soup is UN-freaking-REAL!
Thank you for sharing this recipe!!!
Hi Matt – So glad you loved this butternut squash soup! I love the little additions/changes you made to this :)
Just made this recipe and it was so simple and delicious. Nom nom nom.
Thanks for sharing Lisa!
Hi Tiffany – So happy to hear you loved this soup! It’s definitely squash season and the perfect way to use it :)
I prefer The mellower taste of roasted garlic, how much would you suggest if it’s roasted?
Hi Patricia – If you don’t want too much garlic, then you can just use half a garlic clove :)
Just made this, as written :). It’s delicious! Apparently, my Vitamix container isn’t as large because I had to do it in 2 batches. Either way, it was good and I was able to send quite a few servings to the freezer for later!
Hi Erin – So glad you loved this recipe! It seems like you may have the smaller Vitamix, but that is okay! I’m glad you were able to have some leftover to freeze. You will find it handy for when you’re craving something soupy :)
Why are your soups so super high in sodium
The nutrition information is calculated based on the ingredients, so it might be pulling in regular broth. But I do use low sodium broth in my cooking. :)
I love this soup when the world goes pumpkin crazy every fall. I’ve started adding a scoop of collagen powder to some liquid once a day and am very pleased with the effects. If I make a batch of soup including collagen, and then freeze into individual servings, is it still therapeutic when I thaw and rewarm the soup?
Hi Julie – Yes! The collagen ingredients should hold in the soup, even after freezing :)
Hi Lisa. I tried the soup and it was great. Thank you
I was wondering if you could use heavy cream in this recipe. If so, how much do you think would work. And you would just cut down on the broth?
I also tried the toaster red pepper soup and it was awesome! Teresa
Hi Teresa – This soup is actually pretty creamy on it’s own, but if you would like to add heavy cream into this, I suggest starting with half a cup. Then subtract half a cup of the vegetable broth.
Hi Lisa,
I wanted to ask if your nutritional I formation relates to each serve or for the the total meal?
I’m coeliac and my husband is a newly diagnosed type 1 diabetic, so counting carbohydrates is really important.
Many thanks in advance.
Vanessa
Hi Vanessa – All my nutritional facts are for one serving!
Hi LISA,
I’m so loving your channel. Thank you so much for all the inspiration you give your followers.
My question is, what kind of vegetable broth do you use? What do you recommend?
Thank you again,
Blessie Hopkins
Hi Blessie – So happy you love my recipes and videos! I use several brands, including Pacific and Imagine. I just make sure it’s organic. Hope that helps!
Love this recipe. I tried it with Kent Pumpkin (Aussie) which is sweeter and oh my goodness! It was delish. Lisa I love your ease of presentation and handy hints, makes cooking less stressful and a breeze. Many thanks! :)
Yay, I’m happy you loved the recipe Heather! I’m sure it was delicious with that sweeter pumpkin. And thanks so much for your kind words. :)
I thought it had actual squash in it too. So I bought some, should I add any?
Hi Jess – Are you referring to a summer squash like zucchini? This recipe calls for a butternut squash. You can add a zucchini if you like or save it for another meal.
Absolutely perfect!! The only thing I did differently was that I had cut up the butternut squash into chunks because my plan was to have it as a side dish. Then my 12-year old son asked me to make butternut squash soup instead. So I just baked the squash for about 25 minutes. Don’t change a thing for this recipe – it’s absolutely delicious!
I’m so happy you enjoyed the recipe Jen. I hope your son liked it too!
I’m so happy you enjoyed it Jen. I hope your son liked it too!
Hi Lisa!! Thank You so much for the most amazing Butternut Squash Soup recipe EVER!! I was googling Vitamix Butternut Squash Soup recipes and stumbled upon your web site, and I am so glad I found Downshiftology :). The recipe was so easy! I had frozen uncooked cubed butternut squash from the summer in my freezer. I put the uncooked butternut squash on a baking sheet and drizzled the squash with sunflower oil because I did not have avocado oil. Instead of the 1 tbsp of avocado oil I used a tablespoon of real avocado. I always buy Organic Better Than Bouillon concentrated vegetable broth and keep it in the refrigerator. ( From Costco)
The broth last about a year if refrigerated. (just add water). I saved your web site to my “Vitamix favorites”. I will try more recipes soon:). Thank You!
I’m glad you enjoyed the recipe Steven! And it really is so easy to make in your Vitamix. Make sure to check out all my other Vitamix recipes and videos – you can sort by “Vitamix” on my recipe page and I have a Vitamix playlist on my YouTube channel as well. Enjoy! :)
used a harissa infused olive oil – and this was marvelous
Oooh, that sounds amazing! Will have to try that myself next time. :)
Oh my goodness! This is a delicious recipe! I made a butternut squash soup last week and it was good but by using the roasted squash and onions, the flavor in this recipe was awesome. I thought it was going to be too thin as I added all of the broth at first…shame on me for not reading closely…..so after reading reviews, I noticed that a reviewer had added chick peas and although I didn’t have chick peas, I did have some jalapeño hummus which I threw in. Turned on the Vitamix and let it do it’s thing. When it got hot, it had thickened almost too much. I added just a touch of milk. Well, this soup was fantastic! I will definitely make it again. My 99 year old mother LOVED it and it was an easy for her to eat! Thanks!
So happy you and your mom loved the recipe Karin! And I’m sure the flavor had a fun twist with that jalapeno hummus – yum!
I like the recipe it is very simple, first time making butternut squash soup.
Wonderful! I’m happy you enjoyed the recipe!
EXCELLENT!!
Thanks Amy! So happy you enjoyed the recipe. :)
AMAZING!! I cheated and used frozen organic squash already cubed.. I cut recipe in half to see if we liked it and will be making it again next wk!
Thank you for all your delish recipes!!
You’re welcome! I’m happy you enjoyed it! :)
Oh no I put too much garlic (2 large cloves), but other than that, still tasty and an easy way to eat something I don’t normally! I think next time I would roast or saute the garlic to maybe mellow out the flavor before adding to the blender.
When it comes to raw garlic, I’ve found the size of the clove and age really does matter. I’ve used three raw garlic cloves in this recipe (which had been in my pantry for a while) and that resulted in a very mild flavor. And I’ve used two large sized, but super fresh garlic cloves and it was overpowering. I’d say it’s best to err on the size of less though – and yes, you could roast or sauté them as well! :)
This just took my soup game to a whole different level. The depth of flavour the roasted butternut adds is just amazing and you can do this with any veggies. Just had some for lunch with some shredded chicken and chickpeas thrown in for added protein. So easy! I now make this soup almost every week. Super comforting to have on its own, or just as a base to add any leftovers you have in the fridge for an amazing tasting meal with minimal effort. Amazing! :)
Wonderful! So happy you enjoy the recipe Monica. And love that you added chicken and chickpeas for added protein. Definitely a complete meal that way!
Delicious and so easy to make! Thank you!
Glad you enjoyed the recipe Joanna! :)
Mmmmmmmmmmmm – perfect. Hits the spot with the weather we’re having. Forgot to get onions so made this without it, silky, morish and luckily I had the foresight to make double.
Glad you enjoyed it! And yes, it’s a great soup to meal prep. Way to think ahead! ;) x
Great looking recipe and video! Can’t wait to try this. As much as I’d love to add the butter, do you think there’s anything non-dairy that you could add to replace it to add to the creaminess?
Thank you! You could always try vegan butter or dairy-free yogurt.
You could try coconut milk in the can. It adds some healthy fat.
Yes I did and it is very tasty…..
This is the perfect fall soup. It looks rich and delicious and comforting.
Thanks so much Ellen! Enjoy!
Oh, I love this Fall soup!
Thanks Jillian! It’s one of my favorite fall soup recipes as well. :)
I like your soup toppings. So colorful and vibrant. I’d say the butter is definitely not optional too, LOL
Soup toppings are always the best. You can get so creative! And I agree on the butter. ;)
What I great recipe! I ove that you don’t have to peel the squash. It’s such a pain in the neck!
Yes, peeling and dicing butternut squash is not one of my favorite things. Lol!
This soup is gorgeous. I love making butternut squash soup, but I have always steamed my squash. Roasting definitely sounds like the way to go.
You’ll definitely have to give roasting a try! I really think it adds so much flavor. :)
I just made this recipe and it is delicious!! I’ve always roasted my squash but the remainder of this recipe was new and was a big hit!! I will be making it again for Thanksgiving:) Thank you!
Wow – you’re on it Dale! Haha. So glad you enjoyed the recipe. Have a wonderful Thanksgiving! :)
I love butternut squash soup but I’ve never even thought to roast the squash! Flavor boosting plus less hassle! This looks delicious!!
Yes, I’m all about the roasting! And of course less hassle. ;) Hope you enjoy the recipe Liz! x
Welcome back!! I lovee making butternut squash soup in my Vitamix, you just can’t beat the texture! I also like to add cashews as a soup garnish! Great recipe!
Thanks Madi – it’s good to be home! And agree, the Vitamix always makes the creamiest texture for soups. Hope you enjoy my recipe! :) x