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 88 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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted Nov 2018, but updated to include new information. 

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222 comments on “Roasted Butternut Squash Soup”

  1. 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!5 stars

  2. 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.  5 stars

  3. So good and so easy to make! 5 stars

  4. Hi where is the pumpkin seed recipe u refer to? U mentioned to save the seeds. Thanks!! Love u videos

  5. So delicious !!!5 stars

  6. 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!5 stars

    • 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!

  7. 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.
    Cheers5 stars

    • 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 :)

  8. 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!5 stars

    • 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.

  9. 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.5 stars

  10. 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!!5 stars

  11. 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.  5 stars

    • 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!

  12. I made these for the 4th time, so delicious!  I added a bit more Onions to add more flavor.  Will plan to make again.  5 stars

  13. 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. 5 stars

  14. 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. 5 stars

    • Hi Salome – I’m so glad you enjoyed this butternut squash soup :) It’s definitely a cozy recipe to keep on hand!

  15. 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)5 stars

    • 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 :)

  16. 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.5 stars

  17. 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!5 stars

  18. 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.5 stars

  19. 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!5 stars

  20. 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!!!  5 stars

    • Hi Matt – So glad you loved this butternut squash soup! I love the little additions/changes you made to this :)

  21. Just made this recipe and it was so simple and delicious. Nom nom nom. 
    Thanks for sharing Lisa! 5 stars

    • Hi Tiffany – So happy to hear you loved this soup! It’s definitely squash season and the perfect way to use it :)

  22. I prefer The mellower taste of roasted garlic, how much would you suggest if it’s roasted?

  23. 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! 5 stars

    • 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 :)

  24. Why are your soups so super high in sodium

  25. 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?5 stars

  26. 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.

  27. 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.


  28. 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!

  29. 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! :)5 stars

  30. 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.

  31. 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!5 stars

  32. 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!5 stars

    • 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! :)

  33. used a harissa infused olive oil – and this was marvelous5 stars

  34. 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… 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!5 stars

  35. I like the recipe it is very simple, first time making butternut squash soup.

  36. 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!!5 stars

  37. 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.4 stars

    • 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! :)

  38. 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! :)5 stars

  39. Delicious and so easy to make! Thank you!5 stars

  40. 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.5 stars

  41. 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?

  42. This is the perfect fall soup. It looks rich and delicious and comforting.

  43. Oh, I love this Fall soup!  5 stars

  44. I like your soup toppings. So colorful and vibrant. I’d say the butter is definitely not optional too, LOL5 stars

  45. What I great recipe! I ove that you don’t have to peel the squash. It’s such a pain in the neck!5 stars

  46. 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.5 stars

  47. 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!5 stars

  48. I love butternut squash soup but I’ve never even thought to roast the squash! Flavor boosting plus less hassle! This looks delicious!!5 stars

  49. 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!