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 152 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




321 Comments

  1. My butternut squash was about 2.5 lbs, I added 3/4 tsp of curry powder and used only two cups of chicken broth since that’s what I had on hand. Used my vitamix mixer on soup setting. It tasted wonderful!! We will definitely make again!5 stars

  2. I would love to make this as a starter for thanksgiving! I am feeding 28 people, could I make this the day before then reheat? 

  3. I made this previously and we loved it. I made it again last night, for a dinner party and added some fried sweet pancetta and toasted pumpkin seeds and it was divine.5 stars

  4. When I roasted the squash it let out a lot of water, so that it didn’t have that caramelization. Was my squash just espcially watery, or is there something I should be doing to avoid this? I cut the squash, rubbed it with avocado oil, and put it face down on a sheet (on parchment paper).

    Thanks!5 stars

  5. Great recipe!! It was very easy to prepare and so delicious.

    Lisa, thank you for the recipes and helpful videos. I really appreciate it .

  6. Hello Lisa, new to your channel. Tried your recipe for the first time and it is definitely a keeper. Not sure if anyone has ever mentioned this before but I microwave the squash for 3 – 4 minutes before as it makes it so much easier and safer to cut through. Anyways thank you again!

  7. OMG, soooo yummy! The caramelization on the squash and onion meld to make such a delicious soup. We didn’t have any ginger powder so I subbed in 1/8 tsp cinnamon and 1/8 tsp cardamom, and what a flavor explosion. While the squash was resting to cool we roasted the squash seeds (evoo and salt). This will be a go-to for years – Thank you!5 stars

  8. Ok first timer, could use some tips. I doubled the recipe due to the butternut squash situation at my local grocer. Roasted the onion and garlic (tip from someone below) to avoid overpowering it. Only added 1.5 small onions for fear of ruining it. It’s definitely missing something or maybe is too onion-y? Missing that sweet richness but I added a little more syrup. Should I add some half and half? I’m not sure what, if anything, I should add. Seems to have enough salt & pepper….any advice? 4 stars

  9. Turned out great, will be putting it in regular rotation. What I didn’t do and will do next time, is roast the garlic with the onion and squash. I didn’t, and the raw garlic didn’t work as well. Kind of harsh.5 stars

  10. I grew butternut squash in my garden this summer & decided to try making butternut squash soup for the first time and I am so glad I found your recipe!  It was incredible.  So easy and delicious.  I tripled the recipe and have frozen most of it so that we can enjoy it in the winter months.  Thanks again!5 stars

  11. Oh my goodness, this soup was so delicious! It reminded me of a bisque being thick, creamy, and smooth. I did not use the full 4 cups of vegetable broth just 3 cups. I cannot wait to make this in the fall when the weather is cooler. Also, making this in my vita mix for the first time was so awesome and so easy. Thank your for this simple and delicious soup. I found your website on you tube from searching how to cut a butternut squash. :)5 stars

    1. Happy to hear you enjoyed this butternut squash soup April! This will definitely be on repeat for the fall/winter season :)

  12. Hello Lisa, Santa Claus Eloyd here.
    I am trying your Butternut Squash Soup today. I watched your video when you said that Butternut was hard to cut through with a knife. What I do is……. I went to a woodworking tool store and bought a Japanese saw. It is VERY sharp. I bought it for the kitchen and food only so it is always as clean as any of my knives. It stores easy in my drawer with my other “Gadgets,” and it cuts through squash like, as they say, “A hot knife thru butter.”

  13. Made this today for lunch and it is absolutely delicious! I added the butter for extra creaminess and put in 2 cloves of garlic, next time I think I will roast one clove with the veggies as it was a bit potent with 2 raw garlic cloves. This will definitely be a fall favourite.5 stars

  14. roasted butternut squash is a favourite to freeze in portions so plan to try your soup recipe but the sodium level is far too high. I will look for low-no salt vegetable broth, only use 1/4 tsp salt in the soup and add a finishing salt, if need be when serving.

    Hope you can help those of us needing low-sodium foods.
    Thanks you for your recipes and videos.

    1. Hi Eileen – I will definitely keep in mind of more low-sodium foods as I continue to test recipes. But for soups like this, you can always use a low-sodium broth.

  15. This soup is so creamy and delicious. Thank you for all your great recipes. Can not wait for your cookbook!5 stars

  16. This recipe is amazing. The first few times making it I followed it exactly but the last time I roasted an entire bulb of garlic instead of the single raw clove and the results were spectacular. Roasted garlic for the win!! Thank you5 stars

  17. Your version of this soup is so delicious. Roasting the onion and squash really gives it so much depth and flavor and the combination with the garlic, ginger, nutmeg and maple is the bomb. Thanks Lisa!5 stars

  18. Delicious, but I had to change it a little due to what I had on hand.  In lieu of the nutmeg and ginger, I used about 1/4 tsp of all spice.  I did not have avocado oil, so I used extra virgin olive oil.  I peeled, oiled and roasted the 1 garlic clove during the last 10 minutes of cooking.  I used chicken stock instead of vegetable stock.  The soup was plenty sweet, so I omitted the maple syrup.  And I boiled, toasted and salted the butternut squash seeds as a garnish.  So yummy!!!!!5 stars

  19. HI Lisa, perhaps a silly question (I have a Vitamix with the Soup option), when making the stock, do i make the stock with boiling water or Cold water please?

    1. You can use cold or room temperature water. The soup option on the Vitamix will heat it to a very hot temperature, after about 5 minutes.

  20. Hi Lisa,

    This soup is amazing! Thank you so much for this recipe. It’s so easy to make and mine turned out creamy (I did use the butter) and delicious! Thanks again!5 stars

  21. This question is so dumb, but I’m asking it none the less. When you say remove outer layer of the onion and add it to the blender, are you using the outer layer and discarding the rest of the onion or discarding the outer layer and using the rest of the onion…. maybe I’m slow or something but I feel confused

    1. Hi Stephanie – there’s no dumb questions! To clarify, I’m saying remove the outer layer of the onion and discard that. :)

  22. The soup was very good but we were blown away by the garlic being so dominant. Next time I’m going to add some heat to balance the garlic and sweetness. Otherwise, it was very good. 4 stars

  23. I am not a fan of maple syrup; can I substitute honey or what other substitute might work that you recommend?5 stars

  24. this soup was awesome!!! I made it as a starter for my boyfriends birthday dinner as it is his favorite soup. I have only had butternut squash soup once before and it was so bland. not this one though!!! SOOO GOOD! and flavorful.

    I loved how easy this was. I don’t have an actual blender (tiny apartment with no space) but I just put it all in a bowl and my immersion blender did the job just fine! I slowly added in the broth to get the desired consistency. 

    thank you again for another awesome recipe. this will be on repeat this winter! 5 stars

  25. Delish and super easy!  I’m sad to say that until this year, had never roasted butternut squash. I’m trying to make up for it now -haha. Love that I can make this in the Vitamix!5 stars

    1. Wow! Can’t believe this is your first time having butternut squash! Glad you love it now – especially with this recipe :)

  26. my favorite recipe for butternut squash soup I’ve ever made…roasting the butternut squash just took it over the top! Love this. Thank you.5 stars

  27. The onion over powered the soup…..next time i want to cut onion by half and see if that is better.  Thanks for recipe

    1. Hi Monica – the size of the onion can really make a difference. But of course, always feel free to use less next time. :)

  28. This is one of the nicest and definitely the easiest soup recipes I’ve made, its sooo good! And that little hit of maple syrup just elevates it. I have some saved for this week and some in my freezer. Thank you Lisa xxx5 stars

  29. I never made butternut squash soup, until Lisa’s recipe and video – and now whenever butternut squash season comes around, I make this soup weekly! My husband and I love it – it’s perfectly creamy and delicious. You will fall in love at first taste!5 stars

  30. The recipe sounds good and I would like to try it, but I don’t own a traditional stand blender. I also do not own an immersion (stick) blender or the old style electric beater. I do have a small food processor; which would require multiple batches. Should I go that route or could I simply mix everything by hand in a large bowl?

  31. Looking forward to try this Butternut Squash soup recipe. I tried someone else’s recipe, and I wasn’t pleased with it. I will try this as I’m determined to find a great butternut squash soup.  I also have a Vitamix so looking forward to trying your recipe. 

  32. I just bought a 48oz vitamix yesterday. Would the amount of ingredients in this recipe work? Or should I cut the recipe in half?

    1. Hi Maureen – as this recipe does usually fill a 64oz container, I’d recommend cutting the recipe in half for the 48oz container. Hope you enjoy it!

  33. Easy and Tasty Recipe. Looking this Soup is Great. Thank You For Sharing this Recipe. I’ll definitely be make this One Time in My Home.5 stars

  34. Oh my goodness the best butternut squash soup I have ever tried! Absolutely delicious! Thank you for the recipe!!! 5 stars

  35. OMG! This. Is. Devine! I poured this over sautéed kale and crispy seasoned air fried chickpeas last night. I can’t wait for leftovers tonight. I will definitely be making this again!!5 stars

    1. So glad you loved this soup Becky! Sounds so delicious with chickpeas and kale. I might just have to do that :)

  36. I would like to know if you have produced or will produce recipes for soups & smoothies for diabetics.

    I would also like to know if you have produced or will produce recipes for diabetic weight loss soups & smoothies.

    Any assistance that you would be able to provide will be greatly appreciated.
    Sincerely yours
    William

    1. Hi William- I don’t have any recipes geared towards those issues specifically as I don’t give out medical advice. But you can take a look at the soup and smoothie recipes I currently have and consult with your doctor.

  37. Oh my, this soup is amazing!!! Loved it! I didn’t have nutmeg or ginger so used cumin instead. Thank you, definitely making this again and again! 5 stars

  38. Hi Lisa, I’m such a fan of your amazing healthy and tasty recipes. During these difficult times I’ve found such comfort in making and enjoying your dishes. I made this soup for the first time and didn’t have nutmeg so added 1 teaspoon of curry and it was scumptious.5 stars