Roasted Butternut Squash Soup
370 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
©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!
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!
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?
Absolutely! You can warm it up in the microwave or on the stovetop.
To feed 28 people how would the proportions change? Would you double or triple the recipe?
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.
Happy to hear this soup has been on repeat!
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!
Great recipe!! It was very easy to prepare and so delicious.
Lisa, thank you for the recipes and helpful videos. I really appreciate it .
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!
Great tip Lorraine! Thanks for sharing :)
Loved this. Simple and few ingredients. Delicious.
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!
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?
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.
Roasting the garlic and onion is a must :)
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!
Thrilled to hear you’re loving this butternut squash soup recipe Sarah!
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. :)
Happy to hear you enjoyed this butternut squash soup April! This will definitely be on repeat for the fall/winter season :)
Amazing flavor! Love it. Thank you so much :)
Happy to hear you enjoyed this one Melissa!
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.”
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.
You can never go wrong with a little extra butter and garlic! Glad you enjoyed this recipe :)
Really mouthwatering recipe looks like…Love to try your idea…
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.
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.
Easy and delicious.
Glad you loved this butternut squash soup LeAne!
This soup is so creamy and delicious. Thank you for all your great recipes. Can not wait for your cookbook!
Glad you enjoyed butternut squash soup Lisa!
Best and easiest pumpkin soup I have ever made!!!! Thank you soo much!!
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 you
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!
So glad you love this one Babette!
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!!!!!
Wonderful! Glad you enjoyed this soup Avis :)
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?
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.
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!
Wonderful! Glad this recipe turned out perfectly :)
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
Hi Stephanie – there’s no dumb questions! To clarify, I’m saying remove the outer layer of the onion and discard that. :)
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.
I have a question is the nutrition fact per serving ?
Hi Kenisha- Yes, the nutritional information will always be per serving!
I am not a fan of maple syrup; can I substitute honey or what other substitute might work that you recommend?
You can use honey or other sugar instead.
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!
Happy to hear this made for the perfect starter soup for your boyfriend’s birthday Jillian :)
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!
Wow! Can’t believe this is your first time having butternut squash! Glad you love it now – especially with this recipe :)
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.
So glad you loved this recipe Amanda!
The onion over powered the soup…..next time i want to cut onion by half and see if that is better. Thanks for recipe
Hi Monica – the size of the onion can really make a difference. But of course, always feel free to use less next time. :)
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 xxx
So glad you enjoy this recipe Sarah! It really is one of the best soups to freeze as well.
The best pumpkin soup I’ve ever made! Tastes great even without the butter.
Yay! Glad you love this one :)
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!
Wonderful! Happy to hear you love this recipe Mila :)
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?
We make this over and over again.. delicious!
Glad you love this butternut squash soup!
Thank you for the recipe it is absolutely delicious!
Hi Sherry – I’m happy to hear you loved this recipe!
absolutely love this and all of your recipes
Thanks Robyn! Glad you enjoyed this recipe :)
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.
Hope this recipe turns out to be a success Grenetta!
I have some leftover. How long will it last in the fridge? Can i freeze it?
This will last for up to 3 days in the fridge. And yes, you can freeze it :)
I just bought a 48oz vitamix yesterday. Would the amount of ingredients in this recipe work? Or should I cut the recipe in half?
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!
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.
Happy to hear you’ve enjoyed this butternut squash soup! :)
Don’t you cook the garlic?
For this recipe, you don’t need to!
Can you use frozen squash? Would you still roast it in the oven?
Oh my goodness the best butternut squash soup I have ever tried! Absolutely delicious! Thank you for the recipe!!!
Wonderful! Happy to hear this squash soup was a winner :)
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!!
So glad you loved this soup Becky! Sounds so delicious with chickpeas and kale. I might just have to do that :)
the soup was so wonderful it really stimulated my taste buds that was great
Wonderful! Glad you enjoyed this butternut squash soup :)
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
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.
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!
Wonderful! I’m so happy you enjoyed the recipe!
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.
Wonderful! Happy to hear you’re loving this recipe Virginia :)