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 153 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 servings
Author: Lisa Bryan


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!



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


  • 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.


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


  1. Absolutely delicious! I had to use fresh ginger and I grated the nutmeg as I didn’t have dried but it was soooooo good!!! Will definitely make this again!5 stars

  2. This is literally the BEST butternut squash soup I’ve ever had. Definitely roasting the squash & onion beforehand made it all the better. 😀5 stars

  3. I made this soup and it is amazing. I wanted to make it creamier so I added a 1/4 cup of cashews when I had it all in my Vitamix, instead of butter. I love the roasting of the vegetables. And one garlic was plenty in it. Thank you for sharing.

  4. Last time I made butternut squash soup, it was very difficult to peel the squash. A friend told me he roasted the butternut instead so I was looking for a recipe. This one looks perfect. Looking forward to trying5 stars

  5. Is the 3.5 pounds of butternut squash before or after roasted peeled and seeds removed? Can you estimate how many squashes this is?

    1. The weight of squash is before roasting (as you can see in the video!). I’m using one large squash for this, but you can measure it out in the market to see how many squashes you need, depending on their weight.

  6. This is the easiest yet most delicious Butternut Squash Soup we’ve tasted. The little bit of nutmeg and ginger were the perfect touch. And, we roasted a couple of large carrots, which also added to the flavors. Thank you!5 stars

  7. 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

  8. 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

  9. 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

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

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

  12. 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!

  13. 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

  14. 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

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

  15. 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

  16. 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? 

    1. Hi Jess – the oven temperature is listed in the recipe card. Make sure you’re viewing the recipe card at the bottom of the page.

  17. 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

  18. 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

  19. 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

  20. 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!!

  21. 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

    1. 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!

  22. 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!

    1. 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).

  23. 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.

  24. 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

  25. 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

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

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

  28. 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

  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. 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!!

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

  32. 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

  33. 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

  34. 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

  35. 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

      1. 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

  36. 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