Easy Roasted Butternut Squash Soup with a Silky Smooth Finish

Whenever the first crisp breeze of fall rolls in, I immediately start roasting butternut squash. There’s something about the rich, caramelized sweetness that defines the season. This roasted butternut squash soup is one of my go-to comfort meals, simple to make yet luxurious in flavor and texture.

It’s the kind of soup that feels equally perfect for a quiet lunch or an elegant dinner starter. The slow roasting brings out the squash’s natural sweetness, while a touch of garlic and spice balances everything beautifully. Whether you’re meal prepping for the week or planning a cozy dinner party, this soup will win everyone over.

Roasted Butternut Squash Soup Recipe Card

Roasted Butternut Squash Soup Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

260

kcal

This roasted butternut squash soup is creamy, flavorful, and made with caramelized squash, garlic, and herbs. It’s the perfect cozy dish for cool evenings.

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Ingredients

• 1 medium butternut squash (about 1.3 kg), peeled and cubed

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 3 garlic cloves, minced

• 3 cups vegetable broth

• 0.5 cup heavy cream or coconut milk

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

• 0.25 teaspoon ground nutmeg

• Fresh thyme or pumpkin seeds for garnish

Directions

• Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss the cubed squash with olive oil, salt, and pepper. Spread it out evenly and roast until golden and tender—about 30 minutes.
• Meanwhile, sauté the onions and garlic in a large pot over medium heat until translucent and fragrant. Once the squash is done, add it to the pot along with the broth and nutmeg. Simmer for 10 minutes to let the flavors blend.
• Then, blend the soup until smooth using an immersion blender or a regular blender in batches. Return it to the pot, stir in the cream, and adjust the seasoning. Serve warm, topped with fresh thyme or crunchy seeds.

Notes

• For a vegan version, use coconut milk or cashew cream instead of dairy.
• To make it thicker, reduce the broth slightly or add a roasted potato.
• For meal prep, freeze the soup in single-serving containers, it reheats beautifully.

Nutrition Facts

• Fat: 11g
• Carbohydrates: 37g
• Fiber: 6g
• Sugar: 9g
• Protein: 4g

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What Makes This Soup So Delicious

What makes this roasted butternut squash soup stand out is how effortlessly flavorful it is without needing complicated ingredients. Roasting the squash first deepens its natural sweetness and creates a velvety base when blended. The addition of aromatics, garlic, onion, and a hint of nutmeg, turns it from simple to sensational.

Another bonus is how versatile this soup is. You can make it dairy-free, vegan, or even add protein for a heartier meal. Swap regular cream for coconut milk to give it a tropical twist, or garnish with crispy bacon for extra crunch. It’s as customizable as it is comforting.

For more information about the nutritional value of butternut squash soup, check the article by Harvard Chan School of Public Health.

Prep Work Made Simple

The best soups come together smoothly when you plan ahead a little. To make your roasted butternut squash soup even easier, do these quick steps before you start cooking:

• Peel and cube the squash the day before. Store it in an airtight container in the fridge.
• Chop onions and garlic ahead of time, they’ll be ready to toss on the pan with the squash.
• Measure out your spices and store them in a small bowl or jar so you can season quickly.
• Prepare your broth, whether it’s vegetable or chicken, so you can pour it straight in once blending time comes.

Chef’s Tips for Getting It Just Right

Here are some of my most reliable tricks to help your roasted butternut squash soup turn out perfect every single time:

1. Roast, don’t boil. Roasting creates rich caramelization that boiling simply can’t. It’s where most of the flavor magic happens.
2. Use a high-quality broth. The base determines the soup’s depth, so go for a homemade or low-sodium version for better control.
3. Blend in stages. If your blender is small, work in batches to avoid splattering. Always let the soup cool slightly first.
4. Finish with acid. A squeeze of lemon juice or a splash of apple cider vinegar brightens the entire dish.
5. Top it creatively. Think toasted pumpkin seeds, fresh herbs, or a swirl of cream for extra flair.

Delicious Twists on Roasted Butternut Squash Soup

Here are a few of my favorite variations to inspire you:

1. Coconut Curry Butternut Squash Soup

Add a spoonful of red curry paste and replace the cream with coconut milk. It transforms the soup into a fragrant Thai-inspired dish that’s slightly spicy, incredibly smooth, and comforting.

2. Apple and Sage Butternut Squash Soup

Add one diced apple and a few fresh sage leaves before roasting the squash. The apple brings a subtle sweetness and the sage gives an earthy balance, perfect for autumn dinners.

3. Spicy Chipotle Butternut Squash Soup

Blend in a chipotle pepper in adobo sauce for smoky depth and a gentle kick. Top it with a dollop of sour cream to mellow out the spice.

4. Butternut Squash and Carrot Soup

Roast carrots alongside your squash for extra natural sweetness and a brighter orange color. It’s a family-friendly twist that pairs beautifully with crusty bread.

5. Roasted Garlic and Parmesan Butternut Soup

Add roasted garlic cloves and stir in grated parmesan before serving. It gives a more savory, cheesy note that feels almost like a creamy pasta sauce in soup form.

For a similar fall-inspired soup, I invite you to try my Crock Pot Celery and Carrot Soup Recipe!

Your Most Common Questions Answered

Closing Thoughts

This roasted butternut squash soup is everything I love about fall cooking, warm, nourishing, and full of depth. It’s a reminder that simple ingredients, when roasted and seasoned well, can turn into something spectacular.

Whether you’re serving it as an appetizer or the main course, this soup delivers comfort in every spoonful. Try pairing it with homemade croutons or a crisp apple salad for a balanced meal.