Roasted Butternut Squash Soup (2024)

This easy roasted butternut squash souprecipe is my favorite. With a smooth velvety texture, it's perfectly seasoned and super easy to make.

All the veggies get roasted on one baking sheet to really bring out the flavor of the butternut squash soup!

When it's cold outside, there's nothing better than a big comforting bowl of soup. Especially when it's topped with sourdough croutons!

Roasting vegetables brings even more depth of flavor to butternut squash soup than other methods. The natural sweetness of the squash pairs perfectly with a variety of earthy spices and herbs of fall.

This easy butternut squash soup recipe is one of our favorites because it's so simple. It's a wonderful soup to make ahead of time because it tastes just as amazing reheated as it does the day you make it.

We also love the fact that the skins can be left on while the squash is roasting instead of peeling which can be frustrating.

What you need

• butternut squash:Look for a 3 ½ to 4 lb. squash.
• yellow onion:A medium-sized onion works well for this amount of soup.
• garlic: You'll need an entire head of garlic.
• olive oil and seasonings: Salt, pepper, and fresh herbs such as sage, and thyme are the perfect seasoning for butternut squash soup. Other seasonings to try are a pinch of nutmeg, cinnamon, cayenne pepper, or rosemary.
• vegetable broth: Chicken broth or water can be used instead of vegetable broth.
• heavy cream: Cashew cream and coconut milk are other options that add creaminess to the soup if you are looking for a vegan option.
• croutons: Skip the croutons if you are looking to make this soup gluten-free.
• optional: Adding a half cup of applesauce to the soup can help to incorporate just a touch of natural sweetness that you would get from an apple.

How to make it

Step 1: Prepare the squash and vegetables

Line a sheet pan with parchment paper and set aside. Preheat your oven to 425°F (218°C).

Butternut Squash: Cut the butternut squash in half length-wise and scoop out the seeds with a spoon.

Place the seeds aside in a colander to prepare them for roasting. Roasting the seeds is optional but recommended because they add a nice crunch served on top of the soup.

(We'll show you how to roast butternut squash seeds a little further down in this post.)

Onion: Peel the onion and cut it into quarters or large pieces.

Garlic: Cut the top portion off of a head of garlic and place it in a piece of foil. Drizzle with olive oil and sprinkle with salt before wrapping it tightly. As it roasts in the oven, the foil will trap the steam and soften the garlic.

Coat the butternut squash and onions with olive oil and then sprinkle with salt, pepper, chopped sage, and thyme leaves. Arrange the vegetables on the sheet pan.

Step 2: Roast the vegetables

Once you've prepared the vegetables and arranged them on the baking sheet, roast them in the oven for 45 minutes or until the butternut squash is fork-tender.

You'll know they are done when you can easily poke the flesh of the squash with a fork.

Step 3: Blend

Scrape the meat of the butternut squash from the skins and transfer it to a large soup pot. Squeeze the garlic cloves into the pot as well.

Add the onions and vegetable stock and use an immersion blender to puree the soup right in the pot.

TIP: If you do not have an immersion blender, add the roasted vegetables and the vegetable stock to a blender in batches and blend until smooth. Once smooth, pour into a stockpot to continue.

Step 4: Thicken

Once the soup has been pureed, reheat it over medium-low heat and add the heavy cream or cashew cream, if desired.

If the soup is too thin, allow it to simmer and reduce to the desired consistency. If it is too thick, add more stock to thin it out.

Make sure to taste the soup and adjust seasonings before serving, topped with roasted butternut squash seeds and sourdough croutons.

How to store it

If you have leftovers, you can store them in the refrigerator for up to 4 days in an airtight container. When you are ready to serve, reheat the soup on the stovetop or in the microwave.

Roasted butternut squash soup can also be frozen for up to 3 months.

Easy soup recipes

We love a warm bowl of homemade soup! Try one of these simple soup recipes for a hearty and satisfying lunch or dinner.

• easy tomato soup
• chicken noodle soup
• hot and sour soup
• broccoli cheese soup