Butternut squash soup is one of those recipes I crave as soon as the weather cools down. And this roasted version is extra special! It’s silky smooth, naturally creamy, and full of that cozy, sweet, and savory flavor we all love.
Why You’ll Love This Butternut Squash Soup
Every fall and winter, I look forward to picking out the best butternut squash at the market to make this soup. It’s warm and inviting, with that smooth, blended texture you’ll recognize from my tomato soup, carrot ginger soup, and potato leek soup. But the butternut squash gives it an extra velvety richness that feels like a hug in a bowl! All you have to do is roast the squash, toss it in a high-powered blender with a few simple ingredients, and let the magic happen. It’s super easy! But here are a few more reasons why I love it:
- The roasting step is a game-changer. Similar to my roasted spaghetti squash recipe, roasting the butternut squash brings out its natural sweetness and adds a caramelized, earthy flavor that you won’t get from a stovetop version.
- It has the perfect balance of flavor. Other recipes I’ve tried go too heavy on the spices or end up a little bland. My version strikes the perfect balance with onion, garlic, and warming spices.
- It’s always a hit with friends and family. I get requests for this soup every year! It’s also naturally gluten-free, vegan, and vegetarian, which makes it perfect for holiday menus like Thanksgiving (hint, hint).
Butternut Squash Soup Ingredients
- Butternut squash: You’ll need about 3 ½ pounds to make roasted butternut squash. So look for a larger squash at the market, or weigh a few smaller ones to get the right total amount.
- Onion and garlic: Roasting the onion on the same sheet pan with the squash is easy to do and adds a rich, caramelized flavor. (Check the recipe card notes for garlic tips.)
- Vegetable broth: Use vegetable broth to keep it vegetarian, or swap in chicken broth if that’s what you have on hand.
- Ginger, nutmeg, and maple syrup: These ingredients give the soup its signature warm and slightly sweet flavor. You can also adjust the amount of maple syrup to your preferred sweetness level.
Find the printable recipe with measurements below
How To Make Butternut Squash Soup
Step one: Let’s start by roasting butternut squash halves (this is much easier than cutting the butternut squash into cubes). Trim the ends, then stand the squash upright on the bulb end and slice it lengthwise. Then, use a spoon to scoop out the seeds and membrane.
Step two: Place the squash cut-side up on a baking sheet, drizzle with oil, and season with salt and pepper. Flip it cut-side down, then roast for 60 minutes at 425°F (220°C).
Step three: After 30 minutes, rub a little oil on the cut side of the onion and add it to the baking sheet, cut-side down. Continue roasting everything for another 30 minutes, then remove the baking sheet from the oven.
Step four: Once the squash is cool enough to handle, 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 garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Blend on high for 1 to 2 minutes until smooth and creamy. Add more broth to thin it to your liking, and adjust the seasoning as needed.
Cooking Tips
- Make it ultra-creamy. Just add a splash of heavy cream or a tablespoon or two of butter when blending. For a dairy-free option, use coconut milk or ¼ cup soaked raw cashews.
- Garlic tip. I’ve revised this recipe over the years due to the increased use of high-powered blenders and your feedback. See the notes in the recipe card below for more details.
- Toppings make it extra special. Try fresh herbs like parsley, thyme, sage, or chives, and add some crunch with pepitas, toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
Storage Tips
Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for 4 to 5 days. For longer storage, pour the soup into freezer-safe containers or silicone molds (for single servings) and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the texture.
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.
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. Discard the outer layer of the onion and then add the onion 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
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Recipe originally posted November 2018, but updated to include new photos and information for your benefit!
Delicious just made today for the cold weather coming
I love all your recipes Lisa I have tried so many your recipes are my go to for dinner, desserts, something healthy and so easy to follow thank you
Aww, thanks so much! I’m happy you’re enjoying so many different recipes. Hope this butternut squash soup helps to keep you warm!
Easy to make with your help. Thanks! I was looking for a little more flavor today so I added turmeric and garam masala. That made it perfect for me! I”m sure this will become a fav!
Perfect timing! I’m glad uou loved this roasted butternut squash soup, Kitty.
Put in 1/8 tsp of curry powder. I added 1 TB butter and 2 TB heavy cream. Delicious!
Sounds great! Enjoy, Jodi.
I love this butternut squash soup. I’ve made it a few times.
Quick question, can you meal prep the soup in advance … ie roast the squash and onion, store in fridge, assemble next day in blender, and heat it up?
Hi Libby – I’m happy you love it! And you can do that, though I’d recommend just making the entire batch of soup and then freezing leftovers for meal prep. It’s super easy to reheat!
So easy to make. Tried out my new blender to puree it. My wife loved the soup. I am afraid my taste buds are fried at the moment so I have no opinion. Use you recipes often and find them delicious and well presented. Thanks for your efforts.
Glad you loved this butternut squash soup, Rick!
Very thick, rich and creamy with wming, calming flavour. 2nd time I’ve made it. Had a 4lb. Squash and turned out even etter than the 1st one.
Thank you
Thrilled to hear you loved this butternut squash soup, Lynda!
Good recipes . Will you be coming out with a new cookbook for 2026. Have a great day and ❤️ the recipes.
Thankcyou
Janet 🌷
Hi Janet – I’m so happy you love my recipes! I won’t have a cookbook in 2026, but do hope to write another one in the future. Stay tuned! :)
I made your butternut squash soup yesterday. It is cold and snowy in Maryland and this delicious creamy soup was such a comfort! I do not have a high powered blender, so I pressure cooked the squash instead of roasting and sautéed the onion in olive oil. Other than that, I followed your recipe exactly using veggie broth and adding the bit of butter at the end. THANK YOU THANK YOU THANK YOU!
You’re so very welcome, Paula. I’m happy you loved this soup recipe!
This recipe, along with everything I have made by Downshiftology has been so easy to follow, on track with my goals, and delicious for all who eat them! So thankful for this website and all the variety! Make this soup!!! So cozy and delicious!
Happy to hear you’re loving all the recipes you’ve been trying here, Andrea!
Do I weigh the butternut squash before cutting or after roasting?
Before cutting.
I recently made the Roasted Butternut squash soup. Could it have been any easier? I don’t think so. Easy is one thing, but it was also quite delicious! I will definitely make again and perhaps even double it because it froze really well in individual portions for future rushed days! Thanks Lisa!
Hi Alina – Glad you loved this soup for the fall season!
I made this recipe and it’s amazing! A little sweet and savory. Next time I’ll buy double the recipe though.
Glad you loved this butternut squash soup, Elena!
This was the easiest squash soup I’ve ever made, and it was delicious too! I think that I accidentally picked up 2 honey nut squash from the unmarked pile of winter squash at the farm stand instead of a butternut squash. The flesh was a darker orange than butternut and the soup turned out verrrry sweet (and I didn’t even use the maple syrup!). I balanced it out with some extra salt and pepper and a splash of apple cider vinegar. Still very good, but next time I’ll be careful to get butternut.
Oh no! It can sometimes get confusing between all the squashes. But glad you still loved the way it turned out regardless, Karen!
Great recipe, a dash of cinnamon after cooking takes it to another level!
Great idea on the cinnamon, Rachel!