This easy roasted butternut squash soup recipe has a smooth velvety texture, that is perfectly seasoned and easy to make.

A bowl of roasted butternut squash soup with croutons.

When it's cold outside, there's nothing better than a comforting bowl of soup topped with crunchy sourdough croutons. Just like our homemade tomato soup or broccoli cheese soup, this roasted butternut squash soup is sure to become your new favorite soup recipe!

This easy butternut squash soup recipe is simple to make and tastes even better reheated the next day. The flavor is so delicious!

Roasting vegetables is an extra step compared to other butternut squash soup recipes, but it adds a rich depth of flavor that pairs perfectly with earthy spices and fall herbs. Plus, you can leave the skins on while roasting the squash, making it even easier to prepare.

Ingredients

butternut squash: Look for a 3 ½ to 4 lb. squash. The seeds from the squash will be roasted for extra crunch and flavor.
onion: A medium-sized onion works well for this amount of soup. I like to use yellow onions but white onions or Vidalia onions are equally delicious.
garlic: You'll need an entire head of fresh 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: To keep this a vegetarian/vegan soup, we used vegetable broth. But chicken broth or water can be used instead.
heavy cream: This adds a creamy richness to the soup. Cashew cream and coconut milk are other options that add creaminess to the soup if you are looking for a vegan option.
croutons: We love adding sourdough croutons to anything we can! They add a little crunch and texture to the soup.
optional: Adding a half cup of applesauce to the soup or adding a few carrots to the roasting pan can help to incorporate a touch of natural sweetness.

Equipment

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enameled stockpot: An enameled Dutch oven is a workhorse in a sourdough kitchen. It's versatile because you can bake bread or make soups and stews with it. It's a great investment if you enjoy baking and cooking.
immersion blender: An immersion blender is convenient because you can blend the soup directly in the pot. If you don't have one, a regular blender works too.

How to make roasted butternut squash soup

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

Butternut squash Soup ingredients on a baking sheet.

Step 1: Roast the vegetables

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.
Peel the onion and cut it into quarters or large pieces.
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.
Roast the vegetables 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.
Turn the oven to 350°F (176°C).

Step 2: Roast the seeds

While the veggies are roasting, prepare the seeds.

Rinse the seeds from the squash in a colander to remove the pulp. Spread them on a towel to help remove any moisture.
Transfer them to a bowl, toss them with a tablespoon of olive oil, and season with salt.
After the vegetables have roasted, spread them out on a baking sheet and roast them in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through the baking time.

Step 3: Blend

While the seeds are roasting in the oven, prepare the soup.

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.

Roasted butternut squash soup in a stockpot.

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.

A bowl of roasted butternut squash soup.

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 proceed with the directions.

Serve

Make sure to taste the soup and adjust seasonings before serving, topped with roasted butternut squash seeds and sourdough croutons. You can also add a dollop of sour cream for even more creaminess!

A bowl of roasted butternut squash soup with croutons and roasted seeds in a bowl.

How to Store

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.

Any leftover roasted seeds can be stored in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.

more easy soup recipes

Creamy Chicken Potato Soup

French Onion Soup

Chicken Noodle Soup

Instant Pot Beef Stew

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