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This easy roasted butternut squash soup recipe 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.
Equipment needed
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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.
How to roast butternut squash seeds
Butternut squash seeds are easy to roast and make the perfect topping for this soup.
Once the vegetables have finished roasting, turn the oven down to 350°F (176°C).
- Rinse the seeds from the squash in a colander to remove the pulp. Place them on a towel to help remove any moisture.
- Place them in a bowl, toss them with a tablespoon of olive oil, and season with salt.
- 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. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)
- Let them cool and store them in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.
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.
Roasted Butternut Squash Soup Recipe
EQUIPMENT
INGREDIENTS
Soup Ingredients
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (chicken stock or water)
- ½ cup heavy cream (cashew cream or coconut milk)
- homemade croutons
INSTRUCTIONS
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.
- Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)
- Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the onions and vegetable stock to a stockpot. Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste. Serve topped with roasted butternut squash seeds and croutons.
How to roast butternut squash seeds
- After removing the seeds from the squash, rinse them in a colander to remove the pulp. Place them on a towel to help remove any moisture. Place them in a bowl and toss with a tablespoon of olive oil and season with salt.
- 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. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)
NOTES
- To store: Keep in a closed container in the fridge for up to 4 days.
- To freeze: Allow the soup to cool and transfer to a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: If frozen, allow to thaw in the fridge. Reheat on the stovetop over low heat until heated through.
PREVIOUS
AJ says
Great basic recipe. I doubled the butternut squash (I roasted two). I used two medium onions, only one roasted garlic bundle. I likely doubled the herbs. Once puréed, I ended up adding a pinch of salt, a couple punches of brown sugar, a couple dashes of cinnamon, a small dash of nutmeg, and a small dash of ground ginger. Then I added a half a cup of heavy cream. Oh, and I used about 4 cups total of chicken stock (a whole carton). I like my soups on the thicker side. I think this soup is fantastic. Gonna use it as a starter course at Thanksgiving.
Amy says
Thank you for sharing AJ!
Sherri says
My first time making butternut squash soup. It’s really good. Hubby & myself like garlic, however a whole head of garlic is too much. It overpowers the squash flavor. Next time I’ll use 1/2 head or less. Will definitely make this again with adjustments.
Joy DeNicola says
I have made the soup many times, and it is absolutely my husband’s and my favorite soup. I have tried other recipes, but this one is the real winner. The only thing I do additionally, is I add a Granny Smith apple, and some roasted carrots, as well. Everything else I follow to a T. This is a five star soup!
Thank you so much.
Gia Jacobs says
My squash took a bit longer to bake and I didn’t blend it very well so it was a bit chunky, but very delicious soup 🍜
Serena says
This was my first time making butternut squash soup. I did substitute the heavy cream with unsweetened coconut milk, added a little maple syrup, cayenne pepper and some allspice. I see the nutritional information, but could you explain if that is per serving or for the entire pot?
Amy says
That is for one serving.
Kirsten D Massa says
I made this exactly as is, tasted it, and decided to add 1TBL Brown Sugar and a dusting of nutmeg. I topped my serving with sprouted pumpkin seeds. OMG Best Buttenut Squash soup Ive ever made. Hubby agreed!