Roasted Butternut Squash Soup You’ll Want to Make All Fall and Winter

Last Updated on November 13, 2025 by Souhail

There’s something so magical about a steaming bowl of roasted butternut squash soup when the weather turns cool. The sweet aroma of squash caramelizing in the oven is like the edible version of your favorite fall candle. This roasted butternut squash soup recipe has become one of my cold-weather staples. It’s creamy, naturally sweet, and just the right amount of savory, thanks to a touch of garlic, onion, and warming spices. And here’s the best part: it’s incredibly easy to make, and you don’t need heavy cream to get that velvety texture.

I first fell in love with this soup after a trip to Vermont in late October, when every café had their own version. When I got home, I started roasting squash weekly just to recreate that cozy magic. This soup is perfect for weeknight dinners, make-ahead lunches, or as a festive starter for Thanksgiving dinner. Whether you’re curled up with a blanket or setting the table for guests, this dish hits the comfort food sweet spot.

Here’s Why This Roasted Butternut Squash Soup is Always a Hit

If you’ve ever had bland or watery squash soup, I feel you. That’s exactly why roasting is the game-changer here. It brings out the butternut squash’s natural sweetness and adds a layer of caramelized flavor that’s deeply savory and slightly nutty. Combined with sautéed aromatics and a touch of warm spice, this soup hits every note your taste buds crave in the colder months.

Here’s what makes this roasted butternut squash soup recipe a winner:

• Roasting = Maximum Flavor
  Roasting the squash (and even the garlic) gives this soup a rich, almost buttery depth that boiling just can’t replicate.
• Naturally Creamy Without Heavy Cream
  Thanks to the texture of the squash and a little bit of broth, you can get a luscious, smooth soup without dairy. Totally vegan if you use veggie broth!
• Cozy Spice Profile
  A pinch of nutmeg or cinnamon, plus black pepper and garlic, adds warmth that feels like a gentle hug in every spoonful.
• Simple Ingredients, Big Reward
  No fancy ingredients here—just pantry staples and fresh produce.
• Perfect for Meal Prep
  This soup stores beautifully and gets even better the next day. I always make a double batch.
• Customizable for Any Diet
  • Vegan? Use vegetable broth and skip the butter.
  • Paleo or Whole30? Swap in ghee or olive oil, and you’re golden.
  • Need protein? Add cooked lentils or shredded chicken on top (like from this chicken tortilla soup).

It’s no wonder that so many folks come back to this recipe again and again. And if you’re looking to explore other comforting squash ideas, you’ll love this stuffed acorn squash recipe too!

Health Benefits of Butternut Squash Soup

This soup isn’t just tasty—it’s packed with nutrients too:

• Rich in beta-carotene (from squash), great for eye and skin health
• High in fiber, which supports digestion and keeps you feeling full
• Low in calories, especially without cream or heavy ingredients
• Antioxidant-rich, thanks to the garlic and squash

How To Make Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

210

kcal

A cozy, creamy roasted butternut squash soup that’s sweet, savory, and made with simple ingredients. Perfect for fall and winter comfort meals.

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Ingredients

• 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed

• 4 cloves garlic, unpeeled

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 tbsp butter or additional olive oil

• 1 medium yellow onion, diced

• 4 cups vegetable broth (or chicken broth)

• 0.25 tsp ground nutmeg (optional)

• Optional garnishes: coconut milk, roasted seeds, fresh herbs

Directions

• Start by preheating your oven to 400°F (200°C). Peel your butternut squash, scoop out the seeds, and cut it into cubes. Spread those beautiful orange chunks onto a baking sheet along with a few garlic cloves (leave them in their skins!) and drizzle everything generously with olive oil. Sprinkle with salt and pepper, then roast for 30–40 minutes until the squash is tender and starting to caramelize on the edges.
• While that’s roasting and making your whole kitchen smell amazing, dice up an onion and sauté it in a big pot with a little olive oil or butter. You want it soft and golden, not brown. When your roasted garlic and squash are ready, squeeze the garlic out of its skins and add everything to the pot.
• Pour in the broth (vegetable or chicken—your choice!) and bring it all to a simmer. Let it bubble gently for about 10 minutes to let those flavors really get to know each other.
• Now, it’s blending time. Use an immersion blender right in the pot if you have one, or carefully transfer the soup in batches to a blender. Blend until silky smooth and season with more salt, pepper, and a pinch of nutmeg if you like.
• If the soup is too thick, just add more broth until it’s the consistency you love. Serve hot, topped with a swirl of cream or coconut milk, crunchy seeds, or fresh herbs.

Notes

• You can use pre-cut squash to save prep time—just check for even-sized pieces.
• For extra depth, add a chopped carrot or apple to the roasting tray.
• A high-speed blender will make this soup ultra-smooth and luxurious.
• Nutmeg or cinnamon adds lovely warmth, but start small and adjust to taste.
• Store-bought broth works great, but homemade broth adds even more flavor.
• Double the recipe—it freezes beautifully and makes easy future meals.

Nutrition Facts

• Calories: 210kcal
• Fat: 10g
• Sodium: 540mg
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 7g
• Protein: 3g

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Pro Tips for the Creamiest, Coziest Butternut Squash Soup Ever

Making a great soup isn’t just about following the recipe—it’s about those little chef-y touches that elevate the final bowl. Here are my favorite tips to make sure your roasted butternut squash soup turns out perfect every time:

• Cut Your Squash Evenly
  This ensures all the pieces roast at the same rate, avoiding any overly charred or undercooked chunks.
• Don’t Rush the Roast
  Give your squash time in the oven. Let those edges caramelize for maximum flavor. It’s worth the extra 10 minutes.
• Blend Until Velvety Smooth
  An immersion blender works wonders, but a high-powered blender will give you that ultra-silky texture. Just blend in batches and be careful with the hot liquid!
• Taste Before Serving
  The sweetness of squash can vary, so always taste the soup after blending. A little acid (like lemon juice or apple cider vinegar) can balance things beautifully.
• Add a Garnish for Flair
  A swirl of coconut cream, a sprinkle of toasted seeds, or fresh herbs makes this soup look as good as it tastes.
• Pair with Great Bread
  Trust me on this—serve it with a slice of homemade sourdough. If you’ve been wanting to start your own starter, here’s my go-to sourdough starter guide.

Fun Twists You Can Try With This Roasted Butternut Squash Soup

Once you’ve mastered the classic version (and I know you will), there are so many ways to play with this recipe. Whether you want to add more richness, spice, or even protein, this soup is a great base for experimentation.

Here are some of my favorite variations:

1. Coconut Curry Butternut Squash Soup

Swap out some of the broth for coconut milk and stir in a tablespoon of red curry paste. This version brings a lovely Thai-inspired kick that’s creamy, spicy, and slightly sweet. Garnish with fresh cilantro and lime for a burst of brightness.

2. Apple and Sage Infused Soup

Add one peeled, chopped apple (like Honeycrisp or Granny Smith) to the roasting tray with the squash, and sauté fresh sage leaves with your onion. The apple adds gentle sweetness and the sage gives it an earthy, cozy aroma—perfect for Thanksgiving dinner.

3. Spiced Moroccan Version

Introduce warm spices like cumin, coriander, paprika, and a touch of cinnamon to give your soup a Moroccan vibe. Top with a dollop of harissa for heat and crushed pistachios for crunch.

4. Butternut Squash and Carrot Soup

Roast carrots along with the squash for an added layer of sweetness and an even more vibrant orange color. This is a favorite with kids too.

5. Protein-Packed Lentil Blend

Blend in a cup of cooked red lentils for added protein and fiber. It bulks up the soup while keeping it vegan and satisfying. (Pair this with our lentil soup recipe for more cozy plant-based meal ideas!)

Serving Ideas to Make This Soup Extra Special

This soup is a showstopper all on its own, but here are a few ways to turn it into a full, satisfying meal (or elevate it for guests):

• Serve in Bread Bowls
  There’s something nostalgic and comforting about scooping soup out of a crusty bread bowl.
• Garnish Like a Pro
  A swirl of coconut cream or Greek yogurt, roasted pumpkin seeds, microgreens, or crispy sage leaves will make this bowl look restaurant-worthy.
• Pair with Hearty Sides
  Try a grilled cheese sandwich, kale salad, or that homemade sourdough I mentioned earlier from this sourdough starter tutorial.
• Appetizer for Holiday Meals
  Serve in small cups or bowls as a first course—it’s a beautiful, elegant starter that warms the crowd right up.

How to Store and Reheat Butternut Squash Soup

Good news: this soup is a meal prep dream. It stores and reheats beautifully, and the flavors deepen after a day in the fridge.

• To Refrigerate:
  Let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days.
• To Freeze:
  Pour the cooled soup into freezer-safe containers or zip-top bags (lay flat to save space) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat:
  Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much. You can also microwave it in 1-minute increments, stirring in between.

Creative Ways to Use Leftover Roasted Butternut Squash Soup

Let’s say you made a double batch (go you!)—now what? Here are a few delicious ways to use up any leftovers creatively:

• Pasta Sauce:
  Toss with cooked pasta and top with Parmesan. Add a splash of pasta water to loosen it up and create a silky, savory sauce.
• Grain Bowl Base:
  Pour a bit of soup into the bottom of a bowl, add cooked quinoa or rice, roasted veggies, and a soft-boiled egg or grilled chicken.
• Savory Oats:
  Stir into plain oats for a savory breakfast option—add toppings like goat cheese, walnuts, and sautéed greens.
• Dip or Spread:
  Reduce the soup on the stove until thick and use it as a dip for crusty bread or pita chips.
• Mini Pot Pies:
  Use the soup as filling for puff pastry cups or pot pies with leftover veggies or protein.

Frequently Asked Questions

Let’s Wrap It Up

There’s just something soul-soothing about this roasted butternut squash soup—it’s like fall in a bowl, but make it nourishing and easy. Whether you’re looking for a weeknight comfort meal or something beautiful to start off a holiday dinner, this soup has you covered.

If you enjoyed this one, you might also love my classic butternut squash soup or cozy up with another bowl of goodness like chicken tortilla soup or lentil soup.

And hey—if you try it, let me know! Leave a comment, rate the recipe, or tag me on social media. I LOVE seeing your kitchen creations.