If you’re after an easy butternut squash soup recipe… you’ve come to the right place.

My roasted butternut squash soup is easy to make, incredibly creamy, and is packed with flavor. Butternut squash soup is, in my mind, the ultimate fall comfort food.

Why you’ll love this roasted butternut squash soup

The roasted butternut squash enhances the flavor. This butternut squash soup recipe is my favorite for a few reasons, one of them being the flavor of the butternut squash. When you roast it you get an intense, caramelized flavor. You won’t get that if you just simmer the butternut squash in a crockpot or on the stove!

No added sugars. There are a few butternut squash soup recipes that call for sugar – however, this ingredient is not needed at all! Thanks to the roasted squash, you get a slightly caramelized flavor naturally.

Minimal ingredients. You don’t need a ton of ingredients to make this butternut squash soup!

Ingredients

To make this roasted butternut squash soup recipe, you’ll need:

• Butternut squash – I typically buy one butternut squash for this recipe – however, you can also get pre cut butternut squash at the store!
• Onion and garlic- Gives your butternut squash soup more flavor.
• Heavy whipping cream – Helps to make your butternut squash soup creamy. You can also use coconut milk in place of heavy cream! I’d get full fat coconut milk if you choose to swap it out.
• Vegetable broth – While the vegetable broth keeps this recipe vegetarian/vegan, you can swap it out for chicken broth (or chicken stock)! Use what you have on hand.
• Fresh herbs – For this roasted butternut squash soup I used fresh thyme, sage, cayenne pepper, and ground ginger.
• Olive oil – The olive oil is used for drizzling – you don’t need a lot!
• Salt and freshly ground black pepper – Season with salt and pepper until you’re happy with the flavor!

That’s all you need to make a delicious, creamy butternut squash soup!

I also like to add some croutons and sunflower seeds to the top of my soup (though pumpkin seeds work just as well)! If you don’t want chunky croutons, give these croissant chips a try!

How to make butternut squash soup

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Slice the butternut squash in half and scoop out the seeds. If you’d like, you can roast the butternut squash seeds with some salt and pepper for an easy snack – otherwise, discard them. Place the butternut squash on your baking sheet and lightly drizzle with olive oil. Sprinkle the fresh herbs and seasonings onto the butternut squash at this point, too.

Cut the top portion off of a head of garlic and place it in some tin foil. Drizzle with olive oil and season with some salt and pepper – then wrap it tightly.

Roast the butternut squash and garlic for about 45 minutes or until the squash is fork tender. Let cool until you’re able to handle the butternut squash with your hands.

While the squash is cooling, add some olive oil and sauté the onion in a large soup pot over medium-low heat. You want the onion to caramelize, which can take up to 40 minutes – be patient, the flavor you’ll get at the end will be worth the time spent making this soup!

Once the onion has caramelized, you should be able to handle the squash with your hands. Gently scoop the butternut squash into the soup pot followed by the roasted garlic. You should be able to squeeze the garlic bulbs right out!

Add the vegetable broth to the soup pot and use an immersion blender to purée the soup until smooth. At this point, feel free to add some heavy cream to the soup to make it creamier. Serve with some croutons, additional fresh thyme, and sunflower (or pumpkin) seeds and enjoy!

Frequently asked questions

Have a question not answered below? Feel free to leave one in the comment section and I’ll answer ASAP!

How should I store butternut squash soup?

The best way to store your leftover soup is to keep it in the fridge for up to seven days! You can also freeze leftover butternut squash soup for up to 2 months.

Is this a vegan butternut squash soup recipe?

This butternut squash recipe can be vegan if you use coconut heavy whipping cream.

How should I reheat butternut squash soup?

You can reheat this soup in the microwave or on the stovetop! It shouldn’t take more than 5 minutes on the stove and about 45 seconds in the microwave.

Butternut Squash Soup

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Rich, creamy, and delicious are just a few words used to describe my roasted butternut squash soup. It’s a staple in my house in the fall for good reason!

• Author: Kayla
• Prep Time: 15 minutes
• Roasting Time: 45 Minutes
• Cook Time: 55 Minutes
• Total Time: 1 hour & 55 minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 1 butternut squash
• 1 yellow onion
• 1 head of garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 TBSP olive oil, plus more for drizzling
• 1 TSP each: ground ginger, cayenne pepper, ground sage, salt, pepper, and thyme

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Instructions

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Slice the butternut squash in half and scoop out the seeds. If you’d like, you can roast the butternut squash seeds with some salt and pepper for an easy snack – otherwise, discard them.
3. Place the butternut squash on your baking sheet and lightly drizzle with olive oil. Sprinkle the fresh herbs and seasonings onto the squash.
4. Cut the top portion off of a head of garlic and place it in some tin foil. Drizzle with olive oil and season with some salt and pepper – then wrap it tightly.
5. Roast the butternut squash and garlic for about 45 minutes or until the squash is fork tender. Let cool until you’re able to handle the butternut squash with your hands.
6. While the squash is cooling, add some olive oil and sauté the onion in a large soup pot over medium-low heat. You want the onion to caramelize, which can take up to 40 minutes.
7. Once the onion has caramelized, you should be able to handle the squash with your hands. Gently scoop the butternut squash into the soup pot followed by the roasted garlic. You should be able to squeeze the garlic bulbs right out!
8. Add the vegetable broth to the soup pot and use an immersion blender to purée the soup until smooth. At this point, feel free to add some heavy cream to the soup to make it creamier.
9. Serve with some croutons, additional fresh thyme, and sunflower (or pumpkin) seeds and enjoy!

Notes

Note: The cook time includes the time spent sautéing the onions as well as warming the soup up. Feel free to cut down on the time by sautéing the onions while the squash is in the oven.