Name: Roasted Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ½ pounds butternut squash; 1 small yellow onion (halved); 1 small garlic clove (peeled); 1 tablespoon avocado oil; 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; Pepitas; Fresh parsley; Freshly ground black pepper

Jump to Recipe· 3.9 from 30 reviews

If you’ve been searching for a soul-warming, vibrant soup that feels like a big cozy hug in a bowl, look no further. This Roasted Butternut Squash Soup Recipe is an absolute favorite of mine for chilly evenings or whenever you want a rich, velvety treat that’s also nourishing. Roasting the squash brings out its natural sweetness, paired perfectly with subtle spices and a creamy texture that will make you want seconds. Trust me, once you try this recipe, it will become your new go-to for comfort food with a sophisticated flair.

Ingredients You’ll Need

The image shows a silver baking tray on a white marbled surface with two large, roasted butternut squash halves placed horizontally near the bottom. The squash has a rich orange color with black pepper sprinkled on top and a smooth, slightly textured surface where the seeds have been removed, leaving small hollowed areas. At the top of the tray, two golden-brown roasted onion halves are positioned side by side, showing visible layers and a glossy, slightly caramelized texture. The tray has some browned spots from roasting around the vegetables. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Roasted Butternut Squash Soup Recipe lies in its simplicity. Each ingredient is carefully chosen to enhance the natural sweetness and depth of the squash, while adding layers of savory and warming flavors. You won’t need a cabinet full of spices—just a handful of essentials that come together to create a beautifully balanced soup.

Butternut Squash (3 ½ pounds): The star of the dish, providing a creamy texture and naturally sweet flavor when roasted.
Avocado Oil (1 tablespoon): Perfect for roasting because it has a high smoke point and adds a subtle richness.
Small Yellow Onion (1, halved): Roasting intensifies its sweetness and adds aromatic depth to the soup.
Garlic Clove (1, peeled): A little punch of savory flavor that rounds out the soup’s profile.
Maple Syrup (½ tablespoon): Just a touch to enhance the natural sweetness without overpowering.
Salt (1 teaspoon): Essential for bringing out all the flavors and balancing sweetness.
Freshly Ground Black Pepper (to taste): Adds a little heat and complexity with every bite.
Ground Nutmeg (¼ teaspoon): Brings a warm, cozy spiciness that complements the squash beautifully.
Ground Ginger (¼ teaspoon): Adds a subtle zing that brightens the soup’s flavor without being sharp.
Vegetable Broth (3 to 4 cups): Creates the creamy base and helps control the soup’s consistency.
Optional Garnishes (pepitas, parsley, freshly ground black pepper): These little touches add texture, color, and a burst of freshness.

How to Make Roasted Butternut Squash Soup Recipe

Step 1: Prep the Butternut Squash

Start by slicing off the ends of the butternut squash and then carefully halving it lengthwise. Removing the seeds might seem tedious, but it’s worth it for that silky smooth soup. Here’s a little trick I love: popping the squash in the microwave for 2 to 3 minutes before slicing makes it much easier to cut through. Preheat your oven to 425°F (220°C) to get it nice and hot for roasting.

Step 2: Roast the Squash

Place the squash halves cut side up on a baking tray, then brush with avocado oil and sprinkle with salt and pepper. After that, flip them over so the cut side is down—this caramelizes the flesh beautifully. Roast for about 60 minutes until it’s tender and deeply golden. This roasting step is vital because it concentrates the squash’s natural sugars, giving you that luscious, sweet base.

Step 3: Add the Onion

Halfway through roasting, generously oil the cut side of your halved yellow onion and add it cut side down to the tray. The onion roasts alongside the squash, developing a sweet, mellow flavor that enhances the soup’s depth.

Step 4: Blend Into Soup

Once the squash and onion are cool enough, scoop out the flesh of the squash and remove the onion’s outer layer. Add both to a high-powered blender along with garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth to start. Blend on high until silky and creamy, adding more broth if you want a thinner consistency. This is the moment your kitchen starts to smell downright magical!

Step 5: Taste and Adjust

Don’t forget to taste your soup! Adjust salt, pepper, or sweetness to your liking. If you’re a butter fan and can tolerate dairy, stirring in a tablespoon or two now will take the creaminess to a heavenly new level. This step is all about making the soup your own masterpiece.

Step 6: Serve and Enjoy

Pour the soup into bowls, and if you want to add some texture and a pop of color, sprinkle with pepitas, chopped parsley, and a crack of fresh black pepper. These garnishes add a bit of crunch and a layer of freshness that’s just delightful.

How to Serve Roasted Butternut Squash Soup Recipe

A smooth, thick orange soup fills a white bowl, topped in the center with a small pile of green pumpkin seeds and bright, fresh parsley leaves, scattered with small specks of black pepper. A silver spoon rests on the right edge of the bowl, slightly submerged in the soup. The bowl sits on a white marbled surface with a white cloth nearby, and parts of two more identical soup bowls are visible at the edges of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an eye-catching finish, toasted pepitas offer a satisfying crunch, while fresh parsley adds a vibrant burst of herbal brightness. Don’t underestimate the power of freshly cracked black pepper—it adds a hint of warmth that keeps every spoonful exciting.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm grilled cheese sandwich for dipping. A simple green salad with a tangy vinaigrette makes a refreshing counterpoint to the soup’s rich sweetness, rounding out a perfectly balanced meal.

Creative Ways to Present

Try serving the soup in mini pumpkin bowls for a festive touch at a fall gathering. Swirling in a drizzle of coconut cream or a splash of browned butter adds visual flair and additional layers of flavor. You can even top each serving with crispy sage leaves for an herbal crunch that elevates the dish.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Butternut Squash Soup Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. It tends to deepen in flavor overnight, making it even better the next day.

Freezing

This soup freezes like a dream. Portion it into freezer-safe containers and it will last up to 3 months. Just make sure to leave a bit of space at the top because the liquid will expand when frozen.

Reheating

Gently reheat on the stove over medium-low heat, stirring occasionally until warmed through. If it seems too thick, add a little extra vegetable broth or water to loosen it up. Avoid microwaving if possible—it’s better heated slowly to preserve that creamy texture.

FAQs

Can I use a different type of squash?

Butternut squash has a uniquely sweet and creamy texture that works best in this recipe, but you can experiment with acorn or kabocha squash for slightly different flavors. Just keep in mind cooking times may vary.

Is this soup vegan?

Absolutely! The base recipe uses no dairy or animal products. Using avocado oil and vegetable broth keeps it fully vegan. If you add butter to boost creaminess, that would no longer be vegan, but entirely optional.

How spicy is this soup?

This soup has warm, gentle spices like nutmeg and ginger, not heat. If you prefer a kick, feel free to add a pinch of cayenne pepper or a dash of smoked paprika during blending.

Can I make this soup in advance for a party?

Definitely. The soup actually tastes better the next day as the flavors mellow and meld. Make it a day ahead, reheat gently before serving, and garnish right before guests arrive.

What if I don’t have a high-powered blender?

A regular blender works fine; you might just need to blend in batches to get it smooth. Alternatively, use an immersion blender directly in the pot for an easier cleanup.

Final Thoughts

This Roasted Butternut Squash Soup Recipe holds a special place in my heart because it’s simple, comforting, and utterly delicious. Its creamy texture and perfectly balanced sweetness make it ideal for any season, especially when you crave something soothing and homemade. I hope you give it a try and discover how this humble fall favorite can become a centerpiece on your table. Happy cooking and even happier eating!