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My recipe for Roasted Butternut Squash Soup is both easy to make and incredibly delicious. With simple prep and ingredients, you can enjoy a comforting bowl of creamy squash soup in no time that’s rich and full of autumn flavors. It’s been a hit in my house for years!
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Roasted Squash Soup
As the weather gets colder and fall arrives, I eagerly look forward to picking out in-season butternut squash at the store. One of my family’s favorite fall traditions has always been to enjoy a bowl of this warm, creamy butternut soup recipe! It’s like a big, cozy hug.
Nothing quite beats the relaxation of cutting and roasting veggies on a chilly Sunday afternoon. And, the kitchen quickly fills with the warm and cozy aroma of rosemary, sage, and nutmeg as you continue to cook. You’ll be so ready to eat this soup by the time it’s done cooking!
Best of all, this easy butternut squash soup recipe will last you the entire week. Enjoy squash soup as a starter, on the side, or as your main dish with a slice of crusty bread. Enjoy!
Butternut Squash Soup Ingredients
- Butternut squash
- Sweet potatoes
- Carrots
- Onion
- Garlic
- Celery
- Olive oil
- Butter
- Chicken broth or vegetable broth
- Cinnamon
- Dried rosemary
- Ground sage
- Ground nutmeg
- Salt
- Pepper
Some notes about the ingredients:
To make this a vegan recipe, you can use vegetable broth instead of chicken broth, and swap out the butter when cooking the veggies for your preferred oil.
As long as you don’t use chicken broth, this recipe is already vegetarian-friendly.
Although I recommend using broth for this recipe so the other flavors can shine, you can also use chicken stock or vegetable stock if they’re what you have on hand.
How to Make Butternut Squash Soup
- Preheat oven to 400℉. Wash and carefully cut squash, sweet potatoes, onion, carrots, celery, and garlic. Cut each vegetable as evenly as you can, and don’t forget to scoop out any of the squash flesh to discard.
- In a large mixing bowl, add cubed butternut squash, sweet potatoes, half an onion, 1 carrot, and minced garlic.
- Drizzle in olive oil and season with salt and pepper. Give the veggies a good toss so they’re fully coated.
- Transfer the veggies to a baking sheet and bake for 30-45 minutes or until tender and golden brown. Shake the tray halfway through baking.
- In a large dutch oven or large soup pot over medium-high heat, add in butter and allow it to fully melt.
- Once melted, add in your remaining onion, carrot, and celery. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the veggies are softened and lightly golden.
- Stir in cinnamon, rosemary, sage, and nutmeg.
- Add your roasted veggies from the baking sheet to the pot and pour in chicken broth. Allow everything to simmer for a few minutes. (It should simmer, not boil.)
- Using an immersion blender or regular blender, blend the soup until it has a smooth and creamy texture. Work in batches if necessary. Continue heating until the soup is hot throughout, about 5 minutes.
- Serve soup hot, with an additional swirl of heavy cream or sour cream on top, or topped with pumpkin seeds. Grab a spoon and enjoy!
Butternut Soup Recipe Tips and Tricks
- Choosing the perfect butternut squash: Look for a whole butternut squash that’s firm to the touch, and heavy for its size. Avoid any with blemishes or any soft spots. Or, you can use pre-cut butternut squash, though this will cost more.
- Peeling and seeding your squash: Cut the squash into portions to separate the uneven pieces, then slice the ends flat so the squash can stand up straight. Using a vegetable peeler, scoop out the seeds and flesh.
- Spice it up: Enhance the flavor of your soup by adding fresh ginger, curry powder, cayenne pepper, or paprika. Experiment with different spices and see what you enjoy best!
- Add in protein: Top your soup with chicken, bacon, sausage, beans, or tofu! I like adding a little bit of candied bacon, myself.
- Want a creamier soup? Make your soup creamy by adding a splash of heavy cream, coconut milk, or greek yogurt.
- Garnish your soup before serving: Top your squash soup with croutons, roasted pumpkin seeds, a drizzle of heavy cream, a sprinkle of cheese, or a dollop of sour cream for added flavor. Goat cheese is an amazing addition.
How to Store Butternut Squash Soup
One of my favorite things about my recipe for butternut squash soup is having plenty of leftovers! I swear, it tastes better as it sits in the fridge and the flavors mend together.
- Refrigerator: Once the soup has cooled down, store it in an airtight container for up to 4-5 days in your fridge.
- Freezer: Allow your soup to completely cool down, then store it in an airtight container to freeze for up to 3 months. Don’t forget to label it with a date! When you’re ready to enjoy it again, thaw the soup in the fridge overnight. To save space, you can store the soup in freezer bags.
- Reheating Squash Soup: Reheat any leftover soup on your stovetop over low to medium heat. Let your soup heat through, stirring occasionally.
Butternut Squash Soup Recipes FAQ
You can leave the skin on your butternut squash, but I prefer to use a vegetable peeler to remove the skin when making soup. It’s easiest when you cut your squash into portions before removing the skin so there are no uneven parts.
Butternut squash has a sweet, but nutty flavor to it. It’s often described as a cross between a pumpkin and a sweet potato, with a touch of a nutty, butter flavor.
Easy Soup Recipes
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📋 Recipe
Roasted Butternut Squash Soup
Equipment
- Large mixing bowl
- Baking sheet
- large dutch oven
- Immersion blender or regular blender
Ingredients
Roasted Vegetables
- 1 large butternut squash peeled, seeded, and cubed into 1-inch pieces
- 2 large sweet potatoes peeled and cubed into 1-inch pieces
- 1 large carrot peeled and cubed into 1-inch pieces
- ½ large white onion peeled and cubed into large pieces
- 3 cloves garlic roughly chopped
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Soup Ingredients
- 2 Tablespoons unsalted butter
- ½ large onion diced
- 1 large carrot peeled and diced
- 2-3 celery ribs diced
- ½ teaspoon ground cinnamon
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- ½ teaspoon ground nutmeg
- 6 cups chicken broth reduced-sodium if preferred. Vegetable broth may also be used. See notes
- salt to taste
- pepper to taste
Optional Toppings
- drizzle heavy cream
- dollop sour cream
- sprinkle roasted salted pumpkin seeds
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat oven to 400℉. Wash and carefully cut squash, sweet potatoes, onion, carrots, celery, and garlic. Cut each vegetable as evenly as you can, and don't forget to scoop out any of the squash flesh to discard.1 large butternut squash, 2 large sweet potatoes, 1 large carrot, ½ large white onion, 3 cloves garlic
- In a large mixing bowl, add cubed butternut squash, sweet potatoes, half an onion, 1 carrot, and minced garlic.
- Drizzle in olive oil and season with salt and pepper. Give the veggies a good toss so they're fully coated.3 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper
- Transfer the veggies to a baking sheet and bake for 30-45 minutes or until tender and golden brown. Shake the tray halfway through baking.
- In a large dutch oven over medium-high heat, add in butter and allow it to fully melt.2 Tablespoons unsalted butter
- Once melted, add in your remaining onion, carrot, and celery. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the veggies are softened and lightly golden.½ large onion, 1 large carrot, 2-3 celery ribs, salt, pepper
- Stir in cinnamon, rosemary, sage, and nutmeg.½ teaspoon ground cinnamon, ½ teaspoon dried rosemary, ½ teaspoon ground sage, ½ teaspoon ground nutmeg
- Add your roasted veggies from the baking sheet to the pot and pour in chicken broth. Allow everything to simmer for a few minutes.6 cups chicken broth
- Use an immersion blender or regular blender and blend the soup until it has a smooth and creamy texture. Work in batches if necessary. Continue heating until the soup is hot throughout, about 5 minutes.Â
- Serve soup hot, with an additional swirl of heavy cream or sour cream, or topping with pumpkin seeds.drizzle heavy cream, dollop sour cream, sprinkle roasted salted pumpkin seeds
Video
Notes
- Make it vegan: Use vegetable broth and replace butter with oil.
- Make it vegetarian: Use vegetable broth.
- Use broth rather than stock to let the other flavors shine.
- Picking squash: It should be firm, heavy, and blemish-free. Pre-cut works too.
- Peeling and seeding: Cut the squash into portions, peel, and remove the seeds with a vegetable peeler.
- Add spices: You can add ginger, curry powder, cayenne, or paprika for added flavor according to preference.
- Add protein: Chicken, bacon, sausage, beans, and tofu all work well.
- Make it extra creamy: Mix in heavy cream, coconut milk, or Greek yogurt.
- Garnish it: Use croutons, roasted pumpkin seeds, heavy cream drizzle, cheese, or sour cream for garnish and flavor.
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