Easy Roasted Butternut Squash Soup You’ll Love

This Easy Roasted Butternut Squash Soup You’ll Love is pure comfort in a bowl. Made with roasted butternut squash, caramelized onion, and roasted garlic, this soup is smooth, flavorful, and wonderfully cozy. It’s simple to make with wholesome ingredients, and the rich, creamy texture makes it perfect for family dinners, meal prep, or your next holiday menu. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe guarantees restaurant-worthy flavor with minimal effort.

Why You’ll Love This Easy Roasted Butternut Squash Soup

• Velvety smooth texture: The roasted squash blends into a luxuriously creamy soup without needing much cream.
• Flavorful and fragrant: Roasted garlic, sage, and thyme add depth and aroma that make this soup irresistible.
• Simple to prepare: Roast, blend, and serve—it’s that easy!
• Wholesome and versatile: Naturally gluten-free and easy to make dairy-free or vegan.
• Perfect for any occasion: Serve it as a light lunch, elegant appetizer, or cozy dinner on chilly nights.

Ingredients for Roasted Butternut Squash Soup

For the Soup

• 1 large butternut squash (about 3–4 pounds)
• 1 medium yellow onion
• 1 head garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream, cashew cream, or coconut milk

For the Roasted Seeds (Optional)

• Reserved butternut squash seeds
• 1 tablespoon olive oil
• Pinch of salt

For Serving

• Homemade croutons or a sprinkle of roasted seeds

Ingredient Notes

• Butternut Squash: Choose a firm squash with a matte finish—it’ll be sweeter and roast more evenly.
• Broth: Vegetable broth keeps it vegetarian, while chicken broth adds a savory boost.
• Cream Options: Swap heavy cream for coconut milk or cashew cream for a vegan version.
• Garlic: Roasting it whole softens the flavor and adds buttery sweetness.
• Herbs: Fresh sage and thyme bring earthy notes that complement the squash beautifully.
• Toppings: Croutons, roasted seeds, or a drizzle of cream make this soup extra special.

Step-by-Step Instructions

Step 1 – Roast the Vegetables

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Halve the butternut squash lengthwise and scoop out the seeds (set aside for later). Cut the onion into large chunks and slice the top off the garlic head. Drizzle the garlic with a little olive oil and wrap it in foil.

Place the squash halves (cut side up), onion pieces, and wrapped garlic on the baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, pepper, sage, and thyme. Roast for 45 minutes, or until the squash is fork-tender and the onion is caramelized.

Step 2 – Roast the Seeds (Optional)

While the vegetables roast, clean the reserved seeds in a colander and pat dry. Toss with 1 tablespoon olive oil and a pinch of salt, then spread on a baking sheet.
Roast at 350°F (176°C) for 15–20 minutes, stirring halfway through, until crisp and golden.

Tip: Roasted squash seeds add a crunchy, nutty garnish that elevates this soup.

Step 3 – Blend the Soup

When the vegetables are cool enough to handle, scoop out the roasted squash flesh. Squeeze the soft garlic cloves from their skins and transfer everything to a large stockpot along with the roasted onions.

Pour in 3 cups broth, then blend with an immersion blender until smooth. (Or use a regular blender in batches.) The result should be thick, creamy, and vibrant orange.

Step 4 – Heat and Add Cream

Warm the soup over low heat, stirring in ½ cup heavy cream or your chosen dairy-free alternative. Taste and adjust the seasoning with more salt or pepper if needed.

If the soup is too thick, add extra broth until it reaches your desired consistency.

Step 5 – Serve

Ladle the soup into bowls and top with roasted seeds, croutons, or a drizzle of cream. Add a sprig of thyme or a pinch of cracked pepper for a beautiful finishing touch. Serve warm and enjoy the cozy, roasted flavor in every spoonful.

Pro Tips for Success

1. Roast deeply: The darker the caramelization, the richer the flavor.
2. Don’t skip the garlic: Roasted garlic adds a smooth, sweet undertone that makes the soup shine.
3. Blend thoroughly: Puree until silky smooth for that restaurant-quality texture.
4. Adjust the texture: Thin with broth or thicken by simmering longer—make it just how you like it.
5. Make ahead: This soup keeps beautifully in the fridge and even improves overnight.
6. Garnish smart: Croutons, cream, or roasted seeds add a satisfying crunch and contrast.

Flavor Variations

• Coconut Curry: Add a spoonful of curry powder and use coconut milk for a tropical twist.
• Maple Sage: Stir in a drizzle of maple syrup for subtle sweetness.
• Smoky Paprika: Add a pinch of smoked paprika for depth and warmth.
• Apple Blend: Roast a diced apple with the squash for natural sweetness.
• Spicy Kick: Stir in cayenne or chili flakes for a bit of heat.

Serving Suggestions

This soup is versatile and pairs beautifully with:

• Crusty bread or grilled cheese sandwiches
• Roasted vegetable salad or autumn greens
• Holiday meals as a starter or side dish
• Toppings bar: Offer roasted seeds, crispy chickpeas, and cream swirls for fun presentation

Storage and Freezing Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months. Leave a little space for expansion.
• Reheat: Warm on the stove over low heat, adding a splash of broth or cream if needed.

Tip: The flavor actually improves after a day as the herbs and roasted notes deepen.

Nutrition Facts (Per Serving)

(Estimated based on 6 servings and standard ingredients.)

FAQ About Roasted Butternut Squash Soup

Can I make this soup vegan?

Yes! Use vegetable broth and replace the cream with coconut milk or cashew cream. It’ll still be incredibly rich and satisfying.

Can I use pre-cut or frozen squash?

Absolutely. Pre-cut or frozen squash saves prep time—just roast it until tender before blending to develop flavor.

How do I make the soup thicker?

Let it simmer uncovered to reduce, or blend in extra roasted squash or a boiled potato for natural thickness.

What can I serve with this soup?

Pair it with a crisp green salad, artisan bread, or a grilled cheese sandwich for a hearty meal.

Can I double the recipe?

Yes! This soup scales beautifully. Make a big batch for freezing or for serving a crowd—it reheats perfectly.

Easy Roasted Butternut Squash Soup You’ll Love

Emma

This Easy Roasted Butternut Squash Soup You’ll Love is creamy, cozy, and bursting with roasted flavor. Made with caramelized squash, onion, and roasted garlic, this soup brings comforting warmth to every bowl — perfect for fall dinners, holidays, or meal prep.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American, Comfort Food, Fall

Servings 6 bowls

Calories 210 kcal

Equipment

• baking sheet
• parchment paper
• foil
• chef’s knife
• immersion or regular blender
• stockpot
• serving bowls and ladle

Ingredients

  

1x2x3x

• 1 large butternut squash (about 3–4 pounds)
• 1 medium yellow onion
• 1 head garlic
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 0.5 tsp cracked black pepper
• 1 tsp chopped fresh sage
• 1 tsp fresh thyme leaves
• 3 cups vegetable or chicken broth
• 0.5 cup heavy cream, cashew cream, or coconut milk
• homemade croutons or roasted squash seeds (for serving)
• 1 tbsp olive oil (for seeds, optional)
• 1 pinch salt (for seeds, optional)

Instructions

 

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Halve the butternut squash, scoop out the seeds, and set aside. Cut onion into chunks and slice off the top of the garlic head. Drizzle garlic with olive oil and wrap in foil.
• Arrange the squash halves (cut side up), onion, and wrapped garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, sage, and thyme. Roast for 45 minutes, until squash is fork-tender and onions are caramelized.
• Clean reserved squash seeds, pat dry, and toss with olive oil and salt. Spread on a baking sheet and roast at 350°F (176°C) for 15–20 minutes, stirring halfway, until crisp and golden.
• Scoop roasted squash flesh and squeeze garlic from skins. Transfer to a large pot with roasted onions. Add broth and blend with an immersion blender until smooth and creamy.
• Warm over low heat, stirring in cream or dairy-free alternative. Adjust salt and pepper to taste. Thin with broth if needed.
• Ladle into bowls and top with roasted seeds, croutons, or a drizzle of cream. Garnish with thyme and cracked pepper if desired.

Notes

Make it vegan by using vegetable broth and coconut milk or cashew cream. Roast deeply for the best caramelized flavor. Freeze leftovers for up to 3 months. Garnish with roasted seeds, cream swirls, or croutons for extra texture and visual appeal.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 420mgPotassium: 740mgFiber: 5gSugar: 7gVitamin A: 17000IUVitamin C: 35mgCalcium: 90mgIron: 1.5mg

Keyword butternut squash soup, creamy squash soup, easy soup, fall recipes, roasted soup, thanksgiving soup

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Final Thoughts

This Easy Roasted Butternut Squash Soup You’ll Love is more than just a simple soup—it’s a celebration of cozy fall flavors. With caramelized roasted vegetables, creamy texture, and aromatic herbs, it delivers warmth and comfort in every bowl. Whether you’re cooking for yourself or hosting friends and family, this recipe brings restaurant-quality results with minimal effort.

So fire up your oven, grab a spoon, and get ready to fall in love with this golden, creamy favorite.