Roasted Butternut Squash Soup

Golden roasted squash. Sweet caramelized onions. A swirl of cream and cozy fall flavors in every velvety spoonful. This roasted butternut squash soup is your ticket to warm, soul-hugging comfort. Whether you’re meal prepping or craving something soft and spoonable, this one’s for you.

Why You’ll Love This Butternut Squash Soup

You’ll love this one for chilly weeknights or lazy Sundays. Roasting the squash and onion gives everything a deep, almost nutty sweetness that simmered soups can’t compete with. It’s naturally vegetarian and super easy to make vegan too. This soup also freezes beautifully, so you can tuck some away for a rainy day

Pair it with this creamy chicken lasagna soup for the ultimate cozy soup night

Ingredients You’ll Need

1 large butternut squash (around 3–4 pounds)
1 large yellow onion
4 cloves garlic, unpeeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon fresh sage (or ½ teaspoon dried)
4 cups vegetable broth
½ cup heavy cream (or coconut milk for dairy-free)
Optional: ½ cup applesauce or a chopped carrot for sweetness

Tools That Make This Easy

A good quality Dutch oven
Immersion blender or high-speed blender
Baking sheet lined with parchment
Sharp chef’s knife and sturdy spoon

How to Make Roasted Butternut Squash Soup

Step 1: Roast the Vegetables

Preheat the oven to 425°F
Cut your butternut squash in half and scoop out the seeds (save them for later if you’d like to roast)
Place squash halves cut side up on a baking sheet
Tuck the onion (peeled and halved) and garlic cloves around the squash
Drizzle everything with olive oil and sprinkle with salt, pepper, thyme and sage
Roast for about 45 minutes or until squash is fork-tender and golden

Step 2: Roast the Seeds (Optional)

Rinse and dry the squash seeds
Toss with a little olive oil and salt
Spread on a parchment-lined sheet and roast at 350°F for 12 to 15 minutes until crunchy
Use leftover seeds to try this easy snack: roasted pumpkin seeds with a twist

Step 3: Blend Everything Up

Let roasted veggies cool slightly
Scoop out the squash flesh and discard skins
Squeeze garlic from the peels
Add squash, garlic, onion and broth into a pot or blender
Blend until creamy and smooth
An immersion blender works great right in the pot

Step 4: Stir Simmer Serve

Return the soup to a pot if you used a blender
Stir in the cream or coconut milk
Heat over medium for 10 minutes to warm through
If it’s too thick, add a splash more broth
Taste and adjust seasoning if needed

Recipe Tips and Variations

Add a pinch of cinnamon nutmeg or cayenne to change the vibe
Want a hint of sweetness Try applesauce or roasted carrots
Make it vegan by using plant-based cream or coconut milk
Top with sourdough croutons roasted seeds or a swirl of sour cream
Serve alongside this fall fruit salad for a fresh seasonal balance

Storing and Reheating

Let soup cool completely before storing
Keep in an airtight container in the fridge for up to 4 days
Freeze flat in zip bags or containers for up to 3 months
To reheat simmer on the stovetop or microwave gently
Roasted seeds can be stored at room temp in a jar for 1 week

FAQ

Try it for yourself and let me know how it turned out Drop a comment or snap a photo and tag us

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