Roasted Butternut Squash Soup (Creamy, Cozy & Easy!)

There’s something magical about that first steamy spoonful of roasted butternut squash soup. It’s rich, silky, and somehow tastes like you wrapped yourself in a warm blanket on a chilly evening. Roasting brings out the natural sweetness, while garlic and herbs deepen the flavor. Whether you’re curled up on the couch or feeding a hungry crowd, this easy soup brings all the fall comfort you crave

Why You’ll Love This Roasted Butternut Squash Soup

It’s cozy, creamy, and wildly simple. Roasting gives the squash a caramelized, nutty edge that turns this from a basic veggie soup into something special. It’s naturally gluten-free, can be made vegan, and honestly just gets better with time. You can prep it ahead for busy weeks or freeze a batch for later

If you’re in a soup mood, you’ve got to try our hearty chicken pot pie soup too

Ingredients You’ll Need

1 large butternut squash (about 3 pounds), halved and seeds scooped
1 yellow onion, peeled and quartered
1 head garlic, top sliced off
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or a few fresh sprigs
½ teaspoon dried sage
4 cups vegetable broth or chicken broth
Optional: ½ cup heavy cream, cashew cream, or coconut milk

For garnish: roasted squash seeds, croutons, swirl of cream, or a drizzle of olive oil

Tools You’ll Need

Large baking sheet
Parchment paper or foil
Dutch oven or deep soup pot
Immersion blender or a regular blender
Sharp knife for chopping

How to Make Roasted Butternut Squash Soup

Step 1: Roast the Vegetables

Preheat your oven to 425°F. Line a baking sheet with parchment. Brush the squash, onion, and garlic head with olive oil, then sprinkle on salt, pepper, thyme, and sage. Place the squash cut-side down with the garlic wrapped in foil. Roast everything for about 40 minutes until tender and golden

Step 2: Toast the Seeds (Optional but YUM)

While the veggies roast, rinse and dry the squash seeds. Toss with olive oil and salt, then spread them on a small baking tray. Roast at 375°F for 15 minutes until crisp and lightly golden. You might hear a pop or two don’t worry, that’s just deliciousness happening

Step 3: Blend It All Up

Scoop the squash flesh into your pot. Squeeze out the garlic cloves and add the roasted onions and broth. Bring to a simmer, then blend everything until smooth using an immersion blender. If you’re using a regular blender, work in small batches and be careful with the steam

For another cozy bowl, don’t miss our creamy white chicken chili that brings a little spice to your spoon

Step 4: Stir in the Cream

This is where it gets dreamy. Stir in your cream of choice to create that velvety texture. Let it warm through and taste for seasoning. Add more salt or a pinch of nutmeg if it needs a little something extra. Too thick? Add broth. Too thin? Let it simmer uncovered for a few minutes

Tips for Maximum Flavor

Roast the veggies until deeply golden for that caramelized magic
Don’t skip the garlic it mellows into something soft, sweet, and buttery
A pinch of nutmeg or cayenne adds warmth and contrast
Want sweetness? Toss a chopped apple or carrot in with the squash

Want more creamy comfort food? You’ll love this creamy white lasagna soup with melty cheese and noodles in every bite

Serving Suggestions

Top each bowl with roasted seeds or croutons for crunch
Swirl in sour cream, coconut milk, or a drizzle of olive oil
Serve with warm sourdough, a fall salad, or even a grilled cheese for dipping
Make it the star of your Friendsgiving menu or a comforting lunch on a gray weekday

Storage & Freezing Tips

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat gently on the stove or in the microwave, stirring occasionally
Freeze without cream for best results, up to 3 months
Thaw in the fridge overnight before reheating and adding cream

Variations to Try

Spicy twist: add red pepper flakes or a bit of smoked paprika
Sweet version: roast the squash with diced apple or cinnamon
Thai-style: stir in a spoonful of red curry paste and coconut milk
Protein boost: add cooked lentils or shredded chicken

FAQs About Roasted Butternut Squash Soup

Try This Creamy Soup Tonight

Whether you’re meal prepping, cooking for guests, or just want something warm to sip on the couch, this roasted butternut squash soup is everything. Let me know in the comments if it becomes a staple in your fall kitchen. And if you’re sharing it, don’t forget to tag us we love seeing your cozy creations

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