Roasted Butternut Squash Soup
- By Amy Dong
- Updated Nov. 4, 2026
This is my all-time favorite Roasted Butternut Squash Soup with big, bold fall flavors that beats all other versions. The deeply roasted butternut squash, onions, garlic, warm spices, and a little butter create the most creamy, flavorful fall soup. You get a rich, restaurant-style soup with very little hands-on time. Try this, and you’ll never want another recipe again.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
My family and I unanimously agree that this is the most creamy, most flavorful, better-than-restaurant butternut squash soup we’ve ever had. I love that it’s so easy to make. Simply halve your butternut squash, it, roast it, and scoop out the sweet, tender flesh for the best butternut squash soup ever. The caramelized edges and generous spices give this soup a sweet, nutty depth that makes it stand out from all others. Here’s why you’ll love this recipe:
- No Peeling Required: Roast the squash in halves, and the tender flesh scoops right out of the skin.
- Freezer Friendly: Make a double batch and stash half for busy weeknights.
- Under 10 Ingredients: Squash, onion, garlic, butter, broth, and a few pantry spices. That’s it.
- Big, Bold Flavor: Deeply caramelized squash, plenty of fall spices, and golden onions give this soup a depth of flavor that’s unmatched.
If you love warm soups as much as I do, try our Roasted Tomato Soup next.
Key Recipe Ingredients
- Butternut Squash: Roasting it cut-side down caramelizes the flesh and gives the soup its sweet, nutty depth.
- Onion and Garlic: Browned in butter, they build the savory base that makes this soup aromatic and deeply flavorful.
- Cinnamon and Nutmeg: These fall spices bring out the squash’s sweetness.
- Vegetable Broth: Thins the soup to the right consistency and lets the squash shine. Chicken broth works too.
Substitutions and Variations
- Olive Oil: Use it in place of butter for a dairy-free soup. Keep in mind that butter does give soup a richer taste.
- Chicken Broth: Swap it in for vegetable broth, though the soup won’t be vegetarian anymore.
- Pre-Cut Squash: Toss about 2 1/2 pounds of cubes in oil and roast at 425°F for 25 to 30 minutes, until tender and browned.
- Coconut Milk: Blend in 1/2 cup canned coconut milk for extra creaminess.
- Add Some Heat: A pinch of cayenne gives it a bold little kick. Want more ideas? Try our favorite Cozy Soup Recipes.
Step-by-Step Recipe Instructions
- Preheat oven to 425 degrees F. Place halved butternut squash face-down on a foil-lined baking sheet and roast for 50 to 60 minutes.
- Warm butter over medium heat. Add chopped onions and cook until browned and caramelized. Stir in garlic and spices.
- Transfer the onion mixture and roasted squash flesh into a blender with vegetable broth. Blend on high speed until smooth and creamy.
- Pour the soup back into the pot, stir in remaining broth and melted butter, heat through, and serve warm.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make Ahead: Roast the squash and brown the onion and garlic up to 2 days ahead. Refrigerate them in airtight containers; blend and heat when you’re ready.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days.
- Freezer: Cool it completely and freeze for up to 2 months, leaving a little room for expansion. Thaw overnight in the fridge and add toppings after reheating.
Roasted Butternut Squash Soup
Ingredients
- 3 pounds butternut squash, cut in half, seeds removed
- 4 tablespoons butter , divided
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 4 cups vegetable broth
- Optional Toppings: freshly chopped sage, rosemary, or chives, heavy cream, pepitas, crumbled bacon
Instructions
- Preheat oven to 425˚F with rack on lower middle position.
- Line a baking sheet with foil. Place butternut squash halves face-side-down on baking sheet. Roast 50-60 minutes, or until flesh is very tender and skin is wrinkled and browned. Let squash rest at room temperature.
- In a large pot, heat 2 tablespoons butter over medium heat until it's hot. Add onions and cook/stir until the onion is caramelized and browned, about 5 minutes.
- Add garlic and cook, stirring for 1 minute. Add salt, pepper, nutmeg, and cinnamon to combine. Transfer mixture to a blender. Set pot aside for later.
- Scoop the butternut squash flesh into the blender. Add 3 cups vegetable broth. Cover blender tightly with lid. Blend on high speed until soup is smooth, creamy, and foamy.
- Pour about half of the soup back into the pot, leaving half the soup in blender. Add remaining 1 cup of the vegetable broth and 2 tablespoons of melted butter into blender. Blend until smooth.
- Transfer all contents in blender into the pot and simmer until soup is hot. Taste and season with more salt/pepper if needed. Garnish as desired and serve.
Notes
- Roasting Tip: Roast until the skin is wrinkled and the flesh is easily pierced with a fork. Those deep golden-brown patches mean big caramelized flavor.
- Substitutions: For cooking onions, olive oil can work in place of butter (or use 1 TB of each), and chicken broth can replace vegetable broth. Butter is recommended for the blending part.
- Prep Ahead: Make the soup up to 2 days ahead. The flavors get even better after a day.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
- This recipe is part of our soup collection.
Nutrition (per serving)
What to Serve With Butternut Squash Soup
Salads
- This Brussels Sprouts Salad is an easy side salad with a nice crunch next to the creamy soup.
Bread
- Everyone will love dipping this Honey Cornbread Recipe into their soup.
- Rosemary Garlic Bread is a great dipper to pair with the fall flavors.
Frequently Asked Questions
Absolutely. It’s a huge timesaver on busy nights. Just toss the cubes in a little oil and roast them until they’re tender and caramelized before blending.
Not at all. Roast the squash in halves face-down, and the tender flesh will scoop right out of the skin effortlessly with a spoon.
Let it cool completely, then pop it into an airtight container. It keeps wonderfully in the fridge for up to 4 days.
Yes, it freezes nicely for up to 2 months. Just leave a little head-room in your container for expansion.
Warm it gently on the stovetop over medium-low heat. If it thickened up too much in the fridge, splash in a little extra broth to loosen it back up.
Easily. Swap the butter for olive oil, and use a plant-based cream or canned coconut milk for the garnish.
More to Cook and Eat
- Lemon Chicken Soup – Bright lemon and hearty wild rice in one comforting bowl.
- Easy Lasagna Soup – All the flavors of lasagna, none of the layering.
- Coconut Chicken Curry Soup – Creamy, fragrant, and full of bold curry flavor.
- Broccoli Cheese Soup – A super simple way to add more veggies to your day.