Roasted Butternut Squash Soup is a winter classic. It’s a staple on menus at many local restaurants during the fall and winter months—and for good reason! The thick, creamy texture combined with the sweet, nutty flavor from roasting the squash makes this soup pure comfort in a bowl.

This recipe is a family favorite in our household, as I make it almost weekly throughout the colder months. It’s perfect, but pairing it with a crispy grilled cheese sandwich for dipping takes it to the next level with a “stick to your bones” meal.

Creamy butternut squash soup in a bowl with pieces of bread to the side of the bowl.

What you will need:

  • Baking sheet
  • Large pot
  • High-powered blender (I use a Vitamix) or an immersion blender.

Ingredients for Roasted Butternut Squash Soup:

  • Butternut Squash: 1 whole squash (about 3 lbs), sliced in half lengthwise. This winter squash is abundant in New England during fall and winter. Roasting caramelizes it, bringing out a sweet, rich flavor that is wonderfully delicious. It’s also packed with vitamins, minerals, and antioxidants.
  • Onion: 1 medium yellow onion, chopped (about 1 to 1½ cups)
  • Garlic: 3 cloves, freshly minced
  • Butter: 2 tablespoons regular butter or vegan butter. Use plant-based butter to keep the soup vegan.
  • Vegetable Broth: 4-5 cups. I prefer using vegetable bouillon for added depth of flavor.
  • Maple Syrup: 1 tablespoon of pure maple syrup for a subtle touch of sweetness.
  • Milk: 1 cup of plant-based milk (oat or almond milk works great) or regular milk.
  • Olive Oil, Salt, and Pepper: For roasting and seasoning.

Instructions:

  • Roast the Butternut Squash:
    • Preheat your oven to 425°F (220°C).
    • Cut the butternut squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy flesh.
    • Brush the cut sides with olive oil and sprinkle with salt and pepper.
    • Place the squash halves cut-side down on a baking sheet lined with parchment paper or brushed with oil.
    • Roast for 40-45 minutes or until a fork easily pierces the flesh.
    • Remove from the oven and let cool slightly. Once cooled, peel off the skins—they should come off effortlessly.
  • Prepare the Soup Base:
    • While the squash is roasting, heat a large pot over medium heat.
    • Add 2 tablespoons of butter and let it melt.
    • Add the chopped onions and sauté for about 5 minutes, until translucent.
    • Stir in the minced garlic and cook for another 20 seconds until fragrant.
    • Pour in the vegetable broth and bring to a gentle simmer. Let it simmer for 10 minutes, then remove from heat.
  • Blend the Soup:
    • Working in batches, carefully transfer the roasted squash and broth mixture to a blender. Blend until smooth and creamy. Or if you do not have a blender, use an Immersion Blender to blend the soup.
    • Pour the blended soup back into the pot and return it to the stove over low heat.
  • Final Touches:
    • Stir in the milk and maple syrup. Heat through until warmed to your liking.
    • Taste and season with additional salt and pepper as needed.
    • If the soup is too thick, add more vegetable broth until you reach your desired consistency.
  • Serve and Enjoy:
    • Ladle the soup into bowls and serve warm.
    • Enjoy!
Creamy orange-colored butternut squash soup in a soup bowl with bread to the side of the bowl.

What to Serve with this Creamy Soup

  • As I mentioned above – Grilled Cheese goes so well with this soup!
  • Salad: a nice mixed green salad pairs beautifully with this soup.
  • Appetizer: serve this creamy soup as an appetizer or has a starter before a main meal.

Other Soup recipes you might enjoy:

Roasted Tomato and Garlic Soup

Creamy Easy Roasted Cauliflower & Garlic Soup

Broccoli Cheddar Soup

Instant Pot Creamy Vegetable Soup

This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.

Pureed butternut squash soup in a cream colored ceramic bowl on matching plate with pumpkin seeds and herbs decorated on soup and around surface.

Creamy Roasted Butternut Squash Soup

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Course: Soup
Cuisine: American
Keyword: butternut squash
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6
Calories: 117kcal
Author: hungrydanekitchen

Equipment

Ingredients

  • 1 tbsp olive oil – drizzle over squash
  • 1 large butternut squash – about 3lbs. sliced in half, seeds and stringy flesh removed
  • 2 tbsp butter
  • 1 cup onion, chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth additional for thinning if needed
  • 1 tbsp maple syrup, pure
  • 1 cup milk, plant-based – or regular
  • Salt and pepper to taste and to sprinkle of squash

Instructions

Roast the Squash

  • Preheat your oven to 425°F (220°C).
  • Cut the butternut squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy flesh
  • Brush the cut sides with olive oil and sprinkle with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet lined with parchment paper or brushed with oil.
  • Roast for 40-45 minutes or until a fork easily pierces the flesh.
  • Remove from the oven and let cool.
  • Once cooled, peel off the skins—they should come off easily.

Prepare the Soup Base

  • While the squash is roasting, heat a large pot over medium heat.
  • Add 2 tablespoons of butter and let it melt.
  • Add the chopped onions and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and cook for another 20 seconds until fragrant.
  • Pour in the vegetable broth and bring to a gentle simmer. Let it simmer for 10 minutes, then remove from heat.

Blend the Soup

  • Working in batches, carefully transfer the roasted squash and broth mixture to a blender. Blend until smooth and creamy. Or if you do not have a blender, use an Immersion Blender to blend the soup.
  • Pour the blended soup back into the pot and return it to the stove over low heat.

Final Touches

  • Stir in the milk and maple syrup. Heat through until warmed to your liking.
  • Taste and season with additional salt and pepper as needed.
  • If the soup is too thick, add more vegetable broth until you reach your desired consistency.
  • Ladle the soup into bowls and serve warm. Enjoy!

Notes

Click here is a link to an immersion blender I use

Nutrition

Serving: 6g | Calories: 117kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 827mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13627IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 1mg

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