There is nothing that screams cozy autumn evening like a big, warm bowl of velvety soup, and I’ve finally nailed down the recipe that everyone asks me for! Forget all those fussy versions you’ve struggled with; I’m giving you my absolute favorite, unbelievably simple method for making the best Easy Roasted Butternut Squash Soup. This is my go-to recipe when the weather turns chilly, thanks to the deep, sweet flavor the roasting brings out in the squash. Seriously, roasting does all the hard work for you. It turns a humble squash into pure gold with almost zero effort. You won’t believe how rich this soup tastes for how little you actually have to do!
Gathering Ingredients for Your Easy Roasted Butternut Squash Soup
Okay, let’s talk about what you need to grab from the store, because honestly, the ingredient list is tiny! That’s the beauty of this Easy Roasted Butternut Squash Soup. We are keeping it really simple so the sweet roasted squash shines through. You’ll need one medium butternut squash—aim for about three pounds—two tablespoons of good olive oil, one big yellow onion that you’ll chop up, and maybe two cloves of garlic, minced up nice and fine.
For the liquids, grab four cups of vegetable broth. And here’s where you decide if you want it extra decadent: a half-cup of heavy cream. But don’t worry if you skip it or if you’re vegan! We finish it off with just a teaspoon of salt, a little black pepper, and a tiny pinch of nutmeg to really warm things up.
Ingredient Clarity and Substitution Notes
When you’re picking out that squash, remember that a three-pounder usually gives you enough flesh for about six decent servings, which is perfect. If you’re making this vegan or dairy-free, just swap that heavy cream out for full-fat coconut milk. Trust me, the richness still comes through beautifully, and it’s delicious! Also, always use a low-sodium vegetable broth; we are adding salt later, so we want control over how salty it gets. If you prefer a thinner soup, just keep an extra cup of broth handy!
Essential Equipment for the Best Easy Roasted Butternut Squash Soup
You don’t need a whole culinary arsenal for this soup, which is another reason I love it so much! Make sure you have a decent oven set up to 400 degrees, of course. You’ll need a sturdy baking sheet for roasting that squash until it’s fork-tender. Then, grab your favorite large pot for sautéing the aromatics and simmering everything together. And for the magic part—blending! An immersion blender makes this a one-pot wonder, or you can carefully use your regular blender in batches. That’s it. Easy peasy!
Step-by-Step Instructions for Easy Roasted Butternut Squash Soup
Alright, let’s get cooking! The beauty of roasting means we can multitask. While the oven warms up, we get everything ready for the stovetop. Don’t rush the roasting bit, though; that’s where the deep, sweet flavor comes from.
Roasting the Butternut Squash
First things first: get your oven hot! We need it set to 400°F (200°C). Take your medium squash and slice it right down the middle, lengthwise. Don’t be afraid of it; they can be tough! Scoop all those seeds out—I usually use a big spoon to scrape them clean. Now, take one tablespoon of your olive oil and rub it all over the inside and outside cut surfaces. Sprinkle generously with salt and pepper right on the flesh, flip them cut-side down on your baking sheet, and slide them in.
They need about 35 to 45 minutes. You’ll know they are perfect when you can easily pierce the shell with a fork. It should feel soft, almost mushy. Let them cool down just enough that you don’t burn your fingers before scooping the tender insides out.
Building the Flavor Base While Roasting
While that beautiful squash is caramelizing in the oven, hop over to the stove. Grab your big pot and heat up the remaining tablespoon of olive oil over medium heat. Toss in your chopped onion and let it cook down until it gets soft and translucent—that takes about five to seven minutes. We want it sweet, not brown!
Next, add your minced garlic. This part is quick! Stir it around for just one minute until you can really smell it. Watch it carefully; if garlic burns, it turns bitter fast, and we don’t want any bitter notes in this lovely soup. Once it’s fragrant, turn the heat down slightly.
Blending and Finishing Your Easy Roasted Butternut Squash Soup
Now that the roasted flesh is cool enough to handle, scoop all that gorgeous orange meat right out of the skin and drop it into the pot with the onions and garlic. Pour in your four cups of vegetable broth and bring the whole thing up to a gentle simmer. Just heat it through!
Take the pot off the heat before blending—this is important for safety, especially if you’re not using an immersion blender. Use that immersion blender right in the pot until it’s perfectly smooth. If you have to transfer it to a regular blender, remember to only fill it halfway with hot liquid and keep the lid vent cracked open with a towel over the top to let that steam escape. Wow, that looks creamy already!
Put the smooth mixture back on the stove, stir in your heavy cream (if you’re using it!), and add your salt, pepper, and that dash of nutmeg. Heat it up gently until it’s just hot—never, ever let it boil once that cream is in there, or it might separate! Give it a final taste test. If it seems a little too thick for your liking, stir in a little extra broth until it feels just right. That’s how you get the perfect texture for this roasted squash goodness!
Tips for Perfect Easy Roasted Butternut Squash Soup Every Time
Even though this soup is super straightforward, I always have a few tricks up my sleeve to make sure it’s restaurant-quality creamy! My absolute favorite time-saver trick is to roast the squash a day ahead. It cools down, and then on soup day, you just scoop the flesh out and move straight to the sautéing step. It cuts down on your active cooking time so much!
If you want that ultra-silky texture, make sure your broth is warm or even hot when you add it to the squash mixture before blending. Cold broth shocks the mixture, and it can sometimes make the final blended product feel a little grainy, even though we roast it first. Also, if you are using a regular blender, running the blender for a full minute or two longer than you think you need to really emulsifies the fats and makes it unbelievably smooth. It’s worth the extra noise, trust me! You can always check out how I handle creamy textures in my other creamy soup recipes, too!
Serving Suggestions for Your Easy Roasted Butternut Squash Soup
A bowl of rich, creamy soup deserves the perfect crowning jewels, right? Since this Easy Roasted Butternut Squash Soup is so naturally sweet and velvety, we want textures that contrast nicely.
My favorite way to serve it is with a generous swirl of high-quality olive oil right on top—it really brightens up the flavor. A sprinkle of toasted pumpkin seeds adds a perfect crunch.
If you have some fresh sage or thyme, just chop it finely and toss it on top for color and scent. And you absolutely have to have some crusty bread for dipping. It’s mandatory!
Storage and Reheating for Leftover Easy Roasted Butternut Squash Soup
Good news! This soup is even better the next day because those spices have time to really mingle with the squash. You want to store any leftovers in an airtight container in the fridge. It will keep beautifully for about four to five days, easy. Make sure you let it cool down a bit on the counter before sealing it up and popping it in; putting hot soup right into the fridge isn’t the best for those cooling cycles!
Reheating is simple, but you have to be gentle, especially if you added that heavy cream. Heat it slowly on the stovetop over medium-low heat, stirring often. We just want it warm through, not bubbling hot. If you boil it after adding the cream, you risk the texture changing, and nobody wants sad, grainy soup!
Now, about freezing—I actually don’t usually recommend freezing this specific recipe if you use heavy cream. Dairy and freezing don’t always play nicely together, and sometimes the texture gets a little watery or separates when you thaw it out. If you absolutely must freeze it, I suggest leaving the cream out entirely when you first make the soup. Freeze the base, and once it’s thawed and reheated, then stir in fresh cream or coconut milk. That way, you get the best texture on reheating!
Frequently Asked Questions About Easy Roasted Butternut Squash Soup
Can I skip roasting the squash and just boil it?
You technically can, but please don’t! Roasting is the whole point of this Easy Roasted Butternut Squash Soup recipe. Boiling the squash introduces too much water, and you’ll end up with a very mild, watery flavor. Roasting concentrates those natural sugars, giving you that deep, sweet, almost caramelized taste that makes the soup sing. Trust me, take the extra 40 minutes for roasting; it’s hands-off time anyway!
My soup came out too thin. How can I fix a runny soup?
Oops! That happens, especially if your squash was on the smaller side. It’s super easy to fix. You have two main options. The first is what I mentioned earlier: just simmer it uncovered for an extra 10 or 15 minutes until it reduces down a bit. The second option, and my favorite for immediate thickness, is to mix maybe half a cup of the hot soup with a tablespoon of cornstarch in a separate little bowl until smooth, and then whisk that slurry back into the pot. It thickens right up without changing the amazing flavor profile we’ve built. If you want to check out another thick, creamy soup, sometimes I use similar techniques for my broccoli cheddar!
What’s the difference between using nutmeg and cinnamon in this soup?
Nutmeg is the absolute champion here. It just blends so perfectly with the sweet savory notes of the squash and onion without overpowering anything. Cinnamon is warmer and sometimes leans too sweet or dessert-like for an everyday soup. I always stick to just a small half-teaspoon of fresh grated nutmeg for this recipe. It just adds that subtle warmth that makes you feel cozy!
What kind of squash works best if I can’t find butternut?
If you’re having trouble finding butternut, you can definitely use other hard winter squashes! Kabocha squash is fantastic because it tends to be naturally sweeter and denser than butternut, which is a bonus. Acorn squash also works well, but since acorn squash has a thinner skin, you might only need to rub oil on the inside flesh before roasting. Just be aware that acorn squash sometimes has a nuttier flavor, which tastes great!
Estimated Nutritional Snapshot of Easy Roasted Butternut Squash Soup
Now, I always want to remind everyone that these numbers are just an estimate, depending on whether or not you add that heavy cream or how much salt you tweak in there! This information is based on the standard recipe before any major substitutions are made. Generally speaking, this Easy Roasted Butternut Squash Soup is a fantastic, healthy choice for a chilly night.
- Serving Size: 1.5 cups
- Calories: 220
- Fat: 12g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 7g
- Sodium: 450mg
See? A really reasonable bowl of comfort food! Plenty of fiber in there from that squash, which is always a win in my book.
Share Your Experience Making This Easy Roasted Butternut Squash Soup
I put my whole heart into making this recipe the best, simplest thing you’ll ever make for dinner, but now I’m dying to know what you think! Did you find that roasting made a huge difference? Was the nutmeg just the right touch, or did you add something completely different?
I truly want to hear about your process. Drop me a comment below! I love reading your tweaks and successes. Were you able to get that soup perfectly smooth, or did you have to add extra broth? Tell me everything!
If you made this wonderful Easy Roasted Butternut Squash Soup and loved it, please take a quick moment to give it a star rating right here on the page. It helps other home cooks find their new favorite comfort food!
And if you snapped a picture of your creamy, gorgeous bowls—maybe garnished with croutons or a fancy swirl of olive oil—please share it with me on Instagram and tag me! You can reach out to me anytime via my contact page if you have questions or just want to share a fun kitchen story. Happy cooking, friends!
Print
Easy Roasted Butternut Squash Soup
- Total Time: 70 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for creamy roasted butternut squash soup.
Ingredients
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
- Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Scoop the roasted squash flesh from the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth. Bring the mixture to a simmer.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream (if using), salt, pepper, and nutmeg. Heat gently until warmed through. Do not boil after adding cream.
- Taste and adjust seasoning if needed before serving.
Notes
- For a vegan option, substitute the heavy cream with full-fat coconut milk.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Roast the squash a day ahead to save time on soup day.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 4
- Cholesterol: 25
Keywords: butternut squash, roasted squash, easy soup, creamy soup, vegetable soup, fall soup