This Roasted Butternut Squash Soup is the recipe I make when the weather turns chilly and I need something cozy, filling, and a little bit special without a lot of fuss. Maybe you feel the same way. You want a bowl of comfort that is creamy, lightly sweet, and savory, but you also want it to be healthy and easy to pull off on a busy weeknight. I’ve got you. This is the soup I keep coming back to because it always delivers big flavor with simple steps. By the end of this post, you’ll be totally ready to roast, blend, and slurp something glorious. 
Roasting Butternut Squash
Roasting is where the magic starts. Raw butternut squash is fine, but roasted squash is next-level good. The edges turn golden and slightly crisp, the center gets tender, and the natural sugars caramelize. That’s the secret to a soup that tastes like you simmered it for hours.
The Story Behind This Recipe
Here’s why I love this This Roasted Butternut Squash Soup: it uses pantry staples and it tastes like home. This Roasted Butternut Squash Soup is the recipe I make when the weather turns chilly and I need something cozy, filling, and a little bit special…
Why roasting changes everything
When squash roasts, the flavor deepens. The sweetness concentrates and the texture becomes buttery. You also get those sticky little brown bits on the pan that add serious flavor. If your soup has ever tasted flat, this step fixes it.
Sheet pan tips for better browning
Use a wide pan and avoid crowding. Toss squash cubes with olive oil, salt, and pepper so they shine and brown evenly. Roast at 425 degrees F, flipping once, until the edges are caramelized and the centers are fork-tender. For extra depth, add a few unpeeled garlic cloves and half an onion to the pan. They’ll roast up sweet and mellow, perfect for blending into your soup.
“I made this for a dinner party and guests literally asked for the recipe before dessert came out. Roasting the squash first made all the difference. Silky, rich, and somehow still light.”
If you love warming soups like I do, you might also enjoy this savory bowl of comfort alongside a classic like Italian wedding soup on your next soup night.
The Health Benefits Of Vegan Butternut Squash Soup
Soup can be both nourishing and cozy, and this one proves it. Butternut squash is packed with vitamin A for eye health and immune support. It’s also a good source of vitamin C, potassium, and fiber. When you make it without dairy and use vegetable broth, it stays completely vegan but still turns out creamy thanks to the puree.
Here’s what I love most about a vegan version of This Roasted Butternut Squash Soup: it’s satisfying without feeling heavy. The natural starches create a silky blend, and the roasted aromatics bring the savory notes you crave. A splash of coconut milk or almond milk takes it even creamier if you like, while still keeping it plant-based.
If you’re exploring more nourishing bowls, check out my go-to cozy and delicious lentil soup for another fiber-packed option. It’s hearty, affordable, and weeknight-friendly.
How to Choose & Store Butternut Squash
Picking a good squash makes a big difference. Look for one that feels heavy for its size with firm, matte skin. Avoid deep cuts or soft spots. A long neck and smaller rounded end means more flesh and fewer seeds.
Storage is easy. Keep whole squash in a cool, dark spot for up to a month. Once you cut it, wrap it tightly and refrigerate for up to five days. You can also peel, cube, and freeze it in portions. I like to roast a double batch and freeze the extra roasted cubes. That way, the next time I want This Roasted Butternut Squash Soup, half the work is already done.
Want variety for soup nights? Try an old-school favorite like beef barley soup on evenings when you’re craving something extra hearty.
How To Make Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is full of flavor, yet the ingredient list stays nice and simple. Here’s my favorite version, with options to make it your own.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 medium yellow onion, roughly chopped
- 3 to 4 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon ground cumin or smoked paprika, optional
- 4 cups vegetable broth, plus more to thin as needed
- 1 small apple or carrot, chopped, optional for a gentle sweetness
- 1 to 2 tablespoons maple syrup, optional, to enhance sweetness
- 1 to 2 teaspoons fresh lemon juice or apple cider vinegar
- 1/3 cup coconut milk or cream, optional for extra silkiness
- To serve: toasted pepitas, a drizzle of coconut milk, chili flakes, or crispy sage
Step-by-step
- Roast the veg: Heat oven to 425 degrees F. Toss squash, onion, and garlic with olive oil, salt, pepper, and your spice of choice. Spread out on a large sheet pan. Roast 25 to 35 minutes until golden roasted and tender, turning once.
- Blend: Transfer the roasted veg to a blender with vegetable broth and the apple or carrot if using. Blend until smooth, venting the lid to release steam. You can also use an immersion blender in a pot.
- Simmer: Pour puree into a pot. Warm gently over medium heat. Add maple syrup if you want a touch more sweetness, and adjust thickness with extra broth.
- Brighten: Stir in lemon juice or vinegar for balance. Taste and adjust salt and pepper. For a richer finish, add coconut milk or cream and warm through.
- Serve: Ladle into bowls and top with crunchy pepitas, a swirl of coconut milk, or chili flakes for heat. Add a grilled cheese on the side if you need a dunk partner.
Pro tip: For deeper flavor, roast a few carrots along with the squash. They boost color and sweetness without making the soup sugary. And if you love classic comfort, pair a bowl of This Roasted Butternut Squash Soup with something familiar like ginger garlic chicken noodle soup for a cozy combo.
Recipe Variations
Once you nail the base, you can riff on This Roasted Butternut Squash Soup all season long. Here are simple ways to switch things up.
- Curried coconut: Add 1 to 2 teaspoons curry powder and finish with coconut milk. Bright, fragrant, and creamy.
- Spicy maple chipotle: Blend in 1 tablespoon adobo sauce and a splash of maple syrup. Smoky with a sweet edge.
- Apple sage: Roast a chopped apple with the squash and simmer with fresh sage leaves. Earthy and autumnal.
- Ginger miso: Stir in grated ginger and a spoon of white miso at the end. Savory and a little zingy.
- Parmesan finish: Not vegan, but stirring in grated Parmesan at the end is incredibly comforting.
- Protein add-ins: Top with roasted chickpeas or a spoon of cooked quinoa to make it more filling.
Still hungry for fall flavors? You might love this creamy cozy pumpkin sweet potato soup. It’s a great companion recipe for your seasonal rotation. And on nights when you want pure nostalgia, lemon chicken orzo soup is always a winner in our house.
Common Questions
Can I make it ahead?
Absolutely. This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove and add a splash of broth if it thickens.
Does it freeze well?
Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and warm on low heat.
Do I have to peel the squash?
I recommend peeling for the smoothest texture. A sharp vegetable peeler works best. If peeling is hard, halve, roast skin-side up, then scoop the flesh.
Can I use pre-cut squash?
For sure. It’s a time-saver. Just roast the cubes with the onion and garlic until caramelized at the edges.
What toppings do you recommend?
Pepitas for crunch, a drizzle of coconut milk for luxury, chili flakes for heat, and a squeeze of lemon for brightness. Crispy sage leaves are extra special.
The cozy bowl you’ll make on repeat
You now have everything you need to make This Roasted Butternut Squash Soup creamy, balanced, and deeply flavorful. Roast the squash, blend it silky, and brighten it at the end so every spoonful sings. If you want more guidance or just love browsing tried-and-true versions, I like this thoughtful take from Roasted Butternut Squash Soup – Amy’s Nutrition Kitchen and the vibrant, balanced approach from Roasted Butternut Squash Soup – Cookie and Kate. Now grab your sheet pan, throw on a sweater, and let your kitchen smell amazing. I can’t wait for you to try it.
Roasted Butternut Squash Soup
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss butternut squash, onion, and garlic with olive oil, salt, pepper, and your spice choice.
- Spread the mixture on a large sheet pan and roast for 25 to 35 minutes until golden and tender, turning once.
- Transfer the roasted vegetables to a blender along with the vegetable broth and the apple or carrot if using.
- Blend until smooth, venting the lid to release steam, or use an immersion blender in a pot.
- Pour the puree into a pot and warm gently over medium heat.
- Add maple syrup for sweetness if desired, and adjust thickness with more broth.
- Stir in lemon juice or vinegar for balance.
- Taste and adjust salt and pepper as needed.
- For richness, add coconut milk or cream and warm through.
- Ladle into bowls and top with crunchy pepitas, a swirl of coconut milk, or chili flakes for heat.
- Serve alongside grilled cheese for a comforting meal.
