Easy Roasted Butternut Squash Soup is my favorite bowl of soup when fall rolls around. Sweet butternut squash is roasted and then pureed with carrots, nutmeg, cloves and cinnamon and a touch of maple syrup. The combination comes together to create a comforting, warm soup the whole family will love!
Butternut squash soup is my favorite thing to make in the fall and winter months.
There is something so delicious about the sweet, creamy butternut squash mixed with warm fall spices. I love adding a side of crusty bread to soak up all the juices.
I have a variety of butternut squash recipes like today’s simple roasted butternut squash soup, Butternut Squash and Sweet Potato Soup, Curried Butternut Squash Soup or this Slow Cooker Butternut Squash Apple Soup.
Today’s version of an easy butternut squash soup recipe is my most simple to make and uses pretty basic ingredients that you probably already have in your pantry.
The base of the soup uses the butternut squash, carrots and onion and pairs it with the warm spices of cinnamon, nutmeg and cloves.
I used vegetable broth but you could use coconut milk for a creamier soup or try making a Homemade Chicken Broth to use.
Why You Will Love this Soup
- Simple to Cook: Prepare and roast some vegetables with warming spices, then blend together with some vegetable broth, it really is that easy! I love making this when I need a quick and easy fall soup. Not only do I think this is the best roasted butternut squash soup recipe, it is also so simple to make!
- Roasted Vegetables Add Flavor: Roasting the vegetables for this soup adds an extra level of flavor, bringing out the natural sweetness in the vegetables.
- Make-Ahead: Soup makes a great make ahead meal and tastes even better when it has had a chance to sit as the flavors meld together and intensify. It also freezes well for later.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Squash: I used a large butternut squash which I roasted first for extra flavor.
- Vegetables: The vegetables add a level of flavor alongside the squash. I added carrot, yellow onion and garlic as the base flavors for this soup and roast these along with the butternut squash.
- Spices: I used a combination of cayenne pepper, and ground nutmeg, cloves and cinnamon, along with sea salt to add depth of flavor and season the soup.
- Broth: I used vegetable broth, but you could also use vegetable stock, chicken stock or chicken broth.
How to Make Butternut Squash Soup
Step 1: Prepare Vegetables: Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.
Add the carrot, onion and whole garlic cloves {you can chop the garlic if you prefer} to the mixing bowl.
Step 2: Add Spices: Add the olive oil, salt, pepper, nutmeg, cloves, cinnamon and cayenne red pepper and toss the squash and vegetables until they are coated in the spices and olive oil.
Step 3: Roast Vegetables: Spread the vegetables and squash on a non-stick baking sheet or sheet pan lined with parchment paper in an even layer.
Roast the vegetables in the oven for 15 minutes, turn the cubes of squash and vegetables with a spatula and roasted for another 15 minutes or until the squash is soft.
Step 4: Blend Vegetables: Remove from the oven.
Put the vegetables, squash, 1 cup of broth and syrup or honey and blend until smooth using a food processor, regular blender or an immersion blender (you might have to work in two batches depending on the size of your blender).
Step 5: Cook Soup: Add the pureed soup to a dutch oven or large soup pot to a silky smooth texture. Add the remaining broth and simmer for 15 minutes on medium-low heat.
Portion the pureed soup into soup bowls and garnish with fresh thyme, a swirl of Greek yogurt or cream and pumpkin seeds.
Serve with sourdough bread.
Ways to Modify this Recipe
- Squash: I used a butternut squash but you can use any variety of squash or pumpkin. Or try swapping the squash for sweet potato.
- Spices: This is a versatile soup recipe, if there is a spice you don’t like the flavor of you can leave it out. Likewise, feel free to add other spices that you do enjoy, like ground curry powder, turmeric, cumin, coriander or sweet paprika.
- Herbs: The soup is garnished with some fresh thyme, but you can add thyme to the vegetables while they are roasting in the oven for extra flavor. Or swap the thyme for fresh parsley, cilantro or sage leaves.
- Cream: I like to garnish the soup with a swirl of Greek yogurt or heavy cream for a creamy butternut squash soup. However, if you want a thicker, creamier soup you can add heavy cream or some coconut milk. You also could add a dollop of sour cream and stir that in for a creamy texture.
- Vegan: To make a vegan roasted squash soup, ensure you use a vegetable broth and when finishing the soup, swirl through some coconut milk or plant based yogurt instead of Greek yogurt or heavy cream.
Storage Tips
Cool the soup completely before storing leftovers in an airtight container in the refrigerator for up 4-5 days. When ready to enjoy place the soup into a pot and warm up to piping hot on the stove.
This soup freezes really well so I will often double the recipe, enjoying some now and freezing the rest for a quick and easy meal another day. Once cooked, and before adding any garnishes, allow the soup to cool completely then place in an airtight container in the freezer for up to 3 months.
Defrost the soup in the refrigerator before warming up and finishing the soup with fresh garnishes.
Recipe FAQ
When picking a squash look for one that is firm and heavy for its size. A butternut squash with a long neck and small seed cavity is typically easier to work with for this type of purpose.
To make the peeling process easier I like to microwave the whole squash for about 2 minutes to help soften the skin.
Once the squash is peeled cube the squash into evenly sized chunks which helps it cook evenly.
Add more broth for a thinner soup or you can add coconut milk or heavy cream for a creamy soup. I particularly like a roasted butternut squash soup with coconut milk which is still dairy free but creamy.
More Soup Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Mediterranean
Curried Butternut Squash Soup
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Easy Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash, cut in half vertically, remove seeds
- 1 carrot, cut into rounds
- 1 small sweet onion, cut into chunks
- 5 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/8 teaspoons ground nutmeg
- 1/8 teaspoons cloves
- 1/8 teaspoons cinnamon
- 1/8 teaspoons cayenne , {optional}
- 4 cups vegetable broth
- 2 teaspoons maple syrup , or honey
- thyme , for garnish
- Greek yogurt , for garnish
- Pumpkin seeds, for garnish
Instructions
- Preheat the oven to 400 degrees F. Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.
- Add the carrot, onion and whole garlic cloves {you can chop the garlic if you prefer} to the mixing bowl.
- Add the 2 tbsps. olive oil, salt, pepper, nutmeg, cloves, cinnamon and cayenne red pepper and toss the squash and vegetables until they are coated in the spices and olive oil.
- Spread the vegetables and squash on a non-stick baking sheet in an even layer.
- Roast the vegetables in the oven for 15 minutes, turn the cubes of squash and vegetables with a spatula and roasted for another 15 minutes or until the squash is soft.
- Remove from the oven. Put the vegetables, squash, 1 cup of broth and maple syrup or honey and blend until smooth {you might have to work in two batches depending on the size of your blender}.
- Add the pureed soup to a Dutch oven or soup pot. Add the remaining broth and simmer for 15 minutes on low. Add more broth for a thinner soup or you can add coconut milk or cream for a creamier soup.
- Portion the pureed soup into soup bowls and garnish with fresh thyme, a swirl of Greek yogurt or cream and pumpkin seeds.
Notes
- Cool the soup completely before storing leftovers in an airtight container in the refrigerator for up 4-5 days. When ready to enjoy place the soup into a pot and warm up to piping hot on the stove.
- This soup freezes really well so I will often double the recipe, enjoying some now and freezing the rest for a quick and easy meal another day. Once cooked, and before adding any garnishes, allow the soup to cool completely then place in an airtight container in the freezer for up to 3 months.
- Defrost the soup in the refrigerator before warming up and finishing the soup with fresh garnishes.
- To make the peeling process easier I like to microwave the whole squash for about 2 minutes to help soften the skin.
Once the squash is peeled cube the squash into evenly sized chunks which helps it cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That touch of maple syrup does something special to this dish!