Butternut Squash Soup

This butternut squash soup is a perfect fall dish. It is a warm bowl of velvety goodness with the rich, earthy, and slightly sweet flavor of the roasted butternut, carrot, onion, and herbs.

This colorful recipe is easy to make. Roast all the ingredients in the oven for maximum flavor, then blend them into a creamy soup.

Butternut squash soup is a cozy yet elegant dish that can be enjoyed as a gorgeous appetizer, nourishing main course, or part of a special holiday meal.

Butternut squash soup is a low-effort recipe that is easy to prepare with simple ingredients.

While butternut squash is excellent with pasta, ravioli, risotto, stuffed, or in a salad, this soup is one of the best ways to appreciate its sweet, earthy flavor.

Oven-roasted and slightly caramelized onions, garlic, carrot, and butternut meld with aromatic herbs, fresh ginger, and vegetable broth to create the perfect fall and winter dish.

To make it, you can follow three easy steps:

1. Roast the butternut squash in the oven with garlic, onion, carrot, and aromatics like sage and thyme.
2. Blend everything with vegetable broth.
3. Simmer for a few minutes to allow the flavors to meld.

We keep ours light and simple to fully appreciate the squash’s flavor, but you can optionally enrich it with coconut milk, heavy cream, sour cream, or butter.

Quantities are in the recipe box at the bottom of the page. Substitutions are in the chapter below.

1. Prepare your ingredients

Preheat the oven to 400°F or 200°C and prepare your ingredients. You’ll need a medium-sized butternut squash, onion, garlic, carrots, and sturdy herbs like thyme and sage.

You’ll also need fresh ginger, vegetable broth, salt, and black pepper. For the topping, we recommend toasted pistachios, walnuts, or pecans and a drizzle of heavy cream or coconut cream.

2. Roast the vegetables

Peel the butternut squash with a vegetable peeler and cut it in half lengthwise.

Scoop out the seeds, chop the squash into chunks, and add it to a baking tray. You can line the tray with parchment paper if you like.

Add an onion cut into quarters, carrots chopped into small bite-size pieces, crushed garlic with the peel on, sage leaves, thyme leaves picked off the stem, salt, black pepper, and extra virgin olive oil.

Toss well and arrange on a single layer without overlapping.

Bake for about 30 minutes or until the squash and the carrot are fork-tender.

Squeeze the garlic out of its peel (it should be tender like butter) and discard the peel.

3. Blend and simmer

Add the roasted vegetables and herbs, grated ginger, and vegetable broth to a large pot and blend with an immersion blender until smooth.

Alternatively, you can blend the ingredients in a standing blender, possibly in batches, then transfer the soup to a large pot.

Simmer the soup for about 5 minutes or until you reach your desired consistency, adding more broth if necessary.

Taste and adjust for salt and spices before serving.

Tip: Roasted butternut squash soup is naturally creamy; however, to enrich it, you can stir in coconut milk, heavy cream, sour cream, or butter.

Questions

Make ahead: Roasted butternut squash soup is an excellent meal prep recipe that keeps well for a few days.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm it in the microwave or a pot with a dash of water.

Freezer: Let the soup cool down completely, then transfer it into a freezer-friendly container and freeze for up to 3 months. Thaw it in the refrigerator for several hours or in the microwave.

Similar recipes

BUTTERNUT SQUASH: Stuffed butternut squash, baked butternut squash, butternut squash salad, butternut squash pasta, roasted butternut squash, butternut squash ravioli, butternut squash risotto.

SOUP: Kabocha squash soup, sweet potato soup, potato leek soup, kale soup, lentil vegetable soup, minestrone, cauliflower soup, split pea soup, lentil soup, carrot ginger soup.

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