Butternut Squash Soup

This easy butternut squash soup recipe is naturally thick, velvety, and full of sweet roasted squash flavor. It's the good dish for chilly days when squash is in season and you're craving a bowl of comfort. Whether served as a starter or a hearty meal with bread on the side, this squash soup will quickly become a favorite in your kitchen.

We first shared this idea years ago alongside our Creamy Pumpkin Soup, suggesting butternut as an alternative. But it's so good that it deserves the spotlight, so here's its own post, showing exactly how to make butternut squash soup that's simple, creamy, and good.

What Makes This Recipe Work

This butternut squash soup works because roasting the squash brings out its natural sweetness and rich flavor. Blended with onion, garlic, and cream, this butternut soup recipe turns out velvety smooth and perfectly comforting. If you've ever wondered how to make butternut squash soup that's simple yet restaurant-worthy, this version delivers every time.

What Goes Into Butternut Squash Soup

Making this butternut squash soup doesn't require anything fancy, just a few simple ingredients that come together to create a rich, creamy bowl of comfort. Here are some of the standouts you'll want to pay attention to:

• Butternut Squash: The star of this soup, naturally sweet and creamy when roasted, giving the recipe its rich flavor and velvety texture.
• Onion: Adds a savory depth that balances the sweetness of the squash and rounds out the flavor.
• Garlic: Fresh garlic brings warmth and aromatic richness, making this butternut soup recipe truly comforting.
• Cream: A splash of half and half or heavy cream makes the soup luxuriously smooth and satisfying.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat & Grease: Preheat oven to 400°F (200°C). Lightly grease a large baking pan to prevent sticking and encourage even caramelization.

1. Arrange Vegetables: Set squash halves on the pan cut side up, skin side down. Arrange onion wedges, garlic, and diced carrots around the squash in a single layer.

1. Season & Coat: Drizzle everything with olive oil and season with salt and cracked pepper. Rub seasonings over all vegetables and inside the squash, then flip squash cut side down.

1. Roast Until Tender: Roast for 50 to 55 minutes, until squash is fork tender and vegetables are caramelized. They should be completely cooked through and fragrant.

1. Cool & Scoop: Let the pan cool for about 10 minutes. When safe to handle, scoop the squash flesh from the skins and discard the skins.

1. Blend Smooth: Add vegetables, 3 cups stock, and bouillon to a blender and blend until smooth. Or place everything in a pot and use an immersion blender.

1. Heat & Adjust: Transfer the soup to a pot if blended in a jar and warm over medium heat. Check thickness and add stock as needed to reach preferred consistency.

1. Finish & Serve: Stir in the half and half or heavy cream until silky. Add a pinch of cinnamon or nutmeg if you like, adjust salt and pepper, and serve immediately.

A warm bowl of butternut squash soup is even better when paired with a hearty main or flavorful side or serve it before Creamy Chicken With Herbs for a cozy meal full of layered flavors. If you're craving something bold and vibrant Portuguese BBQ Peri Peri Chicken adds just the right amount of spice to balance the sweetness of the soup.

Recipe FAQ's

Yes, you can simmer the squash in broth instead, but roasting enhances the natural sweetness and makes this butternut soup recipe richer in flavor.

This squash soup is naturally creamy from the roasted squash, but you can add a little extra cream or reduce it longer on the stove if you prefer it thicker.

Instead of cream, use coconut milk or a dairy-free alternative for a deliciously silky soup without dairy.

What you need

• 3 pounds whole butternut squash halved lengthwise and seeds removed
• 2 carrots peeled and diced
• 1/4 cup olive oil for roasting option
• 2 teaspoons salt
• 1 teaspoon cracked pepper to taste
• 1 large onion cut into wedges
• 6 cloves garlic minced or grated
• 3-4 cups low sodium chicken stock or broth – use veggie broth or stock for a vegetarian option.
• 2 beef bouillon cubes or chicken bouillon cubes, crumbled – use vegetable stock powder for vegetarian option.
• 1/2 cup half and half or heavy cream

Method

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking pan.
2. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
3. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
4. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
5. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
6. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
7. Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
8. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
9. Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
10. Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
11. Serve immediately.
12. Place all ingredients, except cream and oil, in a large pot or saucepan.
13. Bring to a simmer over medium heat until vegetables are tender.
14. Take off heat. Blend until smooth.
15. Add the cream and stir through.
16. Add any salt, pepper or spices if desired.