This Roasted Butternut Squash Soup is creamy, flavorful, and perfect for fall! Tender, roasted squash is blended with sauteed onion, garlic, and a touch of maple syrup and cinnamon for a warm and comforting soup you’ll want to make on repeat.
Recipe Summary
- What It Is: A creamy roasted butternut squash soup with hints of cinnamon and no cream added!
- Key Ingredients: Roasted squash, onion, garlic, broth, cinnamon, and broth.
- Flavor Balance: Naturally sweet, lightly spiced, and perfectly cozy for fall.
- Make-Ahead Friendly: Stores well in the fridge or freezer for easy reheating.
- Serving Ideas: Garnish with toasted pumpkin seeds, a swirl of cream, or crusty bread for dipping.
When it comes to cooking butternut squash, roasting is by far my favorite method. Roasting brings out the squash’s natural sweetness and caramelized flavor, giving this soup a richer taste than you get from steaming, sautéing, or pressure-cooking.
This recipe has become a go-to for fall and winter. I love to serve it for the holidays because it’s flavorful and seasonal without being too heavy before a big meal.
If you love creamy, comforting soups, be sure to check out my chicken gnocchi soup and creamy chicken noodle soup next.
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Why You Will Love This Recipe
- Creamy Without Heavy Cream: There’s no need for heavy cream in this creamy butternut squash soup! Instead, this recipe relies on the natural creaminess provided by the blended butternut squash. This keeps the soup light yet satisfying.
- Perfect for Any Occasion: Enjoy it with some crusty bread and a seasonal salad like this Brussels sprout salad for an easy fall dinner or serve it as a starter for the holidays.
- Make-Ahead Friendly: This soup freezes and reheats well, so you can prepare it in advance and simply warm it up when you’re ready to serve.
Ingredients
- Butternut Squash: This recipe uses a whole squash rather than cubed squash, which allows it to roast evenly and become tender and easy to scoop.
- Olive Oil: You’ll need some for roasting the squash and some for sauteeing the onion and garlic. Choose a high-quality extra virgin olive oil for the best flavor.
- Aromatics: Sauteed onion and garlic add depth of flavor to the soup.
- Chicken Broth: Adds the liquid needed to blend the squash into a smooth soup and helps create the perfect consistency.
- Butter: Stirring in some butter after blending adds richness and helps round out the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Simply replace the chicken broth with vegetable broth to make a vegetarian roasted squash soup.
- Dairy-Free: Swap the butter for plant-based butter, extra virgin olive oil, or a bit of coconut cream. For a vegan version, do the same and use vegetable broth instead of chicken broth, or try this vegan butternut soup recipe.
- Add More Autumn Flavor: Blend in some fresh or dried sage and/or thyme and a pinch of nutmeg for even more fall flavor.
How to Make Butternut Squash Soup
To get started making this roasted winter squash soup recipe, preheat your oven to 400°F and line a large baking sheet with parchment paper. Then, cut the squash in half lengthwise and remove the seeds.
Step 1: Prepare the squash. Rub or brush the insides of the squash with olive oil and season with salt and pepper.
Step 2: Roast the squash. Place the squash cut sides down on the parchment-lined baking sheet and bake until tender, about 45 minutes.
Step 3: Saute the onion and garlic. Heat olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes to soften. Then, add the garlic, salt, maple syrup, cinnamon, and pepper, and stir to combine. Cook for 1-2 more minutes.
Step 4: Scoop the squash. After the squash has cooled, scoop the cooked flesh from the squash into the blender.
Step 5: Transfer ingredients to a blender. Add the cooked onion and garlic mixture to a blender and pour in the chicken broth.
Step 6: Blend, heat, and serve. Secure the lid and blend until the mixture is smooth. Add more broth if needed. Transfer the mixture to a pot. Stir in the butter and cook the soup over medium-low heat until warmed through. Adjust the seasonings as desired and serve.
Expert Tips
- Don’t use cold broth: If you’re using chicken broth that was previously refrigerated, allow it to come to room temperature before adding it to the blender. This will make it easier to blend and ensure a silky texture.
- Use unsalted broth and butter: This will give you better control over the saltiness of the soup. You can always add more salt if needed, but you can’t take it out!
- Storing and reheating: Store leftover, cooled soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the soup on the stovetop until warmed through or in the microwave in short intervals, stirring in between. If the soup was frozen, thaw it in the fridge overnight before reheating.
Serving Suggestions
- Serve this winter squash soup as a holiday starter along with this apple cranberry coleslaw or this beetroot feta salad.
- Pair a bowl of butternut soup with a side of homemade cornbread for dipping.
- There’s nothing like holiday leftovers! Enjoy a soup and sandwich for a day after Thanksgiving or Christmas lunch with these leftover turkey cranberry sliders.
Recipe FAQs
The squash is done when the flesh is easily pierced with a fork and the edges show some browning or caramelization. Check for doneness after 45 minutes, and then return the squash to the oven if it needs a little more time.
Yes, you can use an immersion blender if preferred, but note that the soup won’t be as silky smooth. Saute the onion and garlic mixture in a large pot instead of a skillet. Then, scoop the butternut squash flesh right into the pot followed by the broth. Stir everything together, and then use the immersion blender to blend until smooth. After blending, add the butter and warm the soup on the stovetop as directed in the original recipe.
More Soup Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Roasted Butternut Squash Soup
Ingredients
- 4 lbs butternut squash sliced and seeds removed
- 2 tablespoons olive oil divided
- 1 cup sweet onion chopped
- 1 teaspoon salt
- 4 garlic cloves minced
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 4-5 cups chicken broth
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tablespoon olive oil, place face down on the prepared sheet, and roast for about 45 minutes or until caramelized and tender.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, salt, maple syrup, cinnamon, and black pepper, cooking for another 1–2 minutes until fragrant.
- Transfer the onion mixture to a large blender.
- When the squash is done, allow it to cool slightly, then scoop the flesh into the blender with the onions.
- Add 4 cups of broth to start, and let the mixture cool before blending until smooth. Add additional broth to reach your desired consistency.
- Pour the blended soup into a large pot and stir in the butter.
- Warm gently over medium-low heat until heated through, then taste and adjust seasoning before serving.
Notes
- Pierce the flesh of the squash with a fork to check for doneness. It should be tender and show signs of browning on the edges.
- Don’t use broth straight from the fridge. If refrigerated, bring the broth to room temperature before using.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Be sure to allow it to cool before storing.
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