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Roasted Butternut Squash Soup

Thick, Creamy, Comforting and the perfect balance of flavors! This Roasted Butternut Squash soup is the silky cold weather favorite around here! 

You’ll be shocked at how easy this soup is to whip up on a chilly afternoon! Change up the flavors a little by adding ginger, bacon or adding heavy cream or coconut milk for more creaminess

Blue bowl of roasted butternut squash soup with pecans crumbled on top.

Creamy delicious and smooth, this butternut squash soup soothes the soul!

 

Why This Recipe Works:

  • EASY Butternut Squash Soup Recipe!!!
  • The roasted squash give depth, flavor and a beautiful color to the soup.
  • You control the flavors, it’s simple. 
  • It makes enough for left overs and they are even better the next day!

Here’s How It Is Done:

STEP 1.

Wash the squash to prepare it. 

A photo of a butternut squash and a knife on a cutting board.

Getting ready to cut into the butternut squash

STEP 2. 

Cut the squash down the center. 

A photo of the bright yellow and orange colored flesh on the inside of a butternut squash

Carefully cut the butternut squash open (its a HARD to cut squash)

STEP 3.

Remove the seeds. It’s easiest to do with a scoop. 

A photo of the insides of the squash with the seeds scooped out for Roasted Butternut Squash Soup

Scoop out the seeds (I use one of those little cookie scoops)

STEP 4. 

Drizzle the squash with oil. 

a photo of the squash with oil being drizzeled over for Roasted Butternut Squash Soup

Drizzle with oil

STEP 5. 

Place the squash cut side down on a baking sheet on top of parchment paper. 

The squash laying face side down on the parchment paper for Roasted Butternut Squash Soup

Lay the squash face side down on parchment paper for roasting

STEP 6. 

Put the squash in the oven to roast. Then, on the stove top, prepare the carrots, onions and other ingredients as directed in the recipe. 

Stock pot with carrots, butter and onions in the pan

Everyone in the pan!

STEP 7. 

Remove the squash from the oven. This is what it will look like on this side. Look for this great caramelization to happen on the pan. 

A close up of the baked juices that come out of the squash and the blistered skin.

That delicious caramelization and scary looking blisters that happens as the squash bakes

Then, it looks like this on the other side. Isn’t that pretty? 

A photo of the flesh side of the roasted squash.

The business side of the roasted squash

 

 

STEP 8. 

Scoop the cooked squash into the stock pot. 

A photo of the squash with part of the squash meat scooped out and spoon.

Scoop out the squash meat for the soup

STEP 9. 

Stir and heat the soup. 

A photo of the soup cooking in a stock pot

As the soup cooks

STEP 10. 

Blend with mixer and then add final spices. 

The soup with the spices added Roasted Butternut Squash Soup

Add the spices

 

How About Some More Squash Recipes? 

How To Cook Yellow Squash on the Stove

Easy Cheesy Squash Casserole

How to Cook Zucchini on the Stove

Microwave Spaghetti Squash

 

Frequently Asked Questions (FAQ’s) 

What Is a Butternut Squash?

A butternut squash is a winter squash with a taste similar to pumpkin. 

What Spices Should I Add to My Butternut Squash Soup? 

The recipe below has the perfect blend of spices, however some folks also enjoy…

  • A handful of chopped pecans sprinkled on top.
  • Some Bacon bits on top. 
  • How about adding Ginger to your butternut squash soup? Simple add it when you add the final spices. 

Can I Freeze Butternut Squash Soup?

Yes, you can freeze this soup, however, the consistency is not quite the same when you thaw it. I do not recommend freezing this soup. 

How Long Will Butternut Squash Soup Last?

  • This soup is good for about 5 days in the refrigerator. 
  • Be sure to put it back in the refrigerator after 2 hours

How Can I Make My Butternut Squash Soup MORE Creamy? 

Personally, I like to add a dash of 

  • Heavy Cream or
  • Coconut Milk to the finished soup

This makes a heavenly creaminess! It’s an award winning butternut squash soup recipe, if I say so myself! But who listens to me? 

What Can I Serve This Soup With? 

We always enjoy this soup as a main dish!

It is perfect with a yummy salad and topped off with a comforting dessert like…

Lemon Chess Pie

Banana Pecan Bread!

If You Enjoyed This Butternut Squash Soup, You Might Also Enjoy….

Potato Cheese Soup

Pumpkin Cinnamon Soup

The Secret to The Best Chicken Soup

Mac and Cheese Soup

Tips and Tricks and Things You Need to Know! 

  • Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier. 
  • If you are worried about it rolling away – you could cut a flat spot on one of the bulgy sides and that will hold it stable. It won’t mess up the squash roasting, don’t worry about it.
  • Make sure that your knife is sharpened before you start.
  • Use at least a 6″ chef knife.  
  • When you are scooping out the meat of the squash, be very careful NOT to get any of the skin mixed in. It is very tough and unpalatable. 
  • This soup will turn out very thick. If you would like it thinner, simply add chicken stock, vegetable stock, cream or coconut milk.
  • Top this soup with some crunchy toasted pecans or smoky bacon bits for a wallop of flavor. 
  • For a heavenly creamy butternut squash soup, add some heavy cream or coconut milk before serving. 
blue bowl with black rim of butternut squash soup, chopped pecans on top.

Butternut Squash Soup

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A photo of a bowl of Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Easy Butternut Squash Soup Recipe is in your hands!  All the tips and tricks and everything you need to know is right here! Creamy, Satin, Silky and PERFECT!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Roasted butternut squash soup, butternut soup
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 201kcal

Ingredients

  • 1 large butternut squash about 3 pounds, halved vertically and seeded
  • 3 tablespoon olive oil divided, plus more for drizzling
  • ½ cup chopped onion
  • 6 garlic cloves minced
  • 3 carrots chopped
  • 2 tbs butter
  • 2 teaspoon salt
  • 2 tbs brown sugar
  • 1 tsp cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp black pepper
  • 4 Cups chicken broth or vegetable broth
  • Garnish with roasted pecans

Instructions

  • Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
    A photo of the bright yellow and orange colored flesh on the inside of a butternut squash
  • Use a scoop or spoon to remove the seeds (set aside for another use). Using 1 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
    A photo of the insides of the squash with the seeds scooped out for Roasted Butternut Squash Soup
  • Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
    The squash laying face side down on the parchment paper for Roasted Butternut Squash Soup
  • Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
    A close up of the baked juices that come out of the squash Roasted Butternut Squash Soup
  • In the stock pot that you will make the soup, set it on the burner with burner set to medium. Heat 2 Tbs of olive oil until glistening. Add the onions, garlic, carrots and butter. Cook until all are softened - 7-10 minutes. 
    A photo of the beginnings of the soup
  • Add the salt, sugar, cinnamon, nutmeg, turmeric, cumin and black pepper as well as the chicken broth and mix well. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, use a regular blender and blend in batches.
    A photo of the stock pot with the squash meat added to the soup. Roasted Butternut Squash Soup
  • Heat through and serve. Garnish with pecan pieces. If this is thicker than you like, thin down with more broth. 
    The soup with the spices added Roasted Butternut Squash Soup

Notes

  • Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier. 
  • If you are worried about it rolling away - you could cut a flat spot on one of the bulgy sides and that will hold it stable.  It won't mess up the squash roasting, don't worry about it.
  • Make sure that your knife is sharpened before you start.  
  • Use at least a 6" chef knife.  
  • When you are scooping out the meat of the squash, be very careful NOT to get any of the skin mixed in.  It is very tough and unpalatable. 
  • This soup will turn out very thick.  If you would like it thinner, simply add chicken stock, vegetable stock, cream or coconut milk.  
  • Top this soup with some crunchy toasted pecans or smoky bacon bits for a wallop of flavor. 
  • For a heavenly creamy butternut squash soup, add some heavy cream or coconut milk before serving. 
PRO TIP:  Add even more delicious flavor by adding 1" of grated ginger when you add the final spices.  This adds a freshness that can't be beat. 

Nutrition

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 201 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 10mg3%
Sodium 1411mg59%
Potassium 694mg20%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 8g9%
Protein 2g4%
Vitamin A 18500IU370%
Vitamin C 40.9mg50%
Calcium 96mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This recipe originally posted on Loaves and Dishes on January 18, 2018 and has been updated with new information, cooking tips, pro tips and photos.***

A VERSE TO SHARE 

This post was written when my mother was in the hospital in critical condition and I had taken a short break to come home. I felt lost.

We all do sometimes. What can we do?

What we are called to do. We stand by our convictions that God’s got this.  

Psalms 46: 7-11

The LORD Almighty is with us; the God of Jacob is our fortress. Come and see what the LORD has done, the desolations he has brought on the earth.

He makes wars cease to the ends of the earth. God breaks the bow and shatters the spear; he burns the shields with fire.

God says, “Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth.”

The LORD Almighty is with us; the God of Jacob is our fortress

 

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Recipe Rating




moxie

Friday 2nd of February 2018

That butternut squash is just so beautiful! I can't wait to try this recipe!

Sammie

Tuesday 23rd of January 2018

Oh my did I need that scripture tonight. Be still is something I’m not good at. I’m supposed to do 15-20 minutes of breathing exercises a day. Being still! Today I did. I put on some good Christian music and just was. God relaxed me. My breathing eased. I felt more at peace than I had in ages, oh I also got to just listen, to Him.

This soup, is, Ah-Maze-Zing! Love butternut squash. Going to make this tomorrow xx.

Wendi Spraker

Tuesday 23rd of January 2018

Being still is great - not easy- but good for you! :). I'm glad you feel better!

Wendi Spraker

Monday 22nd of January 2018

yum

Mary

Monday 15th of January 2018

Love the scripture! Such a timely inspirational Bible selection.

This recipe is going on my "to make" list. All I need is the squash and I'll be ready to cook. Thank you for all the pictures and tips. Pinned. Prayers still being sent your way. Thanks for sharing (happy to see you back)!

Linda

Monday 15th of January 2018

To cut any hard squash with ease is simple. Pierce the squash skin in several places with a small sharp knife. Place the squash in the microwave and cook for 30 - 45 seconds. When squash is cool enough to handle remove from microwave and proceed to cutting it up. Try it and see how much easier it is.

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