Roasted Butternut Squash Soup

March 2, 2023 / by
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This creamy Roasted Butternut Squash Soup recipe is a healthy and hearty meal to enjoy during the wintertime. Whether you pair it with some toasted bread, a fresh side salad, or have it as is, you will love adding this delicious soup to your personal menu.

Nothing says sweater weather like curling up with a warm bowl of creamy soup. This easy Roasted Butternut Squash Soup recipe is heavenly with rich flavors and delicious, healthy ingredients.

I love making this recipe for the chillier months and it even has a subtle kick from the warm spices that makes it incredibly satisfying to eat. 

Butternut squash is an incredibly versatile winter squash. It can be kept for a long time anywhere that is cool and dark, so you can typically find them all year round. However, they are considered to be “in season” during the late summer and fall months. 

I always make a conscious effort to eat fruits and vegetables when they are in season. Not only does this provide you with more nutritional benefits and limit your intake of any chemicals or substances added to produce, but it can also greatly support local farmers. Seasonal food also tastes better because it is fresher!

If you don’t have butternut squash on hand, acorn squash and even pumpkin can be used, but of course, the taste will vary slightly! 

Butternut squash soup is a classic soup recipe, especially in the Western world where it is found predominantly during the fall time or on Thanksgiving tables. However, squash soup likely originated from African cuisines. 

A variety of pumpkin soup (soup joumou) is also known to have originated in Haiti during their independence as a statement that the Haitian people could work together to create something beautiful.

The recipe I’m sharing is based on what is traditionally found in the United States. It makes for the perfect cozy meal to satisfy your sweater weather cravings. You could pair it with some toasted bread, my Pesto & Tomato Grilled Cheese, or a fresh side salad, like my Chopped Fall Salad, to enjoy it as a full meal! 

How to Make the Best Roasted Butternut Squash Soup

A traditional butternut squash soup recipe starts by roasting the squash. Roasting or grilling concentrates the flavor of the vegetable. The small amount of oil or butter that you add then creates a beautiful caramelization.

In fact, the more deeply you can brown the squash in the oven, the more intense that caramelized flavor will be. 

I roast my butternut squash with a head of garlic as well so both ingredients can bring a beautiful complexity to the finished soup.

After sauteeing your other ingredients and adding in the tender, roasted squash and garlic, you’ll need to blend your ingredients together. This process is what will give you that vibrant, velvety smooth soup texture, so it’s important to be thorough here.


An immersion blender is easy-to-use and helpful for soup recipes like this one. However, some people find the soup texture to be a bit more gritty. If you want a smoother texture, feel free to use a regular standing blender! 

Lastly, is the garnish. While this Roasted Butternut Squash Soup does not need a garnish, you can always add an additional sprinkle of freshly ground black pepper, smoked paprika, red chili flakes, a dollop of heavy cream (or coconut milk), and/or toasted pumpkin seeds. 

These will bring a beautiful flavor to your soup and elevate its presentation as well!

The best part about this soup recipe is that it can easily be made vegan by substituting the heavy cream for something like coconut milk or another non-dairy alternative. Plus, it’s already naturally gluten-free!

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Roasted Butternut Squash Soup

  • Author: Garianne Gagliardi
  • Total Time: 40 mins


  • 1 butternut squash, halved & seeded
  • 1 garlic head
  • 1 shallot, chopped
  • 4 roma tomatoes, quartered
  • 1 1/2 cup vegetable stock
  • 1/4 cup heavy cream
  • 1/2 tbsp tomato paste
  • 1/4 tsp smoked paprika
  • 1/4 tsp cinnamon
  • pinch of red chili flakes
  • pinch of ground basil + sage
  • salt + pepper to taste
  • 2 tbsp butter
  • olive oil


  1. Preheat oven to 375ºF. 
  2. Halve the butternut squash, oil it, and sprinkle salt. 
  3. Wrap up your garlic head with olive oil. 
  4. Bake both for about 40 minutes (until tender). 
  5. Meanwhile, in a large pot over medium heat add butter, shallot, and tomatoes. 
  6. Cook until onion is translucent then add tomato paste and more salt. 
  7. Now add in your roasted butternut squash and garlic with the vegetable stock. I use an immersion blender, but a regular blender works too. 
  8. Add in the rest of the spices while blending together the soup. 
  9. Serve immediately with a dollop of sour cream and herbs. Enjoy!
  • Category: Lunch, Dinner


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Hi, I’m Garianne

A content creator, food lover, and mom. I’m so glad you’re here! This is where you can find all my healthy recipes and kitchen products I love.

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