This Roasted Butternut Squash Soup recipe is an absolute must-make whenever you’re craving a soup that is bold and warm, full of flavor, and so delicious. It starts with a simple roasting of butternut squash to bring out a ton of flavor during the caramelization process. Sautéed onion, garlic, and fragrant spices like cinnamon and nutmeg only add more depth. You’ll love this delightful, extra creamy soup!

butternut squash soup in bowl with grilled cheese

Ayyeeee…SOUP SZN is officially here y’all!!!

Well, if I’m being completely honest with you, it’s been here, but ya girl is just now getting this recipe up, ha! I mean, what is this time of the year even if it doesn’t involve a cozy bowl of something warm, Bath and Body Works candles (hello, do yourself a favor and grab the one called “Black Cherry Merlot” and thank me later!), or some type of hot spiced beverage (and this does not include pumpkin spice lattes, ever lol)? Exactly, it’s just not a good time at all.

I have a ton of new recipes coming your way that are inspired by all the Fall vibes and flavors. And I love your guys’ feedback on the recipes I’ve already developed as well as the ones you’d like to see too! Seriously, every single time I see one of you make my recipes for yourselves, loved ones, etc…it makes my entire day, no lies at all! 🫶🏾

roasted butternut squash soup in bowls

Okay, enough of this cheesiness, let’s discuss this roasted butternut squash soup.

First, have you ever tried it before? It’s quite a classic autumnal kinda soup. Butternut squash is known as a winter squash that has a sweet nutty aroma. Though, if you haven’t tried it, I always find it to taste similar to that of a regular sweet potato too. This type of squash is a great autumn find to cook in a variety of ways. Also, it’s super inexpensive and one good-sized squash can go a long way. Grab one before they’re out of season!

Everything from soup to stews to lasagna to mac and cheese can be made from this little powerhouse. However, above all the ways, roasted butternut squash soup is my all-time fave. Duh, that is why we’re here after all.

ingredients for butternut squash soup in bowls

How To Make Roasted Butternut Squash Soup:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper/foil. Place the butternut squash chunks on the baking sheet and toss with olive oil and a few pinches of salt. Roast squash until tender and lightly crisp, about 1 hour.
  2. In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion until onions become translucent in color. 
  3. Add in the roasted squash chunks, broth, heavy cream, and spices, and stir to combine- then increase the heat to medium-high. Then use an immersion blender to blend the soup until completely smooth. Taste the soup and add more salt to personal preference.
  4. Pour/ladle soup into bowls and garnish with a drizzle of heavy cream and fresh cracked black pepper, if desired. Enjoy!
cubed butternut squash on baking sheet
roasted butternut squash cubes on baking sheet
sautéed onions in pot with wooden spoon
broth being poured into pot with butternut squash

Sounds Easy, What Else About This Recipe?

→ In doing research, you will see that a lot of butternut squash soup recipes don’t call for the squash to be roasted beforehand. This, in my opinion, is a grave lack of a truly delicious butternut squash soup. You see, when the squash is roasted in the oven first, it caramelizes and adds more depth and enhances the overall flavor. Such great flavor comes from those beautiful caramelized cubes when it blends with everything else.

Yay, we have soup! Now, ladle that delicious roasted butternut squash soup into bowls or vessels of your choice and top it with things or serve it with things! 🙌🏾

roasted butternut squash soup in pot with ladle
butternut squash soup with cream in pot

What To Top/Serve With This Butternut Squash Soup & More Notes:

  • Possible toppings include but are not limited to: a drizzle of extra cream (as pictured), fresh cracked black pepper, toasted pumpkin seeds (pepitas), crushed red pepper flakes, roasted chickpeas, fresh herbs, crumbled bacon/pancetta/prosciutto, pear slices, apple slices, pomegranate arils, candied nuts, etc.
  • Enjoy this soup with: the honest answer is literally anything your heart desires but I’m here to help after all. My favorite way to get my grub on with this soup is with a thick grilled cheese sandwich. The two combined make such a nice little cozy meal.
  • Can I freeze leftovers? This roasted butternut squash soup also freezes well so you can have it on hand for the future. Just be sure to store it in freezer-safe containers, thaw it under overnight refrigeration, and reheat the soup on the stovetop or in the microwave until warmed through.
  • Vegan/vegetarian needs? Use vegetable broth, coconut cream, and/or vegan butter as necessary substitutions!
roasted butternut squash soup with spoon in bowls

This Roasted Butternut Squash Soup recipe is the real deal, y’all. There’s so much flavor and warmth here, mmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Extra delicious recipes you can’t miss:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash soup in bowl with grilled cheese

Roasted Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8
  • Category: Soups & Stews
  • Method: Baking
  • Cuisine: American
Print Recipe
Save Recipe

Description

This Roasted Butternut Squash Soup recipe is an absolute must-make whenever you’re craving a soup that is bold and warm, full of flavor, and so delicious. It starts with a simple roasting of butternut squash to bring out a ton of flavor during the caramelization process. Sautéed onion, garlic, and fragrant spices like cinnamon and nutmeg only add more depth. You’ll love this delightful, extra creamy soup!

Ingredients

  • 2 ½ – 3 lbs peeled butternut squash, cut into 1-inch chunks
  • 1 tablespoon extra virgin olive oil
  • Kosher salt, to taste
  • ½ cup (1 stick) unsalted butter
  • 1 small white onion, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken stock or broth, room temperature
  • ½ cup heavy whipping cream, plus more for soup garnish
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • Fresh ground black pepper, to finish

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper/foil. Place the butternut squash chunks on the baking sheet and toss with olive oil and a few pinches of salt. Roast squash until tender and lightly crisp, about 1 hour.
  2. In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion until onions become translucent in color. 
  3. Add in the roasted squash chunks, broth, heavy cream, and spices, and stir to combine- then increase the heat to medium-high. Then use an immersion blender to blend the soup until completely smooth. Alternatively, you can use a traditional high-speed blender: transfer soup contents into the blender and blend until completely smooth, making sure to leave room for the steam to vent. Allow the blended soup to simmer for 5-10 minutes then remove from heat. Afterward, taste the soup and add more salt, if needed.
  4. Pour/ladle soup into bowls and garnish with a drizzle of heavy cream and fresh ground black pepper, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa