This roasted butternut squash soup is an absolute must-make during the Fall; slow roasted butternut squash that gets caramelized in the oven and then blends with spices like cinnamon and nutmeg. It’s intense in flavor and super creamy!

roasted butternut squash soup in mini black ramekins on black plate

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, its 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’m loving 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 mini black ramekin

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 really 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. Not to mention, butternut squash also has great vitamins, a good source of fiber, and calcium and iron. However, above all the ways, roasted butternut squash soup is my all-time fave. Duh, that is why we’re here after all.

How To Make Roasted Butternut Squash Soup:

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.

While it is an additional step, it’s a super important one, peeps. Think of it like boiled potatoes vs. crispy french fries…YUP. YUP. Such great flavor comes from those beautiful caramelized cubes when it combines with everything else. Additionally, once you’ve roasted the squash, all else to do is a pinch! In a large dutch oven or stock pot, melt the butter over medium heat and sauté the garlic and onion. Continue cooking until onions become translucent.

roasted butternut squash soup in mini black ramekins on black plate with grilled cheese

Sounds Easy, What Else About This Recipe?

Then add in roasted butternut squash, broth, cream, nutmeg, cinnamon, white pepper, cardamom, and salt. Stir and let everything come up to a slight boil, increasing the heat to medium-high.

You have two choices as to how you can blend your soup:

Immersion Blender; directly insert blender into dutch oven or pot and blend the soup until it is completely velvety smooth and silky-like. And boom, you’re done! Listen, I recently got one of these myself and I don’t know why I overlooked this appliance before smh. Folks, it saves lives… and recipes, I promise.

Stand Blender; when using a traditional blender, let soup cool a little at first before placing it directly into blender. Hot liquids can pose a slight risk when using a regular blender. Once soup has cooled some, fill only about a half of the soup into blender to leave room for the steam to vent. And boom, you’re done!

Yay, we have soup!…Now, ladle that delicious soup into bowls or vessel of your choice and top it with things or serve it with things. Only if that’s your kind of thing, ha! Sorry, I had to keep it going somehow.

roasted butternut squash soup in mini black ramekins with grilled cheese

What To Top/Serve with This Soup?

  • Possible toppings include but 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 (my personal fave and pictured is a havarti grilled cheese!). The two combined make such a nice little cozy meal.

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 an airtight container and thaw/reheat as necessary.

And for my vegan/vegetarian friends; using vegetable broth, coconut cream, and/or vegan butter works just as well!


Until next time…love and butter,


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roasted butternut squash soup in mini black ramekin

Roasted Butternut Squash Soup

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 1x
  • Category: Soups & Stews
  • Method: Baking
  • Cuisine: American


This roasted butternut squash soup is an absolute must-make during the Fall; slow roasted butternut squash that gets caramelized in the oven and then blends with spices like cinnamon and nutmeg. It’s intense in flavor and super creamy!


  • 2 1/23 lb peeled butternut squash, cut into 1-inch chunks
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 small white onion, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground nutmeg
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper/foil. Place butternut squash chunks on sheet and toss with olive oil and a few pinches of salt. Roast squash until crispy, about 1 hour.
  2. In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion. Stir and let sauté until onions become translucent in color. 
  3. Add in roasted squash chunks, broth, heavy cream, spices, and increase heat to medium-high. Stir to combine and then use immersion blender to blend soup together until completely smooth. If using a traditional blender, let soup cool, then work in batches to blend in blender. Making sure to leave room for steam vent. Taste soup and add more salt, if needed.
  4. Pour/ladle soup into bowls and add toppings, if desired.

Keywords: soup, appetizer, fall