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roasted butternut squash soup in mini black ramekin

Roasted Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • 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.