Roasted Butternut Squash Soup

Why You’ll Love This Recipe

I love this recipe because it’s simple, deeply flavorful, and made mostly from pantry staples. Roasting the squash brings out its natural sweetness and gives the soup a rich, toasty base. The garlic becomes mellow and buttery, the onions add depth, and the herbs bring everything together. Plus, it all comes together with very little hands-on time, making it perfect for busy days when I still want something homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (3–4 lb) butternut squash

• 1 medium onion

• 1 head garlic

• 2 tablespoons olive oil

• 1 teaspoon fine sea salt

• ½ teaspoon cracked black pepper

• 1 teaspoon fresh chopped sage

• 1 teaspoon fresh thyme leaves

• 3 cups vegetable stock (or chicken stock)

• ½ cup heavy cream (or coconut milk for dairy-free option)

Directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. I cut the butternut squash in half lengthwise and scoop out the seeds. I peel the onion and cut it into four chunks.

3. I slice off the top of the garlic head to expose the cloves, drizzle it with olive oil, and wrap it in foil.

4. I place the squash halves cut-side down on the baking sheet, nestle in the onion pieces and the wrapped garlic.

5. I drizzle everything with olive oil and sprinkle on the salt, pepper, chopped sage, and thyme.

6. I roast everything for about 45 minutes, until the squash is fork-tender and the edges are golden and caramelized.

7. Once cool enough to handle, I scoop the squash flesh from the skins and squeeze the roasted garlic cloves from their papery skins.

8. I transfer the squash, roasted garlic, and onion into a stockpot with the vegetable stock.

9. Using an immersion blender, I puree the soup until it’s silky smooth. Then I warm it gently over low heat, stir in the cream, and adjust the seasoning to taste.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

When I want to switch things up, I sometimes add a chopped apple or carrot to the roasting tray for a touch of sweetness. A pinch of cayenne or smoked paprika gives it a little kick. For a vegan version, I swap the cream for coconut milk or cashew cream, which adds a lovely richness. And if I’m feeling extra indulgent, I top each bowl with crispy sage leaves or a swirl of crème fraîche.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 5 days—it actually tastes even better the next day. It also freezes beautifully. I let it cool completely before transferring to freezer-safe containers. When I’m ready to eat, I thaw it overnight in the fridge and reheat on the stove, adding a splash of stock or water if it thickens too much.

FAQs

Do I need to peel the squash before roasting?

Nope, I roast the squash with the skin on and scoop out the flesh after it’s cooked. It’s much easier this way and saves time.

Can I use pre-cut squash?

Yes, if I’m in a hurry, I use pre-cubed butternut squash. I just roast it on the tray with the onion and garlic until tender.

Is this soup spicy?

Not at all. It’s mellow and slightly sweet with herbal notes. But I sometimes add a pinch of chili flakes or cayenne if I want to spice things up.

Can I make this soup ahead of time?

Absolutely. I often make it a day or two ahead—the flavors deepen and improve overnight. It’s great for meal prep.

What can I serve with this soup?

I usually serve it with crusty bread, a grilled cheese sandwich, or a simple green salad. It also works well as a starter for a fall dinner party.

Conclusion

This Roasted Butternut Squash Soup is a go-to comfort dish that never lets me down. It’s earthy, rich, and satisfying—perfect for chilly evenings, lazy weekends, or anytime I want something wholesome and flavorful. With minimal ingredients and maximum flavor, it’s a fall recipe I’ll keep making again and again.

Print