Roasted Butternut Squash Soup Recipe
Velvety smooth butternut squash soup with a touch of warming spices
By Sarah Mitchell • June 14, 2026
This butternut squash soup is liquid velvet — roasted squash blended with warming spices, a touch of cream, and just enough sweetness from the caramelized edges of the roasted squash.
Roasting the squash (rather than boiling) concentrates the flavor and adds a subtle sweetness.
Garnish with a swirl of cream, a drizzle of maple syrup, toasted pumpkin seeds, and a crack of black pepper.
About This Recipe
"Roasted Butternut Squash Soup" is a Soups & Stews recipe that brings butternut squash, halved and seeded, onion, diced, garlic, vegetable or chicken broth and heavy cream together into a flavorful, well-balanced dish. Rated Easy and ready in about 55 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 large butternut squash, halved and seeded
- 1 medium onion, diced
- 3 cloves garlic
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp salt
Instructions
- 1
Drizzle squash halves with olive oil. Roast cut-side down at 400°F for 35-40 minutes until soft.
- 2
Scoop out roasted squash. Sauté onion and garlic in a pot until soft.
- 3
Add squash, broth, nutmeg, and cinnamon. Simmer 10 minutes.
- 4
Blend until velvety smooth with an immersion blender.
- 5
Stir in cream and maple syrup. Season with salt and pepper.
- 6
Serve with a swirl of cream and toasted pumpkin seeds.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Butternut squash, halved and seeded is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Blender work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Roasted Butternut Squash Soup" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Roasted Butternut Squash Soup stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Roasted Butternut Squash Soup?
This recipe takes about 15 minutes of prep and 40 minutes of cooking, for a total of roughly 55 minutes. It serves 6 and is rated Easy.
How do I store leftover Roasted Butternut Squash Soup?
Store leftover Roasted Butternut Squash Soup in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Roasted Butternut Squash Soup ahead of time?
Yes, you can prepare Roasted Butternut Squash Soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
Reviews
No reviews yet. Be the first to review this recipe!
