Roasted Butternut Squash Soup

Filled with warm autumn spices, this smooth and creamy roasted butternut squash soup is the perfect comfort food to curl up with this fall. Enjoy the rich flavor of real squash along with savory bacon and just a dash of honey.

Roasted Butternut Squash Soup in a pot with bacon, croutons and parsley for toppings.

Stay Cozy All Winter With Butternut Squash Soup

I love roasting butternut squash in the oven. The oven is ideal for unlocking the deep, rich flavor of the squash, and it gives the fruit a beautiful caramelization. While other cooking methods can leave you with a stringy pulp, roasting makes the squash puree smooth and creamy.

Not only is this soup warm, comforting and flavorful, but it’s also a great source of nutrients. The fresh squash provides vitamins and minerals that will keep you feeling healthy and energized. Plus, if you leave off the croutons, it’s naturally gluten-free!

A close-up of a pot filled with Roasted Butternut Squash Soup.

What You’ll Need

Fresh, simple ingredients make this soup a great healthy meal. Check out the recipe card below to find the exact amounts you’ll need.

  • Butternut Squash: Roasted.
  • Olive Oil: This will be used to coat the squash before roasting and added to the pot for sauteeing.
  • Chicken Broth
  • Onion: Diced.
  • Garlic: Chopped finely or minced.
  • Salt and Black Pepper
  • Cinnamon
  • Nutmeg
  • Butter: This is an optional ingredient.
  • Honey: If desired.
  • Bacon: Cooked and crumbled.
  • Croutons
  • Parsley: Or use freshly chopped sage.

Can You Leave Butternut Squash Skin On for Soup?

Butternut squash skin is safe to eat, but it’s not particularly pleasant. It has a tough consistency that really means it’s better off going in the compost or trash. It can also mess with the flavor of the soup. For best results, remove as much of the skin as possible.

How to Make Butternut Squash Soup

With only 3 steps and 5 minutes of active prep, this soup is ridiculously simple to make. Since most of the time is spent in the oven or simmering on the stove, you have plenty of time to prep sides, or just kick back and relax.

  1. Prep the Squash: Start by cutting the squash in half lengthwise. Season each of the squash halves with salt, pepper and olive oil and roast them in the oven at 400°F for 45-50 minutes. Remove the squash from the oven and let it cool slightly, just enough so you can hold it without burning yourself, and scoop the flesh out into a bowl. You should end up with about 4-5 cups of roasted squash.
  2. Start the Soup: While the squash is cooling, pour a bit of olive oil into a pot or dutch oven over medium heat, then add the diced onion and chopped garlic. Cook the onion and garlic for 5-7 minutes, or until they soften, and then add the roasted butternut squash. Season the soup with salt, pepper, a touch of cinnamon and freshly grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring everything to a boil and then reduce the heat to a simmer for 20-25 minutes.
  3. Blend It All Up and Serve: Blend the soup in an immersion blender until it turns smooth, or let it cool and transfer it to a regular blender. I like to finish it up with two tablespoons of butter and a drizzle of honey. Portion out 1/8 of the soup for each bowl and garnish it with bacon, croutons and parsley before serving it.
Roasted Butternut Squash Soup in a pot topped with bacon, parsley and croutons.

Tips for Success

I love the way this soup turns out every time I make it. Here are a few tips so it comes out just as great for you!

  • Soften Your Squash: Finding it too hard to cut the squash? Pierce the skin with a fork several times, rotating the squash all the way around to get every side, and microwave it for 5 minutes. This way, the squash will be so much easier to cut in half!
  • Try Pre-Diced Squash: If you want to take a shortcut, you can grab 2 pounds of diced squash from your produce department. Add the diced squash to a sheet pan and toss it with oil, salt and pepper. Roast it for 30 minutes, tossing in between, until the cubes become tender, then follow the directions as usual.
  • Double or Halve the Ingredients: Feel free to cut this recipe in half if you’re making soup for 1, or double it for a large gathering. It’s also super easy to store, so making a double batch is great for meal prep.

Variation Ideas

One of the best things about this soup is its comforting simplicity, but that doesn’t mean there’s no room to shake things up. Try one of these quick ways to make it your own.

  • Garnish with Pepitas: Toast up some pumpkin seeds and sprinkle them over the top of this soup. They add a nice texture and a rich, nutty flavor.
  • Make It Vegetarian: You can skip the bacon and swap out the chicken broth for vegetable broth in order to make this soup completely vegetarian. If you go with this option, you may want to add a little extra salt to make up for what you’re losing from the chicken broth.
  • Add Some Spice: My favorite way to spice up this soup is to add a bit of curry powder. It makes for a really satisfying flavor combination. You can also add cayenne to give it a kick.
  • Go Extra Creamy: Pour in a little heavy cream or half-and-half, or add a dollop of sour cream, to make this soup even creamier. If you want to keep it dairy-free, go with coconut milk instead. This will also add a nice flavor that pairs so well with the squash.
Golden-orange soup with a garnish of bacon, parsley and croutons in a soup pot.

Serving Suggestions

Serve this soup with a hunk of crusty bread for dipping! It soaks up the flavors so well. Sweet Cornbread makes for another great option, and it really compliments the soup’s texture and flavor. A crisp Escarole Salad works great as an appetizer or side. You can even serve this soup itself as a side for leftover Roast Turkey Breast the day after your Thanksgiving meal.

How to Store and Reheat Extras

Wait for your leftover soup to cool fully before packing it in an airtight container. It should last up to 4 days in the fridge. I love having this leftovers, since it’s so easy to fill up a thermos with butternut squash soup and take it with me for lunch the next day.

Does This Soup Freeze Well?

Butternut squash soup is a perfect recipe for freezing! Let it cool down completely and then store the soup in double-lock freezer bags for up to 3 months. Freezing each portion individually makes them easier to defrost and heat up for quick lunches or dinners,  but a whole batch will work too.

Make sure to fully thaw the soup in the fridge overnight before serving it. Reheat it in the microwave or in a saucepan over the stovetop until it’s warm, and enjoy!

More Comforting Soups and Stews to Try

Print
Golden-orange soup with a garnish of bacon, parsley and croutons in a soup pot.

Roasted Butternut Squash Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x

Filled with warm autumn spices, this smooth and creamy Roasted Butternut Squash Soup is the perfect comfort food to curl up with this fall. Enjoy the rich flavor of real squash along with savory bacon and just a dash of honey.

Scale

Ingredients

  • 2 medium sized butternut squash
  • 2 tbsp olive oil
  • 4 cups chicken broth
  • 1 cup diced onion
  • 2 tablespoons chopped garlic
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter (optional)
  • 1 tablespoon honey (optional)
  • Cooked, chopped bacon
  • Croutons
  • Fresh chopped parsley or sage

Instructions

  1. Preheat the oven to 425°F. Cut the squash in half lengthwise and place on a baking sheet, flesh side up. Season the squash halves with salt and pepper and then drizzle with just a little olive oil. Roast for 45-50 minutes in the oven until the squash is tender. Remove the squash from the oven, let cool slightly and then scoop the flesh out into a bowl.
  2. Add the oil to a large soup pot or dutch oven over medium heat. Cook for 5-7 minutes to soften and then add the roasted butternut squash to the pot. Season with salt, pepper, a touch of cinnamon and fresh grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring to a boil and then reduce the heat to a simmer for 20-25 minutes.
  3. Blend the soup until smooth with an immersion blender, or let cool and transfer to a regular blender. I like to finish this Roasted Butternut Squash Soup with two tablespoons of butter and a drizzle of honey, but that’s totally up to you!

Recipe Notes

  • To Store: Cool fully and pack in an airtight container in the fridge for up to 4 days.
  • To Freeze: Cool completely and store in double-lock freezer bags for up to 3 months. Thaw in the fridge overnight before serving.
  • To Reheat: Reheat in the microwave or a saucepan over the stove until warm.
  • Category: Dinner
  • Method: Stovetop / Oven
  • Cuisine: American

Keywords: roasted butternut squash, fall soups, autumn squash soup

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