Butternut Squash soup in a green bowl with checkered napkin

Roasted Butternut Squash Soup

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

We love making this Roasted Butternut Squash Soup for quick, make ahead dinners or lunches! This soup recipe freezes wonderfully, too!



  • 2 medium sized butternut squash
  • 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


  1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and place on a baking sheet, flesh side up. (See note*) 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. We like to finish this Roasted Butternut Squash Soup with the two tablespoons of butter and a drizzle of honey, but that’s totally up to you!

Recipe Notes

Finding it too hard to cut the squash? Pierce the squash with a fork several times, all the way around and microwave for 5 minutes. The squash will be so much easier to cut in half!

  • Category: Dinner
  • Method: Stove Top / Oven
  • Cuisine: American

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