Roasted Butternut Squash Soup
This easy roasted butternut squash soup is delightfully creamy and flavored with warming spices. The best dinner idea for fall!
- Total time
- 1 hr 10 min
- Active time
- 10 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Garlic
1 small garlic clove (peeled)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: ROASTED BUTTERNUT SQUASH SOUP
Black Pepper
freshly ground black pepper (to taste)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: ROASTED BUTTERNUT SQUASH SOUP
Pepitas
Optional garnish: pepitas, parsley, and freshly ground black pepper
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Parsley; Black Pepper
Source: ROASTED BUTTERNUT SQUASH SOUP
Pepitas
Optional garnish: pepitas, parsley, and freshly ground black pepper
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: ROASTED BUTTERNUT SQUASH SOUP
Additional ingredient notes
BUTTERNUT SQUASH SOUP INGREDIENTS
Butternut squash: You’ll need about 3 ½ pounds to make roasted butternut squash.
So look for a larger squash at the market, or weigh a few smaller ones to get the right total amount. Onion and garlic: Roasting the onion on the same sheet pan with the squash is easy to do and adds a rich, caramelized flavor. (Check the recipe card notes for garlic tips.) Vegetable broth: Use vegetable broth to keep it vegetarian, or swap in chicken broth if that’s what you have on hand. Ginger, nutmeg, and maple syrup: These ingredients give the soup its signature warm and slightly sweet flavor. You can also adjust the amount of maple syrup to your preferred sweetness level. Find the printable recipe with measurements below.
COOKING TIPS: Creamy texture
Make it ultra-creamy.
For a dairy-free option, use coconut milk or ¼ cup soaked raw cashews.
COOKING TIPS: Bean choices
Try fresh herbs like parsley, thyme, sage, or chives, and add some crunch with pepitas, toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
Required setup
Equipment
My favorite blender for ultra-creamy soups!
I've had these for ages – they're so durable!
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE BUTTERNUT SQUASH SOUP
Step one: Let’s start by roasting butternut squash halves (this is much easier than cutting the butternut squash into cubes).
Trim the ends, then stand the squash upright on the bulb end and slice it lengthwise. Then, use a spoon to scoop out the seeds and membrane. Step two: Place the squash cut-side up on a baking sheet, drizzle with oil, and season with salt and pepper. Flip it cut-side down, then roast for 60 minutes at 425°F (220°C). Step three: After 30 minutes, rub a little oil on the cut side of the onion and add it to the baking sheet, cut-side down. Continue roasting everything for another 30 minutes, then remove the baking sheet from the oven. Step four: Once the squash is cool enough to handle, scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender, along with garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Blend on high for 1 to 2 minutes until smooth and creamy.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
1 hr
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 10 min
Total time from the source recipe card.
Step 1
Slice it in half and remove the seeds. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Image detailsSliceDownshiftology · ROASTED BUTTERNUT SQUASH SOUPDev reference Checks2
TemperatureInfoTemperature425°F
Target: 425 degree-fahrenheit
Expected state: Preheat your oven to 425°F (220C).
TimingInfoTimingfor 2 to 3 minutes
Target: 2-3 minute
Expected state: Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Inputs and tools1
Uses
- 3 ½ pounds butternut squash
Why and source
This step has reviewed source-backed guidance.
- Source: ROASTED BUTTERNUT SQUASH SOUP
Step 2
Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
Image detailsRoastDownshiftology · ROASTED BUTTERNUT SQUASH SOUPDev reference Checks1
TimingInfoTimingfor 60 minutes
Target: 60 minute
Expected state: Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
Inputs and tools4
Uses
- 1 tablespoon avocado oil
- 1 teaspoon salt
- freshly ground black pepper (to taste)
- Optional garnish: pepitas, parsley, and freshly ground black pepper
Why and source
This step has reviewed source-backed guidance.
- Source: ROASTED BUTTERNUT SQUASH SOUP
Step 3
Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Image detailsAdd OnionDownshiftology · ROASTED BUTTERNUT SQUASH SOUPDev reference Checks1
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down.
Inputs and tools1
Uses
- 1 small yellow onion (halved)
Why and source
This step has reviewed source-backed guidance.
- Source: ROASTED BUTTERNUT SQUASH SOUP
Step 4
Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
Image detailsBlendDownshiftology · ROASTED BUTTERNUT SQUASH SOUPDev reference Visual cue
Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender.
Checks3
Visual cueInfoVisualOnce the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender.
Expected state: Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender.
TimingInfoTimingfor 1 to 2 minutes
Target: 1-2 minute
Expected state: Blend on high for 1 to 2 minutes, until creamy.
HoldingMain recipeSource holding instruction
Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
Inputs and tools5
Uses
- 1 small garlic clove (peeled)
- ½ tablespoon maple syrup
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
Why and source
This step has reviewed source-backed guidance.
- Source: ROASTED BUTTERNUT SQUASH SOUP
Step 5
Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
Image detailsServeDownshiftology · ROASTED BUTTERNUT SQUASH SOUPDev reference Checks1
ServiceMain recipeSource service instruction
Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
Why and source
This step has reviewed source-backed guidance.
- Source: ROASTED BUTTERNUT SQUASH SOUP
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE TIPS
Let the soup cool to room temperature, then transfer it to an airtight container.
It will keep in the fridge for 4 to 5 days. For longer storage, pour the soup into freezer-safe containers or silicone molds (for single servings) and freeze for up to 3 months.
LISA’S TIPS
To store for the week: Any leftover soup can be stored in an airtight container in the fridge for 4 to 5 days.
Perfect for a quick and delicious reheatable meal throughout the week! To freeze for later: It’s always a good idea to freeze leftovers or a second batch to enjoy throughout the winter months.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
WHY YOU’LL LOVE THIS BUTTERNUT SQUASH SOUP
Every fall and winter, I look forward to picking out the best butternut squash at the market to make this soup.
It’s warm and inviting, with that smooth, blended texture you’ll recognize from my tomato soup, carrot ginger soup, and potato leek soup. But the butternut squash gives it an extra velvety richness that feels like a hug in a bowl!
Article photos
Photos used with the article notes.
Source: ROASTED BUTTERNUT SQUASH SOUP
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 servings
Garnish
Source step 5 creates or uses garnish.
Syrup
Source step 4 creates or uses syrup.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the downshiftology page for dev review.
Copy risk: Unchecked
ROASTED BUTTERNUT SQUASH SOUP
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