This easy roasted butternut squash soup is rich, creamy, and full of flavor—perfect for chilly weather. Roasting the vegetables gives this soup a deep, slightly sweet flavor that’s perfectly balanced with fresh herbs and garlic. Top it off with crunchy croutons and roasted squash seeds for the ultimate cozy bowl.
Why You’ll Love It
- Smooth and velvety texture
- Simple, wholesome ingredients
- Naturally vegetarian (and easy to make vegan!)
- Even better the next day—great for leftovers or meal prep
Ingredients
For the Soup
- 1 (3.5 to 4 lb) butternut squash
- 1 medium onion (yellow, white, or Vidalia)
- 1 head of garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp cracked black pepper
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or coconut milk/cashew cream for vegan)
For Topping
- Homemade croutons (preferably sourdough)
- Roasted butternut squash seeds (optional)
Optional Add-ins
- ½ cup applesauce for a touch of sweetness
- A few carrots for extra flavor when roasting
Equipment
- Baking sheet
- Enameled stockpot or Dutch oven
- Immersion blender (or countertop blender)
How to Make Roasted Butternut Squash Soup
1. Roast the Vegetables
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Halve the butternut squash and scoop out the seeds. Set seeds aside.
- Cut the onion into quarters and slice the top off the garlic head. Drizzle garlic with olive oil and wrap in foil.
- Place squash (cut side up), onions, and wrapped garlic on the baking sheet. Drizzle everything with olive oil and sprinkle with salt, pepper, sage, and thyme.
- Roast for 45 minutes, or until squash is fork-tender.
2. Roast the Squash Seeds
- Rinse the squash seeds to remove pulp and pat dry.
- Toss with olive oil and salt.
- After the veggies finish roasting, reduce oven to 350°F (176°C).
- Roast seeds for 15–20 minutes, stirring halfway through. (Some popping is normal!)
3. Blend the Soup
- Scoop the roasted squash from the skin and add it to a large pot.
- Squeeze out the roasted garlic cloves and add them to the pot, along with the roasted onion and vegetable broth.
- Use an immersion blender to blend until smooth.
Tip: No immersion blender? Use a countertop blender in batches, then return soup to the pot.
4. Heat & Adjust Consistency
- Warm the soup over medium-low heat.
- Stir in heavy cream (or your dairy-free alternative).
- Adjust consistency with more broth if it’s too thick, or simmer longer if it’s too thin.
- Taste and adjust seasoning as needed.
To Serve
Ladle the soup into bowls and top with roasted seeds, croutons, and an optional dollop of sour cream. Serve with crusty bread or a side salad.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months.
- Reheat: Gently warm on the stovetop or in the microwave.