Roasted Butternut Squash Soup

5 from 2 votes

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Butternut Squash Soup is creamy, full of flavor, and satisfying! This four-ingredient soup can be made warm and ready to eat in just under an hour.

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white serving bowls of roasted butternut squash soup with pumpkin seeds on top

Celebrate the start of soup season with this rich and creamy butternut squash soup! This four-ingredient recipe is so easy to make and will be warm and ready to enjoy in under an hour. All you’ll need to get started is a butternut squash, some vegetable broth, olive oil, spices, a warm oven, and a blender! The result is an elegant and creamy soup that tastes amazing and is so warm and comforting.

I usually serve this bright and colorful soup with some croutons or a side of french bread for dipping, but it pairs well with all kinds of side dishes. Even if you’re not a huge fan of butternut squash, I think you’ll enjoy this sweet, savory, and creamy butternut squash soup.

white serving bowls of roasted butternut squash soup with pumpkin seeds on top

Why You’ll Love This Recipe

  • Tastes creamy, sweet, robust, and rich.
  • Is packed full of nutrients!
  • Is a warm, comforting dish that is perfect for a chilly fall or winter day.
  • Can be made with only four ingredients!
  • Is naturally vegan and gluten free.
butternut squash soup raw ingredients in small portion dishes

Recipe Ingredients

  • Butternut Squash—Fresh, home-roasted squash will give this soup a sweet and nutty flavor.
  • Vegetable Broth—Thins out this soup to the perfect consistency.
  • Olive Oil—Helps the squash to soften and brown in the oven.
  • Spices—A mixture of garlic powder, ground ginger, ground nutmeg, salt, and pepper.

How to Make Butternut Squash Soup

sliced and open face roasted butternut squash on a baking dish

1. Prepare the squash by cutting it in half and scooping out the seeds. Drizzle the flesh of each squash half with the olive oil and season with salt and pepper. Place the squash cut side up on a baking sheet. Bake in the oven until fork tender.

top view of a blender with spices and roasted butternut squash for soup

2. Scoop the roasted flesh of the squash into a blender or food processor. Add the vegetable broth, garlic powder, ground ginger, and ground nutmeg. 

top view of a blender of roasted butternut squash

3. Blend until smooth and creamy.

top view of a white bowl of roasted butternut squash soup

4. Serve warm and enjoy! 

Frequently Asked Questions

Do I need to remove the skin before cooking butternut squash?

Nope! This recipe is super simple; all you have to do before cooking your squash is cut it in half and use a spoon to scoop out the seeds! Once the squash is done roasting, you can easily scoop out the flesh and discard the skin.

How can I thicken the soup if it is too watery?

If you make this soup with squash that is a little bit on the small side, the resulting soup might be a bit thin. If this happens, don’t worry! You can use a small amount of flour or cornstarch to thicken your soup. After your soup has been blended, return it to the pot. Then add the thickener a little at a time, cooking the soup until it has reached your desired thickness.

Is it possible to over-blend the soup? 

Yes. You want to blend this butternut squash soup long enough that it becomes smooth but be careful not to over blend it. If the soup is blended too vigorously, air bubbles will form and it will become frothy. This won’t affect the flavor, but it will ruin the beautiful silky and thick texture.

side view of a POV spoonful of rich orange butternut squash soup

Expert Tips

  • Since you will be scooping out the “meat” or inside of the squash after it cooks, it is not necessary to peel your squash before baking.
  • An easy way to tell if your squash has been fully cooked is with the fork test. If you can easily puncture the roasted squash with a fork, it’s ready to be blended into soup! If your squash is not cooked all the way through before blending, your soup will end up with a grainy texture. 
  • I usually garnish this butternut squash soup with a sprinkling of salt and pepper. But, if you’re feeling fancy, you can garnish it with some pepitas, a drizzle of olive oil, or some fresh parsley.
  • Since we don’t use any heavy cream or butter in this recipe, it’s naturally vegan! I find that once the roasted squash is blended, it’s very creamy and flavorful on its own. But, if you want to add some richness, you can try garnishing your butternut squash soup with a drizzle of heavy cream.

How to Store Butternut Squash Soup 

If you have any leftover soup, you can store it in an airtight container in the fridge for up to 5 days. Alternatively, you can store your butternut squash soup in a ziplock bag in the freezer. Allow any frozen soup to thaw in the fridge before reheating in the microwave or on the stovetop.

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top view of a white bowl of roasted butternut squash soup with pumpkin seeds on top
5 from 2 votes

Roasted Butternut Squash Soup

Butternut Squash Soup is creamy, full of flavor, and satisfying! This four-ingredient soup can be made warm and ready to eat in just under an hour.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4

Ingredients 

  • 1 large butternut squash,, about 3 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon coarse sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 4 cups vegetable broth

Instructions 

  • Preheat your oven to 425 degrees F.
  • Cut your squash in half and use a spoon to scoop out the seeds. Use 1 tablespoon of olive oil along with your salt and pepper to thoroughly coat each half of the squash and place them cut side up on a baking sheet. Bake for 40 minutes.
  • Scoop out the inside of the squash into a blender or food processor. Add the broth and remaining spices. Blend the soup until smooth and creamy.
  • Serve and enjoy!

Notes

  • This soup is great topped with some extra salt, pepper, or pepitas for some extra flavor.
  • You can store your leftover soup in an airtight container in the fridge for up to 5 days.
  • Reheat your soup by microwaving a single serving for 1 minute covered with a paper towel or reheating all of the leftovers in a medium sized pot over medium heat on the stovetop.
  • If you don’t have coarse sea salt you can use 1 1/2 teaspoons of whatever salt you have. We found that coarse sea salt provided a bit more flavor.
  • The ground ginger helps amplify the natural flavor of the squash.
  • Since you are going to scoop out the “meat” of the squash after it bakes, it is not necessary to peel your squash. If you would like to you are more than welcome to.

Nutrition

Serving: 1/4 Soup, Calories: 84kcal, Carbohydrates: 5g, Protein: 0.4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1523mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 504IU, Vitamin C: 0.04mg, Calcium: 5mg, Iron: 0.3mg
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