Butternut squash soup is one of those recipes I forget about until the weather cools down, and then suddenly I want a pot of it in the fridge at all times.

This version starts by roasting the squash instead of cooking it directly in the broth. It takes a little longer, but it’s worth it. The edges caramelize in the oven, the squash gets sweeter and richer, and the finished soup has so much more flavor without needing a long list of ingredients.

Once roasted, everything comes together in one pot with onion, garlic, broth, thyme, a little nutmeg, and cream. Blend it until completely smooth, add some crusty bread on the side, and dinner is done.

It’s simple, cozy, and especially good the next day, which is reason enough to make a full pot.

Creamy Roasted Butternut Squash Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Ingredients

  

1x2x3x

• 1 large butternut squash about 3 pounds
• 2 tablespoons olive oil divided
• Salt and freshly ground black pepper
• 1 small yellow onion diced
• 3 garlic cloves minced
• 4 cups vegetable broth or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream
• 1 tablespoon maple syrup optional
• 1 tablespoon butter optional

For Serving

• A drizzle of heavy cream
• Fresh thyme
• Toasted pumpkin seeds
• Freshly cracked black pepper
• Crusty bread

Instructions

 

• Roast the squash.
• Preheat the oven to 425°F.
• Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with about 1 tablespoon of olive oil and season with salt and black pepper.
• Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until completely tender when pierced with a fork.
• Let it cool for a few minutes before scooping the flesh away from the skin.
• Cook the onion and garlic.
• While the squash cools, heat the remaining tablespoon of olive oil in a large pot over medium heat.
• Add the diced onion with a small pinch of salt and cook for 5–7 minutes, until soft and translucent.
• Add the garlic, thyme, and nutmeg and cook for another 30 seconds, just until fragrant.
• Add the squash and broth.
• Scoop the roasted squash into the pot and pour in the broth.
• Stir everything together, bring to a gentle simmer, and cook for about 10 minutes.
• Blend until smooth.
• Use an immersion blender to blend the soup directly in the pot until smooth and creamy.
• If you’re using a countertop blender, let the soup cool slightly first and carefully blend it in batches.
• Make it creamy.
• Reduce the heat to low and stir in the heavy cream.
• For a slightly sweeter soup, add the maple syrup. For an extra silky finish, stir in the butter.
• Taste and add more salt and black pepper as needed.
• If the soup is a little thicker than you like, add another splash of broth until it reaches the consistency you want.
• Warm everything through gently before serving.

Notes

A Few Notes From My Kitchen

Let the squash get properly roasted. A little browning and caramelization around the edges is exactly what you want. It gives the finished soup much more flavor.

The maple syrup is completely optional. Butternut squash can already be quite sweet, so I recommend tasting the soup before adding it.

If you prefer a thicker soup, start with about 3½ cups of broth and add more after blending as needed.

For a dairy-free version, use full-fat coconut milk instead of heavy cream and leave out the butter. It changes the flavor slightly, but coconut and roasted squash are very good together.

And don’t worry too much about making the top of the soup look perfect. A little swirl of cream, some black pepper, and a handful of toasted pumpkin seeds will do quite nicely.

Tried this recipe?Let us know how it was!

What to Serve With Butternut Squash Soup

My first choice is always a good piece of crusty bread. Sourdough, warm French bread, or even a simple piece of buttered toast is enough.

If I’m making the soup for dinner, a grilled cheese alongside it makes the whole thing much more substantial.

You could also serve it with a simple green salad and a sharper vinaigrette. The acidity helps balance the sweetness and richness of the squash.

Storing & Reheating

Once cooled, store leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days.

It will usually thicken a little overnight. When reheating it on the stove, add a splash of broth or water and warm it gently over medium-low heat.

The soup can also be frozen for up to 3 months. If you’re intentionally making a batch for the freezer, I prefer freezing it before adding the cream. Once thawed and reheated, stir in the cream just before serving.

A Little Something for Tomorrow

One of my favorite things about making soup is knowing lunch is already handled.

There is something quietly satisfying about opening the refrigerator the next day and finding a container of something homemade waiting for you. No figuring out what to eat. No starting from scratch. Just warm it up, toast a piece of bread, and sit down.

This creamy roasted butternut squash soup is particularly good for that. It thickens slightly overnight, the flavors settle in, and somehow the second bowl is often even better than the first.

A small reward from yesterday’s kitchen.

Please leave this field empty

A weekly recipe. Warm, unhurried,
and never asking you to be a better cook.

✦One recipe each week — seasonal, and soft

✦A small note from the kitchen — what this meal means, not just how to make it

✦No meal plans, no nutrition content, no hustle. Just nourishment

We don’t spam! Read our privacy policy for more info.

You're in. Every Wednesday, something nourishing lands here. No performance, no pressure. Just something worth making.