Roasted Butternut Squash Soup is a perfect fall dish that highlights the rich flavors of roasted butternut squash combined with aromatic herbs and a velvety texture. This easy-to-follow recipe transforms simple ingredients into a delicious savory soup perfect for chilly days.

A bow of roasted butternut squash soup with a spoon on the side.

❤️ You’ll Love This Roasted Butternut Squash Soup

Taste:
- The deep, caramelized flavors of roasted butternut squash, onion and carrots.
- The right amount of sweet, nutty, garlicky flavor from the roasted garlic bulb.
- Blended with aromatic herbs.
Texture: silky-smooth consistency with creamy texture

Easy to Prepare: With minimal prep work and straightforward steps, this soup is a breeze to make.

Warm and Comforting: The infusion of fresh thyme and sage, along with roasted garlic, offers a fragrant and inviting aroma, making this soup the ultimate comfort food.

Perfect for All Occasions: Whether it’s a weekday dinner, a starter for a festive meal, or a dish to impress your guests, Butternut Squash Soup stands out as a versatile dish.

🧾 Ingredient Notes

Roasted butternut squash soup ingredients in bowls and spoons with labels.

Butternut Squash: Opt for a ripe and firm butternut squash. This winter squash is the star of the dish, providing a sweet, nutty flavor.
Onion: You can use yellow or white onion.
Garlic: A whole bulb of garlic is used and roasted.
Carrots: The natural sweetness of carrots enhances the soup’s flavor.
Olive Oil: This acts as a roasting agent, helping to caramelize the veggies.
Thyme and Sage: Fresh herbs are preferred for their robust flavors. These herbs provide a fragrant aroma and earthy flavor to the soup.
Vegetable Stock: If you are using pre-packaged, try to buy the low-sodium version, so you can control the salt in your dish. I always use better than bouillon vegetable base (which you have to dissolve in warm/hot water). I always keep that handy in the refrigerator.
Heavy Whipping Cream: It adds a rich and creamy texture to the soup.

👩‍🍳 How To Make Roasted Butternut Squash Soup?

Preheat the oven to 375°F (190°C).

1, 2) In a small bowl, mix olive oil with salt and pepper.

Collage of 2 images showing mixing salt and pepper with olive oil.

3) Put butternut squash, onion, and carrot in a pan.

4) Brush them with the olive oil mixture.

5) Trim ¼ inch off the garlic head top. Peel away excess skin and wrap the garlic in aluminum foil. Add the wrapped garlic to the pan.

6) Evenly sprinkle thyme and sage over the vegetables.

Place the pan in the oven and bake for 45 minutes to 1 hour or until squash is soft and knife-tender.

Collage of 4 images showing adding vegetables in a baking sheet, adding seasoning and roasted veggies.

7) Remove the pan from the oven, and when cool slightly, scoop squash flesh and add to the blender; add carrots and onion.

8) Squeeze out the garlic pulp and add to the blender.

9, 10) Pour in vegetable stock and blend until smooth.

Collage of 4 images showing adding roasted veggies into blender, squeezing garlic pulp, adding vegetable stock and blended soup.

10) Transfer the mixture to a pan and bring it to a simmer on medium. Add remaining salt.

11) Finally, stir in heavy cream until warm. Serve.

Collage of 2 images showing adding cream to the soup and mixing.

💭 Tips For BEST Butternut Squash Soup Recipe

Depending on the size of your butternut squash, roasting time may vary. You may need more than an hour if yours is bigger in size.
When roasting, the edges of the butternut squash might caramelize and darken. This is where a lot of flavors reside. So, don’t think it is burnt.
When blending, ensure the mixture is cool enough to handle to prevent potential splashes and burns. Use a high-powered blender for the smoothest texture.
A hint of spicy kick: Consider adding a pinch of paprika or cayenne pepper
Vegan version: Replace the heavy cream with coconut cream or other dairy-free alternatives.

Taking a spoonful of roasted butternut squash soup from the bowl.

🥣 Storage Instructions

To Refrigerate, store the soup in an airtight container for up to 3 to 4 days once cool.
To Freeze, Pour the soup into freezer-safe bags or containers, leaving an inch of space for expansion. Store in the freezer for up to 3 months.
To reheat, thaw the frozen soup overnight in the refrigerator and reheat over the stovetop.

🍽 Serving Ideas

Croutons: Top the soup with homemade garlic or herb croutons for added crunch.
Pumpkin Seeds or Pecans: For a nutty twist, sprinkle some roasted pumpkin seeds or pecans on top.
Fresh Herbs: Garnish with fresh thyme, sage, or even parsley for a burst of color and flavor.
Cheese: A sprinkle of parmesan, feta or a swirl of goat cheese can elevate the soup’s richness.
Spicy Oil Drizzle: For those who like a little kick, drizzle some chili or paprika-infused oil on top before serving.
Bread: serve this butternut squash soup with garlic bread, sourdough or any other bread you like.

Roasted butternut squash soup served in a bowl with a spoon on the side.

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Did you try this roasted butternut squash recipe? I’d love to hear about it! Leave a review in the comment section below.