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Roasted Butternut Squash Soup (VIDEO)

This Creamy Butternut Squash Soup is an easy soup recipe filled with Fall-inspired ingredients. Flavorful roasted butternut squash is blended into a silky puree, then finished on the stovetop with butter, maple syrup, and spices.

A bowl of homemade butternut squash soup garnished with bacon and parsley, with a spoon.

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We love cozy Fall and Autumn soups like Creamy Sweet Potato Soup, Loaded Potato Soup and of course Roasted Butternut Squash soup. The hint of cinnamon and nutmeg make this soup so cozy for cooler weather.

Butternut Squash Soup Video

Watch Natasha make this easy and soul-warming butternut squash soup. You’ll fall in love with how simple and flavorful this recipe is. Prepare to get cozy!

Easy Roasted Butternut Squash Soup Recipe

Butternut squash soup is a simple recipe that tastes totally gourmet. Roasting the veggies before blending brings out their very best flavor, while a touch of fall spice elevates the soup to a whole new level of cozy. Then there are the toppings. The combination of sweet maple syrup and salty crispy bacon is irresistible – so don’t skip those. 

Here’s what else sets this apart as the best-ever butternut squash soup:

  • Butter – Swirling in unsalted butter and letting it melt in the pot gives the soup a luxurious taste and texture. There’s no need to add any milk or cream.
  • Maple Syrup – Adding maple syrup to the soup brings out the natural sweetness of the squash.
  • Bacon – Blending sweet and savory with a crispy bacon topping is such a treat.
A ladle scoops butternut squash soup from a large pot.

Ingredients

Below is everything you’ll need to make creamy butternut soup from scratch. Be sure to refer to the recipe card for the full ingredient details:

  • Butternut Squash – Prepare and chop up your butternut squash beforehand, so it’s ready to go. You can learn how to peel, seed, and cut up butternut squash in our Roasted Butternut Squash recipe
  • Carrots and Onion – These additional veggies are roasted with the squash, along with garlic, for even more flavor in the soup base.
  • Extra Virgin Olive Oil – Tossing the vegetables in olive oil with salt and pepper helps them roast up perfectly.
  • BrothChicken broth provides a rich flavor and helps to thin out the blended soup.
  • Butter – Unsalted butter is what makes this soup extra creamy. No need for added cream.
  • Maple Syrup – Pure maple syrup brings the perfect amount of sweetness to the soup.
  • Spices – Ground cinnamon and nutmeg add a delicious hint of fall spice.
The ingredients for creamy butternut squash soup.

Pro Tip: For a vegetarian soup, use vegetable stock in place of chicken stock. For a vegan butternut squash soup, use vegetable stock and olive oil instead of butter, and serve with the toasted pepitas instead of bacon (see below).

Toppings and Garnishes

We love garnishing our soup bowls with browned crispy bacon and an extra drizzle of maple syrup. You can serve this with pepitas (toasted pumpkin seeds) instead if you’re looking for a vegetarian option. 

Here are more easy topping ideas for a creamy butternut squash soup:

  • Extra virgin olive oil – use a good quality oil to add great flavor
  • Chili – Crushed red pepper flakes, Cajun spice, or cayenne pepper.
  • Herbs – Basil ribbons or thyme leaves.
Side-by-side images of pepitas toasting in a skillet, and sautéd bacon in a skillet.

How to Make Butternut Squash Soup

Before you begin and while the oven preheats, chop up the veggies, peel, and chop butternut squash. With your ingredients prepped and ready, you’ll turn them into a luscious homemade butternut squash soup: 

  1. Roast the Veggies – Toss the cubed squash, carrots, onion, and garlic with olive oil, salt, and pepper. Spread the veggies in a single layer on a non-stick baking sheet, and bake at 400ºF for 35-40 minutes, turning them halfway through. 
  2. Blend – Working in batches, add roasted veggies with the stock to a Blender and blend until silky smooth.
  3. Combine – Add the puree to a large pot on the stovetop. Stir in a half-cup of water along with the cinnamon and nutmeg, then bring the soup to a uniform boil. I recommend partially covering the pot with a lid and stirring often to prevent splattering. Lastly, stir in the butter and maple syrup, and finish the soup with salt and pepper to taste.
  4. Serve – Ladle your butternut squash soup into bowls, then garnish with your choice of toppings.
Photo collage showing how to make butternut squash soup.

Pro Tip: A high-powered blender works best for pureeing soups. Make sure your blender has openings in the lid to allow the heat to escape, and never blend when it’s more than half-full. Alternatively, use an immersion blender to blend the soup right in the pot.

Common Questions

Can I add an apple to butternut squash soup?

We tested adding an apple to this soup recipe. It created an unpleasant sour tinge that we weren’t too crazy about, so I don’t recommend adding apple.

Can I add cream?

We found that adding heavy cream or coconut cream wasn’t necessary. Adding butter and blending the soup makes it naturally creamy enough, without adding too many extra calories.

Can I substitute the butternut squash?

Yes, you can experiment with various squash, such as acorn squash when making this soup. You might also love our Creamy Sweet Potato Soup.

Can I double the recipe?

Definitely. If you wanted to make a larger batch of soup, you can always freeze the leftovers. See my tips for storing and freezing butternut squash soup down below.

Two bowls of butternut squash soup garnished with pepitas.

What to Serve With Butternut Squash Soup

We first fell in love with creamy soups on our honeymoon at an all-inclusive resort where soups were served with just about every meal at every restaurant we dined at. We didn’t eat creamy soups growing up but we both fell in love with the simplicity of a perfectly made, creamy soup. 

Soup is such an easy, elegant starter or side dish for a home-cooked meal, also. We love enjoying a cozy bowlful of butternut squash soup paired with:

Make-Ahead

Roasted butternut squash soup keeps well, and the leftovers taste great. Here’s how to properly store your soup for easy reheating:

  • To Refrigerate: Store this soup airtight in the fridge for up to 4 days. 
  • Freezing: Allow the soup to cool completely, and then transfer it to a freezer-safe container. Store this soup frozen for up to 3 months, and thaw it in the fridge before reheating and serving.
  • To Reheat: Reheat butternut squash soup on the stovetop or in the microwave. If you’re microwaving, heat the soup in bursts covered with a paper towel, and stir in between to keep it from splattering.
Overhead view of two bowls of butternut squash soup garnished with bacon bits and chopped fresh parsley.

We love the subtle roasted flavor and velvety texture of this homemade butternut squash soup. It’s the perfect bowlful to warm up with this fall.

More Creamy Soup Recipes

Colder weather means it’s officially soup season. If you love creamy homemade soups, you won’t want to miss these other cozy recipes:

Roasted Butternut Squash Soup Recipe

5 from 34 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Roasting Time: 40 minutes
Total Time: 1 hour 15 minutes
Overhead view of a bowl of butternut squash soup garnished with bacon bits and chopped fresh parsley.

This Creamy Butternut Squash Soup is an easy soup recipe made from flavorful roasted veggies blended into a silky puree, finished with maple syrup and spices.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $12-$16
Keyword: butternut squash soup, easy butternut squash soup recipe, roasted butternut squash soup
Cuisine: American
Course: Soup
Calories: 220
Servings: 8 servings

Ingredients

  • 1 large butternut squash, (3 lbs), peeled, seeded, and cut into 1” cubes
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium yellow onion, quartered and separated into smaller chunks
  • 4 garlic cloves, peeled and ends trimmed
  • 4 Tbsp extra virgin olive oil
  • 1 1/2 tsp fine sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 4 cups chicken stock, or vegetable stock
  • 3 Tbsp unsalted butter
  • 3 Tbsp real maple syrup, plus more to serve
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup filtered water, or added to desired consistency

Garnish:

  • 6 oz Browned Bacon Bits, or 1/3 cup Toasted pepitas (pumpkin seeds)
  • Maple Syrup to drizzle, added to taste
  • Fresh Parsley, finely chopped

Instructions

  1. Preheat the oven to 400˚F with the rack in the center of the oven. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet.

  2. Chop all of your vegetables. See our tutorial for how to peel, seed, and chop butternut squash.

  3. Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.

  4. Spread the squash evenly in a single layer and bake until squash and carrots are fork tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.

  5. Transfer the roasted veggies to a blender in 2-3 batches (don’t go beyond the max fill line), adding some of the stock each time and water if it gets too thick, and blend until completely smooth.

  6. Pour the puree into a dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently as cream soups tend to spurt and squirt. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat.

  7. To serve, ladle into bowls, and garnish with a drizzle of maple syrup and bacon (or toasted pepitas), sprinkle of finely chopped parsley, and freshly cracked black pepper.

Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount Per Serving
Calories 220 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 15mg5%
Sodium 625mg27%
Potassium 551mg16%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 12650IU253%
Vitamin C 22mg27%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Cathy
    November 14, 2022

    I can’t wait to try your touches for butternut soup. I have always roasted my squash, carrots, garlic cloves and chunks of shallots. I also cook diced onion and celery in butter to add to the veggie mix. I generally added the stock and cooked BEFORE I puree , bt I am going to try your way next time. I also think the maple syrup will be a game changer! How you you think it would work to puree in a food processor? The immersion blender worked well but took a lot of time.—alos , unrelated question: can you make a video about cooking collard greens please. I came here today looking for that, but did not find one. ;( – your recipes are THE BEST so I want your advice!

    Reply

    • NatashasKitchen.com
      November 14, 2022

      Thank you so much, Cathy! I appreciate the recipe suggestion. I hope you love this soup. I think it could work in the food processor but you’d have to experiment which it. The blender gives a nice, smooth finish.

      Reply

  • Valerie
    November 13, 2022

    Here is a tip on peeling squash… Pierce the skin at regular intervals all over the squash with the point of a sharp knife or the ends of a fork.
    A little liquid will ooze out, that’s OK
    Microwave for 5 minutes on high
    Let cool (don’t burn yourself)
    And…!
    Now the interior of the squash is still raw but the skin will be slightly cooked and softened and you can peel with ease

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Thanks for sharing!

      Reply

  • Anna
    November 9, 2022

    This is the a pitta me of fall in a bowl! Thank you for recommending roasting the veggies ahead of blending up the soup, Natasha. I like the flavors so much I didn’t even need to add the maple syrup. I have a huge sweet tooth so that saying a lot! I think the carrots bring all the sweetness it needs. I haven’t served it yet but I plan to garnish it with toasted pepitas. Also, I added coconut to mine for part of the liquid.

    Reply

    • Natasha's Kitchen
      November 9, 2022

      You’re welcome, glad you love it!

      Reply

  • Karen
    November 6, 2022

    This is soooo delish 👍
    Easy to make & wondeful flavor
    Made it twice this week 🤣

    Reply

    • Natasha's Kitchen
      November 6, 2022

      Looks like you found your new favorite!

      Reply

  • Stephanie
    November 4, 2022

    This soup was easy to make and absolutely delicious. My entire family devoured this soup! I highly recommend trying it.

    Reply

    • NatashasKitchen.com
      November 5, 2022

      Thank you for sharing, Stephanie! So glad you loved it.

      Reply

  • Paula
    November 2, 2022

    Made this tonight!! Fabulous! Thank you so much fro sharing good, easy recipes.

    Reply

    • Natasha's Kitchen
      November 2, 2022

      You are very welcome, Paula. It’s my pleasure!

      Reply

  • Connie
    November 1, 2022

    You hit on another winner, Natasha!! This is my new favorite butternut soup recipe. Will be making this from now on. Only thing I did differently was to add more cinnamon…just because we love that spice! Thanks again for another great recipe.

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Sounds great! Thanks for sharing, we’re happy to know that you love this.

      Reply

  • Fritz Carlson
    October 31, 2022

    I made this today and took it to my daughter’s house for a birthday party. Needless to say they kept the leftovers and raved about the soup. It was amazing! So creamy and flavorful! I will be making this one again!!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Yay, that’s awesome! Thank you so much for sharing that with us.

      Reply

  • Muriel
    October 31, 2022

    Could I make this soup with frozen butternut squash? I have difficulty cutting up the squash and this would be very helpful.

    Thank you. Love your recipes

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Muriel! I haven’t tested it with frozen squash to know how it would affect the taste or texture. Let us know if you experiment.

      Reply

    • Kathyrn
      November 1, 2022

      Some stores have precut fresh squash that I’m sure you can use!

      Reply

  • Teresa
    October 30, 2022

    Hi Natasha,

    What is the alternative if i dont have ground nutmeg? 🙂

    Best Regards,

    Teresa
    Philippines

    Reply

    • Natasha's Kitchen
      October 30, 2022

      I haven’t tried any substitute ingredient for nutmeg to advise. I think adding cinnamon will be okay but with nutmeg, it just tastes so much better.

      Reply

  • Vivienne
    October 30, 2022

    Would you get the same flavour making it in an Instant Pot or do you need the roasted flavour of the squash?

    Reply

    • Natasha
      October 30, 2022

      Hi Vivienne, I think this would still be delicious if you cooked the butternut squash in the instant pot.

      Reply

  • Joanne
    October 30, 2022

    Wow! Yummilicious! This was excellent! The extra touches made it over the top! It is the perfect fall meal to warm our tummies! We always have several bushels of butternut squash when we clear the garden and I have always made my butternut squash soup with cumin. I heartily prefer yours with cinnamon, maple syrup, and bacon. Game changer!

    Reply

    • Natasha
      October 30, 2022

      Hi Joanne, I am so happy you loved the butternut squash soup. I agree, the toppings really make the soup special. Thank you for the wonderful review!

      Reply

  • Barbara
    October 29, 2022

    I make mine the same way, but instead of cinnamon, etc. I add cayenne pepper which gives it a nice kick with the sweet squash, and a dollop of sour cream and fresh parsley on top. Love it!

    Reply

    • NatashasKitchen.com
      October 29, 2022

      YUM!

      Reply

  • Lori Gottlieb
    October 29, 2022

    A most delicious soup. It is even more delicious when you bake a few sweet potatoes with the vegetables and purée it with the other roasted vegetables.
    Also, using an emersion blender makes the purée process quick and simple, as it purées right in the soup pot.

    Reply

    • NatashasKitchen.com
      October 29, 2022

      That’s wonderful! So glad you loved it.

      Reply

  • Quiqui Vasquez Dagle
    October 29, 2022

    Made your butternut squash soup with a teensy adjustment. I didn’t have carrots but after making 2 pumpkin rolls, did have about a cup of pure pumpkin purée leftover. Added it to the soup and it’s amazing! Thank you so much for you delicious recipes.

    Reply

    • NatashasKitchen.com
      October 29, 2022

      Sounds wonderful! Thank you for sharing. I’m glad you loved it.

      Reply

  • Marilyn Jackson
    October 28, 2022

    I made this recipe tonight. It was very delicious. The maple syrup added just the right touch of sweetness! I used my emersion blender with great success..
    My neighbor. Stopped by, and she had a bowl too! Loved it!
    Bon Appetito
    Happy Fall Y’all!

    Reply

    • Natasha
      October 29, 2022

      I am so happy you loved the Creamy Butternut Squash soup! thank you for the wonderful review.

      Reply

  • jess
    October 28, 2022

    I love butternut squash soup and this recipe makes it so easy, thank you so much for sharing this recipe!

    Reply

    • Natashas Kitchen
      October 28, 2022

      You’re welcome! I’m so happy you enjoyed it, Jess!

      Reply

  • Kristen
    October 28, 2022

    It has been such a gloomy day today so I made this for lunch and it was delicious.

    Reply

    • Natasha
      October 28, 2022

      I’m so glad to hear this Butternut Squash soup brightened your day.

      Reply

  • Jessica
    October 28, 2022

    Soooo delicious! I made this to serve tonight to some guests (I made it early enough so I was prepared) and it’s SOOO good. I’m almost thinking of making a second batch so we have leftovers!

    Reply

    • Natasha
      October 28, 2022

      I’m so happy to hear that you loved the soup and already made it. Thanks for sharing your lovely review.

      Reply

  • Steven
    October 28, 2022

    Wow! Thank you Natasha! I bought a butternut squash knowing I’d be able to do something with it. Your recipe is exactly what I want to make. I’ll be fixing Butternut Squash Soup this weekend. I know it will be a hit! It’s just the thing this time of year in the Rocky Mountains where we’ve already had several hard freezes. Oh, this is going to be so good, and so satisfying! Thanks again!

    Reply

    • Natasha
      October 28, 2022

      It’s such a cozy soup, especially for cold weather. I hope you absolutely love this butternut squash soup. We’re just getting the cold weather starting to roll in.

      Reply

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