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

4.96 from 82 votes
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.
Prep Time: 20 minutes
Cook Time: 15 minutes
Roasting Time: 40 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 8 servings
  • 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 broth, 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

  • 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.
  • Chop all of your vegetables. See our tutorial for how to peel, seed, and chop butternut squash.
  • Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.
  • 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.
  • 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.
  • 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.
  • 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 Per Serving

220kcal Calories24g Carbs4g Protein13g Fat4g Saturated Fat1g Polyunsaturated Fat7g Monounsaturated Fat0.2g Trans Fat15mg Cholesterol625mg Sodium551mg Potassium3g Fiber10g Sugar12650IU Vitamin A22mg Vitamin C72mg Calcium1mg Iron
Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount per Serving
Calories
220
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
15
mg
5
%
Sodium
 
625
mg
27
%
Potassium
 
551
mg
16
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%
Vitamin A
 
12650
IU
253
%
Vitamin C
 
22
mg
27
%
Calcium
 
72
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: butternut squash soup, easy butternut squash soup recipe, roasted butternut squash soup
Skill Level: Easy
Cost to Make: $
Calories: 220
Natasha's Kitchen Cookbook
4.96 from 82 votes (48 ratings without comment)

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Recipe Rating




Comments

  • Kirstin
    January 11, 2025

    This soup was savory and sweet and fantastic! I had run out of carrots so I substituted a medium sized sweet potato. I also added a little cayenne and decreased the butter to 1T and veggie roasting oil to 2T. No one missed the high fat cream. This is a winner and on remake often! Thank you Natasha!

    Reply

    • NatashasKitchen.com
      January 11, 2025

      You’re very welcome, Kirstin. Thank you for sharing.

      Reply

  • Varash
    December 21, 2024

    Wowwwwwwe. I made it for the first time today and every one at house loved it … Super yummy, flavorful and smells so good in the house!
    The splash part, when we put it in the stove, was funny for my son!! 😀
    Thank you so much for giving us such a wonderful recipe! My mom and in laws asking for recipe by just seeing the picture! :))

    Reply

    • Natashas Kitchen
      December 21, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Varash!

      Reply

  • My
    November 25, 2024

    Hi natasha
    Using this recipe for our Thanksgiving dinner. I’m made it ahead of time and everybody loved it. Reheated the soup and added all the fixens, and left some on the table if they want more. Thank you it’s delicious.

    Reply

  • LaRissa
    November 21, 2024

    Thank you, Natasha! Very good instructions and recipe

    Reply

    • Natashas Kitchen
      November 21, 2024

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

      Reply

  • Grace
    November 12, 2024

    Great recipe my husband and I love butter nut squash the soup was so flavorful so my husband love it so much

    Reply

    • Natashas Kitchen
      November 13, 2024

      I’m so glad you enjoyed it!

      Reply

  • GLENN
    November 12, 2024

    TASTES GREAT. FLOWED RECIPE, DIDNT CHANGE A THING.

    Reply

  • KBH
    November 11, 2024

    This is a keeper! Made a few changes. Substituted a bit of brown sugar for the maple syrup. Added a pinch of red pepper flakes. And since I don’t have a blender I used someone else’s idea, warmed the spices in a large pot, adddd the roasted veggies and then used an emulsion blender to complete it. So delicious!

    Reply

    • NatashasKitchen.com
      November 11, 2024

      Thank you for sharing that with us.

      Reply

  • Carol
    November 10, 2024

    The recipe gives the nutrition info but no serving size.

    Reply

    • Natasha's Kitchen
      November 10, 2024

      It’s in the recipe card. Servings: 8 servings

      Reply

  • jim
    November 10, 2024

    love butternut squash soup. I riast equal amounts of butternut squash and turnips, and one onion. great flavor. made it many times.

    Reply

  • Susan Grossman
    November 10, 2024

    Great recipe! First time I roasted vegetables before making a soup. I added a can of lite coconut milk instead of the water. Also 1/2 tsp nutmeg to the recipe. Made 8 cups of soup. It was the most delicious and filling soup that I have made this season. It’s a winner!!

    Reply

  • Kathy
    October 29, 2024

    This recipe is awesome! I found it in your email today while waiting for my husband to get a crown at his dentist. When he came out he said, “I can’t eat anything hard or chewy for 24 hrs.” I said, “That’s okay, you’re having butternut squash soup for dinner!” I had all the ingredients including pepitas & some organic precooked bacon for garnish. He loved it! He has Parkinson’s & doesn’t have a strong sense of taste. But it was so flavorful and not too sweet! Thank you❣️

    Reply

  • Vickie A.
    October 23, 2024

    Step 6 talks about a cream soup. There was a no cream listed in the ingredients list.

    Reply

    • NatashasKitchen.com
      October 23, 2024

      Hi Vickie! It’s referring to the texture of the soup (creamy and thick). Sorry for the confusion.

      Reply

  • Jill
    October 17, 2024

    This soup was delicious! I made it as the recipe states. The only thing I did differently was I heated the chicken broth and spices in my soup pot. Then added the roasted vegetables and blended it with an immersion blender. So good!

    Reply

    • Natashas Kitchen
      October 17, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Mj
      November 2, 2024

      I did the same thing! this is to die for I could eat the whole pot by myself!

      Reply

  • Joy Kaminski
    October 13, 2024

    Just made it! Delicious! I omitted the maple sugar because I am trying to cut down on unnecessary sugars and it still tastes AMAZING. Don’t even need the maple syrup! Could always just put the syrup on the kitchen table and those that feel like they need it can add it! Thanks Natasha!

    Reply

  • Kim Weichel
    October 12, 2024

    I absolutely love your recipe for butternut squash soup. It is so creamy and so satisfying. I always make a double batch and freeze one

    Reply

    • NatashasKitchen.com
      October 12, 2024

      I’m so glad you’re enjoying it. Thank you for the feedback.

      Reply

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