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.
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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.
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.
- Broth – Chicken 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.
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.
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:
- 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.
- Blend – Working in batches, add roasted veggies with the stock to a Blender and blend until silky smooth.
- 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.
- Serve – Ladle your butternut squash soup into bowls, then garnish with your choice of toppings.
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.
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.
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.
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.
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:
- Bread – Crusty French Bread, Focaccia Bread, or Soft Dinner Rolls are great for dunking into a creamy vegetable soup.
- Salad – Soup is a classic combo with a Shaved Brussels Sprout Salad or Beet Salad with Arugula.
- Sandwiches – Serve this soup bistro-style with a BLT Sandwich or a kid-friendly Grilled Cheese.
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.
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:
- Tomato Soup Recipe
- Creamy Carrot Soup
- Clam Chowder
- Corn Chowder
- Chicken Pot Pie Soup
- Chicken and Wild Rice Soup
Roasted Butternut Squash Soup Recipe
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.
- 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
- 6 oz Browned Bacon Bits, or 1/3 cup Toasted pepitas (pumpkin seeds)
- Maple Syrup to drizzle, added to taste
- Fresh Parsley, finely chopped
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.