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This Roasted Butternut Squash Soup is the ultimate bowl of comfort for chilly fall and winter nights. Butternut squash is roasted until fork-tender, with caramelized edges that bring out its natural sweetness, then scooped into a large Dutch oven to simmer with a creamy, flavorful broth. Fresh sage, nutmeg, curry powder, black pepper, and a hint of cayenne bring warmth to each spoonful, making this soup as cozy and satisfying as your favorite wool sweater.
Jump to:
- Ingredients For Creamy Roasted Butternut Squash Soup
- How to Make Roasted Butternut Squash Soup
- Tips for Making the Best Roasted Butternut Squash Soup
- Recipe Variations and Substitutions
- Delicious Topping Ideas for Butternut Squash Soup
- What to Serve with Butternut Squash Soup
- How to Store and Reheat This Soup
- Essential Tools for Making this Butternut Squash Soup
- Frequently Asked Questions
- More Cozy Soup Recipes to Try
- Roasted Butternut Squash Soup
Ingredients For Creamy Roasted Butternut Squash Soup
- Butternut Squash – Look for squash that feels heavy for its size and has smooth, unblemished skin for the best flavor.
- Olive Oil – A good-quality olive oil helps bring out the flavors of the squash and herbs.
- Garlic – Fresh garlic provides the most robust flavor, but you can substitute garlic powder, or use garlic-infused olive oil instead of traditional olive oil.
- Fresh Sage Leaves – Adds an earthy, fall-inspired depth to the soup. Substitute with thyme if preferred.
- Chicken (or Vegetable Broth) – Chicken broth adds a savory richness that complements the sweet, roasted flavor of the squash, giving the soup a heartier depth. For a lighter flavor or a vegetarian option, vegetable broth works well too.
- Half & Half – This adds a creamy texture. Coconut milk can be used as a dairy-free alternative.
- Kosher Salt – Balances the natural sweetness of the squash and enhances the spices. Diamond Crystal Kosher Salt is a staple in my pantry.
- Curry Powder – Adds a subtle warmth. Adjust the amount for a more or less intense flavor.
- Nutmeg – Just a touch of nutmeg goes a long way to enhance the cozy fall flavor.
- Black Pepper – For mild spice and balance.
- Cayenne Pepper (optional) – For a hint of heat, add as much or as little as you like.
How to Make Roasted Butternut Squash Soup
- Roast the Butternut Squash: Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper to keep things tidy. Halve the squash lengthwise and remove the seeds with a spoon. Brush the exposed flesh with a bit of olive oil, place the halves flesh side up on the baking sheet, and roast for 45 to 75 minutes. You’ll know it’s ready when a fork easily pierces the flesh, and there are some caramelized edges.
- Sauté the Aromatics: While the squash cools, heat a large pot or Dutch oven over medium-high heat. Add olive oil, followed by the minced garlic and fresh sage leaves. Sauté them briefly, just until fragrant—about a minute—while stirring to avoid browning.
- Combine the Ingredients: Scoop the squash flesh from the skins and add it to the pot with the garlic and sage. Pour in the broth and half & half (or coconut milk for a dairy-free twist) and stir to mix everything.
- Season and Simmer: Add the kosher salt, curry powder, nutmeg, black pepper, and cayenne (if using) to the pot. Bring the soup to a gentle simmer and let it cook for about 10 minutes, stirring occasionally and breaking up any larger squash pieces with a spoon or spatula.
- Blend the Soup: Take the soup off the heat and blend until smooth using an immersion blender. If you’re using a traditional blender, transfer the soup in batches, blend until smooth, and then pour it back into the pot.
- Adjust the Thickness and Taste: Return the pot to medium heat, adding extra broth if the soup is too thick for your liking. Taste the soup and adjust the salt or spices if needed.
- Serve: Ladle the soup into bowls and add your favorite toppings to customize each serving.
Tips for Making the Best Roasted Butternut Squash Soup
- Choose the Right Squash – For the best flavor, select butternut squash that feels heavy for its size with smooth, firm skin. Avoid squash with soft spots or blemishes.
- Roast Until Caramelized – Roasting brings out the natural sweetness in butternut squash. Make sure to roast until you see the tops bespotted with lovely brown roasted bits amongst its bright orange caramelized flesh, and is fully tender; this will add depth and richness to the soup.
- Adjust Seasonings to Taste – The curry powder and cayenne give a gentle warmth, but feel free to adjust these to your preferred spice level. Add a bit more cayenne for a spicy kick or reduce it for a milder flavor.
- Get the Right Consistency – For a silky-smooth and creamy butternut squash soup, an immersion blender is ideal. If you don’t have one, use a high-powered blender, but blend in batches and be careful with the hot liquid.
- Simmer for Extra Depth – After blending, let the soup simmer for a few minutes to allow the flavors to meld together and deepen.
- Make It Dairy-Free – Swap out the half & half with coconut milk for a creamy, dairy-free option. It adds a slight coconut flavor that complements the squash nicely.
Recipe Variations and Substitutions
- Herb Options – Swap the sage with thyme or rosemary for a different earthy flavor profile. Fresh herbs are best, but dried herbs work in a pinch.
- Make It Vegan – For a vegan version, replace the half & half with coconut milk or creamy plant-based milk, and swap the chicken broth for vegetable broth.
- Change the Broth – While vegetable and chicken broth work beautifully, try bone broth for added richness and a boost of protein.
Delicious Topping Ideas for Butternut Squash Soup
- Add Extra Protein – Top with spicy ground chorizo for a hearty twist and a kick of spice. Crumbled bacon or sausage are also delicious options that add flavor and substance.
- Onions - Green onions, caramelized onions, or crispy fried onions add layers of flavor and texture, from fresh and mild to rich and savory.
- Herbs – Sprinkle with fresh herbs like parsley, chives, thyme, or toasted sage leaves to add a bright, aromatic touch that complements the warmth of the fall soup.
- Creamy Toppings – Add a dollop of sour cream, Greek yogurt, or coconut cream for a creamy finish.
- Roasted Seeds – Garnish with roasted pumpkin seeds or sunflower seeds for a crunchy texture and a nutty flavor.
- Finishing Oils – A drizzle of quality olive oil, garlic-infused olive oil, chili oil, herb oil, or truffle oil enhances the soup’s flavor and pairs beautifully with the squash.
What to Serve with Butternut Squash Soup
This Roasted Butternut Squash Soup is delicious on its own, but pairing it with a few sides can make it a more filling meal. Here are some serving ideas:
- Crusty Bread, Baguette, or Soft Dinner Rolls – Warm bread is perfect for dipping!
- Cornbread – This Brown Butter Buttermilk Skillet Cornbread’s lightly sweet and nutty flavor pairs beautifully with the savory, spiced notes in the creamy soup.
- Simple Green Salad – A fresh salad with mixed greens, arugula, or spinach adds a crisp, refreshing element that balances the richness of this winter soup recipe. Try this Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan!
- Grilled Cheese Sandwich – A classic pairing, especially with sharp cheddar or gruyere, makes for a comforting and hearty meal. Try this Taleggio Grilled Cheese with Red Pepper Flakes and Honey!
- Roasted Vegetables – Serve with a side of roasted carrots, Brussels sprouts, or sweet potatoes for an extra dose of fall flavors. Try these Roasted Root Vegetables with Cider Vinaigrette or these Roasted Brussels Sprouts with Honey Sriracha Sauce!
How to Store and Reheat This Soup
- Storing Leftovers – Allow the soup to cool completely before transferring it to an airtight container. It should keep well in the refrigerator for up to 4 days.
- Freezing – This easy soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating – To reheat, warm the soup on the stove over medium heat, stirring occasionally until it’s hot throughout. If the soup has thickened, add a splash of broth, water, or milk to reach your preferred consistency. You can also microwave individual portions in 30-second increments, stirring in between, until hot.
Essential Tools for Making this Butternut Squash Soup
- Kitchen scale
- Large baking sheet + parchment paper (to line)
- Cutting board
- Chef’s knife
- Basting brush
- Large Dutch oven or soup pot
- Liquid measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Immersion blender or high-powered traditional blender
- Soup ladle (for serving)
Are you looking to upgrade your cooking tools or replenish your pantry?
Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes! Roasted Butternut Squash Soup is great for meal prep. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat on the stove and add a little broth if it’s too thick. - Can I use pre-cut butternut squash?
Absolutely! If you’re short on time, pre-cut squash is a convenient option for making this easy butternut squash soup. Roast the pieces on a baking sheet until tender, then proceed with the recipe as usual. - How can I make butternut squash soup thicker or thinner?
To thicken, simmer the soup uncovered for a few extra minutes. To thin it, add a bit more broth or water until it reaches your desired consistency. - Is there a way to make this soup spicier?
Yes, there are several ways to add more heat! If you'd like to add meat, this soup is particularly tasty topped with sauteed spicy ground chorizo. If you'd like to keep the soup meatless, simply increase the amount of cayenne pepper or add a pinch of red pepper flakes. You can also garnish with a drizzle of chili oil for extra spice. - Can I skip the dairy in this creamy soup recipe?
Yes, absolutely! You can substitute the half & half with coconut milk or another rich plant-based milk for a creamy, dairy-free version. - What’s the best way to get a silky texture?
For the smoothest soup, use an immersion blender directly in the pot. Alternatively, you can blend in batches using a high-powered blender. Just be cautious with hot liquids!
More Cozy Soup Recipes to Try
Love this Roasted Butternut Squash Soup? Here are some other cozy soup recipes you might enjoy warming up with:
- Chili with Butternut Squash
- Roasted Broccoli Cauliflower Soup
- Chunky Tomato Basil Soup
- French Lentil Soup
- Sausage, Potato, and Sauerkraut Soup with Rye Croutons
- Pressure Cooker Split Pea Soup with Smoked Ham Hock
- Pressure Cooker White Bean Soup
- Pressure Cooker Black Bean Soup
Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 75 min
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Soups & Stews
- Method: Oven, Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Butternut Squash Soup is the ultimate bowl of comfort for chilly fall and winter nights. Butternut squash is roasted until fork-tender, with caramelized edges that bring out its natural sweetness, then scooped into a large Dutch oven to simmer with a creamy, flavorful broth. Fresh sage, nutmeg, curry powder, black pepper, and a hint of cayenne bring warmth to each spoonful, making this soup as cozy and satisfying as your favorite wool sweater.
Ingredients
Scale
- 3 lb butternut squash
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced (or ½ tsp garlic powder)*
- 2 tbsp fresh sage leaves (about 12-15)
- 2 cups vegetable broth or chicken broth
- 1 cup half & half (or coconut milk for a dairy-free option)
- 1 tsp kosher salt
- ¾ tsp curry powder
- ¼ tsp ground nutmeg
- ¼ tsp cracked black pepper
- ⅛ tsp cayenne pepper (optional)
- Optional toppings:
- Sauteed ground chorizo
- Green onions, caramelized onions, or crispy fried onions
- Herbs: Crispy fried sage, thyme, parsley, or chives
- Sour cream, Greek yogurt, or cashew cream
- A drizzle of oil: Olive oil, garlic-infused olive oil, chili oil, truffle oil, or herb oil
Instructions
- Prepare the Squash: Preheat oven to 425° Fahrenheit (220° Celcius) and line a baking sheet with parchment paper. Slice off the top and about ½ inch from the bottom of the butternut squash. Halve the squash lengthwise and scoop out the seeds with a spoon, discarding them. Place the squash on the baking sheet, flesh side up, and brush with 1 tablespoon of olive oil.
- Roast the Squash: Roast for 45–75 minutes, depending on the size of your squash (or if using one large vs. two smaller squashes), until fork-tender with caramelized edges and brown toasted spots on top. Remove from the oven and set aside to cool slightly.
- Sauté Aromatics: While the squash continues cooling, heat a large Dutch oven or soup pot over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sage leaves. Sauté for about 1 minute until fragrant, stirring to avoid burning.
- Combine Ingredients: Once the squash is cool enough to handle, use a spoon to scoop out the flesh, discarding the skin. Add the squash to the pot with the garlic and sage. Pour in the broth and half & half (or coconut milk), stirring to combine.
- Season the Soup: Add the kosher salt, curry powder, nutmeg, black pepper, and cayenne pepper (if using). Stir to incorporate the spices evenly. Allow the mixture to come to a gentle simmer, cooking for about 10 minutes to let the flavors meld. Use a wooden spoon or spatula to help break down any large chunks of squash as it cooks. At this point the squash should be relatively broken down, but still very chunky and brothy.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a traditional blender, work in batches, and fill the blender no more than halfway to avoid hot splashes. Blend until smooth, then return the soup to the pot.
- Adjust Consistency: Place the blended soup back on the stove over medium heat. Allow to simmer until it has reached your desired level of thickness. If it becomes too thick, add more broth a little at a time. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
* May substitute garlic cloves and olive oil for garlic-infused olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 9 g
- Sodium: 895 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 20 mg
Lisa Kitahara says
this is going to be great for when september rolls around, i can't wait to try this soup! butternuts quash is one of my favourites 🙂
Amy Liu Dong says
This bowl of soup looks really delicious and I love it because it's healthy and so easy to make. Perfect for my cold weather today.
Sophie says
I am a big fan of butternut squash soup. And sage lifts up the flavor so beautifully. Thanks for the recipe.
GUNJAN C Dudani says
I was planning to make a butternut squash soup for dinner tonight. Good thing I found this recipe so this is up my alley.
Kushigalu says
So delicious. Perfect soup for the weather here!
Elaine says
I had my shopping list ready until I've stumbled upon your recipe. I've got to add a few ingredients to my list now to try this soup - it looks absolutely amazing!
Tammy says
Absolute cold-weather comfort food right here. Your soup looks so beautiful- creamy and delicious. I love your photos too! Yum!
Stine Mari says
I usually make butternut soup the sweet and creamy way, but I'd love to try the spicy one too. Both of these look absolutely delicious!
Sharon says
This is cold-weather comfort food for sure. Adding the spizy chorizo on top makes it even better.
Bernice Hill says
Those are two very great flavour variations on a nice simple soup. Since I'm allergic to squash I don't prepare it often. I can eat it fully cooked and prefer it in a soup so I know it's cooked!
Anna says
One of my favourite soups for this time of the year! Both versions look and sound utterly delicious, but I will definitely choose the spicy option!
Jacqui DeBono says
I can't get enough soup at the minute! So nice to keep a big pot going - it feeds me all week, and I can enjoy knowing it is nutritious and healthy! I am going to try the coconut substitution next!
Kelly Anthony says
I love that you gave two ways to make this soup. I can make them back to back weeks without anyone complaining about eating the same thing twice.
Donny says
I love these kinds of soups and adding sage and curry powder sounds so good. I'll have to try both versions because I can't choose!
Irena Macri says
The chorizo was a good call! The soup itself was delicious, too, but that crispy chorizo on top just made it so much more special. Thanks for sharing!
Raia Todd says
What a gorgeous soup! Love the sage and curry additions!
Kelly says
This soup is so delicious! Warm and comforting!
ChihYu says
Nothing better than a comforting bowl of soup! The roasted squash gives so much delicious flavor!