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two bowls of Roasted Butternut Squash Soup with spoons resting nearby and a slice of cornbread topped with honey and butter on a tan plate

Roasted Butternut Squash Soup (served 2 ways)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Whip & Wander
  • Prep Time: 7 minutes
  • Cook Time: 75 min
  • Total Time: 1 hour 22 minutes
  • Yield: 4 servings 1x
  • Category: Soups & Stews
  • Method: Oven + Stovetop
  • Cuisine: American
  • Diet: Gluten Free


Roasted Butternut Squash Soup is a creamy cold-weather comfort food recipe.


  • 3 lb butternut squash
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced*
  • 2 tbsp fresh sage leaves (about 12-15)
  • 2 cups vegetable broth or chicken broth
  • 1 cup half & half**
  • 1 tsp kosher salt
  • 3/4 tsp curry powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cracked black pepper
  • 1/8 tsp cayenne pepper (optional)

Optional toppings:

For sweet + herby version:

  • Sour cream or Greek yogurt, to taste (alternatively for Paleo and Whole 30 diets, you can use cashew cream)
  • Fresh herbs, chopped (Italian flat-leaf parsley, chives, or additional sage are all favorites), to taste
  • A drizzle of oil (olive oil, garlic-infused olive oil, or truffle oil are all lovely), to taste

For the sweet + spicy version:

  • 1lb ground chorizo, sauteed until cooked through
  • 1/2 cup green onions, chopped


For the butternut squash soup base:

  1. Preheat your oven to 425 degrees F (220 C). Line a baking sheet with parchment paper and set to the side.
  2. Using a chef's knife, slice the top of the butternut squash as well as ~1/2 inch off the bottom. Then carefully slice the squash in half vertically. I find that this is easiest to do with it standing upright on it's newly trimmed, flat bottom end. Using a spoon, scoop out the seeds and discard them. Transfer the squash to the baking sheet, flesh side up.
  3. Using a basting brush, brush 1 tbsp of olive oil over the exposed flesh of the squash.
  4. Transfer the squash to the oven and roast until fork-tender, then remove from oven and reserve to the side. Depending on the size of your squash and whether you used several small squashes or one large one, this usually takes anywhere from 45 minutes to 75 minutes.
  5. Preheat a large dutch oven or soup pot to medium-high heat.
  6. Add the olive oil, minced garlic (or garlic-infused olive oil), and the fresh sage leaves. Allow the sage to cook for about one minute, then transfer the butternut squash flesh to the pan. To do this, hold the squash with a clean kitchen towel on the peel side so that you don't burn your hands, then taking a spoon, carefully scoop out the soft squash flesh and add it to the pan. The flesh should remove easily from the shard skin at this point now that it's softened. Discard the skin.
  7. Add the broth and the half & half (or coconut milk) to the pan with the squash, as well as the kosher salt, curry powder, ground nutmeg, cracked black pepper, and the optional cayenne pepper.
  8. As the mixture cooks, it will break down and soften further. I like to use a wooden spoon or spatula to help break up some of the squash as it cooks. Allow it to come to a simmer for about 10 minutes. At this point the squash should be relatively broken down, but still very chunky and brothy.
  9. Remove the soup from heat and using an immersion blender, blend the soup until all of the squash has completely broken down and the soup mixture is smooth. Alternatively, if you do not have an immersion blender, you may carefully transfer the hot soup mixture to a high-powered blender and blend until smooth, then transfer it back to the soup pot.
  10. Transfer the soup back to the stove and set it to medium heat. Allow to simmer until it has reached your desired level of thickness. Taste for salt and adjust if necessary.
  11. Serve the Roasted Butternut squash Soup by itself, or with one of the aforementioned sweet + herby or sweet + spicy toppings. If you're looking for a side dish to round this soup out into a hearty meal, it is especially delicious served with a side of this Browned Butter Buttermilk Skillet Cornbread or a loaf of crusty bread.


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 for low-fodmap modification.

** May substitute traditional half & half for lactose-free half & half for low-fodmap modification or coconut milk for Paleo and Whole30 modification.


  • Serving Size: 1/4 the of the batch with no additional toppings
  • 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