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–+ servings
A bowl of silky butternut squash soup topped with cream, chopped parsley, and cracked black pepper.

butternut squash soup

A cozy roasted butternut squash soup that’s creamy, naturally sweet, and perfect for cool-weather comfort. Easy to make, kid-friendly, and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 55 minutes
Roasting Time 40 minutes
Total Time 1 hour 14 minutes
Servings: 8 servings
Course: Soup, Main Dish, Side Dish
Cuisine: American, Comfort Food, Seasonal
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large Butternut squash - 3–4 lbs peeled and cubed
  • 1 Yellow onion - Halved
  • 4 cloves Garlic - Roasted whole in skin
  • 4 cups Vegetable/chicken broth Low-sodium recommended
  • 2 tablespoon Olive oil - For roasting
  • 1 teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Freshly ground
  • 1 tablespoon Fresh ginger - Or 1 teaspoon ground ginger
  • ¼ teaspoon Ground nutmeg - Or substitute with cinnamon
  • 1 teaspoon Fresh thyme - Or ½ teaspoon dried thyme
  • 2 leaves Bay leaves - Remove before blending
  • ½ cup Heavy cream/coconut milk - For creaminess optional
  • 1 tablespoon Maple syrup/brown sugar - Optional sweetness
  • 1 Apple - Optional diced, roasted with squash
  • 2 Carrots - Optional diced, roasted with squash
  • 3–4 leaves Fresh sage - Optional for garnish or flavor

Equipment

  • 1 Large chef’s knife (Sharp enough for cutting tough squash)
  • 1 Cutting board (Preferably with grooves for juice)
  • 1 Vegetable peeler (Easier than peeling with a knife)
  • 1 Large roasting pan (Fit squash pieces in one layer)
  • 1 Heavy-bottomed pot (Prevents burning while simmering)
  • 1 Immersion blender (Or use regular blender in batches)
  • 1 Ladle (For serving the soup)

Method
 

  1. Peel the squash, remove the seeds, and cut into evenly sized chunks.
    Fresh squash being chopped into large chunks on a wooden cutting board with a knife.
  2. Roast squash, onion, and garlic with oil, salt, and pepper until golden brown.
    Roasted butternut squash cubes and onion wedges on a baking sheet, caramelized and seasoned with black pepper.
  3. Combine roasted vegetables with broth, ginger, thyme, and bay leaves to simmer.
    A pot of chunky vegetable soup with carrots, onions, celery, and leafy herbs simmering in broth.
  4. Remove bay leaves and blend everything until creamy and fully combined.
    A pot of creamy butternut squash soup garnished with fresh parsley, cracked black pepper, and a swirl of cream.
  5. Stir in cream or coconut milk, adjust seasonings, and serve hot with toppings.
    A bowl of silky butternut squash soup topped with cream, chopped parsley, and cracked black pepper.

Nutrition

Serving: 300gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 540mgPotassium: 720mgFiber: 5gSugar: 9gVitamin A: 18000IUVitamin C: 45mgCalcium: 130mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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