This easy Butternut Squash Soup recipe is made by roasting whole butternut squash with onions, garlic, and a fresh rosemary sprig! Blended with flavorful stock and enhanced with creamy goodness, it’s the perfect soup for cozying up this winter!
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This cozy Butternut Squash Soup is an easy recipe made with simple ingredients, and it’s also healthy and nourishing. It’s also great way to use up fall butternut squash and any other veggies you have that are about to go to waste.
This creamy soup is perfect for any time of year when you want some comfort food but don’t want to compromise on nourishment. Its creamy texture and sweet flavor, coming from the natural sweetness of seasonal vegetables, make it a classic fall favorite in our family.
For more delicious vegetarian soup recipes, check out my Butternut Squash Risotto, Homemade Tomato Basil Soup, Broccoli Cheese Soup, Wisconsin Cauliflower Soup, and this Creamy Irish Leek Potato Soup!
Why We Love This Recipe
- Customize this soup with other vegetables, herbs, or spices to suit your preference.
- We’ll be using simple but fresh ingredients that are packed with nutrients.
- It’s a super easy recipe with very little hands-on time—just roast and blend!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butternut Squash – The main ingredient in this yummy soup, providing a sweet, nutty base and a vibrant color.
- Onion – Adds depth and a slight sweetness when roasted, enhancing the natural flavor of the squash.
- Rosemary – This robust herb infuses the soup with a warm, aromatic touch that’s perfect for winter.
- Garlic – Roasted garlic adds a savory richness that deepens the overall flavor profile.
- Oil – Use olive oil, or another neutral-flavored cooking oil, for roasting the vegetables.
- Salt & Black Pepper – I use kosher salt and freshly ground black pepper where I can to season the soup to taste and enhance all the other flavors in the pot.
- Stock – Use vegetable stock or chicken stock as the soup’s base for a good depth of flavor.
- Heavy Cream – To give the soup an indulgent, creamy texture. Coconut cream can be a great, dairy-free alternative.
How to Make This Recipe
- Prepare vegetables and put on sheet pan. Preheat your oven to 425°F. Line a sheet pan with parchment paper. Cut your butternut squash in half and scoop out the seeds and pulp. Place the squash, cut side up, on the sheet pan. Add the onion and rosemary to the pan. Cut the top off the garlic and add it to the pan.
- Add oil and seasoning. Drizzle the oil over the vegetables and season with salt and pepper.
- Flip squash and bake. Flip the squash over and bake for 45–55 minutes until you can easily stick a pairing knife into the flesh of the squash.
- Peel squash. Peel the skin of the squash and discard.
- Put roasted ingredients in blender. Add the cooked squash to your blender. Squeeze the garlic from its skin, pick the leaves off the rosemary, and add it to the blender.
- Add onions and stock. Add the onions and stock to the blender, on top of the other ingredients.
- Blend. Blend the mixture until smooth.
- Heat soup on the stovetop. Transfer the soup to a large soup pot and cook over medium heat until warmed through. Stir in the heavy cream and serve.
Recipe FAQ’s
No, that’s the great thing about this recipe! You no longer have to worry about tackling that tough skin. Just scoop the flesh out with a spoon once it’s roasted.
Yes, you can use pre-cut squash if you have it instead of a whole one. Simply roast the cubes till they are fork tender, about 45 minutes.
Using an immersion blender or regular blender is the easiest way to turn the roasted squash into a soup with a silky texture. A food processor can work to puree the soup too, though it may not be as silky. As a last resort, mashing by hand will give a more rustic texture, but still turn the ingredients into a soup.
Allow the soup to simmer on the stove to reduce and thicken. Alternatively, you can add a bit of pureed white beans or potato for thickness.
Let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through.
Pour the cooled soup into freezer bags or an airtight container, leaving a little bit of space at the top as the soup will expand as it freezes. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat directly from frozen, using a lower heat and stirring frequently to ensure even warming.
Tips for Success
- Leftover soup tastes even better the next time, as the flavors deepen and meld together in the fridge overnight. If you want to, you can make it ahead to enjoy the next day.
- When you’re reheating the soup, you may want to add a little bit of veggie broth or water while reheating to bring it back to the perfect consistency.
- Always taste after reheating this soup, as sometimes the flavors can change slightly, and you may need to adjust the seasonings.
What Do I Serve With Butternut Squash Soup?
I love to serve this comforting soup with a grilled cheese or a crusty loaf of bread. Try this Grilled Caprese or even my Classic Ruben Sandwich for some heartier options!
Serve this Butternut Squash Soup with a slice of crusty bread. Try my Garlic and Rosemary Artisan Bread, Amish White Bread, or Garlic Bread, or serve it in Homemade Bread Bowls for a fancy presentation.
It’s also great with a bit of added texture from my Homemade Croutons, or with a refreshing salad like this Heirloom Tomato Salad with Burrata or my Olive Garden Copycat Salad and Dressing.
Substitutions and Variations
- Add some carrots, apples, or sweet potatoes to the sheet pan to be roasted, along with the butternut squash, to add different flavors and textures to the soup.
- Experiment with other herbs and seasonings to suit your taste preferences. Try using some fresh thyme, a dash of cinnamon or nutmeg, a sprinkle of curry powder, or even a bit of apple cider vinegar to elevate the flavors in this soup!
- Garnish the soup with a sprinkle of crunchy pumpkin seeds, crispy bacon, or freshly chopped herbs to add an additional layer of texture and flavor.
More Delicious Soup Recipes
- Homemade Split Pea Soup
- Chicken Noodle & Dumpling Soup
- Corn Chowder
- Creamy Taco Soup
- New England Clam Chowder
- Easy Minestrone Soup
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The BEST Smoked Salmon Chowder with Bacon
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Better Than Panera Broccoli Cheddar Soup
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Zuppa Toscana Soup
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Butternut Squash Soup Recipe
Ingredients
- 1 (3-4 pound) butternut squash
- 1 large onion, peeled and quartered
- 1 sprig rosemary
- 1 head garlic
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Cut your butternut squash in half and scope out the seeds and pulp. Place the squash cut side up on the sheet pan. Add the onion and rosemary to the pan. Cut the top off the garlic and add it to the pan.
- Drizzle the oil over the vegetables and season with the salt and pepper. Flip the squash over.
- Bake for 45-55 minutes until you can easily stick a pairing knife into the flesh of the squash.
- Peel the skin of the squash and discard. Add the cooked squash into your blender.
- Squeeze the garlic from its skin, pick the leaves off the rosemary, and add to the blender. Add the onions and stock into a blender and blend until smooth.
- Transfer the soup to a pot and cook over medium heat until warmed through.
- Stir in the heavy cream.
Notes
- Storage: Let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through.
- Freezing: Pour the cooled soup into freezer bags or an airtight container, leaving a little bit of space at the top as the soup will expand as it freezes. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat directly from frozen, using a lower heat and stirring frequently to ensure even warming.
- Garnish: Garnish the soup with a sprinkle of crunchy pumpkin seeds, crispy bacon, or freshly chopped herbs to add an additional layer of texture and flavor.
- Variation: Add some carrots, apples, or sweet potatoes to the sheet pan to be roasted, along with the butternut squash, to add different flavors and textures to the soup.
- Additional seasoning: Experiment with other herbs and seasonings to suit your taste preferences. Try using some fresh thyme, a dash of cinnamon or nutmeg, a sprinkle of curry powder, or even a bit of apple cider vinegar to elevate the flavors in this soup!
