Roasted Butternut Squash Soup

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There is something about butternut squash soup that just feels like a hug in a bowl. I make this every single fall and it is honestly one of my favorite things to have simmering on the stove when the weather turns crisp and the house smells amazing. Roasting the squash first is the move — it brings out so much sweetness and depth that you just cannot get from boiling.

This recipe is simple, totally vegetarian, and comes together in about an hour. The blended result is unbelievably silky and rich and the warm spices (cinnamon and nutmeg!) make it taste fancy without any extra effort. I love serving it with crusty bread or a grilled cheese for the coziest fall dinner imaginable.

Why Roasting Makes the Difference

Roasting the squash, onion, and garlic all on one pan does two things: it deepens the flavor through caramelization and it makes the squash SO easy to scoop out of the skin. No peeling required! Just halve it, roast it, scoop it, blend it. The garlic roasts in its skin and then squeezes out like the most perfect, mellow garlic paste.

Roasted Butternut Squash Soup

Silky smooth roasted butternut squash soup with warm spices and a touch of cream — cozy fall comfort in a bowl that comes together in under an hour.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1 large butternut squash, halved and seeded about 3 lbs
• 1 medium onion, quartered
• 4 cloves garlic unpeeled
• 3 tbsp olive oil divided
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper

Method

 

1. Preheat oven to 400°F. Brush cut sides of squash with olive oil and place cut-side down on a baking sheet with the onion and garlic. Roast 35-40 minutes until tender.
2. Let cool slightly. Scoop squash flesh from skin and squeeze garlic from peels. Transfer squash, onion, and garlic to a blender with the broth.
3. Blend until completely smooth. Pour into a pot over medium heat, stir in cream, cinnamon, nutmeg, salt, and pepper. Heat through and adjust seasoning to taste.

Notes

For extra silky soup, blend in batches and strain through a fine mesh sieve. Top with a swirl of cream and toasted pumpkin seeds.

Cream or No Cream

Heavy cream makes this soup extra rich and velvety but coconut cream works beautifully as a dairy-free option and adds a tiny hint of sweetness that plays so well with the squash. You can also just skip the cream entirely for a lighter version — the soup is still incredible, just a little less indulgent. Totally your call.

Make It a Meal

This soup is wonderful on its own but even better as part of a cozy spread. Serve alongside a simple green salad, toasted bread with butter, or even a grilled cheese sandwich. For garnish I love a drizzle of cream, toasted pepitas, and a tiny pinch of cayenne for warmth. It is the kind of soup people ask you for the recipe for immediately after the first spoonful.

Tools for This Recipe

• Nordic Ware Naturals Half Sheet Pan: Roomy enough to roast the squash, onion and garlic together on one pan.
• Ninja Professional Blender BL610: A powerful blender that gets the roasted squash completely smooth.
• Lodge 6 Quart Enameled Cast Iron Dutch Oven: A heavy pot that holds heat well for warming the soup and keeping it cozy on the stove.

More Cozy Soups and Dinner Ideas

If you love a cozy soup recipe, browse our full recipe collection on the blog. There is always something warm and delicious waiting for you here!

xo, Pam