We love this silky smooth roasted butternut squash soup! In this easy recipe, you’ll roast your squash on top of garlic and thyme and blend it with broth for one of the easiest soups we’ve shared!
Our roasted butternut squash soup is shockingly simple to make. You’ll roast squash with a few aromatics and blend it with broth. That’s it! If you’re up for it, you can also add some cream, but that’s all we are talking about with this easy soup. There’s no sautéing, very little simmering, and you don’t need to chop lots of veggies.
This warm and comforting soup is perfectly delicious as-is, but you may also enjoy our butternut squash soup topped with crispy chickpeas (which would also be lovely on top of this soup). And for more easy soup recipes, don’t miss our tomato soup (made with three main ingredients) and this broccoli cheddar soup.
Key Ingredients
- Butternut Squash: I use medium butternut squash, but feel free to swap in other winter squash like honey nut, kabocha, or red kuri squash, or swap it for a small sugar pumpkin like I use when making homemade pumpkin puree.
- Herbs: When roasting the squash, we tuck fresh herbs underneath for extra flavor. I love fresh thyme, rosemary, or sage. Use one of these or all three.
- Garlic: In addition to the herbs, we also tuck whole garlic cloves (still in their skins) under the squash. This way, they flavor the squash and turn soft and sweet at the same time. You can then blend the roasted garlic into the soup later on.
- Broth: You can use your favorite soup broth or stock. I love the richness of homemade chicken stock or bone broth, but this soup is also excellent when you use a flavorful vegetable broth.
- Cream: This is optional, but I almost always add it. I love a splash of cream in my soup for a silky, velvety texture.
How to Make Butternut Squash Soup
This is a simple recipe and is just perfect for chilly days. You’ll cut your squash in half, rub it with olive oil, and season with salt and pepper. Then, before placing them cut side down on a baking sheet, sneak some herbs and garlic underneath. The squash becomes fragrant and flavorful by roasting the squash with garlic and herbs. I use the same trick when roasting spaghetti squash!
When the squash is tender and caramelized, it’s time to blend. Use an immersion blender in a pot or use a stand blender. Simply combine the roasted squash with broth and the soft roasted garlic. You can squeeze it into the blender to remove it from the skins. Finally, you can blend in some cream (which I love), then season with salt and pepper as needed and enjoy! I especially love this soup with a slice of homemade focaccia bread!
Easy Roasted Butternut Squash Soup
- PREP
- COOK
- TOTAL
This roasted butternut squash soup is incredibly simple to make. You’ll roast the squash on top of garlic cloves and fresh herbs until tender and sweet. Then, blend it with stock until creamy. Since this recipe is so simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or add some roasted potatoes, onions, or carrots. You can roast them alongside the squash on the same baking sheet.
You Will Need
1 medium butternut squash, 2 ½ to 3 pounds
1 tablespoon extra-virgin olive oil
3 sprigs fresh thyme, rosemary or sage
4 garlic cloves, with skins left on
4 to 5 cups (950ml to 1180ml) low-sodium vegetable or chicken stock, try homemade chicken stock
1/4 cup (60ml) cream, optional
Salt and fresh ground black pepper
Directions
1Preheat the oven to 400°F (204°C). Line a rimmed baking sheet or baking dish with parchment paper.
2Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds.
3Brush each half, inside and out, with 1 tablespoon olive oil. Season the squash with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.
5Remove the roasted squash from the oven and let it cool until you can handle it. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.
6Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend soup until completely smooth. Add more stock to thin the soup to your desired consistency.
7Season to taste with salt and pepper. Stir in cream (optional).
Adam and Joanne's Tips
- Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
- The nutrition facts provided below are estimates.
Nice squash soup recipe but I would add carrots, mashed. You could thicken the soup without dairy that way, and it adds flavor and nutrition. Have made this soup but not with your recipe. Why leave the skins on the garlic?? Thanks.
After garlic cloves have been roasted, you can very easily squeeze the roasted garlic out of their skins and add to the soup.
Delicious!!!!!
This is so easy and it smells so delicious I cannot wait until it’s done cooking. I am pairing it with toasted ham cheese and spinach sandwiches on whole wheat. I will take pictures when everything is done and post them on Facebook.
Can you freeze butternut squash soup?
Hi Lisa, Yes. we recommend freezing without any cream or dairy added.
As always, excellent. I added a touch of curry as well and made some fresh rolls. Yum!
I made this last night for my family and it was delicious! Thank you for the scrumptious and easy recipe with the simple instructions for roasting the squash. I had been keeping one butternut squash and one acorn squash in my garage since the fall as I had been using them as festive decorations for a few weeks…So I used those two squashes and doubled everything else. The acorn squash was great in there too! And I added a large carrot I had in the fridge too as per your advice of using what we have! It made enough for our family of four for two meals at least. Thanks again! 5 stars!
Oh and I finish mine with a little cinnamon and some cold milk on top. 🙂
I’ve been making soup like this for years! Instead of squash and garlic, I use pumpkin, carrots, apple and onion. I roast it how you described, with oil, salt, pepper, and dried thyme, though I wish I could always find fresh. My kids are now grown ups (ages 19-25), but this is still their favorite comfort food when they’re sick! Thanks for sharing! It’s actually easier than it looks and you can make big batches and freeze it. Now I have to try this version!
Have made this a few times now, love it!!! It is so good, you don’t have to change anything, perfect the way it is!