The ultimate fall soup, roasted butternut squash packed with so much flavor it'll be a new favorite!
I am in love with this simple, healthy, and rustic Roasted Butternut Squash Soup! It really is the best. This recipe is easy fall cooking at its finest!
Warning! Lots of soup pictures ahead! I just think that this dish is so beautiful, I couldn’t stop taking photos! And you know what? It tastes even better than it looks…
WHY THIS RECIPE WORKS:
- Roasting the squash before adding it to the soup results in an incredibly flavorful, rich, and naturally sweet dish that doesn’t need many additional ingredients. Garlic, onion, and a bit of seasoning simply highlight the taste of the vegetable. In this easy soup, butternut squash remains the star of the show!
- Using a blender to puree the soup gives it a smooth, buttery texture that tastes almost creamy — without any cream!
- The perfect amount of ginger and cayenne (optional) make the soup zippy and flavorful, rather than flat and dull.
I have always enjoyed butternut squash soup in restaurants, from the deli at the grocery store, or even from a can on occasion. But I could never quite get it to taste the way I wanted it to when I prepped it on my own at home. Until now! This, my friends, is the only recipe for Roasted Butternut Squash Soup that you will ever need!
HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP:
Look at these basic, nutritious, satisfying ingredients!
Butternut squash, onion, garlic, brown sugar or maple syrup, vegetable broth, olive oil, ginger and cayenne.
Slice the squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper.
Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside. It’s much easier to cube a butternut squash after it has been cooked!
Next, in a large stockpot, heat remaining olive oil over medium-high heat. Sauté onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in ginger and cayenne pepper and cook for 1 more minute.
Add stock, brown sugar or maple syrup, and squash and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.
Season with salt and pepper to taste and garnish.
The end result is a warmly spiced, smooth, and slightly sweet bowl of soup that will warm you from the inside!
Extra Tips and a Shortcut:
- If you don’t want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section. Toss with olive oil and roast the squash in the oven (as directed), until tender.
- If you don’t care for a spicy soup, omit the cayenne pepper.
- This soup can be frozen (minus the sour cream)
- Reserve the seeds, wash and dry them then roast them with spices (so delicious)
- Enjoy with plenty crusty bread for dunking
Looking for other cozy fall soups? Try these favorites:
If you’ve tried this Roasted Butternut Squash Soup or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Roasted Butternut Squash Soup
The ultimate fall soup, roasted butternut squash packed with so much flavor it'll be a new favorite!
Ingredients
- 1 3- lb. butternut squash or about 4 cups peeled and diced
- 2 tablespoons olive oil divided
- ½ onion chopped
- 3 cloves garlic minced
- 1 teaspoon ginger
- 1/8 teaspoon cayenne pepper*
- 2 cups chicken or vegetable stock plus 1-2 additional cups for thinning at the end
- 1 tablespoon brown sugar or maple syrup
- Optional garnish: sour cream and/or fresh chives
Instructions
Preheat oven to 425°F (220°C)
- Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
- Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
- Next, in a large stock pot, heat remaining olive oil over medium-high heat. Saute onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in ginger and cayenne pepper and cook for 1 more minute.
- Add stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
- Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.
- Season with salt and pepper to taste and garnish.
Recipe Notes
Extra Tips and a Shortcut:
- If you don't want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section. Toss with olive oil and roast the squash in the oven (as directed), until tender.
- If you don’t care for a spicy soup, omit the cayenne pepper.
- This soup can be frozen (minus the sour cream)
- Reserve the seeds, wash and dry them then roast them with spices (so delicious)
- Enjoy with plenty crusty bread for dunking
Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This recipe for The Best Roasted Butternut Squash Soup was originally posted in November, 2014. The photos were updated in October, 2017.
Wow that looks AMAZING!!
Thanks, Amanda! 🙂
Thank you Blair for posting this recipe. I have made this soup several times for my husband and I. It is fantastic and so healthy too! The only thing that I do slightly different is to add less ginger and cinnamin instead. We sweeten ours with fresh maple syrup and not the brown sugar. This recipe is a keeper. It is very easy too for anyone out there that has not tried making it. Fabulous fall meal :).
Your version sounds perfect, Theresa! I’m so glad that you love the soup, too. 🙂
It IS beautiful! This soup looks lovely! I love the pictures of it too!
LOVE Squash Soup!! Thanks so much for sharing the recipe!
Thanks, Christine! 🙂
Looks delicious! We’re always up for trying new soup recipes! Thanks for sharing it with us at Foodie Fridays, Blair! Pinning!
That is a gorgeous soup, the color is amazing!! I think I see soup in my future. 🙂
Thanks, Lisa. It really is the best that I’ve ever had. Just made another batch this morning!
Is it grated ginger or ground ginger?
Hey, Christine! I just used regular ground ginger (the dried stuff). 🙂
Christine–
I’m glad that you asked this question as it was mine, too!
This looks amazing but I have a question. I have a special needs son that gets sick from maple syrup, is there anything I could use as a substitute? Thanks
Hi, Jan! Yes — I use brown sugar instead of the maple syrup sometimes, and that works equally well. I think that honey would be a fine substitute, too. You can also just omit the extra sweetener altogether. It’s just one tablespoon, so it won’t change the flavor of the soup drastically…it just will be slightly less sweet. 🙂
If your son is not allergic to it, try Agave syrup, but use less, as it’s very sweet.
Delish just made this for supper quick easy and yummy. I’m going to toast the seeds to add a little crunch for the left overs.
Awesome, Brenda! I’m so glad that you enjoyed it! The toasted seeds sound like a perfect topping. Love that idea!
Sounds like a GREAT idea, Brenda. Hadn’t even thought of this but I’m going to try it.
CarolynM
I made this last night. It was amazing! I omitted the garlic because I can’t stomach it, and the cayenne only for the sake of my 1-yr-old. The taste was so pleasant and my BlendTec pureed it smooth as baby food! It’s healthy and my family loved it so I will definitely be making this again!
Awesome! I’m so glad that you and your family enjoyed it! 🙂
Thanks, this is really tasty!!
Wonderful! So glad that you enjoyed it, Aimee!
My husband had cut up more butternut squash than I needed for a Thanksgiving recipe. I had been wanting to try making roasted butternut squash soup and used your recipe following the directions exactly. My husband and I both agree that it’s delicious! And it was so easy. I’ll definitely make it again.
Awesome! I’m so glad that you and your husband enjoyed the soup, Susan! Thanks for letting me know. 🙂
All I have is chicken broth, will it be ok to use this?
Definitely! I’ve used chicken broth before too!
I just finished making this soup 10 minutes ago and I love it. I used 3 squash, barely 1/2 cup shallots, 5 cloves garlic, and I eyeballed everything else, and it had a good amount of flavor. I like it a little thicker so I used about 3 cups of vegetable broth. I also used 4 tbsp butter, about 1 tbsp brown sugar, and a couple shakes of nutmeg on top of salt and pepper to taste. Even with 3 squash and not as much shallot as the recipe called for for 1 squash, I can still taste them. This is my first time making this soup and I am pretty happy with the result. Thank you for the great recipe!
So glad that you enjoyed it, Elizabeth! 🙂 Thanks for your note and for sharing your changes. Sounds great!
This is absolutely delicious! Such depth of flavor with the garlic, brown sugar & touch of cayenne pepper. Would make it again. Absolutely 5 stars .
Thanks so much, Deborah!
Can you add apple to the cooking
Yes, I think that would be delicious!
How many servings does this make
Hi, Barbara! It says in the recipe that it yields 8 cups total. So the number of servings will depend on how large your serving size is. If you’re serving small 1-cup servings, it will feed 8. If you’re using larger 1.5 or 2-cup servings, it will only serve 4-6. Hope that helps!
I made this today and ended up burning the garlic even though I didn’t add it until the last 30 seconds; should the instructions be to cook them over medium heat instead of medium high? I threw in the ginger and poured in the stock but as I added the squash, I could smell the bitterness of the burned garlic. Wish I had stopped before adding the squash and ginger. It was inedible and I had to throw it out.
How many squash does this recipe usually take??
Hi, Todd! The recipe calls for 1 squash that weighs about 3 lbs. Ultimately, you need about 4 cups of peeled, diced squash, so you can use two smaller squashes or just part of a really big one. Enjoy!
I made this soup tonight and my family thoroughly enjoyed it! I followed the recipe exactly using the maple syrup!
Great! Thanks for taking the time to comment, Phillis!
Super easy….super YUMMY….I added a little more stock and next time I will just add a hint of pepper – was a bit spicy (even for this Texas girl who loves spice).
Thanks, Cathy!
I have made this recipe twice now, once with fresh ginger and once stuff ground. The first time I only had a small Butternut squash, so I added an acorn squash to the soup.The roasted squash is easy to manage. One of my family members said that it tastes like soup from a restaurant. I increase the amount of cayenne and onion in the recipe.
Thanks, Nicole! I’m so glad that you enjoyed it, and I appreciate you taking the time to leave a note. 🙂