This roasted butternut squash soup combines sweet, caramelized squash with onion, garlic, and warm spices for a satisfying, flavorful meal. The roasting process brings out the natural sweetness of the squash, while ginger adds gentle warmth.
Serve the soup as a hearty weeknight dinner with a loaf of crusty bread or as a starter for holidays and other fall gatherings.
Table of Contents
Before You Get Started
Before you head into the kitchen, here are a few things to keep in mind:
- Choose a squash that feels heavy for its size with smooth skin. You can peel and cube it yourself, or purchase about 4-5 cups of peeled, diced squash from the produce section.
- Low-sodium stock works best so you can control the salt.
- Sweeten with brown sugar for depth, or swap in maple syrup for a seasonal touch.
- An immersion blender makes life easier, but a regular blender works too.
- Roast the squash ahead of time if you want to cut down on prep.
Step-by-Step: How to Make Roasted Butternut Squash Soup
Step 1: Roast the Squash
Cut the squash in half, scoop out the seeds, and place the halves cut-side down on a parchment-lined baking sheet. Rub a little olive oil over the skin, then roast at 425°F until the flesh is tender. Let it cool slightly so you can peel it and cut into chunks.
** Tip: Roasting makes the squash much easier to peel. Don’t stress about fighting with raw squash skin.
Step 2: Sauté the Onions, Ginger, and Garlic
In a big pot, heat the olive oil and sauté the onion until it’s just turning golden. Add garlic, ginger, and a pinch of cayenne if you like a little heat. This base gives your soup great depth of flavor.
Step 3: Simmer with Stock
Pour in a couple of cups of stock, toss in your roasted squash, and add a little brown sugar or a drizzle of maple syrup. Bring it to a simmer, cover, and let everything soften together for about 10-15 minutes.
** Tip: If you want a richer base, use chicken broth instead of vegetable stock.
Step 4: Blend Until Smooth
Once the squash is very tender, blend the soup until it’s smooth and creamy (without any cream!). Add more stock a little at a time until you get the consistency you like. Some folks prefer a thicker bowl of soup, while others like it a bit thinner for dunking bread.
** Tip: Always let hot soup cool slightly before blending in a traditional blender. Hold the lid down with a towel to avoid spills or steam.
Step 5: Taste and Garnish
Season with salt and pepper, then ladle into bowls. Dress it up with a dollop of sour cream, fresh herbs, croutons, grated cheese (Parmesan, Gruyere, feta, goat cheese, or sharp cheddar), toasted nuts or pumpkin seeds, or even crispy bacon.
Serving Suggestions
Pair a cozy bowl of roasted butternut squash soup with a skillet of cast iron cornbread, a basket of Aunt Bee’s 3-ingredient biscuits, a loaf of one-bowl pumpkin cranberry bread, homemade garlic bread, no-knead Dutch oven bread, a batch of easy orange cranberry muffins, or a kale apple salad with maple bacon.
The soup is also delicious as a first course before mustard pork tenderloin, roasted Dutch oven chicken, grilled beef tenderloin, or maple glazed turkey breast.
Variations and Customizations
This recipe is flexible, so make it your own:
- For a creamy soup, stir in heavy cream, half-and-half, or coconut milk at the end of the cooking time (just until warmed through).
- Make it vegan by using vegetable stock or vegetable broth instead of chicken broth.
- Add curry powder for a curried butternut squash soup.
- If you like a spicy soup, increase the amount of cayenne or garnish individual bowls with crushed red pepper flakes.
- Fresh herbs add nice depth to the soup. Try sage, thyme, rosemary, parsley, or chives.
- Warm spices like cinnamon and nutmeg are also a great addition.
- For a sweet-tart addition, add some peeled and diced Granny Smith apple to the pot when you add the roasted squash. Cook until the squash and apple are very tender before pureeing.
- Stir in cooked white beans before blending for added protein and creaminess.
Make-Ahead and Storage Tips
- Prep Ahead: Roast the squash up to 2 days in advance. Refrigerate until you’re ready to make the soup.
- How to Store: Keep the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks.
- Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for about 1 minute.
** Tip: Always cool soup completely before freezing so you don’t get icy crystals.
Frequently Asked Questions
- Why is my soup too thin? Simmer a little longer to reduce, or add a cornstarch slurry to thicken.
- Why is my soup too thick? Stir in extra stock, water, or a splash of cream until it loosens up.
- How do I make it smooth without a fancy blender? An immersion blender works well, or you can mash by hand (with a potato masher or something similar) for a more rustic texture.
- Do I need to peel the squash before roasting? No, roasting softens the skin so it peels off easily once cooked.
- Can I make this vegan? Yes, just use vegetable stock and choose dairy-free and meat-free garnishes.
I made this soup this evening. It is delicious, my new favourite soup! I wouldn’t change a single thing in the recipe – why mess with perfection!!
– Sue
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Roasted Butternut Squash Soup
Ingredients
- 1 (3 lb.) butternut squash (or about 4-5 cups peeled and diced butternut squash cubes)
- 2 tablespoons olive oil, divided
- ½ medium onion, chopped
- 3 cloves garlic, minced or pressed
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- ⅛ teaspoon cayenne pepper (optional)
- 3-4 cups vegetable stock (or chicken broth), divided
- 1 tablespoon brown sugar (or maple syrup)
- Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto
Instructions
- Preheat the oven to 425°F (220°C). 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 the squash to cool so that you can handle it. Peel off the skin and cut the squash into 2-inch cubes. Set aside.
- Next, in a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Saute the onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in the garlic, ginger, and cayenne pepper; cook for 1 more minute. Add 2 cups of the stock, the brown sugar (or maple syrup), and the squash. Bring the mixture to a boil. Cover, reduce the heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
- Puree the soup with an immersion blender, or puree in batches in a regular blender or food processor. Add the remaining stock slowly until the soup reaches the desired consistency.
- Season with salt and pepper to taste. Ladle into bowls and garnish with optional toppings.
Notes
Nutrition
This is absolutely delicious! Such depth of flavor with the garlic, brown sugar & touch of cayenne pepper. Would make it again. Absolutely 5 stars.
– Deborah
More Vegetarian Soup Recipes
Creamy Mushroom Soup
45 minutes mins
Fall Harvest Creamy Pumpkin Soup
55 minutes mins
Tomato Basil Soup
30 minutes mins
If you’re looking for even more vegetarian soup recipes, be sure to try this Crock Pot vegetable soup, this Crock Pot black bean soup recipe, and a pot of broccoli and cheese soup, too!
Originally published in October, 2014, this post was updated in September, 2025.
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. 🙂
I made this lovely soup today with just a few minor adjustments. I did not add anything to sweeten, as the onions provide enough for me, I used freshly grated ginger, used chicken bone broth and added a few tablespoons of butter. I’ve made other butternut squash soups over the years and had never added ginger. Thank you for including that! Saved to my favorites on Pinterest❤️
Awesome, Lisha! Thanks for taking the time to leave a kind note!
Tirned out perfect! Thank you much!!
Thanks, Patrick! I’m so glad to hear that. I appreciate you taking the time to leave a note, too!
So…… I just made this and it is absolutely delicious! I made it exactly as written, but added a little more cayenne pepper and also the juice of a half a lemon. So good. Thank you for the recipe. I have always been weary of using butternut squash (or any squash for that matter!) and found I had nothing to be affraid of. Thank you for helping me overcome my fears with this yummy recipe.
I’m so glad to hear that, Rachel! Thank you for leaving a note! 🙂
Aloha Blair,
Your soup is very much like I make, & just a suggestion…try roasting shallots & whole head of garlic on same roasting pan w/squash. I just put olive oil on them also. Then I use Vita mix.You might need to remove them a little sooner, & just squeeze out cloves you want in soup, & have extra garlic cloves for making garlic toast to go with the soup. Joyous cooking!
Great suggestion! Thank you, Diane!
Yes I roasted garlic and shallots with squash. I didn’t add any maple sugar as I found it was perfect. Thanks so much!
I made this soup this evening. It is delicious, my new favourite soup! I wouldn’t change a single thing in the recipe – why mess with perfection!!
I used brown sugar not maple syrup – purely cos that is what I had in the cupboard.
Perfect! Thank you.
That’s wonderful, Sue! Thanks so much for taking the time to come back here and let me know. I really appreciate it. It’s one of my favorite soups, too! 🙂
This is a fabulous recipe… absolutely delicious! I used ginger spice, the cayenne & maple syrup….the balance is amazing! I finished off with adding heavy cream at the end, & a dollop of sour cream… thanks so much for “a keeper” recipe!
Oh, that’s great to hear, Vicki! Thank you for taking the time to let me know!
Simple yet sooooo delicious. Great soup now that it’s getting cooler. Already made this soup twice. Thank you for this.
Thank you! I appreciate your kind note! 🙂
1- you are smarter than everyone else because you roasted first and THEN cut it
2- simple flavor not overwhelmed by too many spices! You get to truly enjoy the flavor of the vegetable
3- EASY
4- we added two tablespoons of half and half and lots of fresh thyme.
THANK YOU! lovely food today 🙂
Oh, I’m so glad that you liked it! Thanks for taking the time to come back here and leave a note. 🙂
Loved it! Roasting the squash first made this soup perfect. A new favorite.
Wonderful! Thank you, Elise!
I just made it and it is delish!! Thank you for a great recipe
Wonderful! Thanks, Alyssa!
I received some honeynut squash in my Hungry Harvest delivery and used them to make your recipe. As I had roasted the squash the night before, this fantastic soup came together very quickly! Thanks!!!
Sounds perfect, Nancy! Thanks for your note! 🙂
I had about 6 small butternut squash that I got in my most recent CSA boxes and wanted a straightforward soup to make them into and this fit the bill very well! It’s warm and spicy (love that cayenne in there) and quite easy to make. I think I went a little heavy on the fresh ginger so next go around I’ll maybe use half as much, but that’s just personal preference. I’m enjoying the first bowl with a bit of cream mixed in and it’s a wonderful cold weather pick me up. Thank you!!
Thank you! 🙂
Easy recipe. Great taste. I like the added “Notes” so you can customize the soup to your liking.
Thank you, Tina!
Amazing and simple! I used leftover roasted butternut squash and a couple pieces of roasted brussels I had from a dinner recipe. Those had seasoning on them (garlic, paprika, rosemary) so that added a nice touch! I also threw in a leftover bit of baked potato. Used brown sugar because that’s what I had. Immersion blended and served with croutons and a dallop of sour cream. Delish!
Sounds perfect, Tamara! Thank you!
Great recipe! Super way to get another affordable and readily available vegetable into a meal.
Thank you, Karin!
Thanks for the recipe, it’s wonderful. Put a bit of sweet curry in it. Tried it once at home with great reviews. Now I’m making it for our church potluck tomorrow.
Thank you so much, Jeff! We’re so happy to hear this.
OMG, absolutely delicious!!
BTW, I added whipping cream.
Yum! We’re so glad you enjoyed it, Bonnie!
Made this last night.. with the cayenne… except used 2 sweet apples, chopped and puréed instead of the brown sugar…. have lots of apples to use up. Served with grilled cheese sandwich. Very nice dinner on a cold and frosty (low 20’s) night!
Just happen to have a small squash sitting on the kitchen counter. Will make this very soon, as the weather is supposed to turn very cold over this weekend. As for the hot spices, those will be exchanged ( hot spices & me don’t get along ).
Sandra
We hope you enjoy it, Sandra!
Could Blue Hubbard Squash be used
We haven’t tested it but don’t see why not! We’d love to know how it goes if you try it out.
I love this soup! I do roast sweet potatoes and carrots with the squash. And add sliced apples to the soup. Freshly grated ginger and red pepper flakes and dried rosemary from the garden. Oh my!
Sounds delicious, Margaret! We’re so glad you enjoy it.