5 from 3 votes
Butternut squash soup in a large blue bowl with a spoon
Roasted Butternut Squash Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 25 mins

The ultimate fall soup, roasted butternut squash packed with so much flavor it'll be a new favorite!

Course: Dinner
Cuisine: American
Keyword: butternut squash soup, squash soup
Servings: 8 cups
Calories: 116 kcal
Author: The Seasoned Mom
  • 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
  1. Preheat oven to 425°F (220°C)

  2. 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).
  3. Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
  4. 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.
  5. 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).
  6. 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.
  7. Season with salt and pepper to taste and garnish.
Recipe Notes

Extra Tips and a Shortcut:

Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 116 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.5g3%
Sodium 293mg13%
Carbohydrates 20.9g7%
Fiber 5.1g21%
Sugar 2g2%
Protein 2.6g5%
* Percent Daily Values are based on a 2000 calorie diet.