Roasted Butternut Squash Soup

5 from 26 votes

The best Roasted Butternut Squash Soup recipe, this is healthy fall comfort food at its finest!

Course Dinner, Lunch

Cuisine American

Keyword butternut squash soup, roasted butternut squash soup, squash soup

Prep Time 15

Cook Time 40

Total Time 1 25

Servings cups

Calories 116kcal

Author Blair Lonergan

1 (3 lb.) butternut squash (or about 4-5 cups peeled and diced butternut squash cubes)
2 tablespoons olive oil, divided
½ 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

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 pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
Season with salt and pepper to taste and garnish with optional toppings.

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).
Add curry powder, to taste, 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 dimension to the soup. Try sage, thyme, rosemary, parsley or chives.
Warm spices like cinnamon and nutmeg are also a great addition to the cozy soup.
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.
Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.