Velvety roasted squash soup with warm spices and a hint of cream
Butternut Squash Soup
Butternut Squash Soup
1hEasy
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Butternut Squash Soup
Velvety roasted squash soup with warm spices and a hint of cream
Roasted butternut squash blended until silky smooth with onion, garlic, and warming spices. Finished with a swirl of cream and toasted pepitas for a cozy fall classic.
15m
Prep Time
45m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
There is no soup more emblematic of autumn than a velvety butternut squash soup. Roasting the squash first is the difference between a good version and a great one — the dry heat of the oven caramelizes the natural sugars, creating a depth of flavor that boiling simply cannot match.
Once blended, the soup is unbelievably smooth and creamy, even before you add the optional splash of cream. A touch of nutmeg, a hint of cayenne, and a drizzle of good olive oil are all it needs. Serve it in deep bowls with crusty bread for dunking on a crisp fall evening.
Ingredients
- 1 large butternut squash (about 3 lbs), halved and seeded
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Toasted pepitas and cream for garnish
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Preheat oven to 400°F. Place squash halves cut-side down on a lined baking sheet. Roast for 40-45 minutes until very tender.
- 2
While squash roasts, heat olive oil in a large pot. Sauté onion for 6-7 minutes until soft. Add garlic and cook 1 minute.
- 3
Scoop roasted squash flesh into the pot. Add vegetable broth and nutmeg. Bring to a simmer.
- 4
Blend soup until completely smooth using an immersion blender or in batches in a regular blender.
- 5
Stir in apple cider vinegar and season with salt, pepper, and a pinch of cayenne. Adjust consistency with more broth if needed.
- 6
Serve in bowls with a swirl of cream (or coconut cream for vegan), toasted pepitas, and a drizzle of olive oil.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Butternut squashSweet potatoes or kabocha squash
Both roast and blend into smooth, sweet soups.
Vegetable brothChicken broth (if not vegetarian)
Adds more savory depth.
NutmegCurry powder
Creates a more Indian-inspired flavor profile.
Tips & Storage
Pro Tips
Pre-cut butternut squash from the store saves significant prep time.
Add a peeled apple to the roasting pan for natural sweetness and body.
This soup freezes exceptionally well — make a double batch.
Storage
Refrigerate for up to 5 days. Freeze in portions for up to 3 months.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth to thin if needed.
Nutrition Facts
Per serving (1.3 cups) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates28g
Fat6g
Fiber5g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other squash varieties?
- Yes, kabocha, delicata, or acorn squash all make excellent soup with slightly different flavors.
- How do I make this richer without cream?
- Blend in a tablespoon of cashew butter or coconut cream for vegan richness.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Featured in: The Best Soups & Stews
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