This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With savory spices and the perfect amount of cream, this will be a go to soup for the Fall.
As soon as August ends, and Fall is on the way it is the start of soup season, and I am enjoying it all! Once Winter hits it calls for soup, warm blankets, snow, and lots of Hallmark movies. Yep, lots and lots of soup and lots and lots of hallmark movies will be how I hibernate this winter. I actually have one on as I type this to you.
This simple Butternut Squash Soup is so full of flavor and made with roasted vegetables. It's one of my favorites this time of year and one that my kids actually love also! Also, this is a great vegetarian recipe, and can be made vegan if you do not but in the cream!
- Butternut Squash
- Yellow Onion
- Heavy Cream
How to peel and dice a butternut squash:
For this recipe, you want to start by peeling and dicing all your vegetables and roasting them. Here are my tips on how to peel the butternut squash.
Step One - Use a vegetable peeler to remove all skin from the butternut squash
Step Two - Carefully use a large knife to cut the butternut squash in half.
Step Three - Spoon out seeds from the bottom half of your squash.
Step Four - Turn your squash over and dice lengthwise. Turn your squash and dice it the opposite way to create large square chucks.
How to make Butternut Squash Soup:
Step one: Preheat your oven then prepare a baking sheet with nonstick cooking spray. We will be roasting our vegetables to soften them before we blend them into the soup.
Step two: Peeling and dicing your squash, onion, and carrots then place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast until all vegetables are tender.
Step three: Once tender add all roasted vegetables and broth to a large pot. Use a electric immersion blender to blend soup until smooth. Allow simmering for 15-20 minutes.
- Tip: If you want to make my recipe Vegan, replace the cream with either Coconut, Soy, or Almond Milk.
Using an electric immersion blender is the best way to get a good creamy soup. If you don't have one you could also use a standard blender. I would suggest blending half your vegetables at a time with about a cup of broth.
Once smooth add it to your soup pot and continue until all your vegetables are blended and smooth.
Is Butternut Squash Soup Healthy for you? Yes, Butternut Squash is filled with fiber, Vitamin A, Vitamin C, Magnesium, and Potassium.
Is Butternut Squash Keto-friendly? Butternut Squash is high in fiber, so it is friendly to pair with a Keto diet, however, it does have roughly 13g of carbs in a cup, so make sure to pair it with other low or no-carb options.
What do you serve with Butternut Squash Soup? I usually make my Mini Corn Bread Muffins with this soup.
Can I freeze this soup?
Yes, butternut squash soup is really simple to freeze. Once it's done allow it to cool completely then add it to a large freezer bag or into individual bags or freezer safe containers for a single serving.
Keep in the freezer for 3-4 months. Allow thawing in the fridge then reheat in the stovetop or microwave.
How long is this soup good for?
Soup doesn't last long in our house, because I can eat it for all the time. This soup will last 5 to 7 days in your refrigerator. Store in an airtight container with a sealed lid.
Here are a few more soup recipes that I think you will love:
Potato Soup: Potato soup is a classic and one of my favorites. It was the first soup I ever made and still a favorite of mine to this day.
Tomato Soup: The best way to make tomato soup, it's all made in the slow cooker!
Taco Soup: This soup recipe is a favorite with my readers with over 100k pin and great reviews it's a recipe you have to try.
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Butternut Squash Soup
- 1 large butternut squash
- 1 large yellow onion
- 3 large carrots
- 1 tablespoon rosemary leaves (dried)
- 1 tablespoon thyme leaves (dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- ⅛ teaspoon cayenne pepper
- 32 oz vegetable broth
- ⅓ cup heavy whipping cream
- Preheat oven to degrees 350 F. Prepare a baking sheet with nonstick cooking spray.
- Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender.
- Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blender to blend soup until smooth. Allow to simmer for 15-20 minutes.
- Remove from heat and mix in heavy whipping cream. Serve and enjoy.
I made the vegan version of this recipe using unsweetened coconut milk in place of heavy cream. It was delicious but a little more heavily spiced than we usually enjoy. I would reduce the thyme and add rosemary a bit.
Really nice and flavorful..Yummy.
Best squash soup ever! Not a fan of “pumpkin pie spice” flavor in squash soup, and the I loved this spice combination. The roasted veggies added great flavor! I roasted 4 large cloves of garlic along with the veggies & it was delicious!
This was my first time making butter squash soup. Thanks to you, it was an easy recipe to follow and absolutely delicious.
Thanks for sharing,
I made this recipe however I substituted the vegetable broth with chicken broth and I used half and half for the cream. It turned out perfectly my family loved it. I served sweeten corn muffins with the tasty butternut soup.
I made this soup and it was delicious. The things I changed was I baked my squash in the oven, wrapped in foil at 375 for about an hour. It's easy to peel. I used less onion and half and half instead of heavy cream. Less chicken broth also. But I will definently be making this soup again. So flavorful! This is the first time I've made butternut squash soup. Thank you!
It’s roasting in the oven now, and smells so delicious. I added a little cinnamon and cloves, can wait to try it!
Does this soup freeze well?
I made this recipe and it was delicious. I added some Italian sausage that I cooked til crispy it was a nice addition
Is it 104 calories per cup?
This soup is so delicious! Roasting and seasoning the vegetables is key and provides great depth of flavor. Definitely a keeper.
I made this last week and was sad when I finished the last bowl. Roasting the squash, carrots, and onion with the spices made the soup so flavorful. I will be making this often! thank you
That is.......high blood pressure meds which keep the blood pressure normal.
Hi........I was thinking of making this but I noticed it is high in salt. Is that because of the veg broth ? My husband and I both take high blood meds. It does look delicious !
Hi Susan, yes that is from broth. I would suggest a low sodium one instead.
It is time consuming but oh so delicious.
So glad you like the recipe!
Can you use chicken broth? I never buy vegetable broth.
Yes, you definitely can!
Do you use fresh rosemary and thyme leaves? Have you tried it using the dried spices in its place?
I usually use dried spices but either would work just add to taste is using fresh. Hope you enjoy!
I used fresh herbs; I laid them on top of my raw veggies and let them roast together. It worked perfectly! The house smelled heavenly with the smell of the veggies and herbs. This soup was absolutely delicious!
Hi, I'm wanting to do a big party with 3 soups. Is it possible to make this in advance, and heat it up the day or the party? Or would the flavors not be as delicious?
You definitely could make this a day in advance, and reheat the next day!
I have just discovered the yumminess of butternut squash! I have been buying it frozen, already peeled, seeded and chopped. Dou you think it would be ok in this soup recipe?
Yes I believe that that would work for this recipe!
I am currently roasting the vegetables. I would have loved more pictures to show how big (or little) you diced the squash. I'm just not sure I did it correctly. I guess time will tell.
I am working on getting process shots to all my recipes. Sorry this one does not have it, but I dice mine up to about a tad bigger than a sugar cube.
Laura L Macklem
Referring something as a dice tells us it's different than a chop, chunk, mince, or slice in recipes. Blogs have spoiled us for sure in having pictures of every step, but it's good to know the difference when using cookbooks. You might want to look up pictures of the differences to help with future recipes. Cooks Illustrated helped me a lot when I first started cooking.
I made the butternt squash soup tonight. The only thing I added was 3 cloves of garlic that I roasted along with the other veggies. This was an awesome recipe! Next time, home made croutons.
So glad you liked it Sunni!