Creamy Roasted Butternut Squash Soup made with simple, wholesome ingredients. Cozy, flavorful, and perfect for fall dinners or holiday gatherings.
Every year as the weather turns, which happens quite early here in New England, I find myself returning to this butternut squash soup for a cozy, nourishing meal.
I fell in love with making homemade squash soups over twenty years ago, when I had my first baby. I was determined to make all her baby foods from scratch, just like my Mom did, and her Mom before her, and like so many mothers I knew growing up in the rural parts of Brazil.
My babies especially loved this butternut squash soup with turmeric and this butternut squash apple soup. Both are hearty, seasonal favorites filled with nourishing ingredients to keep us healthy and strong through the colder months.
Roasted Squash Soup Ingredients
With few ingredients and minimal effort you can turn to this roasted squash soup when you crave a warming comforting meal that is packed with vegetables and hardiness.
- Butternut squash – the star ingredient, this variety is sweet and balanced perfect for soups. See substitution options below
- Vegetables – tomatoes, onion and bell pepper is a delicious combination that offers a good balance to the soup. You can also add carrots and a can of chickpeas if you want the extra protein. Don’t roast the chickpeas, simply drain it and add to the blender when ready to make the soup.
- Garlic – don’t skip it! The roasted garlic add quite a delicious depth of flavor. If you ever thought your butternut squash soup tasted blend before, the garlic will definitely kick it up a notch!
- Herbs – herbs are a must! I love using fresh herbs whenever I can. Since I still have fresh herbs in my garden I grabbed a rosemary sprig and oregano, plus dried thyme. Feel free to use all fresh herbs or all dried herbs, whichever you have on hand.
- Broth or Stock – I used vegetable broth to keep the theme “vegetarian” but you can add chicken broth if you like or homemade bone broth.
- Extras – salt, freshly ground pepper and a good quality olive oil.
TYPES OF SQUASH YOU CAN USE IN SOUPS
Here are some of the best substitutes for butternut squash in soups:
1. Kabocha Squash – this variety has a sweet and nutty profile. The texture is dense, creamy and smooth when blended.
💡 Tip: The skin is edible when cooked, so you can skip peeling if it’s tender.
2. Honeynut Squash – this tiny little squash variety is the sweeter cousin of butternut squash. It has a silky smooth texture with deep orange flesh.
💡 Try this: Sausage and Apple Stuffed Honeynut Squash
3. Koginut Squash – this is a hybrid of kobocha and butternuts squash and it is loved for its buttery, earthy and full-bodied flavors.
💡Try his: Sausage and Kale Stuffed Koginut Squash
4. Delicata Squash – like the name suggests, it’s a less intense alternative to butternut squash. It’s lightly sweet and a bit nutty.
💡 Tip: No need to peel, the skin softens beautifully. Try this recipe: Quinoa and Spinach Delicata Squash.
5. Acorn Squash – mildly sweet and earthy, also less creamy. The texture can be a bit fibrous but still great for pureeing.
💡 Combine it with carrots or apples to enhance sweetness and richness.
6. Sugar Pumpkin (Pie Pumpkin) – these are mild with the classic pumpkin taste. They are smooth and thick when roasted and blended.
💡 Try this: Classic Pumpkin Soup
✨ Bonus Tip:
If you can’t find fresh squash, frozen butternut squash cubes or even canned pumpkin puree can work beautifully in a pinch! Both blend smoothly and still give that creamy, comforting soup texture.
Storage and reheating instructions
Refrigerator:
- Let the soup cool completely to room temperature before storing. Transfer it to an airtight container or glass jar with a tight lid.
- Soup lasts for up to 4–5 days in the refrigerator. Don’t keep on re-heating the same batch.
- Pro tip: If your soup thickens in the fridge (which is common with blended vegetable soups), add a splash of broth, water, or cream when reheating to bring it back to your preferred consistency.
Freezer:
- Freeze in airtight containers or freezer-trays. You can also portion it into individual servings for easy thaw-and-heat lunches.
- Soup lasts for up to 3 months.
- Pro tip: Label each container with the date and if possible, freeze flat (in bags or molds) for easy stacking and faster thawing.
👉🏻 I love storing extra butternut squash soup in these silicone freezer trays. Not only you can freeze individual portions but they are easy to remove, they pop right out!
Every fall, when the air turns crisp here in New England, I find myself returning to this creamy roasted butternut squash soup. It’s one of those recipes that fills the kitchen with warmth and the most comforting aroma, a cozy bowl of goodness that feels like fall in every bite.
I love how simple yet satisfying this easy butternut squash soup is. It’s nourishing, wholesome, and made with real ingredients, the kind of food that reminds me why home cooking is so special. Whether you make it for a light lunch, a cozy dinner, or meal prep for the week ahead, this healthy fall soup always delivers comfort, flavor, and a touch of homemade love.
Roasted Butternut Squash Soup Recipe
Equipment
Ingredients
- 1 whole butternut squash skin on or off
- 3 tomatoes quartered
- 1 lg onion quartered
- 1 head garlic top removed, wrapped in foil
- 1 red bell pepper quartered
- 1 1/2 cup vegetable broth
- 1 sprig rosemary sprig
- 1 sprig oregano
- 1 tsp thyme
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Pre-heat oven to 400F degrees.
- Arrange all the vegetables in a baking dish, in no particular order.
- Cut off about 1/2 inch off the top of a garlic head. Add a drizzle of olive oil to the garlic head and wrap it in aluminum foil. Place in the baking dish alongside the other vegetables.
- Coat the vegetables with plenty of olive oil.
- Add a sprig of rosemary and oregano and teaspoon of dried thyme. Feel free to use all fresh herbs or dried herbs, if that's all you have in hand.
- Bake uncovered at 400F degrees for an hour or until vegetables are soft and tender.
- Transfer the roasted vegetables to a blender. Remove the foil from the garlic head, and squeeze all the soft roasted garlic from its shell and into the blender. Discard the rosemary and oregano sprigs.
- Finally pour in the vegetable broth and run the blender for about 1-2 minutes until the soup is silk smooth. Adjust the broth as needed.
- Serve the soup with a drizzle of coconut cream or olive oil and crunchy pumpkin seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
