Creamy Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium butternut squash, peeled and cut into cubes ((about 2 lb)); 1 small yellow onion, quartered ( (or ¼-½ large onion)); 4 cloves garlic, peeled; 2 medium carrots, cut into chunks ((or 1 cup baby carrots)); 1 small apple, cored and cut into chunks; 2-3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 3 cups chicken broth ((or vegetable broth)); ¼ cup canned coconut milk ((or heavy cream))

This easy Roasted Butternut Squash Soup is made with oven-roasted squash, onion, garlic, carrots, and apple, then blended with broth for a deep, savory flavor. It comes together quickly, then finishes on the stove for a thick and creamy bowl of soup perfect for cold-weather days.

If you love this easy soup recipe, try my Roasted Buttercup Squash Soup and Beef Vegetable Soup next!

Bowl of roasted butternut squash soup with a swirl of cream, cracked black pepper, and warm flatbread on the side.

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This soup is one of my all-time favorites. If I see butternut squash soup on a restaurant menu, I'm ordering it every time. So naturally, I had to create my own version so I can make it whenever the craving hits (or when there's a butternut squash sitting in my pantry).

I tested this recipe more times than I can count. I started with just salt and pepper, then tried curry powder, smoked paprika (that one was a miss), and even cinnamon. Each batch taught me something - mainly that simple is best. The roasted vegetables bring so much flavor on their own that all this soup really needs is salt and pepper to let everything shine.

Why You'll Love It

Here's why this roasted butternut squash soup is so good:

Simple to make with minimal prep and ingredients you likely already have.
Roasting vegetables in the oven unlocks richer flavor.
It purées to be ultra creamy and smooth.
This is a restaurant-quality soup that's naturally lighter than cream-based soups.

Labeled ingredients for roasted butternut squash soup including butternut squash, onion, carrots, garlic, apple, olive oil, salt, pepper, coconut milk, and chicken broth.

Recipe Ingredients

Butternut Squash: The main event. Try to get the cubes as uniform in size as possible so they all roast at the same rate.
Onion: Savory base flavor. The soup would taste noticeably flatter without it.
Garlic: Roasted garlic adds amazing flavor and blends right in without overpowering the soup.
Carrots: Add a bit of body, great color, and just enough sweetness to round everything out.
Apple: Not much is needed. Just a bit to brighten and add more flavor.
Olive Oil: Helps the veggies roast evenly.
Salt + Pepper: Simple seasoning that lets all those roasted flavors shine.
Chicken Broth or Vegetable Broth: This becomes the soup base. Use whichever you like or already have on hand.
Heavy Cream or Coconut Milk: Totally optional, but it does add a silky finish. Use coconut milk if you want to keep the soup dairy-free.

How to Make Roasted Butternut Squash Soup

Preheat your oven to 425°F and line a large baking sheet with parchment paper.

Place the cubed butternut squash, onion, garlic cloves, carrots, and apple in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the veggies are well coated.

Butternut squash cut into cubes on a cutting board for roasted butternut squash soup.

Butternut squash, carrots, onion, garlic, and apple tossed with olive oil, salt, and pepper in a bowl.

Spread the veggies out in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until fork-tender and lightly browned around the edges.

Seasoned vegetables spread in a single layer on a parchment-lined baking sheet before roasting.

Oven-roasted butternut squash, carrots, onion, garlic, and apple after roasting until tender.

Note: You can also roast the squash cut-side down in the pan, then scoop out the flesh with a spoon after it's softened.

Add the roasted vegetables and chicken broth to a blender and blend until smooth, working in batches so the blender isn't overfilled. Pour the blended soup into a large pot or saucepan.

If you'd rather skip the blender, you can add everything directly to a pot and blend with an immersion blender until smooth and creamy.

Roasted vegetables added to a blender with chicken broth before blending.

Roasted butternut squash soup blended smooth and creamy in a blender.

Stir in heavy cream or coconut milk (if using), then warm the soup over medium heat, stirring occasionally, until heated through. Taste, and add more salt and pepper to taste, if needed. Serve with flatbread, crusty bread, or biscuits and enjoy!

Roasted butternut squash soup in a pot with coconut milk.

Bowl of roasted butternut squash soup topped with a swirl of cream and served with flatbread.

Things to Know

Dice the butternut squash, carrots, and apple into roughly equal-sized pieces so they roast at the same rate.
Arrange the veggies in a single layer on the baking sheet and use two pans if needed.
Be sure to stir the veggies halfway through roasting so they cook evenly.
Blend the soup longer than you think. The longer you blend, the smoother it will be.
You can omit the cream entirely for a lighter version of the soup. It still ends up creamy from the roasted veggies.

Variations

I love this roasted butternut squash soup as is, but it's easy to modify to suit your tastes or what you have on hand.

Warm spice version: Stir in a pinch of nutmeg, garam masala, or curry powder when you blend the soup. Add just a pinch at first; you can always add more later.
Slightly sweet finish: Stir in a small drizzle of maple syrup at the end. It enhances the natural sweetness of the roasted squash, especially if your squash isn't super ripe.

Make-Ahead Instructions

You can roast the vegetables 2 days ahead. Keep refrigerated.
To serve, put the roasted veggies in a pot with the broth, warm on medium heat, then puree until smooth.
Stir in the cream or coconut milk just before serving. Season to taste.