Roasted Butternut Squash Soup

Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a silky smooth butternut squash soup.

Roasted Butternut Squash Soup Recipe

This is a simple recipe and is just perfect for chilly days. By roasting the squash cut in half, we cut down on hands-on time. The squash happily roasts away in the oven and becomes sweet and tender.

Then it’s just about adding some stock, bringing everything to a simmer and blending until smooth. Easy!

You Can Easily Adapt or Change This Roasted Butternut Squash Soup Recipe

Since this recipe is so darn simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or, add some roasted potatoes, onions or carrots.

We love adding a tiny splash of cream at the end, too. It really makes the soup silky-smooth.

Roasted Butternut Squash Soup Recipe

Did you enjoy this Roasted Butternut Squash Recipe? May we suggest you take a look at our Sweet and Spicy Roasted Butternut Squash or our Roasted Acorn Squash with Walnuts and Cranberries.

4.7 from 3 reviews
Roasted Butternut Squash Soup Recipe
Prep time
Cook time
Total time
Butternut squash is roasted whole on top of garlic cloves and fresh thyme until tender and sweet. Everything is then blended with vegetable stock until creamy.
Yield: Serves 6
You Will Need
  • 1 3-to 3-1/2 pound butternut squash
  • 1 tablespoon olive oil
  • 3 sprigs fresh thyme, rosemary or sage
  • 3 garlic cloves, with skins left on
  • 4 to 5 cups low-sodium vegetable or chicken stock
  • 1/4 cup cream, optional
  • Salt and freshly ground black pepper, to taste
  1. Heat the oven to 350º F. Lightly oil a large baking sheet or baking dish.
  2. Using a large chef's knife, cut squash in half, lengthwise. Scoop out and discard the seeds. Brush each half, inside and out, with 1 teaspoon of olive oil. Sprinkle the cavities with salt and pepper.
  3. Make a bed of thyme and garlic cloves in the middle of the baking sheet. Place the squash, cut-side-down, on top of the thyme.
  4. Roast until the squash is completely tender, about 1 hour. Remove from the oven and let cool, then scoop out the flesh (discard the thyme). Squeeze the roasted garlic from the skins (discard the skins).
  5. Combine the roasted squash, roasted garlic and 4 cups of stock in a large pot. Bring to a simmer.
  6. Transfer the soup to a blender, in batches, and blend until smooth. Pour the soup back into the pot and taste for seasoning. Adjust with salt and/or pepper. If the soup is too thin, adjust with a little more stock. Stir in cream (optional).

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10 comments… Leave a Comment
  • Judy December 6, 2016, 7:08 am

    As always, excellent. I added a touch of curry as well and made some fresh rolls. Yum! Note: tried giving this 5 stars, but the system would only record 4…???

  • Carly January 5, 2016, 3:20 pm

    I made this last night for my family and it was delicious! Thank you for the scrumptious and easy recipe with the simple instructions for roasting the squash. I had been keeping one butternut squash and one acorn squash in my garage since the fall as I had been using them as festive decorations for a few weeks…So I used those two squashes and doubled everything else. The acorn squash was great in there too! And I added a large carrot I had in the fridge too as per your advice of using what we have! It made enough for our family of four for two meals at least. Thanks again! 5 stars!

  • L November 24, 2013, 9:18 am

    Oh and I finish mine with a little cinnamon and some cold milk on top. 🙂

  • L November 24, 2013, 9:16 am

    I’ve been making soup like this for years! Instead of squash and garlic, I use pumpkin, carrots, apple and onion. I roast it how you described, with oil, salt, pepper, and dried thyme, though I wish I could always find fresh. My kids are now grown ups (ages 19-25), but this is still their favorite comfort food when they’re sick! Thanks for sharing! It’s actually easier than it looks and you can make big batches and freeze it. Now I have to try this version!

  • Pam January 23, 2013, 10:10 pm

    Have made this a few times now, love it!!! It is so good, you don’t have to change anything, perfect the way it is!

  • Wendi October 27, 2009, 3:19 pm

    Get over your embarrassment. That’s a fine looking soup.


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