Easy Roasted Butternut Squash Soup Recipe

Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a silky smooth butternut squash soup. Jump to the Roasted Butternut Squash Soup Recipe or read on to see our tips for making it.

Roasted Butternut Squash Soup Recipe

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How to Make Butternut Squash Soup

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.

How to Make Butternut Squash Soup

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.

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Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Roasted Butternut Squash Soup Recipe

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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. Since this recipe is so 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.

Makes approximately 6 servings

You Will Need

1 (2 1/2 to 3 pound) butternut squash

1 tablespoon extra-virgin olive oil

Salt and fresh ground black pepper

3 sprigs fresh thyme, rosemary or sage

4 garlic cloves, with skins left on

4 to 5 cups low-sodium vegetable or chicken stock, see our homemade chicken stock recipe

1/4 cup cream, optional

Directions

    Heat the oven to 400 degrees F. Lightly oil a rimmed baking sheet or baking dish.

    Using a heavy chef’s knife, cut squash in half, lengthwise. Scoop out and discard the seeds. Brush each half, inside and out, with olive oil. Season the squash all over with salt and pepper.

    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. Roast until the squash is completely tender, about 1 hour.

    Remove from the oven and let cool until easily handled. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins and throw away the skins. Throw away the thyme.

    Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Stir in cream (optional).

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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7 comments… Leave a Comment
  • Lisa May 23, 2017, 7:24 pm

    Can you freeze butternut squash soup?

    Reply
    • Joanne May 30, 2017, 8:34 pm

      Hi Lisa, Yes. we recommend freezing without any cream or dairy added.

      Reply
  • Judy February 24, 2017, 4:46 pm

    As always, excellent. I added a touch of curry as well and made some fresh rolls. Yum!

    Reply
  • 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!

    Reply
  • L November 24, 2013, 9:18 am

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

    Reply
  • 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!

    Reply
  • 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!

    Reply

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