Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is about as comforting of a soup as you will find.

It’s just so warm and wonderful any time of the year, but we love it during the holiday season. An easy roasting in the oven produces deep flavor. And it’s so easy to make. And it’s healthy, too. No heavy cream! And these are amazing topped with Homemade Croutons!

A small crock of roasted butternut squash on a small white plate with croutons on it.

ROASTED BUTTERNUT SQUASH IS EASY TO MAKE

Roasting the veggies brings out such incredible flavor.

And, now days, most well-stocked supermarkets have packaged, pre-cut butternut squash. Score!

Watch us show you how easy it is to make this delicious soup at home!

 

ROASTING THE VEGETABLES ENHANCE THE FLAVOR</h3?

Roasting the butternut squash and the onions naturally concentrate the taste and result in a delicious soup.

You’ll need around 3 to 3 ½ lbs of cut butternut squash. You’ll most likely need to place the veggies on two large baking sheets.

EXPERT TIP: Just quarter the onion after you remove the skin. Coating the squash and onion with olive oil, and a sprinkle of salt and pepper, will help to deepen the flavors.

Two hands holding a baking sheet of cut butternut squash and onion .
Two hands with oven mitts holding a baking sheet with roasted butternut squash and onion on it.

VEGETABLE OR CHICKEN STOCK WORK PERFECTLY

As always, the quality of ingredients that you use will have a significant impact on the end result of this soup. Fresh ginger and garlic are a must.

For the stock, we love using our homemade roasted chicken stock, but good-quality purchased stock or broth will do just fine, too.

EXPERT TIP: To make this soup 100% vegetarian, use vegetable stock in place of the chicken stock.

A large measuring cup pouring broth into a skillet of vegetables for butternut squash soup.

PUREE THE SIMMERED VEGETABLES

You may need to do this in batches, but now, it’s time to puree the vegetables and stock mixture.

We use our trusty blender, but a large food processor will work well, too.

NOTE: When using your blender, make sure you have hit the “stop” button before you remove the lid and the vessel from the base. Otherwise, it could blend again, and you’ll have a mess on your hands!

A blender full of roasted butternut squash soup that has been pureed.

CURRY ADDS WARMTH TO ROASTED BUTTERNUT SQUASH SOUP

After you’ve pureed the vegetable/stock mixture, you’ll need to add it back to your cleaned skillet and thin it with more stock.

Season with salt and pepper, to taste.

And the final step of adding 1 tbsp of good-quality curry powder puts this soup over the top. We love curry for so many reasons, and its subtle flavor boost in this soup just can’t be beat.

A hand holding a spoon full of roasted butternut squash soup over a small crock of soup with croutons on it.

OTHER FAVORITE SOUP RECIPES TO TRY

Cream of Mushroom Soup
Tortilla Soup
Rustic Lentil Soup
Broccoli Cheddar Soup
Chilled Corn Chowder
Jalapeno Cilantro Cheddar Soup
Smoked Ham, Kale and White Bean Stew

But in the meantime, you’ve got to make a batch of this heartwarming Roasted Butternut Squash Soup. You and your loved ones will be so happy that you did!

A close-up view of a small crock holding a serving of butternut squash soup.

Ready to warm up and get cozy with the best soup in town? Go for it!

And when you make this glorious soup, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A white crock of roasted butternut squash soup with homemade croutons on and around it.

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup has been a favorite of ours for as long as we can remember. the perfect soup when there is a chill in the air. Warms you right up. Just a wonderful flavor profile!
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Butternut squash soup, Roasted butternut squash, Thanksgiving recipes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Calories: 225kcal

Equipment

  • Blender or large food processor

Ingredients

  • 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
  • 2 medium onions quartered
  • 2 tbsp olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tbsp unsalted butter or olive oil
  • 2 cloves garlic minced
  • 1 tbsp ginger fresh, minced
  • 6 cups chicken stock or vegetable stock
  • 1 tbsp curry powder
  • Croutons optional, for garnish

Instructions

  • Pre-heat oven to 425°F.
  • Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
  • Bake for 45 minutes, tossing occasionally, until tender.
  • Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
  • Add the garlic and ginger and saute until fragrant, about 3 minutes.
  • Stir in the roasted squash and onions.
  • Add in 4 cups of the stock and simmer for 20 minutes.
  • Puree mixture in blender, or food processor, until smooth (be careful, liquid is hot!).
  • Clean out skillet and then pour pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
  • Add 1 ½ teaspoons of Kosher salt and 1 tsp pepper.
  • Add curry and mix. Cook until heated through, about 5 minutes.
  • Garnish with homemade croutons.

Video

Notes

You'll need 3 to 4 lbs of cut butternut squash.  If you are peeling and cutting a whole butternut squash, you'll need two to three before cutting.
To make this vegetarian, use vegetable stock.  To make this vegan, use olive oil in place of the butter.
The soup will keep in the refrigerator for up to 1 week and it freezes beautifully for up to 3 months. 

Nutrition

Calories: 225kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 356mg | Potassium: 1119mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24235IU | Vitamin C: 51mg | Calcium: 131mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in November, 2017, but was updated with minor tweaks to the steps, new photography and a fabulous new video in November, 2019!

29 Comments

  • Hi guys! Made this soup today and roasted the garlic and onions with the squash then tossed all in with buttery ginger into one pot and used my trusty immersion blender. Truly a workhorse at my house! Taking it to a friend who babysat our dog, Maggie for us! I think it will knock her booties off Love all your Videos- your joy is contagious!
    Please continue to bring the yummies and the joy

    All the best,
    Bobbi

    • Hi Bobbi!! That all sounds amazing! And “yay!” for Maggie!! Thank you so much for your support!! Stay in touch and stay tuned…lots more food and fun on the way!! Kris & Wesley

  • Wow so good! Just the right amount of gentle heat from the curry. Will definitely make it again!
    I roasted veggies in oven and roasted one of the garlic cloves too and then just did everything in one big stock pot and used Electric hand held purée machine to blend it all.

  • Hi guys. Just finished my first attempt at your soup recipe. It is MARVELOUS! I tweaked a couple things: instead of a skillet, I sauteed the garlic and ginger in the soup pot and added everything from there (I don’t have a big enough skillet for this recipe). Second, I used my immersion blender (that you guys inspired me to buy earlier this year!) instead of a blender/food processor. I do so love that thing….. So all in one pot with minimal clean up and made a truly delicious soup. Many thanks.

    • Hi Rhonda! Wow!! That all sounds absolutely wonderful! And GREAT call using your immersion blender.PERFECT!! So so very happy to hear you had success with the soup and THANK YOU SO MUCH for letting us know!! We so appreciate that so very much!! Do stay in touch!! xoxox Kris & Wesley

  • Delicious! Just love you two, keep your videos coming! The videos are so fun to enjoy and your recipes are always so good!

    • Hi Kelly!! THANK YOU SO MUCH!!! We appreciate that so very much. And absolutely…lots more yummy recipes (with videos) on the way!! Stay tuned and stay in touch! xoxo Kris & Wesley

  • I make this soup all year long, but as I hate CURRY I add cayenne. But I love the thought of croutons! Great Idea!

    • Hi Brenda! Cayenne sounds great! We’ve used ground cumin, too, which is a really nice touch. And give the homemade croutons a try sometime. We think you’ll love ’em!! Thanks so much!!!

  • I just made the Roasted Butternut Squash Soup and it is absolutely delicious! Subtle yet full of flavor! Thanks so much for the recipe ☺

    • Hi Laura!! We are so thrilled to hear you enjoyed the soup! It’s so heartwarming, right? And thank you so so so much for letting us know. That means so very much to us. Please stay in touch! All the best, Kris & Wesley

  • I made Roasted Butternut Squash Soup for the first time last evening and it was delicious. I followed the recipe
    exactly and didn’t change a thing! Thank you for this comforting recipe.

    • Hi Susu!! That is absolutely awesome!! So glad you enjoyed the recipe…that is such a comforting and delicious soup. And THANK YOU for letting us know, that truly means the world to us. Stay in touch! Best, Kris & Wesley

  • I LOVE this soup! I have made it a few times now, including tonight! It’s honestly one of the best soups I’ve ever had. Very well done. Happy Holidays!

    • Woo hoo! Thanks, Katie! We just love that soup, too, and have been making it for many years. Never gets old. So glad you enjoy it, too. Thanks for letting us know, and please stay in touch. And yes! Happy Holidays!! Kris & Wesley

  • I can’t wait to try this. I’ve never had butternut squash soup! And BTW..you two definitely make me smile, your happiness is contagious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating