Roasted Butternut Squash Soup is about as comforting 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. 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!
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🧄 The Ingredients
This dish features a harmonious blend of warm spices and savory aromatics that perfectly elevate the natural sweetness of the roasted produce. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Butternut Squash: Choose a squash that feels heavy for its size with matte skin. If you’re short on time, you can substitute sweet potatoes or sugar pumpkin, or use pre-cut cubes from the produce section.
- Fresh Ginger and Garlic: Freshly grated ginger and minced garlic provide the most vibrant flavor. In a pinch, you can substitute 1 teaspoon of ground ginger for the fresh and garlic powder for the fresh cloves.
- Onion: Yellow or white onions are ideal for roasting as they become sweet when caramelized. Shallots are an excellent substitute if you prefer a more delicate, garlicky onion flavor.
- Chicken Stock: This adds a savory depth to the dish. To make this recipe vegetarian or vegan, simply swap it for vegetable stock or a splash of apple cider for extra sweetness.
- Olive Oil and Butter: The olive oil helps with high-heat roasting, while the butter adds a rich, nutty finish. For a dairy-free version, use coconut oil, which pairs beautifully with the curry notes.
- Curry Powder: Standard yellow curry powder works perfectly here. If you want a deeper, more complex flavor, try Garam Masala, or for a kick of heat, use a Madras curry blend.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Butternut Squash Soup
- Don’t Crowd the Sheet Pan: When roasting the squash and onions, ensure they are in a single layer with space between them. If the pan is too crowded, the vegetables will steam rather than caramelize, and you’ll miss out on that deep, roasted flavor.
- Achieve a Silky Texture: For a truly restaurant-quality, velvety finish, pass the puréed soup through a fine-mesh sieve after blending. This removes any fibrous bits from the ginger or squash.
- Control the Consistency: If the soup is too thick after blending, whisk in a little extra chicken stock or a splash of heavy cream. If it’s too thin, let it simmer uncovered for an additional 10–15 minutes to reduce and concentrate the flavors.
- The Secret to Better Croutons: For your homemade croutons, use “day-old” crusty bread and toss them with a pinch of the curry powder and salt before baking. This ties the garnish perfectly to the flavor profile of the soup.
- Add a Touch of Acid: If the soup tastes “flat” after seasoning, add a squeeze of fresh lime juice or a teaspoon of apple cider vinegar. The acidity cuts through the richness of the butter and highlights the sweetness of the squash.
👩🏼🍳 How to Make Roasted Butternut Squash Soup
- Step 1: Toss the cubed butternut squash and quartered onions with oil, salt, and pepper. Place on two baking sheets. Preheat oven to 425°F.
- Step 2: Roast the veggies for 45 minutes, until tender and lightly charred in places.
- Step 3: Sauté the garlic and ginger in butter over medium heat in a large skillet. Add the roasted veggies.
- Step 4: Add the chicken stock and simmer for 20 minutes.
- Step 5: Carefully purée the mixture in a blender. For safety, do this in batches (not like we did in the video!)
- Step 6: Return the soup to the skillet and season with salt, pepper, and curry powder. Heat for 5 minutes.
Expert Tip: Brown Your Butter for “Beurre Noisette” Depth
For a truly professional flavor profile, don’t just melt the butter—brown it. When sautéing your ginger and garlic, cook the butter over medium heat until the foaming subsides and small toasted brown bits begin to settle at the bottom of the pan.
This “beurre noisette” (brown butter) adds a rich, toasted, and nutty aroma that perfectly bridges the gap between the sweetness of the roasted squash and the warmth of the curry spices.
🍽️ How to Serve
- The Perfect Garnish: Top each bowl with your homemade croutons immediately before serving to ensure they stay crunchy. For extra texture, add a sprinkle of toasted pumpkin seeds (pepitas).
- Add a Creamy Swirl: For a beautiful visual contrast, drizzle a spoonful of heavy cream, coconut milk, or a dollop of Greek yogurt over the top of the soup.
- Fresh Herb Finish: A sprinkle of freshly chopped cilantro, chives, or parsley adds a pop of bright color and a fresh herbal note that cuts through the richness.
- Classic Pairings: Serve this soup alongside a toasted sourdough grilled cheese sandwich or a crisp French bistro salad with a Dijon vinaigrette to balance the sweetness of the squash.
- The “Main Event” Starter: This soup makes an elegant first course for a fall or winter dinner party; serve it in small warmed bowls or even espresso cups for a sophisticated “soup shooter” appetizer.
- A Touch of Heat: If you enjoy a spicy kick, finish the dish with a few drops of chili oil or a light dusting of cayenne pepper.
🙋🏽♂️ Frequently Asked Questions
Yes, this dish actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4–5 days.
Absolutely. Allow it to cool completely before transferring it to freezer-safe bags or containers. It will stay fresh for up to 3 months; just thaw it overnight in the fridge and reheat gently on the stovetop.
Simply replace the chicken stock with vegetable broth and swap the butter for coconut oil or a plant-based butter alternative.
You can easily adjust the consistency by whisking in small amounts of additional stock or water until you reach your desired texture.
While fresh is preferred for the best roasting results, you can use frozen cubes. Be sure to roast them directly from frozen at a high temperature to ensure they brown rather than becoming mushy.
While a high-speed blender creates the smoothest, most velvety texture, an immersion blender or a standard food processor will also work well for a slightly more rustic finish.
🍲 More Heart-Warming Soup Recipes
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!
Roasted Butternut Squash Soup
Video
Equipment
- Blender or large food processor
Ingredients
- 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
- 2 medium onions quartered
- 2 tablespoon olive oil
- Kosher salt and fresh ground black pepper
- 2 tablespoon unsalted butter or olive oil
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 6 cups chicken stock or vegetable stock
- 1 tablespoon curry powder
- Croutons optional, for garnish
Instructions
- Preheat 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.3 lbs butternut squash, 2 medium onions, 2 tablespoon olive oil, Kosher salt and fresh ground black 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.2 tablespoon unsalted butter
- Add the garlic and ginger and saute until fragrant, about 3 minutes.2 cloves garlic, 1 tablespoon ginger
- Stir in the roasted squash and onions.
- Add in 4 cups of the stock and simmer for 20 minutes.6 cups chicken stock
- Puree mixture in blender or food processor until smooth (be careful, liquid is hot!). Do this in batches for safety.
- Clean out the skillet and then pour the pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
- Add 1 ½ teaspoons of Kosher salt and 1 teaspoon pepper.
- Add curry and mix. Cook until heated through, about 5 minutes.1 tablespoon curry powder
- Garnish with homemade croutons.Croutons
Notes
Nutrition
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!
Max says
This recipe is AMAZING! Very easy and extremely flavorful! We will be making this again!
Kris Longwell says
Hi Max! Woo hoo! We are so so happy you made the roasted butternut squash soup and loved it! It’s pretty yummy, right? Thank you so very much for sharing and for the wonderful review. That honestly means so much to us!!! Stay in touch! Kris & Wesley
Bobbi Hynes says
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
Kris Longwell says
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
Charlene Weir says
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.
Rhonda says
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.
Kris Longwell says
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
Kelly Lawhorn says
Delicious! Just love you two, keep your videos coming! The videos are so fun to enjoy and your recipes are always so good!
Kris Longwell says
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
Brenda Key says
I make this soup all year long, but as I hate CURRY I add cayenne. But I love the thought of croutons! Great Idea!
Kris Longwell says
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!!!
Laura Gonis says
I just made the Roasted Butternut Squash Soup and it is absolutely delicious! Subtle yet full of flavor! Thanks so much for the recipe ☺
krislongwell says
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
Susu Andrews says
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.
krislongwell says
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
Kaylyn says
I’m impressed by your writing. Are you a professional or just very kneogwdleable?
Lucy says
If I use already cut up squash! Done in the supermarket
How many pounds?
krislongwell says
Hi Lucy, approx. 3 lbs would work great for you.
Katie says
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!
krislongwell says
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
Katie says
This soup is Amazing!! Talk about flavor! Five stars to you chef!
krislongwell says
Thank you, Katie! So glad you liked it. It’s one of our favorites for sure!! Keep letting us know what you think!!
Essie says
A really good answer, full of raiyinaltto!
http://www./ says
This forum needed shaking up and you’ve just done that. Great post!
Kathy @ Beyond the Chicken Coop says
I love butternut squash and this soup looks fabulous. I think this is comfort food at its best!
krislongwell says
Couldn’t agree more, Kathy! We have loved butternut squash soup for years. I love roasting the squash to really bring out the flavor. Love http://www.beyondthechickencoop.com!! Stay in touch!
Amy says
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!
krislongwell says
Amy, thank you so much! You are very sweet! We love your site, http://www.amyinthekitchen.com, great looking food and recipes! We’ll stop by often. All the best, Kris & Wesley (The Loon)
Pooja S says
very nice
krislongwell says
Thank you, Pooja!
krislongwell says
Thank you!