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There’s something extra special about making Butternut Squash Soup on a crisp fall day – the kind where the house feels a little chilly until the oven comes on and everything starts to smell warm and cozy. Roasting the squash with carrots, onion, and garlic gives it deep flavor, and when it all simmers together and turns silky in the pot… it tastes like pure autumn comfort.
Why we love it
- In this recipe, the roasting makes all the difference. The vegetables get caramelized edges and deep flavor – so the soup tastes slow-cooked and special, even on a weeknight when everyone is hungry and dinner needs to be done quickly.
- Naturally creamy and comforting. Butternut squash blends silky smooth on its own, and a splash of cream makes it feel extra cozy and luxurious.
- Simple ingredients, beautiful result. A handful of pantry staples turns into a bowl that looks like something you’d serve guests on a crisp fall evening.
My easy butternut squash soup recipe is simple, nourishing, and made from scratch with real ingredients – just the kind of meal that makes your home feel extra welcoming. Add a swirl of cream and a sprinkle of pepitas on top, and suddenly it looks like something you’d serve to friends on a cozy October evening. This is the kind of soup that gathers people to the table and makes the whole kitchen feel like fall!
Printable recipe
Ingredients
- 1 large butternut squash (peeled and cubed (seeds removed) (about 3-4 pounds before peeling))
- 1 onion (peeled and chopped)
- 4 cloves garlic (peeled)
- 2 potatoes (peeled and chopped)
- 2 carrots (peeled and chopped)
- 2 tablespoons oil
- salt & pepper (to taste)
- 1 tablespoon butter
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1 quart low-sodium chicken broth (OR vegetable broth)
- heavy cream (to taste)
Tips
- Cut vegetables evenly so they roast at the same pace.
- Don’t crowd the pan – space lets them brown, not steam.
- Let the roasted edges get golden; that’s pure flavor.
- Blend carefully; and follow your blender’s instructions for hot liquids.
Instructions
- Prep:Heat the oven to 400°F. Get your ingredients ready.
- Roast the vegetables:Spread the squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Arrange everything in a single layer – if the pan is crowded, the veggies will steam instead of roast.Roast for 25–30 minutes, until soft with golden, caramelized edges (this is where the flavor builds!).1 large butternut squash, 1 onion, 4 cloves garlic, 2 potatoes, 2 carrots, 2 tablespoons oil, salt & pepper
- Melt the butter and bloom the spices:In a large pot, melt the butter over medium heat. Stir in the cumin and thyme and let them cook for 1–2 minutes. The spices will become fragrant – blooming them in butter brings out their warmth and depth.1 tablespoon butter, ¼ teaspoon ground cumin, ¼ teaspoon dried thyme
- Add the roasted vegetables and broth:Transfer the roasted vegetables to the pot and stir to coat them in the butter and spices. Pour in the chicken broth and gently scrape the bottom of the pot to release any browned bits (they add rich, savory flavor!).Bring to a gentle simmer and let everything cook together for about 10 minutes so the flavors can mingle.1 quart low-sodium chicken broth
- Blend until silky smooth:Turn off the heat. Allow the soup to cool slightly, then use an immersion blender to CAREFULLY blend the soup right in the pot until completely smooth (guard yourself from splatters).(If using a regular blender, work in batches and let the soup cool slightly to avoid splatters. Follow your blender's instructions for hot food.) For an extra velvety texture, blend a little longer than you think!
- Make it creamy and adjust to taste:Stir in heavy cream to taste and simmer for 2–3 more minutes. Taste and adjust the seasoning – add salt, pepper, or more cream if you’d like it richer. The soup should be cozy, balanced, and gently sweet from the roasted vegetables.Ladle into warm bowls and finish with a swirl of cream, crunchy pepitas, or fresh herbs. It’s the kind of simple, beautiful touch that makes even an ordinary evening feel special!heavy cream
Video
Roasted Butternut Squash Soup
make your kitchen smell like home?Butternut squash soup questions answered
This soup is AMAZING for prepping ahead! It keeps in the fridge for up to 3 days and reheats great on the stove (add the cream when reheating).
It also freezes really well – just leave out the cream until after thawing so the texture stays silky. I love freezing it in single portions for easy lunches.
Roasting is a game-changer! It caramelizes the squash and deepens the flavor in a way boiling never can. Boiled squash makes a mild soup, but roasting adds that rich, cozy, slightly sweet taste that makes this recipe so good.
I love using low-sodium chicken broth because it adds savory depth and balances the natural sweetness of the squash. Vegetable broth works great too if you want a vegetarian option – just make sure it’s a flavorful one.
Warm spices and herbs are perfect here! I use cumin and thyme to give the soup a cozy, savory flavor without overpowering the squash.
You can also add a pinch of nutmeg, cinnamon, or smoked paprika if you want a little extra flair.
Roasting the vegetables is the #1 flavor booster. From there, bloom the spices in butter (just like this recipe does!), use a good broth, and finish with a swirl of cream or toppings like pepitas or crispy bacon.
Layering flavor at each step makes a big difference.
Perfect to serve with
More fall recipes
From simmering soups to sweet bakes, these cozy fall recipes bring together seasonal flavor, real-life comfort, and the kind of warmth that makes the whole house feel like autumn.
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Marylou says
This was the best butternut squash soup I’ve ever made. I made a few changes. I added sweet potatoes instead of white, put a little bit of 1/2&1/2 at the end instead of cream sprinkled peanuts over the top when I served it. We loved it. Thank you Nora.
Nicole Bolstad says
WOW! This soup is AMAZING!!! The spices in here are perfect and give it a wonderful full bodied flavour, I did add in a 1/2 teaspoon of curry and I’m happy I did!
Thank you for this recipe!
Laurie says
So, so good! So much flavor. I did not substitute any ingredients. Thank-you
Linda says
Followed directions as posted 💕 on a cold evening amazing.
2nd time I cut the squash in half so I could just scoop it out . It was ok but roasting as directions say definitely the way to go. Flavor far better. I did use fresh thyme just because I have it and am very partial to the flavor & smell of fresh thyme. Definitely in my keeper file.
Angela says
This is delicious, Nora – As is, no substitutions.
haylee jade says
great recipe! i used curry powder instead of cumin and added a little bit of miso paste to my chicken stock. served with a drizzle of garlic oil, fresh thyme, and some toasted baguette. it was wonderful!
Nora says
Thanks for sharing your tips, Haylee! Glad to hear you liked the soup.
Steph V. says
Super easy and very flavorful. Husband loved it too, it’s now our favorite soup. I don’t comment on blogs often (or ever?) so that should tell you how much this one stood out to us!
Nora says
Steph, I appreciate your lovely comment so much! Thank you for trusting in my recipe, and thank you for taking the time to leave a review.
Melinda says
I generally don’t like butternut squash soup because it’s usually sweet. I loved this recipe precisely because it isn’t. This was delicious, and I will certainly make it again.
Nora says
Melinda – I agree! I don’t really like it when my squash or pumpkin soups are overly sweet. Glad you liked the recipe!
Angela says
Simply delicious! I added a bit more water than the recipe called for, but that’s a personal preference. Roasting the squash gives this depth of flavor.
Pamela says
My daughter made this for me after my neck surgery, because I was unable to swallow food. This was amazing. She added roasted garlic and a roasted red pepper. Ohmygosh, this was fabulous. Looking for an option to post a picture, but trust me, it was so good.
Jean Asenato says
Just made this ,it is delicious,thank you
Nita W says
I have been making this recipe for 3/4 years. A friend gives me some of his fresh grown butternut squash. Always a big hit.
Julia says
Omitted potatoes. Used sour cream and half and half in place of heavy cream. Also added 3/4 tsp curry powder and 1/2 tsp pumpkin pie spice. Was a hit
Carly says
I made this recipe for my family on thanksgiving. I was looking for a *savory* squash soup recipe rather than something sweeter, and this totally hit the spot! My family loved it and the only problem was that there wasn’t enough for seconds. I did make some minor changes while cooking – I really don’t like cumin and I did not have thyme, so instead I did 1/8 tsp of paprika and 1/8 tsp of oregano, a pinch of nutmeg and a pinch of fresh chopped parsley into the butter. I also did’t have an immersion blender so I transferred everything into a regular blender. The soup had a warm, nutty flavor that everyone loved. Because the oven was so crowded I found that I needed for roast the vegetables for 15 extra minutes. With prep and cleanup this took me closer to 3 hours. All in all, totally worth it!
Mary says
I do like this soup. I used fresh Thyme because I had it on hand and took the leaves off the stem. I used 1/2 Vegetable and 1/2 chicken broth. I did add a pinch of Cayenne for a hint of heat. It thickened up really quickly with the immersion blender and I did add approx 1/2 – 3/4 cup more chicken broth. Next time I will probably use unsalted broth, but it is very tasty just the way it is.
Nora says
I’m glad you liked the soup, Mary!
Sarah says
So yum! Best soup I’ve ever made!
Nora says
I’m so glad, Sarah!
Jennifer McGuire says
Absolutely delicious and very satisfying! We made this with home grown organic squash. It did take longer to roast than the recipe suggested.
Nora says
Jennifer, I’m glad you enjoyed the soup! The roasting time can depend a lot on the exact size you chop the squash to, and also your specific oven. We recently got a new oven and everything takes a lot longer to bake than in my last oven… Glad you figured it out, though!
Shara says
I had never had butternut squash soup before but was eager to try and this recipe did not disappoint!! I didn’t have garlic cloves or onions so I used canned minced garlic and dried minced onion and sautéed them with the thyme and cumin…
Nora says
That sounds lovely, Shara! I’m glad you enjoyed the soup.