A serving of roasted squash soup garnished with a sage leaf in a bowl on a platter with a spoon and cloth napkin alongside.

When fall rolls around, there’s nothing quite like a comforting bowl of roasted butternut squash soup to warm you up. It is not only a delightful way to embrace the autumn season, but it’s also a wholesome and nutritious meal. Whether you’re serving it as an appetizer at Thanksgiving dinner or enjoying a cozy night in, this easy butternut squash soup recipe is a true crowd-pleaser. So, peel, roast, and blend your way to a heartwarming bowl of roasted butternut squash soup—it’s the taste of fall in every spoonful!

Close view of a full bowl of butternut squash soup topped with a sage leaf and cracked pepper.

What does butternut squash pair well with?

Butternut squash is a versatile ingredient with a smooth texture and a hint of sweetness that plays well with a variety of flavors. Here are some tasty combinations to consider when creating your roasted butternut squash soup:

  • Dried or fresh herbs: Fresh sage, thyme, and rosemary add an earthy aroma and depth to the soup. For our roasted butternut squash soup, we call for sage and rosemary.
  • Spices: A pinch of nutmeg, cinnamon, or even a dash of cayenne pepper can add warmth and complexity to the flavor profile. Here, we use nutmeg!
  • Onion and Garlic: These aromatic veggies are fantastic for adding a savory note to balance the sweetness of the squash.
  • Stock or Broth: Vegetable or chicken broth provides a savory base for your soup. It’s the foundation of the flavor, so choose a good-quality one.
  • Garnishes: Crispy bacon bits, toasted pumpkin seeds, or a drizzle of olive oil can add texture and visual appeal to your soup.

What do I need to make this roasted butternut squash soup?

Grab a squash, some vegetable broth, and some aromatics, and you’ll be well on your way to roasted butternut squash soup! You’ll need:

  • Butternut squash
  • Olive oil
  • Unsalted butter
  • Yellow onion
  • Fresh garlic
  • Fresh ginger
  • Fresh or dried herbs: Sage and rosemary
  • Ground nutmeg
  • Maple syrup
  • Vegetable broth
  • Salt and pepper

Protip: Freeze fresh ginger!

Do you constantly have an excess of fresh ginger that you don’t know what to do with? Try freezing it! It just needs 5-10 minutes at room temperature to soften up enough to slice or grate, and then you can put the rest right back in the freezer.

Overhead of a bowl of butternut squash soup served on grey and white fabric with fresh sage and a whole butternut squash nearby.

Do you have to peel butternut squash for soup?

You do, but roasting the squash makes removing the peel easy-peasy! As the butternut squash roasts, the skin will soften and wrinkle. By the time it is done cooking, the skin should peel right off!

Is it better to roast or steam butternut squash?

Roasting butternut squash for your soup is a game-changer! Roasting enhances the squash’s natural sweetness and develops a richer, more complex flavor. It also caramelizes the edges, adding a depth of flavor that steaming can’t quite achieve. To roast butternut squash for your soup, simply rub the halved squash with a bit of olive oil and salt and roast in a preheated oven until it’s tender and browned.

A spoonful of roasted butternut squash soup is lifted out of a full bowl garnished with fresh cracked black pepper and sage.

Can I freeze roasted butternut squash soup?

Absolutely! Roasted butternut squash soup freezes beautifully. To freeze, allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Be sure to leave some space at the top, as the soup will expand when frozen. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight and reheat it gently on the stovetop. Give it a good stir, and you’ll be savoring the delicious flavors of fall once more.

Want more easy fall soup recipes like this one?

We have over 25 easy fall soups for you, including dairy-free tomato basil bisque, chicken pumpkin chowder, and cream of turkey and wild rice. These should carry you through the colder months without you getting bored!

A serving of roasted squash soup garnished with a sage leaf in a bowl on a platter with a spoon and cloth napkin alongside.

Roasted Butternut Squash Soup Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Warm and delicious, this soup has a hint of nutmeg and a creamy consistency. It is sure to become a family favorite!

Ingredients

  • 1 large butternut squash (about 3 pounds) 
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • 4 cups vegetable broth, plus more to thin if desired
  • Additional salt and black pepper, to taste

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Cut the butternut squash in half lengthwise, and using a spoon, scoop out and discard the seeds. Rub the cut sides of each half with the olive oil, and then sprinkle with 1 teaspoon of salt. Place the squash, cut sides down, on a baking sheet. Roast in preheated oven for 45-50 minutes, or until the squash is very tender. The skin of the squash will start to turn quite brown—this is a good thing! Remove from the oven and let cool to the touch.
  3. While the squash is cooling, heat the butter in a large Dutch oven or soup pot over medium-high heat. Add in the onion, garlic, and ginger, and sauté until translucent and fragrant, about 5 minutes. Add in the sage, rosemary, and nutmeg and sauté until fragrant, about 2 minutes.
  4. Once the squash is cool to the touch, peel off the skin and discard. Add the butternut squash flesh to the cooking pot. Add in the maple syrup and broth and stir until well combined. Cook until warmed through, about 5 minutes.
  5. Carefully blend the soup until smooth using either a stick immersion blender or by transferring the soup in two batches into a large blender. Add up to an additional cup of broth to thin the soup if desired.
  6. Season to taste with additional salt and pepper before serving.

Notes

  • If you don’t go through fresh ginger quickly enough to keep it around, try stashing it in the freezer. Just pop it into a zip-top freezer bag or freezer-safe container. When you are ready to use it, defrost it slightly on the counter for 5-10 minutes. You can then slice it and grate it and use it in recipes. Then pop the remainder back in the freezer for next time!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 1391mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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