This Roasted Butternut Squash Soup Recipe is a hearty, thick, and filling dish, packed with flavor and adapted from a famous restaurant recipe!
author’s note
My Favorite Soup From My Restaurant Days!
Back in college, I worked at a restaurant famous for its honey whole wheat bread, Crème Brûlée, and this incredible Butternut Squash Soup. Every fall and winter, people couldn’t wait for it to return to the menu.
The chef was kind enough to share his recipe, and I’ve made a few tweaks (mainly scaling it down to a more manageable size!).
This soup is thick, hearty, and full of flavor—hands down the best Butternut Squash Soup I’ve ever had! With just a handful of ingredients, the roasted veggies really shine through!
Roasted Butternut Squash Soup Recipe Ingredients
| Ingredient | Tips & Easy Swaps |
|---|---|
| Butternut Squash | Look for a squash with firm, matte skin and no soft spots. Pre-cut squash works great to save time. Sweet potatoes also work. |
| Garlic | Roasting softens the garlic into a sweet, mellow flavor. Add more cloves if you love garlic. |
| Yellow Onion | A large onion caramelizes while roasting and adds natural sweetness. |
| Chicken Stock | Vegetable broth is a great swap for a vegetarian version. |
| Heavy Cream | Makes the soup extra smooth and rich. Coconut milk works well for a dairy-free option. |
| Maple Syrup | Use pure maple syrup for the best flavor. |
How To Make This Roasted Butternut Squash Soup Recipe
- Roast: Preheat oven. Toss squash, onion, and garlic with oil, salt, and pepper. Roast.
- Sauté Spices: Melt butter in a pot and add nutmeg, cloves, and curry powder.
- Blend: Add veggies and stock to the pot. Simmer, then blend until smooth.
- Finish: Stir in maple syrup and cream. Add salt and pepper.
- Top and Serve: Sprinkle on pepitas and enjoy!
Quick Tip
For a super creamy roasted butternut squash soup recipe, use a high-powered blender to puree. You can use an immersion blender, but it won’t get it as smooth.
What To Serve With Roasted Butternut Squash Soup Recipe
- Hearty bread: Pair with a toasted baguette or soft dinner rolls.
- Soup-and-salad combo: Serve with Italian Salad or Spinach Salad.
- Grilled cheese: A classic pairing that adds extra heartiness.
- Roasted vegetables: Serve alongside roasted carrots or Brussels sprouts.
- Crackers: Simple, crunchy crackers add a nice texture.
Storage
- Freezing: Store in an airtight container for up to 3 months. Thaw overnight in the fridge.
- Fridge: Keeps for 4-5 days with chicken stock, up to 1 week with veggie broth.
- Reheat: Warm in a pan over medium-low heat, stirring occasionally.
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Roasted Butternut Squash Soup Recipe
This thick and hearty Roasted Butternut Squash Soup Recipe is bursting with flavor, adapted from a popular restaurant recipe!
Video
Ingredients
- 5 cups cubed butternut squash see note 1
- 1 large yellow onion see note 2
- 1 head garlic
- 1/4 cup olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon yellow curry powder
- 3 cups chicken stock or broth
- 3 tablespoons pure maple syrup
- 1/2 cup heavy cream see note 3
- Pepitas for serving
Instructions
- Preheat oven to 425°F. Peel and cube squash into 1-inch pieces. Cut onion into 4 chunks. Place the squash and onion on a large sheet pan. Slice 1/4 inch from the top of the garlic bulb. Drizzle 1 teaspoon olive oil over the bulb, wrap it tightly in foil, and place it on the sheet pan with the squash and onion.
- Drizzle the remaining oil over the squash and onions. Season with salt and pepper. Toss to coat. Roast for 15 minutes, toss, then roast for another 15 minutes, until tender. Set the garlic aside.
- In a large pot, melt the butter over medium heat. Stir in the nutmeg, cloves, and curry powder for 1 minute, until fragrant. Add the roasted squash and onions, along with any oil left on the pan, and stir to coat.
- Pour in the chicken stock and simmer over medium-high heat for 5 minutes. Carefully transfer everything to a large high-powered blender. You can process in batches if needed. Add 3–5 roasted garlic cloves (to taste). Secure the lid on the blender and carefully blend. If you have Blendtec, blend on soup setting. Avoid too much power or pulsing as it could explode out of the blender. Once very smooth, transfer back to the pot and set to medium heat.
- Stir in the maple syrup and heavy cream. Adjust seasoning with salt and pepper. Serve with toasted pepitas.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you buy the pre-cut squash that comes in 16-ounce bags, you’ll need 1-1/2 bags.
Note 2: Use a heavy and large yellow onion, around 14 ounces in size.
Note 3: Check the list below for non-dairy, vegetarian, and vegan variations.
- Non-Dairy: Use coconut milk instead of heavy cream for a dairy-free option.
- Vegan: Substitute coconut milk for the cream and vegetable stock for the chicken stock.
- Vegetarian: Swap the chicken stock with vegetable stock.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 35.1g | Protein: 6.5g | Fat: 20.1g | Cholesterol: 31.1mg | Sodium: 188mg | Fiber: 3.3g | Sugar: 12.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been looking for a good butternut squash soup and I finally found it. I thought the flavor was amazing. My kids wanted to have something chunky in the soup so next time I will make homemade sourdough croutons they can put in it and I think it will be even more amazing! I may also not blend all of the soup like Chelsea suggests in a reply to another comment.
Yay! I’m so thrilled to hear this! It would be delicious with sourdough croutons, I love that idea!