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Hearty Dinners

Roasted Butternut Squash Soup

October 28, 2019 (Last Updated: November 7, 2022) by Chris Collins

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It’s creamy (without cream), rich and totally delicious!

Butternut squash makes such a quality soup. There are a few different ways you can make it, but today I’m going to show you what I deem to be the BEST way 😋. Follow me…

overhead shot of soup in a bowl with spoon digging in

Roasted Butternut Squash

The absolute key to this soup being so delicious is roasting the butternut squash. When you roast the butternut squash low and slow, it releases the natural sugars, that in turn caramelize. It completely transforms the flavour. I don’t know if you’ve ever made soup by boiling butternut squash or even sweet potato, but the flavour of this soup in comparison is next level.

Roasted Garlic

In with the squash, we’re going to add some whole cloves of garlic. Roasted garlic compliments the flavour of the squash so beautifully. When you roast garlic it goes gorgeously sweet and nutty. No need to peel the garlic, just whack it straight inside the squash (I mean c’mom, how neatly do they fit in those dents!?).

Alrighty, when it comes to roasting butternut squash, I promise you it couldn’t be easier.

How to Roast Butternut Squash Whole (quick summary)

  1. Cut off the very end of the butternut squash.
  2. Slice horizontally and scoop out the seeds.
  3. Make a crosshatch pattern, slicing as deep as you can without going right through.
  4. Brush with olive oil, honey, cayenne pepper, salt and rosemary, then add a clove of garlic to each one. Roast in the oven until soft and caramelized.

How to prepare butternut squash - 4 step by step photos

Top Tip #1 – Roasting the butternut can take up to an hour, so don’t be tempted to crank up the heat and rush it. Truly soft, buttery and caramelized butternut squash takes time – it’ll make all the difference!
Top Tip #2 – Take the butternut squashes out 1-2times during baking and baste them with the juices they produce, just to capture that extra flavour!

Roasted Butternut Squash Soup

Once you’ve roasted the butternut squash, it’s pretty straightforward from there. Whilst they’re roasting you’ll start frying your onions low and slow in butter. The butter will offer an extra creaminess to the soup, without having to use cream.

90% of the time I make this soup I’ll use chicken stock, as I feel it offers slightly more richness than veg stock. But veg stock does work as a great sub.

How to make Roasted Butternut Squash Soup (quick summary)

  1. Allow the roasted butternut squash to cool.
  2. Scoop out the flesh and squeeze out the garlic.
  3. Meanwhile fry the onions in butter until caramelized.
  4. Add butternut squash/garlic into the pot, pour in stock and blitz with a hand blender.

How to make roasted butternut squash soup - 4 step by step photos

Butternut Squash Soup FAQ

What if I don’t have a hand blender?

If you don’t have a hand blender, you can use a regular blender. Just check the temperature limits of the blender and make sure you blitz with the small top opening off (place a tea towel over it). This will ensure the steam doesn’t burst/crack the blender.

Can I make this soup in advance?

Absolutely! In fact, the flavours are likely to develop as it rests so it’ll be extra tasty. Just allow it to cool, then store it in an airtight container in the fridge for a few days or in the freezer for a few months. Reheat on the hob.

How many will this soup feed?

It’ll give you 4 hearty bowls for dinner, or 6 as a starter/side.

overhead shot of butternut squash soup in white bowl with toppings on marble backdrop

Serving Butternut Squash Soup

As you’ll see in the video/photo below, I served this with a grilled cheese. More specifically a cheddar, gouda and apple grilled cheese. This is completely optional though. Alternatively you can’t go wrong with just chunks of buttered bread!

Butternut Squash Soup Toppings

Two absolute game changers to add to this soup are crispy pancetta and toasted pine nuts. I HIGHLY recommend using both. I also use a dash of fresh parsley for a pop of colour and a touch of flavour.

Alrighty, let’s tuck into this homemade butternut squash soup recipe shall we?!

close up shot of hand dunkng grilled cheese into butternut squash soup

How to make Roasted Butternut Squash Soup (Full Recipe & Video)

overhead shot of soup in a bowl with spoon digging in

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It's creamy (without cream), rich and totally delicious!! Serves 4 as a main, 6 as a side/starter.
4.94 from 15 votes
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Servings (click & slide): 5
Course: Dinner / Main Course
Cuisine: American / British
Prep Time: 10 minutes
55 minutes
Total Time: 1 hour 5 minutes
Calories per serving: 281kcal
Cost per serving: £3 / $4

Equipment:

  • Large Baking Tray
  • Large Pot & Wooden Spoon
  • Hand Blender
  • Chopping Board & Sharp Knife
  • Small Pot & Brush (for butternut squash glaze)

Ingredients (check list):

Soup

  • 2x 2lb/1kg Whole Butternut Squashes
  • 2.5 cups / 600ml Chicken Stock, or as needed (can sub veg stock)
  • 1 large White Onion, roughly diced
  • 4 cloves of Garlic (skins left on)
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tbsp finely diced Fresh Rosemary
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Salt, plus more to taste
  • Black Pepper, to taste

Toppings (optional)

  • Toasted Pine Nuts
  • Crispy Pancetta
  • Fresh Parsley

Instructions:

  • Slice off the very end of the squashes and carefully slice them in half lengthways. Gut out the seeds, then slice a crosshatch pattern in each one (don't slice all the way through, this is just to allow the flavour to seep in). Place on a large baking tray.
  • In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper and 1/4 tsp salt. Brush the squashes, then pop a clove of garlic in each of the dips.
  • Place in the oven at 190C/375F for 45-60mins, or until very soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork-tender butternut squash. Pull the tray out 1 or 2 times to baste them in the juice that collects in the dips.
  • Meanwhile, in a large pot begin frying the onion in 2 tbsp butter over low-medium heat until soft, golden and caramelized. Again, low and slow is best.
  • Scoop out the flesh from the squashes and place into the pot, then squeeze the garlic out of the skins and add that in too. Pour in stock and blitz with a hand blender until smooth. If you want it thinner then just gradually add in more stock. If you go overboard just simmer to thicken. Season generously (to taste) with salt and pepper.
  • Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.

Quick 1 min demo!

Notes:

a) Grilled Cheese - As you can see in the video above I've served this with a grilled cheese consisting of Gouda, Cheddar and Apple. Apple + butternut squash is a glorious combo, plus the apple adds a nice crunch to the sandwich. You don't have to add apple (if you do just make sure it's preferably a red variety and thinly sliced into rounds). Also make sure the cheddar is mature/sharp, just for a punch of flavour.
b) Spice - I highly recommend using cayenne pepper, the gentle spice plays beautifully with the sweetness of the butternut squash. 1/4 tsp adds a nice gentle background tingle, but if you're really not good with heat consider 1/8 tsp or just a pinch, then adjust accordingly at the end.
c) Seasoning - Bring out the best in this simple soup with a good amount of salt and pepper. Keep taste testing until 100% happy!
d) Toppings - I HIGHLY recommend adding the pancetta and pine nuts on top. They compliment the soup amazingly. If you're struggling with pancetta, bacon would sub. Parsley is to add a pop of colour and a smidge of flavour, but definitely don't go overboard. Just a teeny bit to finish. You can leave this out if you wish.
e) Stock - I recommend pouring it in gradually and working to preference. Feel free to add more or less for a thicker/thinner soup. I mostly use chicken stock as I find it to be richer, but veg stock does work well too.
f) Blender - If you don't own a hand blender, you can use a regular blender. Just check its heat resistance before using it. You'll have to take off the small bit at the top and place a hand towel over it. This is so the steam doesn't get trapped inside and causes the blender to crack.
g) Leftovers/Make in advance - You can certainly make this in advance! Store in the fridge for a couple of days or freezer for a few months. Let it cool before storing. Reheat back in the pot, if it's frozen I recommend letting it come to room temp first.
h) Calories - Based on just the soup shared between 5 people.

Your Private Notes:

Nutrition:

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 281 Calories from Fat 94
% Daily Value*
Fat 10.45g16%
Saturated Fat 3.676g18%
Trans Fat 0.189g
Polyunsaturated Fat 0.916g
Monounsaturated Fat 5.17g
Cholesterol 12mg4%
Sodium 169mg7%
Potassium 1339mg38%
Carbohydrates 49.61g17%
Fiber 7.9g32%
Sugar 12.74g14%
Protein 4.2g8%
Vitamin A 38786IU776%
Vitamin C 79.3mg96%
Calcium 188mg19%
Iron 2.72mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you’re looking for more delicious soup recipes check out my Roasted Tomato Soup, Roasted Carrot Soup, Spring Onion Soup and Roasted Vegetable Soup!

Hey, whilst you’re here why not check out my other recipes?

Winter Warmer Recipes


If you loved this Butternut Squash Soup recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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Recipe Rating




37 Comments

  • Reply
    Mary
    September 20, 2023 at 11:17 pm

    Sorry, I followed this to the letter and I will not be making this again. I found it too sweet, and I am really disappointed because I was really looking forward to this.

    • Reply
      Chris Collins
      September 21, 2023 at 11:05 am

      Sorry to hear this, Mary! Besides the honey, which actually doesn’t add much more sweetness, most of it comes from the squash itself. I find the cayenne pepper, pancetta and heavy seasoning of salt and pepper all balance the sweetness nicely. May just be down to preference! C.

  • Reply
    Mary
    September 19, 2023 at 6:28 pm

    Why is this so high in carbohydrates.?

  • Reply
    Jennifer
    September 11, 2023 at 12:15 am

    5 stars
    This is one of our family’s favorite fall recipies. This butternut squash soup is so good and the best recipie!

    • Reply
      Chris Collins
      September 11, 2023 at 1:49 pm

      So great to hear, Jennifer! Thanks so much for the review 🙂 C.

  • Reply
    Jaclyn
    August 14, 2023 at 12:08 am

    The family loved this! Didn’t have just rosemary so I used Italian seasoning instead, used vegetable stock instead of chicken stock and I also doubled the amount of garlic. It was delicious!

    • Reply
      Chris Collins
      August 14, 2023 at 10:07 am

      Great to hear this worked out well, Jaclyn! 🙂 C.

  • Reply
    Sheree
    August 4, 2023 at 4:54 am

    5 stars
    Delicious. I added a few caraway seeds and the pine nuts. So Yummy!

    • Reply
      Chris Collins
      August 4, 2023 at 10:08 am

      Thanks so much for the review, Sheree! 🙂 C.

  • Reply
    Ethan
    April 26, 2023 at 4:39 am

    5 stars
    5 stars

    • Reply
      Chris Collins
      April 26, 2023 at 1:02 pm

      Thanks Ethan!

  • Reply
    Jeanne B.
    March 1, 2022 at 10:46 pm

    4 stars
    I just can’t leave a recipe alone! So I added some fresh ginger, some half and half (1/2 c. or so), and some cinnamon flavored apple sauce. The apple sauce gives it a little sweetness. I serve it on the side, to add a tablespoonful or two to taste. And a dollop of sour cream to set it off. My daughter said the apple sauce just set it off!

    • Reply
      Chris Collins
      March 2, 2022 at 10:41 am

      Glad the recipe went down well with the alterations! Thanks for the review and tips 🙂

  • Reply
    Kenny D.
    October 29, 2021 at 12:43 am

    5 stars
    I made this today and it was amazing! I’ve never made squash soup before and I’m so pleased at how simple this was, the hardest thing was getting it to blend and that’s just because of my blender. I added some extra garlic and rosemary because I had extra on hand but it would’ve been perfectly fine without that. Well done!

    • Reply
      Chris Collins
      October 29, 2021 at 3:15 pm

      Great to hear, Kenny! Happy to hear it went down well. Thanks for popping back for a review 🙂

  • Reply
    Kerri
    March 9, 2021 at 2:11 am

    5 stars
    This was EXCELLENT! It makes a ton, so plenty for leftovers and great for the holidays if you’re feeding a lot people. Amazing flavors! I added maple apple chicken sausage bc I had some leftover from the kids’ dinner and it tasted so yummy. My husband did pancetta and loved it. So good, a must try!!

    • Reply
      Chris Collins
      March 9, 2021 at 9:52 am

      That’s so awesome to hear, Kerri! Thanks so much for the review 🙂 Chris.

  • Reply
    Kathleen Scheuer
    December 12, 2020 at 2:31 am

    5 stars
    This is so easy and delicious, you don’t even need to peel the squash. Added pine nuts and pancetta, perfection. Never knew it could be this easy!

    • Reply
      Chris Collins
      December 12, 2020 at 1:21 pm

      That’s awesome to hear, Kathleen! Thanks for popping back for a review 🙂

  • Reply
    Crystal
    October 26, 2020 at 9:59 pm

    Can I use chicken broth instead of stock ?

    • Reply
      Chris Collins
      October 27, 2020 at 10:05 am

      I’m sure that will be fine – just be aware the broth may be slightly saltier than a stock would be!

  • Reply
    Erica
    October 18, 2020 at 8:17 pm

    5 stars
    I love this recipe! I’ve made it several times and it always is so delicious. The only change I make is reducing the olive oil to 1 tbsp. The toasted pine nuts are a must and when I am feeling it I air fry up a few slices of bacon. Crusty buttered bread makes this a filling lunch. Thanks for such a simple yet impressive recipe.

    • Reply
      Chris Collins
      October 19, 2020 at 9:50 am

      That’s awesome to hear! Thanks so much for popping back for a review 🙂

  • Reply
    Theo
    October 16, 2020 at 3:03 pm

    5 stars
    This soup was awesome! I added fresh ginger, and it gave it such an amazing spicy kick!

    • Reply
      Chris Collins
      October 17, 2020 at 9:33 am

      That’s awesome! I’ll have to try it with fresh ginger – sounds delish 🙂

  • Reply
    Jan Gordon
    September 20, 2020 at 10:07 pm

    5 stars
    I made this with one squash a few days ago and it was fantastic! I used ideas from others and added cinnamon and cumin and absolutely loved it. As I type I now have TWO squashes roasting and onion caramelizing ….can’t wait! Thank you for the recipe!

    • Reply
      Chris Collins
      September 21, 2020 at 10:18 am

      That’s awesome to hear, Jan! Glad the recipe has gone down well. Thanks so much for popping back for a review 🙂

  • Reply
    Sapana
    October 28, 2019 at 5:04 pm

    5 stars
    This was absolutely amazing – creamy, delicious, comforting, and so flavorful!

    • Reply
      Chris Collins
      October 28, 2019 at 5:44 pm

      So glad it went down well!

  • Reply
    Ashley
    October 28, 2019 at 4:57 pm

    5 stars
    I have the flu right now, and just popped some butternut squashes into the oven to roast! Thanks for sharing!

    • Reply
      Chris Collins
      October 28, 2019 at 5:44 pm

      Enjoy! 🙂

  • Reply
    Angela Allison
    October 28, 2019 at 4:51 pm

    5 stars
    This recipe take butternut squash soup to a whole new level! So many incredible layers of flavors, definitely one of my favorite soup recipes. Will be on repeat all season! Thanks so much for sharing!!

    • Reply
      Chris Collins
      October 28, 2019 at 5:44 pm

      You’re totally welcome, Angela! 🙂

  • Reply
    Tisha
    October 28, 2019 at 4:08 pm

    5 stars
    This sound so perfect for this cold weather we have going on this week!

    • Reply
      Chris Collins
      October 28, 2019 at 5:44 pm

      100%!!

  • Reply
    jordin
    October 28, 2019 at 3:56 pm

    5 stars
    Talk about a comforting dish! This screams fall, especially the color! My family and I would love this

    • Reply
      Chris Collins
      October 28, 2019 at 5:44 pm

      Thanks, Jordin! 🙂

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