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overhead shot of soup in a bowl with spoon digging in
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5 from 10 votes

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.
Prep Time10 mins
55 mins
Total Time1 hr 5 mins
Course: Dinner, Main Course
Cuisine: American, British
Servings: 5
Calories: 281kcal
Cost: £3 / $4


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


  • 2 medium Whole Butternut Squashes
  • 2.5 cups / 600ml Chicken or 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 Fresh Rosemary, finely diced
  • 1/4 tsp Cayenne Pepper, or to taste
  • 1/4 tsp Salt, plus more to taste
  • Black Pepper, to taste


  • Toasted Pine Nuts
  • Crispy Pancetta
  • Fresh Parsley (optional)


  • Slice the very end off the butternut squashes and carefully slice in half. Gut out the seeds, then slice a crosshatch pattern in each one, slicing as deep as you can without going right through. This will help the flavours seep in. Pop on a baking tray.
  • In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper (or to taste) and 1/4 tsp salt. Brush the butternut squashes, using all of the glaze. Pop a clove of garlic in each dip of the butternut squash.
  • Pop in the oven at 190C/375F for 45-60mins, or until 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 tray out 1 or 2 times to baste them in the juices.
  • Meanwhile, in a large pot begin frying your onion in 2 tbsp butter over low-medium heat until golden and caramelized. Again, low and slow is best.
  • Scoop out the flesh from the butternut squashes and place into the pot, squeeze the garlic out the skins and add in too. Pour in 2.5cups/600ml chicken or veg stock and blitz with a hand blender until smooth. If you like a particularly thick soup start with less and adjust after. Give it a heavy seasoning of salt and pepper.
  • Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.



a) 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.
b) Seasoning - Bring out the best in this simple soup with a good amount of salt and pepper. Keep taste testing until 100% happy!
c) Toppings - I HIGHLY recommend the pancetta and pine nuts to 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.
d) 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.
e) Blender - If you don't own a hand blender, you can use a regular blender. Just check it's 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 cause the blender to crack.
f) 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.
g) Calories - Based on just the soup shared between 5 people.


Calories: 281kcal | Carbohydrates: 49.61g | Protein: 4.2g | Fat: 10.45g | Saturated Fat: 3.676g | Polyunsaturated Fat: 0.916g | Monounsaturated Fat: 5.17g | Trans Fat: 0.189g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 1339mg | Fiber: 7.9g | Sugar: 12.74g | Vitamin A: 38786IU | Vitamin C: 79.3mg | Calcium: 188mg | Iron: 2.72mg