Roasted Butternut Squash Soup

30 minutes of roasting and a whirl around your blender you’ll be on your way to enjoying this rich and creamy (despite behind cream less) Roasted Butternut Squash Soup. It’s vegetarian and dairy free. If you omit the optional garnishes it can also be vegan and gluten free!

2 bowls of Roasted Butternut Squash Soup with spoons with a tray of croutons behind

It’s soup season! Are you as excited as I am? There’s just something about a giant bowl or cup of soup to me that makes me sigh. Simple and satisfying. As soon as the temperature drops below 70 degrees here I consider it cold. I know, what can I say, I’m a true Southerner. Always have been, always will be.

This Roasted Butternut Squash is absolutely dreamy. One bite and you would assume there’s cream in there because it’s so incredibly creamy but you’d be wrong. There is no cream or dairy for that matter. It’s also vegetarian. Ticking off all the boxes with this recipe.

Some people are afraid of butternut squash because of their appearance. Here’s where I would tell them not to judge appearances, to put that unconventional beauty in your buggy/basket and take it home. If you’re not as familiar with butternut squash, they’re easier to prepare than you might imagine.


bowl of roasted butternut squash soup with croutons, spoon and garnish of creme fraiche

How To Peel and Cut A Butternut Squash?

Start by removing both ends. Place butternut squash on its side and carefully slice off both ends. Discard ends. Cut the squash in half.

Peel the skin off both halves of the squash with a vegetable peeler. Holding the squash in one hand, use a vegetable peeler in the other hand to peel off the skins of the squash. Discard the skin.

Use a spoon to scoop out the seeds and pulp from the lower cavity of the squash.  Discard seeds and pulp.

Cut into desired form (half, rounds, cubes).


bowls of roasted butternut squash soup garnished with croutonsHow Do You Roast A Butternut Squash?

Place peeled and cut butternut squash onto a rimmed baking sheet lined with aluminum foil or a silicon mat. Drizzle with enough olive oil to coat. Season with salt and pepper. Cook until fork tender.


2 bowls of Roasted Butternut Squash Soup with spoons and a tray of toasted croutons
Once your squash has roasted it’s time to blend.

Use a high powered blender or an immersion blender to blend your soup until creamy. Garnishes are up to you. Croutons, fried sage, creme fraiche are all great options!

Often I like to share my kitchen tips/hacks in my Instagram Stories and this week I shared that if you had stale hot dog buns, don’t throw them away. Oh no, cut them into cubes, drizzle with a little olive oil (add seasoning if desired) broil them and voila croutons! Have a lot, blitz them into homemade bread crumbs! Waste not, want not.

Want more ways to use butternut squash? Here you go …











Roasted Butternut Squash Soup

30 minutes of roasting and a quick whirl around your blender and you'll be enjoying this Roasted Butternut Squash Soup.


  • 1 large butternut squash, peeled, cored and cubed.
  • 1/2 onion - sliced
  • 1 clove garlic
  • extra virgin olive oil - enough to coat
  • kosher salt/black pepper
  • 1 tablespoon maple syrup
  • 1/2 teaspoon grated nutmeg
  • 3-4 cups vegetable broth


  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or a silicone mat.
  2. Place squash, onion and garlic onto baking sheet.
  3. Drizzle enough olive oil to coat. Season with salt and pepper. Toss to combine.
  4. Bake for approximately 25-30 minutes OR until squash is fork tender.
  5. Transfer roasted squash, onions and garlic to blender. Add: maple syrup, nutmeg and broth. Blend until creamy.


You can garnish with optional: fried sage, croutons creme fraiche.

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  1. 1

    The squash soup look easy and only takes 30 minutes to bake. I like the finish look which look so creamy.

  2. 2

    I love that u have added maple syrup in it. I am definitely trying it out.

  3. 3

    One of my favourite soups! I look forward to trying your recipe. Thank you for sharing – looks delicious!

  4. 4

    This recipe is really perfect for the season !! thank you for sharing ! 🙂

  5. 5

    This flavour of soup always epitomises Fall to me – such delicious autumnal flavours. I’ll definitely be giving your recipe a try.

  6. 6
    Meghan /

    This soup is exactly what I am craving right now. I can’t believe it comes together so quickly!

  7. 7

    Wonderful soup for the cold autumn evening. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.

  8. 8

    I love making things with butternut squash. It has such a great flavor and really adds a lot to a dish,.

  9. 9

    This flavor profile sounds AMAZING. I love me some soup on a cold Fall day. I think my little one will, too! I’ve been experimenting with new flavors.

  10. 10

    I’ve cooked butternut squash in butter and herbs before, but never in a soup. I’m wondering how my son would like this

  11. 11

    I love easy recipes like this! Looks so tasty,hearty and flavorful soup!

  12. 12
    Kiwi /

    I am so excited it is butternut squash season. I love making my own butternut squash this post reminded me and now I need to go buy some from the farmers market!

  13. 13
    Abeer /

    I love soups so much! I am always looking for new recipes!

  14. 14

    I just love butternut squash soup! This is the ultimate fall recipe!

  15. 15
    Tonya Morris /

    This looks and sounds so delicious! I would have never guessed maple syrup as an ingredient!

  16. 16
    Daphne D Adams /

    I have never tasted this soup but your photos and simple recipe make me want to try it.

  17. 17

    I’ve never made Butternut Squash Soup before. It looks like a yummy recipe.

  18. 18

    I love butternut squash and I love soups so this might become my favourite recipe of the season!

  19. 19
    Kimberly /

    Such a great classic, this looks delicious!

  20. 20

    I love butternut soap but I have never attempted to make it. Your recipe is simple and easy to follow. Bookmarking it now.

  21. 21

    YUM!!! I love this delicious version! This looks totally awesome!

  22. 22
    James McNulty /

    The most important thing to remember with all these blended soups is that the recipe is a “general guideline” and not etched in stone. All I had was a small/medium Butternut so I added as follows to make up the volume: 2 small Sweet Potatoes and 2 small Carrots. As I passed my outside fridge, I noticed 2 tough “end of season” okra pods, so I added them also. Remember also that the skin of the Butternut is soft and edible, so you don’t have to be too particular when you peel (sometimes I put the whole thing, skin, seeds and all, in my VitaMix).
    To the VitaMix,after adding the roasted vegetables, I added 24 ounces of Swanson’s Chicken Broth, 1 heaping Tbsp Brown Sugar, a lump of Candied Ginger, 1/2 tsp grated Nutmeg, 1/2 tsp Turmeric, 2 generous shakes of Mrs Dash, Salt, Pepper, and about 1 cup Whole Milk to thin to desired consistency.
    My wife said it was absolutely delicious. I concur.
    So as I said, let the recipe guide you. The carrots and Sweet Potatoes are in the same “color family” and the Turmeric also lended the same color. The green Okra was not enough to impact the bright orange color. The mix I used was a vitamin/mineral treasure.
    Thanks for posting this delicious soup recipe.

  23. 23

    I am such a big fan of roasted butternut soup, and I love your recipe! The addition of maple syrup is a clever trick!

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