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Roasted Butternut Squash Soup

Anna Dawn Hewitt: "Added some cream at the end. Used chicken broth…" Read More
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Roasted Butternut Squash Soup

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  • 4 lb. butternut squash
  • 1 Tbsp. avocado oil
  • 1 small yellow onion (halved)
  • 2 garlic cloves (peeled)
  • 1/2 Tbsp. maple syrup
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 4 cups vegetable broth
  • cracked black pepper (to taste)
  • 2 Tbsp. butter (optional)
  • pepitas (pumpkin seeds)
  • parsley
  • cracked black pepper
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    Reviewer Profile Image
    Anna Dawn Hewitt 17 days ago
    Added some cream at the end. Used chicken broth. Would make this again.
    Reviewer Profile Image
    Jackie a year ago
    Delicious and great for Fall and Winter weather love that it’s w/o cream or milk I shared with a friend and she shared with her friend Now we all are keeping this recipe
    Reviewer Profile Image
    Lorane a year ago
    It was good, tasted like baby food. I didn't add all the vegetable broth or butter. But I did add heavy cream.
    Reviewer Profile Image
    Kelly a year ago
    This is my “go to” recipe to get a great restaurant quality roasted butternut squash soup! Easy to make & freeze individual servings for another day👍
    Reviewer Profile Image
    Geraldine Weiser 2 years ago
    Turned out amazing! And I didn’t even need to add the butter. I love how flavorful it is yet easy to make This is now one of my go-to butternut squash recipes!
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    Yvonne B. 2 years ago
    #delicious!!!! This recipe was by far the easiest & the best tasting! My granddaughters informed me earlier that they were craving butternut squash when they saw it on the countertop! I peeled & roasted my squash mixed with a few carrot cubes.
    Reviewer Profile Image
    corcel 2 years ago
    very good! I peeled the squash before hand to save time and coated entire squash in olive oil. Also addee about a cup of heavy cream. added one additional clove of garlic.
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    Amanda G. 2 years ago
    This was amazing!! When I told my husband I was making butternut squash soup he looked at me like I had 3 heads. After having a bowl of it he said OMG love that was amazing! My 3 kids also loved it!! I didn't have avacado oil I used vegetable oil and I roasted the squash 10 minute longer because I made a double batch.
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    Dan Forte 2 years ago
    I wound make this again. Roasting the squash for 60 minutes made it creamy with a carmelized flavor. And much easier than cutting up the squash and then roasting.
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    Cadence 2 years ago
    Amazing! So aromatic, super smooth, and surprisingly filling for a soup. Is definitely in the faves!
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    Howdy Partner 2 years ago
    It is still on the “Soup” cycle of my Vitamix! Just finished! .......Wow, very earthy, deep, silky smooth, a scant bit sweet, but delicious! (I only used 3 cups of broth.)
    Reviewer Profile Image
    Red 2 years ago
    Made as directed. This was really good. Would definitely make this again
    Reviewer Profile Image
    CraftyCulinaire 2 years ago
    Excellent soup! Also, during the last 12 minutes of roasting I threw one garlic clove in the oven to roast. I added two Cartland apples and a little while milk too.
    Reviewer Profile Image
    Erin Langley 2 years ago
    Turned out great! Second time making it and will definitely make again. I added a cup of heavy cream and increased the spices.
    Reviewer Profile Image
    SuperbFoodLover 2 years ago
    Delicious! Added cheddar cheese as garnish. Very savory
    Reviewer Profile Image
    Martha P. 2 years ago
    I will make it again and again! So good!
    Reviewer Profile Image
    C Jackson 4 years ago
    I didn’t have a lot of time so I cubed the squash and boiled it in broth. Turned out great, I just put in too much ginger but overall really great
    Reviewer Profile Image
    Sarah Ahans 4 years ago
    delicious. used extra virgin olive oil added sweet potato and carrot.