25 COZY ROASTED BUTTERNUT SQUASH SOUP RECIPES FOR FALL

Looking for the best roasted butternut squash soup recipes? Here are creamy, cozy bowls that taste like fall in a spoon.

Roasting butternut squash before it goes into the pot changes everything. The edges caramelize, the flesh turns sweet and nutty, and the soup ends up with a depth you just can’t get from boiling.

This list starts with a classic version and then branches out into apple, pear, Thai curry, Moroccan, chipotle and harissa twists, plus heartier bowls with lentils, chicken and white beans.

Most of them use one sheet pan and one pot, and almost all of them freeze beautifully.

Related Articles

• 20 High Protein Crockpot Soup Recipes for Fall
• 20 Best Broth Bowls for Fall You’ll Want on Repeat
• 25 Cozy Budget-Friendly Sweet Potato Dinners for Fall
• 30 Cheap Bean and Lentil Dinners with About 30 Grams of Protein
• Baked Pumpkin Cheese Casserole

ROASTED BUTTERNUT SQUASH SOUP RECIPES

1. Classic Roasted Butternut Squash Soup

This is the one to master first: silky, sweet and savory, with roasted onion and garlic and just a splash of cream.

Serve it with crusty bread and a sprinkle of toasted pumpkin seeds.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 yellow onion, quartered
• 4 garlic cloves
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Pinch of nutmeg

Instructions:

1. Peel and cube the squash, then toss with the onion, garlic, oil, salt and pepper.
2. Roast at 400°F for 30 to 35 minutes until golden and tender.
3. Transfer to a pot with the broth and simmer 10 minutes.
4. Blend until smooth.
5. Stir in the cream and nutmeg and adjust the seasoning.

💡 Tip: Save the seeds, rinse them and roast them with a little oil and salt for a crunchy topping.

2. Roasted Butternut Squash Soup with Crispy Sage Oil

A drizzle of bright green sage oil makes this simple soup look restaurant-worthy.

The fried sage leaves on top add a salty, crispy crunch.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 shallot, chopped
• 3 garlic cloves
• 4 cups vegetable broth
• 1/3 cup olive oil for the sage oil
• 15 fresh sage leaves

Instructions:

1. Roast the cubed squash with oil, salt and pepper at 400°F for 35 minutes.
2. Sauté the shallot and garlic in a pot, then add the squash and broth.
3. Simmer 10 minutes and blend smooth.
4. Heat 1/3 cup oil and fry the sage leaves 30 seconds until crisp, then remove.
5. Drizzle the sage oil over each bowl and top with the crispy leaves.

3. Roasted Garlic Butternut Squash Soup

A whole head of roasted garlic melts into this soup and makes it mellow, sweet and rich.

Don’t worry, roasted garlic is much softer than raw.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 whole head of garlic
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• 1/4 cup cream or half and half

Instructions:

1. Slice the top off the garlic, drizzle with oil and wrap in foil.
2. Roast the garlic and cubed squash at 400°F for 40 minutes.
3. Sauté the onion in a pot until soft.
4. Squeeze in the garlic cloves, add the squash, broth and thyme, and simmer 10 minutes.
5. Blend smooth and stir in the cream.

4. Roasted Butternut Squash and Apple Soup

Tart apples roasted alongside the squash give this soup a light, fruity sweetness that kids love.

Granny Smith or Honeycrisp both work great.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 apples, cored and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/2 cup apple cider (non-alcoholic)

Instructions:

1. Toss the squash, apples and onion with oil, salt and pepper.
2. Roast at 400°F for 30 to 35 minutes.
3. Add everything to a pot with the broth, cider and cinnamon.
4. Simmer 10 minutes and blend until smooth.
5. Top with thin apple slices and a swirl of cream.

5. Thai Red Curry Butternut Squash Soup

Red curry paste and coconut milk turn roasted squash into a bowl with warm heat and a creamy finish.

A squeeze of lime and fresh cilantro on top brighten it right up.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 3 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 lime
• Fresh cilantro

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Sauté the onion and ginger, then stir in the curry paste for 1 minute.
3. Add the squash, broth and most of the coconut milk and simmer 10 minutes.
4. Blend until smooth and add lime juice.
5. Swirl in the remaining coconut milk and top with cilantro.

6. Roasted Butternut Squash and Carrot Ginger Soup

Carrots double down on the sweetness and fresh ginger adds a gentle zing.

It’s a bright, golden soup that feels light but still filling.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 4 carrots, chopped
• 1 onion, chopped
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk

Instructions:

1. Roast the squash, carrots and onion with oil, salt and pepper at 400°F for 35 minutes.
2. Transfer to a pot with the ginger and broth.
3. Simmer 10 minutes.
4. Blend until silky.
5. Stir in the coconut milk and season to taste.

7. Creamy Roasted Butternut Squash Soup with Cinnamon

Cinnamon and nutmeg give this soup that cozy, pumpkin-spice kind of warmth without being sweet.

It’s a favorite for Thanksgiving starters.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves
• 4 cups broth
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup heavy cream
• 1 tbsp maple syrup

Instructions:

1. Roast the cubed squash with oil, salt and pepper at 400°F for 30 minutes.
2. Sauté the onion and garlic until soft.
3. Add the squash, broth, cinnamon and nutmeg and simmer 10 minutes.
4. Blend smooth.
5. Stir in the cream and maple syrup.

8. Roasted Butternut Squash and Sweet Potato Soup

Two of fall’s best vegetables in one thick, velvety bowl.

It’s naturally sweet, budget-friendly and great for meal prep.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 medium sweet potatoes, cubed
• 1 onion, chopped
• 3 garlic cloves
• 5 cups vegetable broth
• 1 tsp smoked paprika

Instructions:

1. Toss the squash, sweet potatoes, onion and garlic with oil and seasoning.
2. Roast at 400°F for 35 to 40 minutes.
3. Add to a pot with the broth and paprika.
4. Simmer 10 minutes.
5. Blend until smooth, adding more broth if it’s too thick.

9. Moroccan Spiced Butternut Squash Soup with Chickpeas

Cumin, coriander and cinnamon give this soup a warm, earthy flavor, and crispy chickpeas add protein and crunch.

A spoonful of yogurt on top cools it down.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 can chickpeas, drained
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 4 cups vegetable broth
• Plain yogurt for serving

Instructions:

1. Roast the squash on one side of a sheet pan and the chickpeas tossed with oil and cumin on the other, 30 minutes at 400°F.
2. Sauté the onion and garlic with the coriander and cinnamon.
3. Add the squash and broth and simmer 10 minutes.
4. Blend smooth.
5. Top with yogurt and the crispy chickpeas.

10. Roasted Butternut Squash and Red Pepper Soup

Roasted red peppers add a smoky sweetness and turn the soup a deep, rich orange.

It’s light enough for lunch and pairs perfectly with a grilled cheese.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 red bell peppers, chopped
• 1 onion, chopped
• 3 garlic cloves
• 4 cups vegetable broth
• 1/2 tsp smoked paprika

Instructions:

1. Toss the squash, peppers, onion and garlic with oil and seasoning.
2. Roast at 400°F for 35 minutes.
3. Add to a pot with the broth and paprika and simmer 10 minutes.
4. Blend until smooth.
5. Season and serve with a drizzle of olive oil.

11. Maple Roasted Butternut Squash Soup with Pecans

Maple-glazed squash and candied pecans make this the sweetest, coziest soup on the list.

It’s a great starter for a holiday dinner.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 3 tbsp maple syrup, divided
• 1 onion, chopped
• 4 cups broth
• 1/2 cup cream
• 1/2 cup pecans
• Pinch of cinnamon

Instructions:

1. Toss the squash with oil, salt and 2 tbsp maple syrup and roast at 400°F for 30 minutes.
2. Toast the pecans in a skillet with 1 tbsp maple syrup and cinnamon until sticky, then cool.
3. Sauté the onion, then add the squash and broth and simmer 10 minutes.
4. Blend smooth and stir in the cream.
5. Top each bowl with the maple pecans.

12. Vegan Roasted Butternut Squash Soup

Totally dairy-free, but you’d never know: blended cashews and coconut milk make it rich and creamy.

It’s a great option when you’re feeding a mixed crowd.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 carrots, chopped
• 1 onion, chopped
• 3 garlic cloves
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked 30 minutes
• 1/2 cup coconut milk

Instructions:

1. Roast the squash, carrots, onion and garlic at 400°F for 35 minutes.
2. Add the vegetables to a pot with the broth and simmer 10 minutes.
3. Drain the cashews and add them to the pot.
4. Blend until completely smooth.
5. Stir in the coconut milk and season.

13. Roasted Butternut Squash and Pear Soup

Juicy roasted pears and a little fresh ginger give this soup a soft, elegant sweetness.

Bosc or Bartlett pears are perfect here.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 ripe pears, cored and chopped
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/3 cup cream

Instructions:

1. Toss the squash, pears and onion with oil and seasoning.
2. Roast at 400°F for 30 minutes.
3. Add to a pot with the ginger and broth and simmer 10 minutes.
4. Blend smooth.
5. Stir in the cream and top with black pepper.

14. Smoky Chipotle Roasted Butternut Squash Soup

Chipotle peppers in adobo bring smoky heat that balances the squash’s natural sweetness.

Top it with sour cream, cilantro and tortilla strips.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 3 garlic cloves
• 1 to 2 chipotle peppers in adobo
• 1 tsp cumin
• 4 cups broth
• 1 lime
• Sour cream and cilantro for serving

Instructions:

1. Roast the cubed squash and onion at 400°F for 30 minutes.
2. Add to a pot with the garlic, chipotle, cumin and broth.
3. Simmer 10 minutes.
4. Blend smooth and add lime juice.
5. Serve with sour cream and cilantro.

💡 Tip: Start with one chipotle pepper and add more after blending if you want it spicier.

15. Roasted Butternut Squash and Lentil Soup

Red lentils cook right into the soup and make it thick, creamy and packed with plant protein.

It’s filling enough to be a full dinner.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves
• 1 tsp cumin
• 1/2 tsp turmeric
• 6 cups vegetable broth
• 1 lemon

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Sauté the onion, garlic, cumin and turmeric in a pot.
3. Add the lentils and broth and simmer 15 minutes.
4. Add the squash, simmer 5 more minutes, then blend.
5. Finish with lemon juice.

⚠️ Budget Note: Red lentils cost less than a dollar a cup and stretch this soup to 6 big servings.

16. Roasted Butternut Squash Soup with Brown Butter

Nutty brown butter swirled on top takes a simple soup to a whole new level.

A little grated parmesan makes it savory and rich.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 4 cups broth
• 1/4 cup cream
• 3 tbsp butter
• Grated parmesan for serving

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Sauté the onion, add the squash and broth and simmer 10 minutes.
3. Blend smooth and stir in the cream.
4. Melt the butter in a small pan and cook until golden brown and nutty, about 4 minutes.
5. Spoon the brown butter over each bowl and top with parmesan.

17. Roasted Butternut Squash and Cauliflower Soup

Cauliflower makes this soup extra creamy without needing much cream at all.

It’s a lighter, veggie-packed bowl that still feels cozy.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 small head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves
• 5 cups vegetable broth
• 1 tsp dried thyme

Instructions:

1. Toss the squash, cauliflower, onion and garlic with oil and seasoning.
2. Roast at 400°F for 30 to 35 minutes.
3. Add to a pot with the broth and thyme.
4. Simmer 10 minutes.
5. Blend until smooth and season to taste.

18. Curried Roasted Butternut Squash Soup with Turmeric

Curry powder and turmeric give this soup a warm golden color and gentle spice.

Coconut milk keeps it creamy and dairy-free.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves
• 1 tbsp curry powder
• 1 tsp turmeric
• 4 cups vegetable broth
• 1 cup coconut milk

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Sauté the onion and garlic with the curry powder and turmeric for 1 minute.
3. Add the squash and broth and simmer 10 minutes.
4. Blend smooth.
5. Stir in the coconut milk and season.

19. Roasted Butternut Squash and Tomato Soup

Think classic tomato soup, but sweeter and creamier thanks to roasted squash.

Dunk a grilled cheese sandwich in it for the ultimate comfort meal.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 lb tomatoes, halved
• 1 onion, quartered
• 4 garlic cloves
• 3 cups vegetable broth
• 1 tsp dried basil
• 1/4 cup cream

Instructions:

1. Spread the squash, tomatoes, onion and garlic on a sheet pan and toss with oil and seasoning.
2. Roast at 400°F for 35 minutes.
3. Add to a pot with the broth and basil and simmer 10 minutes.
4. Blend until smooth.
5. Stir in the cream.

20. Roasted Butternut Squash Soup with Chicken and White Beans

This one stays chunky: tender chicken, creamy white beans and roasted squash in a savory herb broth.

It’s a full meal in a bowl.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 lb boneless chicken breasts or thighs
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves
• 1 can cannellini beans, drained
• 5 cups chicken broth
• 1 tsp Italian seasoning
• 2 cups baby spinach

Instructions:

1. Roast the cubed squash at 400°F for 25 minutes.
2. Sauté the onion, celery and garlic in a pot.
3. Add the broth, seasoning and whole chicken pieces and simmer 20 minutes.
4. Shred the chicken and return it to the pot with the squash and beans.
5. Simmer 5 minutes and stir in the spinach.

21. Roasted Butternut Squash and Leek Soup

Leeks are milder and sweeter than onions, so they let the roasted squash flavor shine.

A sprinkle of fresh thyme on top is all it needs.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 leeks, white and light green parts, sliced and rinsed
• 2 garlic cloves
• 2 tbsp butter
• 4 cups vegetable broth
• 1/4 cup cream
• Fresh thyme

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Cook the leeks in butter over medium-low heat for 8 minutes until soft.
3. Add the garlic, squash and broth and simmer 10 minutes.
4. Blend smooth.
5. Stir in the cream and top with thyme.

22. Roasted Butternut Squash Soup with Goat Cheese

https://www.pinterest.com/pin/265008759327589334

Creamy, tangy goat cheese melts into every spoonful and balances the sweet squash.

Toasted pumpkin seeds on top add the perfect crunch.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves
• 4 cups vegetable broth
• 4 oz goat cheese, crumbled
• Toasted pumpkin seeds

Instructions:

1. Roast the cubed squash and onion at 400°F for 30 minutes.
2. Add to a pot with the garlic and broth and simmer 10 minutes.
3. Blend smooth and stir in half the goat cheese.
4. Ladle into bowls.
5. Top with the remaining goat cheese and pumpkin seeds.

23. Spicy Harissa Roasted Butternut Squash Soup

Harissa, a North African chili paste, adds smoky, garlicky heat that makes this soup anything but boring.

A dollop of yogurt cools each bite.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 2 tbsp harissa paste
• 1 onion, chopped
• 3 garlic cloves
• 1 tsp cumin
• 4 cups vegetable broth
• Greek yogurt and fresh mint for serving

Instructions:

1. Toss the cubed squash with oil, salt and 1 tbsp harissa.
2. Roast at 400°F for 30 minutes.
3. Sauté the onion, garlic and cumin, then add the squash, broth and remaining harissa.
4. Simmer 10 minutes and blend.
5. Top with yogurt and mint.

24. Roasted Butternut Squash and Coconut Lime Soup

Lime juice and zest keep this coconut squash soup fresh and zippy instead of heavy.

A coconut lime cream swirl on top makes it look as good as it tastes.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 2 limes, zested and juiced
• Fresh cilantro

Instructions:

1. Roast the cubed squash at 400°F for 30 minutes.
2. Sauté the onion and ginger, then add the squash, broth and most of the coconut milk.
3. Simmer 10 minutes and blend smooth.
4. Stir in the juice of 1 1/2 limes.
5. Mix the remaining coconut milk with lime zest and the rest of the juice and swirl on top.

25. Roasted Butternut Squash Soup in Bread Bowls

Serving this soup in hollowed-out sourdough rounds makes dinner feel like a special occasion.

Toast the bread bowls first so they hold up to the soup.

Ingredients:

• 1 large butternut squash (about 3 lbs)
• 2 tbsp olive oil
• Salt and pepper
• 1 onion, chopped
• 3 garlic cloves
• 4 cups broth
• 1/2 cup cream
• 4 small round sourdough loaves
• Shredded gruyère or parmesan

Instructions:

1. Roast the cubed squash, onion and garlic at 400°F for 30 minutes.
2. Add to a pot with the broth, simmer 10 minutes and blend with the cream.
3. Cut the tops off the loaves and scoop out the insides, leaving a thick wall.
4. Toast the bowls at 350°F for 8 minutes.
5. Fill with hot soup and top with cheese.

If you only make one soup from this list, start with the classic roasted butternut squash soup, because once you’ve nailed it you can twist it a dozen different ways.

Then try the Thai red curry or the harissa version when you want something with a little more kick.