Roasted Butternut Squash Soup
Updated Oct 15, 2025
This roasted butternut squash soup is made with a whole, roasted butternut squash that is simmered with spices, vegetable broth, and coconut milk.
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Roasted Butternut Squash Soup is soo good!
One of my favorite soups to make during the fall and winter is this Roasted Butternut Squash Soup. This classic recipe only needs butternut squash and a couple other staple pantry ingredients, so I find myself making it quite often in the fall. It takes just 10 minutes to prep with a handful of ingredients and is so flavorful and warming.
Happy Cooking!
– Yumna
Roasted Butternut Squash Soup Ingredients
- Butternut squash: I like to break down my own whole butternut squash; read my tips on how to cut a butternut squash.
- Broth: You can use homemade vegetable stock or store-bought. If you’re not going for vegan or vegetarian soup, chicken stock will work well, too.
- Coconut milk: I love the texture of full-fat coconut milk in this soup, but oat milk or unsweetened almond milk will work, too. Feel free to use dairy milk as well if you’re not making vegan soup.
- Oil: I prefer the taste of olive oil but any cooking oil will do.
- Onion: I like to use a yellow onion in my roasted butternut squash soup but a white onion will work as well.
- Garlic: I’d recommend going for fresh garlic over powdered or jarred garlic!
- Seasoning: I like to season my soup with salt, pepper, ginger, and cinnamon. Feel free to get creative with your own spice blend, though.
- Garnish: I like to top my soup with pumpkin seeds, but feel free to skip this step. Roasted sunflower seeds or crispy sage leaves will also work!
How to Make Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
Video
Ingredients
- 1 large butternut squash peeled, seeded and cut into chunks
- 2 tablespoons olive oil divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- ½ cup coconut milk plus more for serving
- ½ cup roasted pumpkin seeds for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.
- While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.
- When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth. Stir in the coconut milk. Serve with a drizzle of coconut milk and pumpkin seeds.
Equipment
Notes
- My Top Tip: Use an immersion blender to make your soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
- Storage: Store any leftovers in an airtight container for 3-4 days in the fridge, or up to 3 months in the freezer.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use an immersion blender to make the soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
Serving Ideas
- Add some protein. You can try adding cooked chickpeas, or diced tofu directly to your soup!
- Pair with a sandwich. This soup will taste great with a classic grilled cheese, a turkey panini, or a chicken broccoli wrap.
- Serve with bread. I like using crusty bread or yeast rolls for dipping into this creamy soup.
FAQs
It really depends on the texture you prefer. The skin can add some texture to the soup, but it may also be tough, fibrous, or chewy. I recommend removing the skin before roasting and adding it to the soup.
If you find your soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water). Be careful not to add too much, though, as it will continue to thicken as it simmers.
Comments
I’ve made butternut squash many times. I misplaced my recipe, so I tried this recipe. It is the BEST butternut soup I’ve ever made. I didn’t use any coconut milk because the consistency was perfect without it. ( My squash was medium sized, not large.) The warm spices made it so delicious! I don’t remember if I used ginger in my other preparations of the soup. I also used chicken stock in previous versions. I think I like the vegetable stock better. This is definitely the recipe I will follow in the future. Thanks for sharing it!
Aww, I’m so happy you loved it!! Thanks so much, Dana!
Well, it’s a good recipe. Works as advertised.
I changed it up the next time around.
I elevated it with a cup of carrot soup I previously made alongside the stock (adds complexity and sweetness), used coconut milk right out of the coconut (more subtle, less creamy) and juice of half a lemon (adds brightness).
Sounds great!
If you don’t want a vegetarian version of this soup, it sure tastes better using chicken broth instead of vegetable broth. I’ve made it both ways and it’s so much tastier. Also I’ve made it with frozen butternut squash and fresh. I can’t tell the difference. A couple of tablespoons of maple syrup also adds a lot of flavor. Not a fan of the coconut milk or pumpkin seeds. Doesn’t add anything and it negatively impacts the texture.
Thanks for the feedback, Dianne! Love the tweaks you made. So happy you enjoy the soup!
I also want to use frozen butternut squash, did you thaw it before roasting or take it from the freezer straight to the oven?
Great recipe! Delicious!
Thank you! So happy you liked it!!
Tastes fantastic!
Thanks, MJ! So glad you liked it!
Soup tasted great! Totally loved this recipe.
Yay, so happy you liked it!! Thank you, Ava!
Very good soup. I had to add carrots and roasted the ginger, garlic and onion with the squash in the oven. It is delicious!!!
Yum, that sounds so good!! So happy you liked it, Lou Ann! Thanks!
Can I use frozen squash and would it need to be roasted
I haven’t tried using frozen squash myself but I think it would work! You would definitely need to roast it to bring out the flavors and probably need to add a few minutes to the roast time as well to account for the extra moisture. Please let me know how it turns out if you end up trying it!
Hello! Im looking to try this, just wondering – will a routine blender work and how much onion is 2 onions? A yellow onion? They really range in size!
Hi Nadine! Yes, any blender will work. I use a medium-sized yellow onion for this recipe, but you can use any onion you’d like!
Is this canned coconut milk or the kind in a milk type container?
Good question! I use the kind in a milk container but you could use the canned version if you wanted it to be extra creamy. Make sure to shake the can before opening to mix it well!
This recipe was amazing! 😋♥️ I added fresh curly parsley and microgreens, which boosted the flavors even more. Thank you again for sharing this recipe.
Yay, so happy you liked it!! Love your additions. They sound so good! Thank you!!
This was wonderful!! Loved the flavours!! I was unsure about the cinnamon, even more unsure if my husband would like it in soup, but it was unanimously delicious! I did half my squash and roasted it that way, oiled, cutside down, pricked skin with fork, at 350 for an hour then scooped out the squash, altho I’m sure your method would be more flavourful. This is a keeper!!
Yay, so happy you and your husband both loved it! Thanks for sharing your method, it’s good to know that roasting the squash that way also works well!!
I thought it tested really yummy until I put the coconut milk in. I now know that I don’t care for coconut milk. When I make it next time, and I will, I will use half-and-half instead.
So sorry to hear you didn’t like the coconut milk. But so glad you liked the recipe enough to modify it! Thanks so much, Janet!
Hi there, would it be strange for me to substitute the vegetable broth for chicken broth? 🙈
Not at all! Any broth will work.
This was a delish recipe. I added about 1 tbsp of maple syrup. YUM!!!! 🙂
Yum, maple syrup sounds like a great addition! So happy you enjoyed it!!
I just made this recipe and it is delish! I added a small amount of lemon zest and a squeeze of lemon. This is definitely one of the best and will be my go to butternut soup recipe. Thank you so much for sharing.
Yay, so glad you liked it! Lemon zest and juice sound like a yummy addition, I will have to try that! Thanks, Mary Anne!!
If I want to buy cut up butternut squash from the grocery store, how much do I get to equal one whole one?
I would guess a whole squash is equal to 3-4 cups, depending on the size!
This soup was delicious!
Thanks! So happy you liked it, Maureen!
The writer mentioned in the 7 spice recipe that it works well in this soup. How should it be incorporated?
Thanks!
Great question! You can replace the spices in this recipe with my 7 spice mix during step 2. Enjoy!!
Such a good butternut squash soup recipe! So easy and super healthy!! I added about a tbsp of minced ginger in as well with the garlic. I also used crushed toasted pecans instead of the pumpkin seeds… YUM! Thank you!!
Thanks so much!
Hi! Would love to try this recipe. Can I replace the spices with your homemade 7 spice mix? I’m trying to find other ways to use it – it’s great!
Sure, that’s a great idea!
Flavorful and excellent for a chilly weeknight dinner.
How much garlic do you use? How much broth. It’s frustrating not to have that info when in the middle of cooking it.
If you click “jump to recipe” at the top of the page it will take you to the full recipe.
Delicious-best version of this recipe I have ever made!
Aww thanks so much!
Approximately how many servings does this make?
This recipe makes enough to serve 4 people. You can stretch it further if you are doing small portions before a larger meal.
I just love this soup. It’s better than Panera’s!
10/10!!! Best butternut squash soup!!! So easy to make and tastes amazing!
This is the best butternut squash soup I’ve ever had in my life. Very flavorful. I love it.
Thank you so much!
Followed recipe exactly. Just used chicken broth and a little bacon for the top. Delicious! Thank you!
You’re so welcome! Glad you enjoyed the soup!
It is sooo delicious, i just made it today it was so creamy light and buttery soooo good
This is a great recipe! I add four large carrots when roasting, for a slightly sweeter version, but even without the carrots, it tastes amazing!
Thanks so much, Gretchen!
I truly enjoy pace in which you do your videos. You keep them interesting and moving at the same time. You do a great job! I have made the butternut squash soup recipe and it’s amazing. My husband is not fond of butternut anything but rated this soup a 7 which is pretty high for something he’s not too fond of to start with. Thank you!
Thank you so much, Christine! I am glad you and your husband enjoyed the soup. I’ll take his 7 our of 10!
Most butternut squash soups are either too spicy or too sweet for me. This one is perfect! I accidentally roasted one of my cloves of garlic, so I puréed it into the soup. It added a nice hint of flavor. I will make this again soon.
Ooo yum! I bet the roasted garlic was amazing in the soup. I am glad you found it balanced! Thanks so much for trying it!
I am so sorry if I missed this but when do I put the ginger in? And is is ground ginger or fresh ginger. Thanks.
It can be added in the second step. I’ve updated the recipe to include it!
Since I don’t like cutting up butternut squash, I buy it pre-cut. How many cups of cubed pre-cut squash equals 1 large butternut squash?
Approximately 4 cups!
In the substitutions you mention maple syrup but I don’t see it anywhere in the recipe. You also refer to oat milk but coconut milk is what is in the recipe.
You can add maple syrup for a bit of sweetness and oat milk can be used as a substitute for coconut milk!
Tried this soup the other day and it is so good, I just cut the squash in half and roasted didn’t really need to chop off and peel.
Thank you
Yay!! Glad to hear it works that way too.
Super easy to make and so creamy. Thank you.
So glad you liked it! Thank you!!
turned out to be really good, thanks
So glad you enjoyed it! Thank you!
I made your butternut squash risotto last night and the butternut squash soup tonight with the other half of the squash. LOVED them both!! Thank you 😊
Yay! So glad to hear it. Thank you!!
Yumna, this is one excellent soup!!! Turned out perfect and was a hit at home!! I used coconut milk and loved the flavour!
Yay! That makes me so happy! Glad to hear it!
Save some work- don’t peel or cube the squash. Cut in half lengthwise, oil/season and roast face down. Its done when you can puncture the peel with a fork – easily scoop out.
Oh yeah…good idea! Thank you for sharing 🙂
I loved this soup! I used smoked paprika and it worked wonderfully.
Yay! So glad to hear that you loved the soup! Thanks so much for sharing! 🙂
This soup looks great! Do you think it would be okay to substitute Coconut milk for the oat milk?
Yes you can. That works great!
homemade roasted squash soup is the best! I have to make a big pot for my husband, too!
Yes! It’s the best this time of year!
Amazing! Loved every bite. Thanks for the recipe.
Awesome! So glad to hear that!
Your recipes look so good I am going to try to cook them as good as you do.
Aww…thank you so much!!
Love the sweet flavor, and the mix of nutmeg with the accents of thyme.
Love your recipes.