The BEST Roasted Butternut Squash Soup Recipe

butternut squash soup in two bowls with different toppings

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Honestly, is there anything better than a freshly made batch of homemade soup on a cold fall afternoon? Even more so, is there anything better than a deliciously silky cup of Roasted Butternut Squash soup? I didn’t think so! The one redeeming quality of the cold weather, is that it is fall soup season and this easy recipe will warm your soul!

Once you start making your own soups at home (like this yummy Corn Chowder), you’ll never reach for a can off the shelf again. Quite often, all you’ll need is a few ingredients for a far superior, fully flavored, homemade soup from scratch. Ah, so simple yet so satisfying!

I kind of hoard fall and winter squash once they are in season. One seems to make it’s way into my cart every week, regardless of the need. Butternut squash, and other winter squash are so versatile and fun to cook with.

silky roasted butternut squash soup in white bowl with seeds on top

They are also hearty enough to stand up to a variety of cooking methods. I encourage you to explore different recipes for fall veggies like sweet potatoes for a wonderfully rich Sweet Potato Risotto, you’ll have fun!

Next fall, why don’t you commit to having a winter garden? Winter gardens are typically less maintenance than spring and summer gardens. You’ll also gain a whole seasons worth of fresh veggies! Aren’t you so amazed about how fresh and flavorful veggies, fruits and herbs are when you grow them at home?!

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Perfecting the Recipe

One thing you want to perfect while mastering this super simple butternut squash recipe is getting the right amount of browning on the squash as it roasts. You won’t have a bad soup if you don’t get a little color on your squash. However, you will absolutely taste the difference once you get the butternut squash to brown perfectly.

Here is a photo of my latest batch. You’ll see the browning around the edges and a few smudges on the surface. The dark spots are the drizzle of honey we added before it went in the oven. It’s nice and caramelized, just the way we like it!

butternut squash roasted on a sheet pan with skin still on

A Healthy Option

Dig into this healthy soup recipe that is loaded with fresh vegetables and no additives or heavy creams. While butternut squash, and many other winter squash aren’t necessarily considered low carb, this recipe can still be enjoyed in small batches and is a nice healthy soup.

We don’t use cream in our recipe. Nothing but fresh vegetables and apples in this.

It is a lunch, or small meal that you can have in moderation to support your low carb diet. If you keep the serving size small, you won’t have to worry too much about the carbs here, depending on your carb limits.

This will hit the spot in so many ways. It will absolutely satisfy that craving for a fresh, homemade, warm dish.

With all of the fresh vegetables and ingredients, it is a nice, healthy option. Enjoy it as a lunch with a small salad, or a small meal to supplement your diet throughout the day!

Don’t care about carbs? Add a half of a sweet potato to the recipe for a creamier, sweeter version of the recipe below!

Alternative cooking methods

If you have the time to nurture a stove top soup for the afternoon, then you can follow the recipe here as described.

However, if you are looking for something that you can make while being hands off, this butternut squash soup recipe can also be made in your slow cooker or crock pot.

Crock pot soups are wonderful because you spend 5 minutes of prep work and then drop it all in the pool and walk away.

Crockpot Cooking Method:

If you are opting for the slow cooker method, you’ll likely also be skipping the process of roasting the squash, which is fine.

Here is the slow cooker recipe for butternut squash sooup.

  • Remove the skin from the squash by peeling it until you reach the dark flesh.
  • Remove the stem
  • Slice open lengthwise and scrape out the seeds and guts
  • Chop the squash into 1 inch cubes
  • Peel and core the apple, chop into cubes
  • Add to the crockpot with all other ingredients as described below
  • Cook on low for 4 hours
  • Blend with the immersion blender and serve

Roasted Butternut Squash Soup Recipe

butternut squash soup in two bowls with different toppings

Recipes You’ll Love:

butternut squash soup recipe with vegetables and apple blended into a bowl topped with seeds

Roasted Butternut Squash Soup

A deliciously flavorful and silky easy to make Roasted Butternut Squash Soup recipe. So full of flavor, you’ll be licking the bowl clean!
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine American
Servings 7
Calories 127 kcal


  • 1 large butternut squash
  • 2 large carrots
  • 2 stalks celery
  • ½ cup yellow onion
  • 4 garlic cloves
  • 1 teaspoon honey
  • 4 cups vegetable broth
  • 2 tablespoons butter
  • Salt & Pepper
  • 1/2 Apple any variety


  • Start by preheating oven to 400 degrees
  • While oven is heating, slice the butternut squash in half lengthwise. Do not peel or remove skin or seeds.
  • Prepare both halves of the squash in a baking pan lined with foil and a non stick spray.
  • With the raw vegetable halves facing up, sprinkle them with a generous pinch of salt and pepper. Drizzle on 1 teaspoon of honey between the two pieces.
  • Next, turn the squash over, flesh size down, and add 1/4 cup water to the bottom of the pan.
  • Roast in oven for 40 minutes
  • As the butternut squash is roasted, we make our base!
  • Roughly chop the onion, celery, garlic and carrots.
  • Peel and core the apple, chop into cubes
  • Heat two tablespoons of butter in a large saucepan. Once melted, add the onion and garlic.
  • As the onion and garlic turn translucent and have a the ever so slightest brown to the edges, add the rest of the vegetables and apple.
  • Sprinkle with salt and pepper
  • Allow the vegetables to cook for approximately 8 minutes, or until the butter begins to absorbs and the bottom on the pan becomes dry. At that point, you will add the vegetable broth.
  • Simmer on low until the squash is done roasted. (approximately 30 minutes)
  • At the 40 minute mark, remove the squash from the oven. The skin side should start to brown and bubble! Flip the squash over now with the flesh side up and put it back in the oven for another 20 minutes, or until fork tender.
  • Once the butternut squash is done in the oven, remove gently and set aside to cool enough to handle.
  • As the squash cools, scoop the small pockets of seeds out and discard.
  • Then, carefully scoop out the soft flesh and add to the pot of simmering veggies. Try to be careful to not add any skin!
  • Finally, use an immersion blender/stick blender to blend the batch until silky smooth.
  • If the soup is chunky and difficult to blend, continue to add vegetable broth until you reach the desired consistency.
  • *Optional: add a swirl of sour cream for garnish!