Roasted Butternut Squash Soup

This soup exceeds expectations! I made this for my mom and she ate all of it in one sitting! She said it was so good I couldn’t stop eating it! This soup is 10/10 chefs kiss amazing!

This recipe is everything you want it to be – a classic, velvety, cozy butternut squash soup! Make sure to grab some crusty bread at the store when you are ingredient shopping to dunk in it. I omitted the maple syrup, because the squash was plenty sweet for me on it’s own. Thanks for a great recipe for the colder months!

Fabulous recipe. I used leeks and adjusted liquid amounts to make it less thick (I didn’t measure the vegetables ahead of time – it was really thick). My spices were freshly ground. Wonderful combination of flavours and exceeded my expectations, given the soup snob that I am. Thank you.

Great base recipe…. I roasted carrots, onion, zucchinis and lots of garlic along with the butternut squash. It was absolutely delish — golden and sweet! Made home made crusty Italian loaves – slide to make grill cheese and dip, dip, dip! Everyone loved it!

I made this and it was the most delicious version I’ve made thus far of this soup. It was a major hit with the family! I didn’t have coconut milk, but I had some coconut cream and almond milk and I blended the two, and added some additional broth to make it very creamy and smooth. I especially loved the sweetness of the honey blended with the cinnamon, nutmeg, and cayenne. I look forward to making it again! Thanks for such an awesome recipe!

A delicious and easy recipe! I loved the hint of heat that came from the pinch of cayenne. I used cubed squash to make it even easier. I will definitely be making this recipe again!

Made with red onion and it was delicious! Spared the maple syrup to make it a bit more savory. Wonderful recipe!

Delicious! I have a stainless steel vitamix container and roasted the squash, carrots, and onions while adding the other ingredients to the blender. When done roasting, I scooped the roasted squash and veggies directly into the blender and mixed on the soup setting so it came out hot.
I skipped the Dutch oven/ stovetop step and it came out tasting great with one less dish to wash!

Comforting!

Absolutely delicious especially with toasted cumin, garlicky pumpkin Seeds sprinkled on top. I would make this again
For sure. 😋

It’s a solid recipe, with a silky mouthfeel of a great butternut soup. I did have to thin with additional broth. It was not ‘coconutty’ like I thought might be with 2/3 c coconut milk. Interestingly, my dinner guest thought this had a ginger spice added, which is what the Cinnamon + Cayenne created together. Why I would not make again – i prefer a more savory version of butternut squash soup (with like a curry added) than this sweeter take with the maple / cinnamon / nutmeg.

Delicious soup. I used dehydrated carrots and onions that I reconstituted and it still turned out great

This soup was amazing!!! My family and I loved it and will definitely be cooking it again.

Deliscious and super easy to make! The best butternut squash soup I have ever made. Another Thanksgiving dinner hit. I made this before using frozen butternut squash, which was already cubed, and it came out tasting the same as the one I made yesterday with fresh squash.

OMG this is so delicious! I *may have* had more than one serving…

I prepared exactly as written, except I had no avocado oil, so I used coconut oil. I used my nutribullet blender to puree and it turned into a beautiful, sweet, creamy, perfect cold day soup. Also, I added a bit too much cayenne pepper so it was a bit spicy, but I love it like that. With the addition of the homemade croutons, this was pure perfection.

Thanks so much for the amazing recipe!

I am not a huge fan of soup, but my partner loves it – so when he asked for a fall soup, I begrudgingly started looking at recipes to try. This is when I stumbled across this recipe and let me tell you it is amazing!

Thank you so much for sharing!

This is the best butternut squash soup I have tasted, delicious!!
Thank you!

This is the most delicious butternut squash soup I have ever tasted, it is just fantastic! Thank you :)

This was my first time making a savory soup with squash. I was a bit afraid, just because it’s new to me. Man oh man, is this delicious! I had to substitute red onion because I didn’t have any white, and the flavor is just so rich and warm! Thank you for posting! I’m a long time follower and love your recipes.

This was absolutely wonderful!!!! I will be making it many times this fall/winter.

The only changes I made were that I didn’t have enough carrots so I roasted a sweet potato and included that. Also, no coconut milk so I used almond milk.

I left it a little on the thicker side and will freeze most of it with plans to add a little broth and/or sour cream to the soup when I thaw it.

Thank you sooo much for this recipe. The all the ingredients/spices worked wonderfully together. The cayenne pepper really was an awesome addition.

Made this tonight and added cauliflower in the mix, it turned out so good!! Perfect for chilly days!

Had a bunch of butternut squash and decided to make soup. Easy recipe and turned out really yummy. I added more broth, coconut milk, and cinnamon to the original recipe. This will become a staple soup in my house. Thank you!

Exceeded my expectations! Super warming w/ deep flavor.

I tried this version over your traditional recipe and I don’t think I will ever go back!! I added a sweet potato and just used soy milk and it turned out great. I also made the best damn biscuits ever ( I make them so much I memorized the recipe, lol)

I have been looking for the “perfect” butternut squash recipe for years. They all seemed bland and lacking. This recipe is PERFECT!
The only thing I did a bit differently was I used my bullet blender after using the immersion blender. The result was an unbelievably creamy soup.
I have made this soup twice just to make sure I ended up with the same result both times – and I did.

Loved this!

This was AMAZING! I skipped the carrots and added some other small roasted squash from the farmers market. I roasted everything on one pan, including the garlic, used a whole onion, and subbed chili flakes prior to blending instead of cayenne. I let all the hot ingredients sit in a glass storage container before blending, no extra cooking here, and it was a one pan meal.

Wow! This is totally yummy thank you! I shall be making this again for sure.

I roasted all the veg up to the end of step two and put it all in a container overnight. Threw the roasted veg, broth and coconut milk into my slow cooker in the morning on Low for 8 hours. Used the immersion blender when I got home and it was absolutely delightful.

I made this yesterday, and it might be the best soup that I ever had much less made myself.

So garlicky, creamy, rich and savory, it’s hard not to finish all of it in one sitting. Garlic and butternut squash are a match made in heaven.

I used my Instant Pot Ace Plus blender to heat and blend it into a smooth soup.

Looking forward to leftovers.

I made this yesterday, and it might be the best soup that I ever had much less made myself.

So garlicky, creamy, rich and savory, it’s hard not to finish all of it in one sitting. Garlic and butternut squash are a match made in heaven.

Looking forward to leftovers.

Made this exactly as listed (though didn’t really measure the carrots or butternut squash exactly, and I think I had about 1/2tsp cinnamon + the extras), and it was, as all your recipes are, FABULOUS! It is FALL in a bowl. So delicious. So flavourful! You NEVER disappoint. I always search up recipes, browse, and then see if you have made a version. If so, I always go with yours because I have never made anything of yours that wasn’t out of this world good. Thank you for sharing!

Absolutely delicious! I followed this recipe step by step because it was my first time ever making butternut squash soup. Perfect for this time of the year 🌟 you will not be disappointed!

Even though it’s May, yesterday felt more like November, so this soup really hit the spot! Inspired by another MB recipe – the sweet potato and red lentil soup – I added a cup of split red lentils to the soup for the simmering stage and simmered for about 18-20 minutes. As I blended, I added a bit more broth to get the right consistency. I don’t think the lentils changed the flavor or texture at all and it was nice to sneak in some extra protein.

I’ve made a fair share of butternut squash soups before, and this one tops them off. I added one extra onion and used organic coconut milk instead of light. I did add the extras; cayenne and nutmeg… and you should. It wasn’t spicy but gave a kick to every bite.. delicious!

Made this yesterday and it was absolutely delicious! Also made the croutons with brown bread :) I left out the maple syrup but don’t think I missed it as the coconut milk and butternut squash is naturally sweet. One word to sum this up…YUM! :) thanks Dana x

After making the butternut squash pasta recipe, I thought I’d make this soup too. WOW! A really creamy sweet and spicy soup (spicy for me because I added chilli flakes instead of cayenne) I made the croutons with a few day old wholemeal sourdough in the oven with a light drizzle of oil and salt ….perfect perfect perfect ! So good– I sent my leftovers to my parents , so I’m making it from scratch again today to pop in the freezer !

I love this recipe!! when you roast the squash in the oven it has so much more flavor then in the skillet on the stove! We like poultry spices with it though so combine with the loveandlemons spices and i find it doesnt need the milk super creamy!! love it thankyou

So I just made it and even though it’s 10:30pm here and usually I don’t eat at this hour, I just had to have a bowl! I mean it smelled so good while in the oven and then again when blending :) I couldn’t stop myself! It was really easy to make since I didn’t have to sauté anything in advance like in some other recipes and just put everything on one tray to the oven. It’s absolutely delicious and I couldn’t thank you enough for this recipe!

Yum!! Made this tonight, this is a perfect recipe for that classic, super-nourishing, it’s-cold-outside butternut squash soup I was after.
Made the croutons too, thank you! I used gluten free vegan bread – air fried it for about 7 minutes. The perfect topping!
My squash was a bit sweet, especially after roasting, so I didn’t add the maple syrup and it was still a tad sweeter than i like.
I added a dash of smoked paprika to help offset a bit. The saltiness of the croutons helped round it all out.
So good!

Delicious as always! I added a can of chickpeas with the veg broth, coconut milk and spices for some protein. It did need a little extra broth to thin it out, otherwise I would recommend if you’re looking to make the soup a bit more substantial. Thank you for making my weekly meal planning easy :)

This recipe was on point! Perfectly balanced…easy to follow. Your recipes never disappoint. Thank you!

Very tasty and warming soup! I had to add quite a bit more broth when pureeing (~1.5c) as it was quite thick, but that may have been human error as I didn’t measure the carrots or squash exactly – just chopped them up and tossed them on the sheet tray. Nevertheless, turned out beautifully!

so so delicious. i didn’t have carrots so i subbed with celery and added Spanish smoked chilli flakes. omg. omg. thank you!

This would have been a 5 star soup, but you ruined it with too much garlic. I would suggest using only two cloves, unless you just want a garlic puree with hints of wonderfully, full bodied, tastey squash.

Lovely soup! I also enjoy adding balsamic vinegar (acid) and nutritional yeast (nuttiness, “fat”) for more depth.

Great recipe and the soup was awesome! Adding the hotness gives it a zing but be careful for others’ taste buds.
I changed up the blender routine, I did step 4, then step 3. I didn’t have to handle the hot liquid and still simmered awhile as in step 3. I definitely had to add a lot more broth as it was pretty thick!
As always, your recipes are very clear and easy to follow!!!!

I made this for Christmas this year and it was delicious! Perfectly spiced and sweetened. I used shallots for the added sweetness and subbed oil for water. Thank you for this recipe and all of your other amazing, easy recipes!

Love it! I made it for both Thanksgiving and Christmas and it was a big hit. I was told by multiple people that this was far better than any other squash soup they’d had in restaurants previously.

Amazing soup! I love that you cube and roast the butternut squash with the other vegetables. The sweetness form the carrot is perfect! I also like the little hints of spices. Didn’t change a thing. I will be making again! Thanks for sharing!

Love this healthy soup! It’s our new “go to” fall soup recipe because the whole Family enjoyed it. The spices give just enough heat. I’ll be making this recipe again and again. Thanks!

Amazing recipe! So much flavor, easy to make, and it’s vegetarian. This is now part of my winter recipe rotation.

Made this soup the other week with a butternut squash I had on hand, and it was fantastic! I made it with 1 cup of cashew milk prepared in my Vitamix (ratio of 1:4, cashews to water, so 1/4 cup of cashews and 1 cup of water made the perfect amount). It was so creamy and dreamy – definitely recommend adding that pinch of nutmeg and cayenne for some spice!

I really liked this overall and will make again with some tweaks. There’s a definite onion aftertaste. I like onion, but my 11 year old doesn’t love it, so I would cut back the onion. I also thought the maple syrup pushed it into “too sweet” territory, even my kid agreed. So I added a few pinches of salt and ended up adding a capful of apple cider vinegar which cut the sweetness and pleasantly rounded it out. I would personally omit the syrup, and I might still add the vinegar. I skipped the cayenne, but added sage leaves to the pot during the simmer and when it was a nice addition. I hate coconut, so I added regular cream I had left from Thanksgiving, but you could likely use any unflavored/unsweetened plant-based milk (almond, rice, soy, etc) and I think it would work well. I’m lucky to have a Vitamix blender, so the finished product was like drinking velvet!

This was really good, roasting the onion and garlic added great flavor. New favorite butternut squash soup recipe!

This recipe was fantastic! I added more garlic, nutmeg and cinnamon to taste. The magic was the Coconut milk!! It made my family very happy!! Thanks!

Great recipe! I love the cinnamon and nutmeg with the cayenne. This was delicious!

So good. Sweet and delicious! Another winning recipe here! Yum thanks.

I made this, and really appreciated the suggestions of nutmeg and cayenne–the heat adds a nice dimension! I felt like the soup did need a brighter note, so I added some splashes of apple cider vinegar. Looking forward to getting through the leftovers :) thanks!

Didn’t quite have the full 2 cups of carrots but it still turned out absolutely delicious, super easy and was able to let it cool to room temp and blend in my small blender in batches. Definitely a recipe I’ll be revisiting this winter!

Of all the butternut squash soup recipes on the Internet, THIS ONE is my absolute favorite!🙌🏼 I’ve made it over and over again, and it is just as delicious every time. It is sweet, creamy, warm, and the flavors are perfect. We have little ones, so we use less curry powder (about a tsp) and skip the chile sauce to make it less spicy. Even our 2-year old loves it. ☺️

Delicious!

This soup was delicious. I accidentally put a whole can of coconut milk in the soup and thought I blew it, but it still tasted wonderful.

So easy and very delicious!! Will definitely put this in our soup rotation.

This was delicious! I love how roasting the squash brought out the flavor. I added 2 Granny Smith apples and 1 cup apple juice for a little extra sweet and savoriness, and it was excellent. Thanks for another great recipe!

This was insanely delicious!! The soup was so creamy and flavorful! A couple things I did differently were: omitted the maple syrup because the roasted veggies were sweet enough for me, added 1/2 cup red lentils for extra protein, and added more broth and coconut milk to make it thinner but still creamy. This soup with some fresh bread worked great as my main meal. I love butternut squash soup and am so glad you shared this recipe! :)

Highly recommend making this soup, so creamy, satisfying and delicious!

Perfect!!! And so easy. Really delicious, deep flavor. Mine was much too thick and I had to add a lot of extra water, but I suspect it was because my butternut squash was larger than the recipe called for.

So delicious, rich and easy to make! I made this as a main dish and would definitely make it again. Definitely beats any other butternut squash soup I’ve had.

This was amazing!!! The roasted flavour is perfect and you end up with a sweet, garlicky thick soup. I ended up adding almost 4 cups of broth because it was just to thick for my liking but the flavours are amazing! And it was really easy to do.!

I’ve always been making a pumpkin soup with ginger, which was delicious, but I think this one has just taken #1 spot 😍 will make again for sure!

This is so delicious!! I’m not usually a soup person but this was all but foolproof fo put together! Thank you :)

I made this today and can vouch for its deliciousness. I’ve made a lot of different butternut squash soups over the years and this one ranks up there. The carrots and the spices give it a nice complexity and the additional of coconut milk make it so perfectly creamy. I used shallots as I had some to use up. Another win from this website!

I made this for my fiance who was craving the butternut squash soup from panera, she said that she liked this one even better. I made a a hot tempeh sandwich to go with it. Perfect fall meal.

This was the best butternut squash soup we’ve ever had! Roasting all the vegetables is genius.

Really delicious, can highly recommend. A simple speedy meal.

This recipe is soooooooo good! I really love coming to this website for recipes as I am always scraping the plate.