This Roasted Butternut Squash Soup Got Me Through a Whole Week of “What’s for Dinner”
We all get that craving. Not for junk. Not for something fancy. Just something warm. Something that feels like fall and doesn’t sit in your gut like a brick.
So there I was. End of the day. Cold kitchen floor. One sad-looking squash on the counter. And I thought: “Please let this turn into dinner.”
This is the soup that happened.
It’s roasted. Creamy (but not cream-y). A little sweet. A little nutty. And the brown butter at the end? I didn’t plan that. But now I do it every time.
Ingredients Overview
Let’s talk about what’s in it. Not just a list, but why it matters.
Butternut squash (1 big one, like 3 pounds): It’s the heart. Roast it and it goes caramel-y. Don’t skip that.
Yellow onion (1 whole, chopped lazy-style): Gives that backbone of flavor. Roasted onion? Way better than boiled.
Garlic cloves (4–5): No vampires allowed. But really, it sweetens when roasted. No bite.
Apple (Honeycrisp or whatever you’ve got): It’s the unexpected hit. Just adds this soft little brightness.
Olive oil (a glug or two): To help roast everything.
Maple syrup (1 tablespoon): It makes the squash taste like it came from a cozy log cabin.
Salt and pepper: Obviously.
Ginger (½ tsp), Nutmeg (a pinch), Thyme (fresh or dried): They make the soup feel like a warm sweater.
Vegetable broth (4 cups): Liquid base. You could use chicken, but this keeps it light.
Butter (2 tablespoons): Not for cooking. For after.
Cinnamon (a whisper): Stirred into the brown butter. Trust me.
Cream or coconut cream (1 tablespoon, optional): Use it if you want it silkier. Not needed though.
Toppings (do your thing): Toasted pepitas, sour cream, fresh thyme, croutons. You know what you like.
If you’re into cozy fall flavors, don’t miss this roasted butternut squash quinoa salad recipe, it uses similar ingredients but goes in a whole new direction.
Preheat & Roast
Okay, crank your oven to 400°F.
Halve the squash. Scoop the guts. Toss it on a baking sheet (parchment paper = fewer dishes). Add chopped onion, apple quarters, garlic cloves. Drizzle with olive oil. Salt and pepper everything like you mean it.
Roast for 40–45 minutes. The squash should look like it got a little tan. Garlic should be squishy. The smell? Unreal.
Want to get even better at roasting? This simple guide on roasting techniques breaks down what actually happens in the oven and how to master it.
Cook It Down
Scoop out the squash flesh. Dump it into a pot with the rest of the roasted stuff.
Turn on the heat to medium. Add your spices: ginger, nutmeg, thyme. Let them wake up, just a minute or two. Then pour in the broth. Stir. Let it bubble a little. Cover and let it do its thing for 10 minutes.
Blend It Silky
You can go immersion blender straight in the pot. Or scoop it into a stand blender (let it cool a little or the lid will explode off). Blend till smooth.
Too thick? Add broth. Too thin? Let it simmer a little longer.
For the smoothest soup possible, see why chefs love the Vitamix Ascent X4, we reviewed it after years of daily use.
Brown Butter Time
In a small pan, melt your butter on medium heat. It’ll foam. Then turn golden. Then smell like heaven. Right when it gets nutty brown, toss in a little cinnamon. Take it off the heat fast so it doesn’t burn.
Swirl that brown butter into your soup. Stir it in and taste. Close your eyes. That’s the moment right there.
Taste and Adjust
Too bland? Add salt. Too sweet? Squeeze in a little lemon or apple cider vinegar. Want more warmth? Add a pinch more nutmeg or ginger.
Stir in cream or coconut cream if you want that velvety finish. It’s not required, but it’s a nice move if you’re trying to impress someone. Or yourself.
If you like dialing things in by feel, this short guide on how to measure without a measuring cup helps you trust your instincts in the kitchen.
Garnish and Serve
Ladle into bowls. Top with pepitas or toasted nuts. Drizzle with sour cream. Or just eat it plain and hot straight from the pot. No rules here.
Want something crispy to go with your soup? These zucchini chips are fast, salty, and way easier than they look.
Storage and Make-Ahead
Soup actually gets better the next day. Let it cool fully. Stick it in the fridge in a sealed container. Good for 4–5 days.
Wanna freeze it? Totally fine. Zip-top bags work. Flatten them and freeze. Thaw overnight. Warm gently.
Soup thickened? Add broth or water to loosen it up.
Batch cooking fans, you might also like this make-ahead crock pot macaroni and cheese, perfect for holiday planning or busy weeknights.
Dietary Swaps
- Vegan? Skip butter and cream. Use coconut oil and coconut cream.
- Dairy-free? Same thing as above. Skip the butter and cream.
- Gluten-free? Already is.
- Paleo-ish? Use bone broth instead of veggie broth. Ditch the cream and syrup if needed.
If you’re cooking for mixed diets, this black bean butternut squash taco recipe is another crowd-pleaser that checks all the boxes.
Nutrition (Per Bowl – About 1 Cup)
- Calories: ~245
- Protein: 5g
- Fat: 8g
- Carbs: 39g
- Fiber: 7g
- Sugar: 15g (mostly from squash and apple)
This is filling, cozy, and not gonna knock you out.
Why That Brown Butter Twist Works
Most people throw in cream and call it a day. But the brown butter? It gives flavor that feels layered. Nutty. Toasted. And that cinnamon stirred in right at the end? It’s not obvious, but it makes people say, “What is that??”
This is what makes it yours. That’s what keeps them coming back for seconds.
Roated Butternut Squash Soup Recipe
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Roasted Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup, Dinner, Lunch
- Method: Roasting, Blending
- Cuisine: American
Description
This roasted butternut squash soup is rich, velvety, and full of deep roasted flavor, with an extra layer of cozy thanks to a splash of spiced brown butter stirred in at the end. It’s warm and comforting without being heavy, and makes the perfect starter or light main for any chilly evening.
Equipment:
- Baking sheet
- Parchment paper
- Blender (stand blender or immersion blender)
- Medium to large soup pot
- Wooden spoon
- Small skillet (for brown butter)
Ingredients
- 1 large butternut squash (about 3 pounds), halved and seeded
- 1 tablespoon olive oil
- 1 yellow onion, peeled and quartered
- 1 apple (like Honeycrisp), cored and quartered
- 5 cloves garlic, peeled
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 4 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1/8 teaspoon ground cinnamon
- 1 tablespoon heavy cream or coconut cream (optional)
- Garnish: toasted pepitas, sour cream, fresh thyme
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables. Place the butternut squash halves cut side down on the baking sheet. Add the onion, apple, and garlic to the same pan. Drizzle everything with olive oil and sprinkle with ½ teaspoon of salt and some black pepper.
- Roast the vegetables. Roast for 40–45 minutes, until the squash is fork tender and beginning to caramelize. The garlic should be soft, and the onion and apple lightly browned.
- Scoop and transfer. Once cool enough to handle, scoop the flesh from the squash and transfer it to a soup pot. Add the roasted onion, garlic, and apple.
- Add seasonings and broth. Stir in the maple syrup, ginger, nutmeg, thyme, remaining salt, and vegetable broth. Bring to a gentle simmer over medium heat, cover, and cook for 10 minutes.
- Blend the soup. Use an immersion blender directly in the pot, or transfer to a stand blender in batches, and blend until silky smooth. Return the soup to low heat.
- Make the spiced brown butter. In a small skillet over medium heat, melt the butter. Let it cook until it begins to foam and turn golden brown, about 3–4 minutes. Stir in the cinnamon, cook for 30 seconds, then immediately remove from heat.
- Finish the soup. Stir the brown butter into the soup. Taste and adjust salt or add cream if desired for added richness.
- Serve and garnish. Ladle into bowls and top with toasted pepitas, a swirl of sour cream, and a sprinkle of fresh thyme.
Notes
This recipe stands out from traditional versions because of the spiced brown butter stirred in right before serving. While most butternut squash soups lean on cream or coconut milk for richness, this technique gives you an earthy, slightly nutty depth that makes the soup feel special without making it heavy. It plays beautifully with the sweetness of the squash and apple and adds a cozy, almost caramel-like undertone that elevates the whole dish.
Feel free to leave out the cream at the end if you’re going for a dairy-free version—the soup is still velvety thanks to the blended roasted veggies.
Storage:
Soup keeps well in the fridge for 4–5 days and can be frozen for up to 3 months. Let it cool fully before transferring to airtight containers.
Reheating Tip:
Reheat gently on the stovetop over medium-low, adding a splash of broth or water to loosen if it thickens too much.
Nutrition
- Serving Size: about 1 cup
- Calories: ~245
- Sugar: 15g (mostly from squash and apple)
- Fat: 8g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 5g
FAQs
1. Can I use pre-cut squash?
Yes, but roast it till edges brown or you’ll miss the flavor.
2. No apple… what now?
Try pear. Or just leave it out. You’ll be fine.
3. Can I use frozen squash?
Sure. Thaw it and roast it if you can. If not, it’ll still taste good, just less rich.
4. Can I make it spicy?
Yeah! Add cayenne or red pepper flakes. Just don’t go overboard.
5. Can I double it?
You bet. Big pot though. And maybe batch blend if you don’t have a huge blender.
6. What goes with it?
Grilled cheese. Crusty bread. Salad with apples and walnuts. Or just a spoon.
7. Can I skip the butter swirl?
You could. But I don’t. Just saying.
Curious about other soup styles? Try this creamy classic with a twist: our creamy tomato basil soup is a hit with grilled cheese, or all by itself.
The Final Bite
If this soup made your evening a little warmer, I’ve got plenty more where that came from. Simple, honest food, no fluff, just flavor.
I share cozy recipes like this every week in the Simply Delicious Newsletter from Edible Exposure Media. It’s free, straight to your inbox, and packed with what actually works in real kitchens.
This recipe was written by me, Ryan Yates, Executive Chef, 20+ years in the kitchen, still showing up every day with a spoon in one hand and a pen in the other.
