Creamy Roasted Butternut Squash Soup

Looking for the perfect butternut squash soup recipe? This easy one is the absolute best! It's so creamy, loaded with tons of flavor and won't take long to make.

A bowl of butternut squash soup with bacon and thyme.
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Butternut Squash Soup Recipe

This easy butternut squash soup recipe is a wonderful creamy bowl of comfort food. With simple whole food ingredients, it's a great option when you want a way to get in some more vegetables.

I love how versatile butternut squash can be! I use it in my butternut squash risotto and creamy butternut squash pasta. They are staples during the fall season and definitely family favorite recipes.

But there's nothing quite like a bowl of cozy soup. This roasted butternut squash soup is a favorite fall tradition because it has so much flavor and the most incredible creamy texture.

Skip the store-bought soups and make a homemade batch of butternut squash soup instead. Easy soup recipes are a game-changer when it comes to having a quick and healthy meal in no time!

Why You'll Love this Recipe

I love to make a double batch of this creamy soup so we can eat on it for an extra long time. There's so many reasons to love this recipe:

  • Serve healthy butternut squash soup as a main dish or a side dish. It pairs well with so many different things and is truly the perfect fall comfort food.
  • This butternut squash soup is a wonderful meal prep items since it can go with tons of other foods and stores well in the fridge!
  • Butternut squash has tons of nutritional benefits. A creamy bowl of soup is a comfort food way to get in those extra veggies that you need.
Butternut squash soup with bacon and thyme.


This creamy butternut squash soup has a very simple ingredients list. Here's a list of all of the simple ingredients that you need:

  • butternut squash cubed
  • white onion
  • garlic cloves
  • green apple
  • fresh ginger
  • chicken broth or vegetable broth
  • olive oil
  • salt
  • black pepper
  • heavy cream

Substitutions and Variations

If you do not have olive oil, you can roast the vegetables in avocado oil or refined coconut oil.

Need a dairy free option? Then swap the heavy cream for some coconut cream! You can also just omit the heavy cream and the soup will still be luscious and creamy.

Feel free to use a yellow onion instead of a white onion/

How to Make Butternut Squash Soup

There are a few different methods to roasting the butternut squash before making the easy soup recipe. Bake it in the oven or roast it in the air fryer!

Roasted Vegetables (Oven Method)

Here's how to roast the squash in the oven:

Preheat your oven to 400°F (200°C) and then place the cubed butternut squash, onion chunks, garlic cloves and slice apple onto a baking sheet.

Drizzle with extra virgin olive oil and then season with salt and pepper. Toss the veggies to coat them evenly.

Roast the veggies and apples for 30-40 minutes until the squash is tender and caramelized and the onions and garlic is softened.

Butternut squash soup topped with bacon and thyme on a wooden serving platter.

Roasted Vegetables (Air Fryer Method)

Preheat air fryer to 375°F (190°C) and then toss squash, onion, sliced apple and whole garlic cloves with olive oil, salt and pepper.

Place the seasoned veggies into the preheated air fryer basket in a single layer. Depending on the size of your air fryer you may need to roast them in batches.

Air fry for 15-20 minutes, shaking the basket halfway through. Once the veggies are tender and slightly caramelized, pull the baking sheet out of the oven.

Prepare the Soup

Once veggies have been roasted, remove the garlic cloves from their skins.

Then put everything, along with heavy cream, into a blender, or use an immersion blender (affiliate) to combine the ingredients. Puree soup until smooth and creamy. If you use an immersion blender (affiliate), put the veggies in a large soup pot before blending.

Serve this cozy fall soup immediately and garnish with a drizzle of olive oil and diced bacon.

A bowl of butternut squash soup with bacon, herbs and assorted spices in small, wooden bowls.

How to Store Leftover Butternut Squash Soup

This flavorful soup stores really well! Transfer any leftovers to an airtight container and allow it to cool completely before storing. Refrigerate for for 3-4 days.

You can also freeze leftover butternut squash soup for up to 3 months, though the texture may change after being thawed and reheated. Allow to thaw before reheating.

To reheat, place the soup on the stove top in a saucepan or dutch oven. Heat until warmed through. You can also reheat leftover soup in the microwave!

What to Serve with Butternut Squash Soup

Whether serving as a main dish or a side dish, this flavorful soup can be paired with tons of different things. I love a good slice of crusty bread or a grilled cheese dipped into a bowl of soup, topped with crispy bacon.

It's also a wonderful side with a hearty sandwich or even a salad! Or, serve it as a "first course" on pasta night when you're serving baked rigatoni.

Some cheesy garlic bread and roasted broccolini would also be great sides to pair with a hearty bowl of soup.

Don't forget topping for the soup like a dollop of sour cream, some pumpkin seeds, crunchy bacon bits, an extra drizzle of heavy cream or even croutons.

Tips for Success

Check out these few simple tips to make the best soup ever:

  • Save some prep time by purchasing pre-cut butternut squash. They typically sell it in the refrigerated area of the produce section. You can also use frozen squash!
  • Do not over-fill the blender when making the soup. The ingredients will be really hot and could cause burns if they spill over out of the blender pitcher. I recommend holding a towel over the lid of the blender when blending as well.
  • Keep the skins on the garlic cloves while roasting. It helps keep the garlic from drying out and makes the flavor more bold. This little trick makes the best soup!
  • If you find that coating the veggies in oil on the baking sheet is difficult, feel free to mix everything together in a bowl and then transfer to the pan.
  • Peel the butternut squash before dicing and roasting it.
Butternut squash soup with a spoon.


Is butternut squash soup healthy for you?

Depending the ingredients that you use, butternut squash soup can be a very healthy option! This recipe is exceptionally healthy since the only "fatty" ingredient is a bit of heavy cream.

Is butternut squash anti inflammatory?

Butternut squash has been known to have anti-inflammatory benefits! It is loaded with Vitamin C, beta carotene and fiber too.

More Soup Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Butternut squash soup topped with bacon and thyme on a wooden serving platter.

Butternut Squash Soup

A creamy bowl of fall flavored comfort food — this butternut squash soup is absolutely wonderful!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 4 servings


  • 2 cups butternut squash cubed
  • ½ white onion cut into large chunks or diced
  • ½ bulb of garlic or 3 to 4 cloves
  • 1 green apple cored and cut into slices
  • 1 to 2 teaspoons fresh ginger minced
  • ½ cup of heavy cream
  • 2 cups chicken broth or vegetable broth for a vegetarian version
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper


Roasted Vegetables (Oven Method):

  • Preheat your oven to 400°F (200°C).
  • Peel the butternut squash, then chop into 1 inch cubes. Place the cubed butternut squash, onion chunks, garlic cloves (still in their skins), and sliced green apple on a baking sheet.
  • Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
  • Roast in the preheated oven for about 30-40 minutes or until the squash is tender and caramelized, and the onions and garlic are softened.

Roasted Vegetables (Air Fryer Method):

  • Preheat your air fryer to 375°F (190°C).
  • Peel the butternut squash, then chop into 1 inch cubes. In a large bowl, toss the cubed butternut squash, onion chunks, sliced green apple, and whole garlic cloves (still in their skins) with a bit of olive oil, salt, and pepper.
  • Place the coated vegetables in the air fryer basket in a single layer. You may need to do this in batches, depending on the size of your air fryer.
  • Air fry for about 15-20 minutes, shaking the basket or tossing the vegetables halfway through, until they are tender and slightly caramelized.

Prepare the soup:

  • Once the roasted vegetables are done, remove the garlic cloves from their skins.
  • In a blender or using an immersion blender, combine heavy cream, the roasted vegetables, peeled roasted garlic, fresh ginger, and chicken broth.
  • Blend until smooth and creamy. Make sure your blender top is on tight and place a towel over top of the blender top, for safety. You may need to do this in batches, depending on the size of your blender.
  • Serve the roasted butternut squash soup hot. Garnish with a drizzle of olive oil and cubed bacon if desired.


Calories: 18kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 1mg | Iron: 0.04mg

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