Roasted Butternut Squash Soup
on Nov 24, 2021, Updated Nov 07, 2024
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The most decadent, sheet pan roasted butternut squash soup recipe! It starts off with one pan of vegetables and blended with broth and coconut milk, or heavy cream. It comes together seamlessly!
If you’re looking for even more soup recipes, try our most popular Roasted Tomato Soup with Crispy Gruyère Toasts, or Roasted Red Kuri Squash Soup for another squash variation.
Why You’ll Love This Recipe
This sheet pan soup is easy to prepare and has less than 10 ingredients. The recipe is versatile, and you can mix and match with all your favorite toppings and spices.
First, why I love this recipe: I’ll never forget this specific memory from my childhood where I used to go to Wolfgang’s Puck Express, and get the 1/2 sandwich and 1/2 Butternut Squash soup from Universal Studios City Walk. That may be super niche (haha!), but it holds such a special memory to me when I used to go with family and friends, and this rendition is inspired by that!
My husband also absolutely loves butternut squash soup (and he loved this one! he said it was one of his favorite soups of mine!). He also grew up with that same soup from the Express so I feel he holds a lot of nostalgia too.
When we were both at UCLA, there was also a Wolfgang’s Puck Express also, and us going there together is a memory we now hold together, when we were kids separately having this soup is just super special!
- Simplicity: We love the simplicity of the soup, yet it’s packed with flavor and nutrients.
- 10 ingredients: With only 10 ingredients, this recipe is simple and comes together in no time.
- Minimal cleanup: Usually if you’re roasting vegetables for a soup, you would then transfer it to a pot, then a blender, but in this recipe, it’s going straight in the blender. This way, we’ve eliminated a pot to wash!
Recipe Ingredients
Here are the ingredients you need to make this recipe. See the recipe card for full information on ingredients and quantities.
Whole butternut squash: We’re using peeled and cubed butternut squash. But you can alternatively slice in half, seed out and roast with the peel on, then scoop out the flesh to blend for the soup. Totally up to you! More details on how to roast butternut squash in different ways below!
Onions and garlic: are the perfect base for any soup! We’re using them here to roast on a sheet tray with the cubed squash. We’re using a head of garlic and roasting it, and then squeezing when placing in the blender. I like the deep flavors of the roasted garlic this way. But, you can use peeled garlic cloves if you prefer.
Nutmeg: We’re using fresh nutmeg here, but you can sub for dried!), a pinch of cinnamon works here as well. I like the subtle, yet powerful notes the nutmeg adds! If you are using fresh nutmeg, a little goes a lot way, and it can easily become super overpowering, so be sure you’re just grating a little!
Fresh herbs: we’re using fresh thyme here, but opt to use anything you prefer.
Coconut milk: Coconut milk as the creamy base for this adds to the depth of the butternut squash, and really brings out the flavor (and it makes this recipe vegan!). If you don’t mind the dairy, heavy cream, or even some creme fraiche would be wonderful here.
Vegetable Broth: Or chicken broth/chicken stock if you don’t want to keep this vegan. I like to keep leftover scraps and peels and save in the freezer to make my own vegetable broth, but store bought works absolutely wonderful as well.
Salt, sugar, and pepper!
Tips and Substitutions
- Use your desired spices like paprika, carrots, curry powder, apples would work great too.
- Although this recipe is vegan, feel free to adjust to your liking with heavy cream and butter as well if you did prefer.
- Top this soup with anything you love, such as pumpkin seeds or sunflower seeds.
- To roast your butternut squash, you can purchase pre-cubed squash, cube and roast your own squash, or roast the squash halved and scoop out the flesh into the blender.
- For Storing: Place in an airtight container for 2 to 3 days in the fridge, or an airtight container up to 1 week in the freezer.
How to Make Butternut Squash Soup
Step 1: Preheat your oven to 400 degrees. On a sheet tray, add your cubed squash, onion, garlic head, pinch of nutmeg, thyme, salt, pepper and olive oil. Mix and roast for about 30 to 40 minutes until all your vegetables are fork tender.
Step 2: Transfer to a blender, and squeeze your roasted garlic out and discard the peels. Blend with coconut milk and broth until creamy and your desired consistency and texture.
Step 3: Adjust with salt, pepper and sugar as needed. Serve in your favorite bowl. Top/spoon over with a coconut drizzle, and some fresh thyme.
Step 4: Top/spoon over with a coconut drizzle, and some fresh thyme. There you have it, the perfect roasted butternut squash soup recipe.
Serving Recommendations
If you’re looking for some ideas to serve with this pimento dip recipe, we’ve got you covered!
- Garlic Herb Roast Chicken and Brown Sugar and Butter Roasted Turkey Breast is a great main to serve with this squash soup.
- For an easy appetizer: try our Mushroom & Sage Toasts with Whipped Goat Cheese for a wonderful pairing.
- Make our Easy Homemade Focaccia to sop and dip up all that butternut squash goodness.
Roasted Butternut Squash Soup FAQs
We are using fresh nutmeg here (for fresh, a little goes a long way!) but you can definitely substitute with dried nutmeg as well as a pinch of cinnamon.
If you don’t want to roast your squash and vegetables, you can just place everything in a pot and simmer on medium heat.
You don’t have to! You can either cut in halves, roast and then scoop out the flesh, or peel and cube beforehand to roast. It is a tough exterior, so I would recommend going in either of those directions.
Yes, definitely! Place in an airtight container for 2 to 3 days in the fridge, or an airtight container up to 1 week in the freezer. Great recipe to prep ahead!
We are keeping it simple here with just salt, sugar and pepper, but you can get creative with ingredients like cayenne pepper, cloves, cinnamon, brown sugar, bacon, the list goes on! Truly whatever you have on hand, you can throw it is
If you’re going to cube a raw butternut squash, gently, cut off the ends of the squash, take a peeler and peel the outside/firm side of the squash. Cut down the middle, vertically and scoop out the seeds. Wash and rinse and save your seeds to roast for an option for topping.
If you don’t want to peel and cube your squash, you can trim the ends ten cut vertically and scoop out your seeds. When you’re ready to blend, you’ll just scoop out the flesh and cook the squash whole instead of cubed. Alternatively, you can also buy store bought cubed butternut squash, or even frozen and thaw out to roast or on the stove top.
Topping and blending options
Topping suggestions
Some other amazing toppings for this soup would be croutons, crispy sage/or basil, or even basil oil. What’s great about this recipe is that it’s super customizable.
Blending options
We are using our high speed blender (to make it super creamy!) but you CAN alternatively use a hand blender/immersion blender as well.
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Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 yellow onion, roughly chopped
- 1 large garlic bulb, cut in half
- pinch of nutmeg
- 2 sprigs thyme
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 cup canned coconut milk, or heavy cream
- 2 cups vegetable broth
- kosher salt, sugar and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees. On a sheet tray or pan, add your cubed butternut squash, onion, garlic head (with peel on cut in half), pinch of nutmeg, thyme, kosher salt, pepper and extra-virgin olive oil. Mix well and cook for about 30 to 40 minutes until all your vegetables are fork tender.
- Transfer to a blender, and squeeze your roasted garlic out and discard the peel. Blend with coconut milk and broth until creamy.
- Adjust with kosher salt, pepper and a pinch of sugar as needed. Top with coconut drizzle, some fresh thyme and black pepper. Serve!
Notes
- Use your desired spices like paprika, carrots, curry powder, apples would work great too.
- Although this recipe is vegan, feel free to adjust to your liking with heavy cream and butter as well if you did prefer.
- Top this soup with anything you love, such as pumpkin seeds or sunflower seeds.
- To roast your butternut squash, you can purchase pre-cubed squash, cube and roast your own squash, or roast the squash halved and scoop out the flesh into the blender.
- For Storing: Place in an airtight container for 2 to 3 days in the fridge, or an airtight container up to 1 week in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I literally am so in love with your recipes!! You put so much love, creativity and passion into everything you do. Thank you for sending out beautiful emails with your creations, I cannot wait to make this soup & all the other recipes you sent out this week. It is absolutely freezing and snowing over here in Toronto, your email today brought me so much joy. Thank you for always sharing xoxo Giulia
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