Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is creamy, cozy, and full of the BEST fall flavor! Roasting the butternut squash first brings out its natural sweetness and gives this simple soup so much more flavor.

It's one of those recipes I start craving as soon as the weather cools down. ❤️ Everything gets blended until smooth and creamy, making it perfect for a cozy lunch, an easy dinner, or even a beautiful starter for Thanksgiving.

Serve it with a warm slice of Sourdough Bread for dipping, or pair it with my Harvest Salad with Chicken for the ultimate fall meal.

And if you have extra butternut squash, don't let it go to waste! Roast it and add it to the Harvest Salad, or save it for another cozy fall dinner.

Jump to:

• Why You’ll Love This Roasted Butternut Squash Soup
• Ingredients for Roasted Butternut Squash Soup
• How to Make Roasted Butternut Squash Soup
• My Tips for the Best Roasted Butternut Squash Soup
• Can I Make Butternut Squash Soup Ahead of Time?
• What to Serve with Butternut Squash Soup
• Recipe FAQs
• More Cozy Soup Recipes
• If You Make This Roasted Butternut Squash Soup...
• 📖 Recipe

Why You’ll Love This Roasted Butternut Squash Soup

• Full of fall flavor. Roasting the butternut squash first brings out its natural sweetness and gives this soup so much more flavor.
• Smooth and creamy without heavy cream. Once the roasted squash, leeks, broth, and garam masala are blended together, the soup becomes beautifully smooth and creamy.
• Simple ingredients. You only need a handful of ingredients to make a flavorful homemade soup.
• Warm and cozy. This is one of those soups I start craving as soon as the weather cools down!
• Easy to adjust. Add a little extra chicken broth at the end until the soup is exactly as thick or creamy as you like it.
• Perfect for fall entertaining. Serve it for an easy family dinner or as a cozy starter for Thanksgiving.

I love topping each bowl with crispy bacon, super greens, a little sour cream, and freshly cracked black pepper. Also a warm slice of my No Knead Bread would be SO good with a bowl of this creamy butternut squash soup.

Ingredients for Roasted Butternut Squash Soup

You only need a handful of simple ingredients to make this cozy fall soup. Here's a quick look at what you'll need and why I use each one.

• Butternut squash – Roasting the squash first brings out its natural sweetness and gives the soup that delicious roasted flavor.
• Avocado oil – Used to coat the butternut squash before roasting. I love avocado oil because of its mild flavor.
• Butter – For sautéing the leeks and adding a little richness to the soup.
• Leeks – They have a mild, slightly sweet onion flavor that pairs beautifully with roasted butternut squash.
• Garam masala – This is what gives this soup such a warm, cozy flavor! The blend of spices works so well with the sweetness of the squash.
• Chicken broth – Creates the base of the soup and helps everything blend into that smooth, creamy consistency.
• Sea salt – Brings all of those flavors together.

For Serving

I love finishing each bowl with crispy bacon, super greens, sour cream, and freshly cracked black pepper. The creamy soup with that salty bacon on top is SO good!

And you definitely need something for dipping! A warm slice of my sourdough focaccia bread would be SO good with a bowl of this creamy butternut squash soup. ❤️

Ingredient Tip: Leeks can hide quite a bit of dirt between their layers. Slice them first, then rinse them really well before cooking.

How to Make Roasted Butternut Squash Soup

This soup is so simple to make! Roasting the butternut squash takes a little extra time, but it gives the soup SO much flavor and is completely worth it.

Step 1: Roast the Butternut Squash

1. First, you’re going to peel the squash. The skin is tough, but if you have a good peeler, it should come off easily.
2. Then, use a sharp knife to cut the squash in half. Scoop out the seeds and then cut the squash into 1-inch cubes.
3. Arrange the pieces on a parchment-lined baking sheet, in a single layer and season with salt and pepper. Drizzle with olive oil, and mix to combine.
4. Roast in a preheated 400-degree oven for 25–30 minutes.

Step 2: Cook the Leeks

While the squash is roasting, melt the butter in a large pot.

Add the leeks and cook until softened, stirring occasionally.

Step 3: Add the Garam Masala

Add the garam masala to the leeks and stir.

Let it cook briefly with the butter and leeks. This helps bring out all those warm, cozy flavors before adding the broth.

Step 4: Add the Broth and Roasted Squash

Pour in the chicken broth, then add the roasted butternut squash.

Bring everything together and cook according to the original recipe card instructions.

Step 5: Blend Until Creamy

Carefully blend the soup until completely smooth and creamy.

If the soup is thicker than you like, add a little more chicken broth until you reach your favorite consistency.

Taste and season with sea salt as needed.

Step 6: Add Your Toppings

Pour the soup into bowls and finish with crispy bacon, super greens, sour cream, and freshly cracked black pepper.

My Tips for the Best Roasted Butternut Squash Soup

• Cut the squash into similar-sized pieces. This helps everything roast evenly so you don't end up with some pieces that are caramelized while others are still firm.
• Give the squash room to roast. Spread the pieces out on the baking sheet instead of piling them on top of each other. We want them to roast and caramelize, not steam.
• Don't rush the roasting. Those golden, caramelized edges add so much flavor to the finished soup!
• Wash the leeks really well. Dirt loves to hide between all those layers. I like to slice the leeks first and then rinse them thoroughly.
• Let the garam masala cook with the leeks. Giving the spices a little time in the butter helps bring out their flavor before you add the broth.
• Blend until really smooth. Take your time here. The smoother you blend it, the creamier the soup will feel even though the soup itself doesn't use heavy cream.
• Adjust the consistency at the end. If your soup is thicker than you like, add a little more chicken broth until it's just right.
• Don't skip the toppings! Crispy bacon, sour cream, super greens, and freshly cracked black pepper add so much flavor and texture to every bowl.

My favorite part? That little bit of garam masala. It gives this soup such a warm flavor without overpowering the roasted butternut squash.

Can I Make Butternut Squash Soup Ahead of Time?

Yes! This roasted butternut squash soup is a great make-ahead recipe because the flavors are just as delicious the next day.

Make Ahead

Make the soup as directed, let it cool, then transfer it to an airtight container and refrigerate.

When you're ready to serve, gently reheat it on the stovetop, stirring occasionally. If the soup has thickened in the refrigerator, add a splash of chicken broth until it reaches the consistency you like.

How to Store Leftovers

Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 3–4 days.

I recommend storing the bacon, sour cream, super greens, and other toppings separately and adding them after reheating.

Can You Freeze Butternut Squash Soup?

Yes! This soup freezes really well.

Let it cool completely, transfer it to a freezer-safe container, and leave a little room at the top for expansion. Freeze for up to 3 months.

Thaw overnight in the refrigerator, then gently reheat it on the stovetop. Give it a good stir and add a little chicken broth if needed to bring back that smooth, creamy consistency.

Tip: Freeze the soup without the toppings and add fresh bacon, sour cream, super greens, and black pepper when you're ready to serve it.

What to Serve with Butternut Squash Soup

This creamy roasted butternut squash soup is delicious on its own, but I especially love pairing it with something crunchy, cheesy, or hearty on the side. Here are a few ideas:

• Hot Honey Halloumi Grilled Cheese – The crispy bread, melty halloumi, and sweet heat from the hot honey are SO good next to a creamy bowl of soup.
• Chicken Club Sandwich – A hearty option when you want to turn your soup into a filling lunch or easy dinner.
• Easy Italian Salad – Something fresh and crunchy to balance the rich, creamy soup.
• Heirloom Tomato Bruschetta – Crispy toasted bread topped with juicy tomatoes makes a delicious starter or side.

Or keep it super simple with your favorite crusty bread for dipping. Honestly, sometimes a big bowl of soup and warm bread is all you need. 

Recipe FAQs

More Cozy Soup Recipes

If you love this roasted butternut squash soup, here are more cozy soup recipes to warm you up all season long:

• Easy Potato Soup – Creamy, comforting, and perfect for a chilly night.
• Easy Chicken Noodle Soup – A cozy classic that's always a good idea when you want something warm and comforting.
• Cream of Mushroom Soup – Rich and creamy with plenty of delicious mushroom flavor.
• Instant Pot Beef Barley Soup – Hearty, filling, and perfect for cold-weather dinners.
• Sausage Potato Soup – A comforting combination of savory sausage and tender potatoes.
• Creamy Tomato Bisque – Smooth, creamy tomato soup that's especially good with a grilled cheese sandwich.
• Easy Shrimp Bisque – A rich and creamy seafood soup that's perfect when you want something a little extra special.

If You Make This Roasted Butternut Squash Soup...

Please leave a ⭐⭐⭐⭐⭐ review below! Your reviews mean so much to me and help other readers find and try the recipe too.

And I would LOVE to see what you're making in your kitchen! Take a picture of your beautiful bowl of soup and tag me @munchkintimeblog on Instagram so I can see it and share the love. ❤️

Don't forget to save this recipe for later and share it with someone who loves a cozy bowl of homemade soup!

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