Creamy Roasted Butternut Squash Soup

When autumn arrives and the first chill settles in, I find myself craving something warm that wraps around me like a cozy blanket.

That’s when I reach for my favorite winter squash and create this soul-warming butternut squash soup. You know that moment when you walk into the kitchen and smell something magical happening?

This recipe gives you exactly that feeling—the sweet caramelized squash mingling with aromatic herbs creates pure comfort in a bowl.

Why You’ll Love This Butternut Squash Soup

What makes this butternut squash soup perfect for any occasion is how it transforms simple ingredients into something extraordinary.

I love how the roasting process brings out those natural sugars, creating layers of flavor that make every spoonful memorable.

Your kitchen fills with the most incredible autumn scent, and you get that satisfying feeling of making something truly homemade and nourishing for the people you care about.

If you enjoy this warming soup, you’ll absolutely want to try my perfect creamy potato soup, it has that same comforting quality that makes cold evenings feel special.

Both recipes use similar techniques for achieving that velvety texture we all crave in a good soup.

My Ingredient List for Butternut Squash Soup

For the roasted squash:

• 2½ pounds fresh butternut squash (look for ones with long necks and smaller bulbs – they have fewer seeds)
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly cracked black pepper

For the soup base:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large leek, white and pale green parts only, thoroughly cleaned and diced (about 2 cups)
• 3 garlic cloves, minced
• 2 teaspoons fresh sage leaves, finely chopped
• 4½ cups low-sodium vegetable broth (or chicken broth if preferred)
• Salt and pepper to taste

Optional garnishes:

• Toasted pumpkin seeds
• Crispy fried sage leaves
• A drizzle of crème fraîche thinned with water

The key to amazing butternut squash soup is starting with good squash, I always choose ones that feel heavy for their size and have that tan color without soft spots.

How I Make This Butternut Squash Soup

1. Heat your oven to 400°F. Carefully cut the butternut squash in half lengthwise using a sharp knife. Scoop out all the seeds and stringy bits with a spoon.
2. Brush the cut surfaces with olive oil and season generously with salt and pepper. Place the halves cut-side down on a rimmed baking sheet.
3. Roast for 50-60 minutes until the flesh feels very tender when pierced with a fork and the edges start caramelizing. Remove from oven and let cool until you can handle them safely.
4. Scoop out all the flesh from the squash shells and set aside. You should have about 3-4 cups of roasted squash.
5. In a large, heavy-bottomed pot, melt the butter with olive oil over medium-low heat. The combination prevents the butter from burning while adding rich flavor.
6. Add the diced leeks with a pinch of salt and cook slowly for 12-15 minutes, stirring occasionally. You want them very soft and translucent but not browned. Add a splash of water if they start sticking.
7. Stir in the minced garlic and chopped sage, cooking for another minute until fragrant.
8. Add the roasted squash flesh and vegetable broth. Bring to a gentle simmer and cook for 15-20 minutes to let all the flavors meld together beautifully.
9. Remove from heat and blend until completely smooth using an immersion blender right in the pot. For an ultra-silky texture, you can transfer to a regular blender in batches (be careful with hot liquids!).
10. Taste and season with salt and pepper as needed. The soup should be creamy and well-balanced.

For more cozy soup recipes and seasonal cooking inspiration, follow me on Pinterest where I share all my favorite kitchen discoveries and family recipes.

My personal tricks for the best Butternut Squash Soup

After making this butternut squash soup countless times, I’ve discovered a few tricks that make all the difference.

Always roast the squash cut-side down – this concentrates the flavors and prevents watery soup.

When sautéing the leeks, keep the heat low and be patient; rushing this step means missing out on their natural sweetness.

If your soup seems too thick, thin it with additional broth rather than water to maintain that rich flavor. I always taste and adjust seasoning at the end because the roasted squash can vary in sweetness.

Can I make this butternut squash soup ahead of time?

This soup actually tastes better the next day as the flavors continue developing. I make large batches and store portions in the refrigerator for up to 4 days.

It also freezes beautifully for up to 3 months – just thaw overnight and reheat gently on the stove.

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What if I can’t find fresh sage?

While fresh sage gives the best flavor, you can substitute with 1 teaspoon of dried sage. Add it with the garlic and let it bloom in the oil for 30 seconds.

Fresh thyme or even a bay leaf during cooking works too, though each brings its own personality to the soup.

How do I make this dairy-free?

Simply replace the butter with additional olive oil or use vegan butter. The soup will still be naturally creamy from the butternut squash itself.

You can skip the crème fraîche garnish or use a dairy-free alternative.

My soup turned out too thin – how can I fix it?

Simmer it uncovered for 10-15 minutes to reduce and concentrate. Alternatively, blend in a slice of bread or a small cooked potato to thicken without affecting the flavor.

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Perfect Moments for This Butternut Squash Soup

I love serving my butternut squash soup during those first crisp October evenings when everyone gathers around the dinner table sharing stories from their day.

It’s become our tradition for Sunday family meals, paired with warm crusty bread and a simple salad.

This soup also shines at holiday gatherings, I often make it as an elegant first course for Thanksgiving dinner, garnished with those crispy sage leaves that make everyone feel special.