Why You’ll Love This Creamy, Cozy Fall Soup

  • You only need 5 ingredients!
  • Thick and creamy texture.
  • The roasted garlic is the secret ingredient.
  • Full of fall flavors and spices.
  • Naturally sweetened.
  • Easy to freeze and reheat.
  • Caramelized roasted butternut squash flavor and color.
roasted butternut squash soup in a bowl with cream and crispy sage.

Ingredients You’ll Need

ingredients for butternut squash soup on a countertop.
  • Butternut squash: Look for a medium to large squash at the farmers market or grocery store. You need about 3lbs of squash!
  • Onion: Sweet onion is a staple to add depth and flavor.
  • Olive oil: Butter works too.
  • Vegetable broth: This is a vegan butternut squash soup recipe.
  • Fresh sage and cream: Crisp up the sage to garnish and drizzle with cream or cashew cream for the best squash soup.

How to Make 5-Ingredient Butternut Squash Soup

a butternut squash cut in half and scooping out the seedy centers.

Step 1. Cut the Squash. Cut the squash in half lengthwise with a sharp knife and use a spoon to scoop out the seedy centers.

two halves of roasted butternut on a sheet pan with roasted garlic.

Step 2. Roast Butternut Squash. Cut a whole garlic bulb in half crosswise and rub it with oil. Roast them face down for 40-50 minutes. Check the garlic at 30 minutes.

sauteeing onions in a soup pot.

Step 3. Cook the Onion. Cook the onion in a large Dutch oven or stock pot with olive oil until soft, 2-3 minutes.

roasted butternut squash soup ingredients in a high speed blender.

Step 4. Add to a Blender. Transfer the onion to a blender with the remaining ingredients. Scoop the butternut squash from the skin and squeeze in the roasted garlic.

butternut squash soup blended in a stand blender until smooth and creamy.

Step 5. Cook the Onion. Cook the onion in a large Dutch oven or stock pot with olive oil until soft, 2-3 minutes.

roasted butternut squash soup ingredients in a high speed blender.

Step 6. Serve and Enjoy! Serve it piping hot with crispy fried sage and a swirl of heavy cream or cashew cream.

Molly’s Tips for Success

  • Use a sharp knife to cut through the squash lengthwise. If you’re having a hard time cutting it, place it in the microwave on high for 2 minutes to soften slightly.
  • Don’t skip roasting the garlic! It adds a sweet flavor you won’t get in any other butternut squash soup recipe.
  • Scoop the squash directly into the blender with the ingredients and blend until smooth. It’s easier than an immersion blender and prevents you from transferring hot broth to the blender.
  • Add a few cubes of butter for richness. They go right into the blender with the spices.
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4.08 from 13 votes

Roasted Butternut Squash Soup

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
This creamy 5-ingredient butternut squash soup is cozy, comforting, and incredibly simple. Made in one pot and blended until smooth, it’s the perfect weeknight dinner or meal prep staple for fall and winter. Naturally gluten-free and easy to make vegan!

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Servings: 6 servings

Ingredients

  • 1 medium-large butternut squash (3 lbs)
  • 1 whole head garlic
  • Olive oil and kosher salt to taste
  • 3 cups low sodium vegetable broth or chicken broth
  • 1 medium yellow onion diced
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground nutmeg optional
  • 1 teaspoon ground cinnamon optional

Instructions 

  • Preheat the oven to 400°F and cover a sheet pan with parchment paper.
  • Cut the squash in half and scoop out the seedy centers. Rub it with olive oil and sprinkle with salt. Cut a whole garlic bulb in half crosswise and rub it with more oil. Roast them face down on the baking sheet for 40-50 minutes. Check on the garlic at the 30-minute mark and remove it if it's caramelized on the surface. Set it aside until it's cool enough to handle.
    Olive oil and kosher salt, 1 medium-large butternut squash, 1 whole head garlic
  • While it's cooling, heat remaining Tablespoon of olive oil in a large dutch oven or stock pot over medium heat. Add the onion and sweat until its translucent and starts to turn golden, 2-3 minutes.
    1 medium yellow onion
  • Transfer the onion to a stand blender with the vegetable broth, maple syrup, nutmeg, cinnamon, salt, and pepper. Use a large spoon to scoop the butternut squash from the skin and add to the blender. Squeeze the roasted garlic into the blender.
    3 cups low sodium vegetable broth, 1/4 cup pure maple syrup, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
  • Cover the blender tight and blend on high until smooth, 1-3 minutes. You can use the soup setting to heat the soup if you have one. If not, return the smooth soup to the pot and simmer over low to warm. Taste and add more salt, pepper, or cinnamon as needed.
  • Serve warm in a bowl and stir in a pinch of crispy fried sage, heavy cream or coconut milk, crème fraîche, toasted pumpkin seeds, croutons, crispy bacon, or more cinnamon.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Immersion blender. Instead of a blender, you can scoop the squash into the pot with the onion, add the spices and broth, and use an immersion blender to blend until smooth. Use the soup present if your blender has one for the best texture and desired consistency! If not, just blend as directed.
Storage. Allow the soup to cool and store it in an airtight container in the fridge for up to a week. Butternut squash soup freezes well laying flat in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 869mg | Fiber: 5g | Sugar: 15g | Vitamin A: 24361IU | Vitamin C: 49mg | Calcium: 133mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe Variations

  • Make it creamy: Blend in coconut milk to keep it vegan or try heavy cream or creime fresh for a creamy texture.
  • Add apples: For sweetness if you have them like in autumn squash soup!
  • Curry butternut squash soup: Omit the nutmeg and cinnamon and replace them with 1 teaspoon of curry powder like in this curry noodle soup.
  • Use acorn squash: Swapping another winter squash is easy!

What to Serve with Roasted Butternut Squash Soup

Enjoy this soup as a starter, side dish, or main dish. Here are a few ways I love to serve this soup!

three bowls of butternut squash soup on a counter with salt and pepper and a serving spoon.

Storing Leftovers

Allow the soup to cool and store it in an airtight container in the fridge for up to a week. Butternut squash soup freezes well laying flat in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

FAQs

What if my blender has a soup preset?

Use the soup present if your blender has one! If not, just blend as directed.

Can I use an immersion blender?

Yes! You can scoop the squash into the pot with the onion, add the spices and broth, and use an immersion blender to blend until smooth.

Can you make it in the slow cooker?

Yes! Peel and cube butternut squash and add it to a slow cooker with the rest of the ingredients. Cook on high for 4-6 hours or low for 6-8 hours. Transfer to a blender to blend until smooth or use an immersion blender.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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4.08 from 13 votes (13 ratings without comment)

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5 Comments

  1. Harold Burton says:

    Nice list! Thanks for that. Homemade can’t be beat. You control everything that goes in and create the greatest dishes.

    Harold Burton

  2. ericka moore says:

    hi,
    could you use maple extract to lower the carbs?

    1. Molly Thompson says:

      Absolutely! You could use any sweetener you like for this recipe.

  3. Christine says:

    Hi Molly, I can’t wait to try this soup! Thanks for the recipe! I think maybe there is a typo-should the recipe should read 4 TBS not 42? 😉

    1. Molly Leonard says:

      Hi Christine! LOL yes, you’re right! I fixed it:)