Roasted Butternut Squash Soup

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  • If a warm, creamy, rich soup is your idea of comfort food, this Butternut Squash Soup recipe is perfect for you.

    two bowls of creamy butternut squash soup on a serving board with toasts

    Butternut Squash

    What is butternut squash? Butternut squash is a winter squash that grows low on a vine. It is yellow with a signature bell shape. It tastes similar to a pie pumpkin with its sweet and slightly nutty golden flesh.

    While squash is typically thought of as a fall and winter vegetable, you can find it in the grocery store all year long. I will fully admit though, that I am typically buying it in abundance in the fall.

    cut butternut squash

    It is naturally flavorful on its own, but I like to throw in some warm spices for depth. They really play well with the natural sugars in the squash itself.

    Butternut squash is also freezer friendly, so if you happen to grow it in your garden or find a clearance of the favorite veggie, buy it, chop it into cubes and freeze in airtight plastic bags for up to 6 months. Just enough time to get you through to the next squash season.

    Fun fact: Butternut squash is actually a fruit! We tend to treat it as a vegetable however because it has a lot of those characteristics and is great whether it is roasted, sauteed, or used in baked goods. It is also an excellent source of fiber, Vitamin C, magnesium, and potassium.

    angle of easy butternut squash soup garnished with microgreens

    How to Peel Butternut Squash

    Butternut squash can be a bit of a chore to peel and chop. You’ll need a Y peeler and a large knife to conquer the job.

    1. Cut off both stem ends.
    2. If the skin is thin enough, use a Y-peeler to remove the remaining skin. If the skin is too thick, sit the squash sitting with the skinniest side upright and using your knife, carefully slice the skin off in a downward motion, rotating all the way around.
    3. Cut the squash in half lengthwise. Some are very dense, you might need to cut all the way around and work your knife to get it apart.
    4. Using a spoon, scrape out the seeds. If you have a grapefruit spoon, these work wonders for seeding!
    5. Cut into quarters, width wise. From here, cut into half rings or chop into 1 inch cubes.
    butternut squash chopped into cubes

    Butternut squash is also typically sold pre chopped in the produce section of the grocery store.

    Creamy Soup (Without Cream)

    Butternut squash is an absolutely delicious vegetable to use in soups as it is hearty and full of starch which will give your soup that wonderfully rich texture you love without using a thickener or creamy.

    overhead of bowl of butternut squash soup

    But it isn’t just the squash flesh, this is also a butternut squash soup with apple. The flavors of apple not only complement squash perfectly, but apple butter adds to the texture and apple juice replaces an otherwise unami broth or plain water.

    And lastly, yogurt. Yep, yogurt is the dairy that helps to pull this soup together. I strongly suggest using Greek yogurt, it has been drained longer and therefore is much thicker.

    butternut squash soup in a blue dutch oven

    For a Vegan Butternut Squash soup, feel free to use an almond or oat milk based yogurt or coconut milk.

    How to Make Butternut Squash Soup

    First, gather your ingredients. The list seems a little lengthy, but I promise, it is all fairly standard with the exception of the star ingredients: squash, apple butter and apple juice. The preparation is super easy.

    angle of butternut squash soup in a black bowl
    • Stars: Butternut squash, apple butter, apple juice
    • Produce: white onion and garlic sauteed with olive oil
    • Low Sodium Vegetable Broth– low sodium allows you to control the salt, use more or less depending on the thickness you desire, chicken broth is also an option
    • Plain Greek Yogurt: yogurt alternative or coconut milk
    • Seasonings: cinnamon, marjoram, thyme, nutmeg, coarse salt, black pepper

    The trick to this recipe to bring out natural flavors is to roast the butternut squash first. Do not skip this step. Browning caramelizes the fruit using the maillard reaction.

    1. Season butternut squash and then arrange in a single layer until form tender and browned.
    2. Meanwhile, saute chopped onion and garlic cloves in olive oil.
    3. Blend remaining ingredients with cooked squash and onion mixture using a large food processor or immersion blender.
    4. Transfer to a large Dutch oven (if not already in one).
    5. Bring to a low simmer until fully heated. Do not boil, otherwise the yogurt can separate from the rest of the soup.
    6. Garnish soup with sauteed mushrooms, microgreens (pictured), jumbo lump crab meat or a dollop of plain Greek yogurt or sour cream.
    how to make butternut squash soup tutorial pictures

    Slow Cooker or Instant Pot

    This soup can be made in either the slow cooker or instant pot, but will still require roasting the squash and blending using an immersion blender or food processor.

    • Slow Cooker: place all of the ingredients into the slow cooker and set to low for 2 hours. The benefit is being able to serve it at parties and also that the heat will not have the chance to get high enough to seperate.
    • Instant Pot: Combine everything except Greek yogurt, set to low manual pressure for 4 minutes. Use quick release and whisk in Greek yogurt before serving.
    close up of squash soup with apple

    Storage & Freezing

    You can make this easy butternut squash soup ahead of time and warm it up, although make sure you taste test and correct seasoning, especially salt, before serving.

    Or, freeze it and save it for a rainy night. Place in an airtight container and store for up to 3 months. Frozen soups can lose a little flavor, so make sure you adjust the seasoning with salt and pepper before serving.

    butternut squash soup for pinterest

    More easy soup recipes:

    Creamy Leek and Potato Soup
    Creamy Leek and Potato Soup Recipe- great make ahead soup recipe that warms the soul. French leek and potato soup topped with sliced scallions, crumbled bacon and Maldon sea salt. #potatosoup #creamysoups
    Creamy Leek and Potato Soup is the perfect winter time comfort food. A creamy, silky broth with oodles of flavor, topped with crispy bacon and scallions.
    Instant Pot Chicken Noodle Soup
    bowl of chicken noodle soup
    Looking for a homemade chicken noodle soup recipe that you can enjoy all year round? This Instant Pot Chicken Noodle Soup is flavorful and SO easy to make!
    10-Minute Roasted Red Pepper and Hummus Soup
    Roasted Red Pepper Soup is gluten and dairy free using hummus, roasted red peppers, pre-cooked chicken, and brown rice for a super quick and healthy soup! #roastedredpeppersoup #recipesthatusehummus #chickensoup
    Gluten and dairy free soup made from pre-cooked items, only takes 10 minutes. Sub tofu for vegan version.
    serving two bowls of garnished butternut squash soup


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    close up butternut squash soup
    Print Recipe
    5 from 5 votes

    Roasted Butternut Squash Soup

    Easy, homemade butternut squash made with apple and Greek yogurt. Make ahead and freezer friendly- perfect for a cozy winter night.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Soup
    Cuisine: American
    Keyword: butternut squash soup, creamy butternut squash soup, roasted butternut squash soup
    Servings: 4
    Calories: 323kcal
    Author: Jessica Formicola



    • Preheat oven to 375°F.
    • Season the butternut squash lightly with salt and pepper, then arrange the butternut squash in a single layer on a rimmed baking sheet, roast for 30-35 minutes or until squash is fork tender.
      cubed and roasted butternut squash
    • In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion and garlic, sauteing until soft and fragrant, approximately 5 minutes.
    • Add the cooked squash, apple butter, apple juice, vegetable broth, yogurt, cinnamon, marjoram, thyme, nutmeg, salt and pepper to the onion mixture. Blend well using an immersion blender.*
      ingredients for easy butternut squash soup
    • Bring to a low simmer over low heat. Do not heat too high or the yogurt can separate from the soup.
      heating squash soup
    • To serve, ladle into soup bowls and top with desired garnishes.
    • If you've tried this recipe, come back and let us know how it was in the comments or ratings!


    *If you do not have an immersion blender, transfer to a food processor. You may have to work in batches. 


    Calories: 323kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1219mg | Potassium: 1036mg | Fiber: 6g | Sugar: 37g | Vitamin A: 24505IU | Vitamin C: 51mg | Calcium: 210mg | Iron: 2mg
    overhead close up of garnished squash soup

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