Go Back
+ servings
Butternut Squash Soup in a bowl topped with croutons.
Print Recipe
5 from 1 vote

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup recipe is so rich and creamy you won't believe it's dairy free. It's a super wholesome and irresistibly delicious soup to enjoy on a chilly autumn day.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 152kcal


  • 1 large butternut squash approximately 2 pounds, halved lengthwise, seeded
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 carrot peeled and chopped
  • 1 teaspoon minced garlic
  • 3 cups chicken broth (or vegetable broth for vegetarian) plus additional 1 cup to thin if necessary
  • 2 tablespoons brown sugar
  • ½ teaspoon curry
  • ¼ teaspoon cayenne pepper or more! (optional)
  • salt to taste
  • fresh thyme leaves for garnish (optional)
  • croutons optional


  • Preheat oven to 375 degrees F . Line a rimmed baking sheet with heavy duty foil.
  • Place the squash halves cut-side down on the foil-lined baking sheet. Bake for 45 to 50 minutes or until tender all the way through when pierced with a fork or sharp knife. Remove from the oven and allow to cool. When cool enough to handle, remove and discard the skin, using a sharp knife, if necessary. Alternately, you can use a spoon to scoop the flesh out of the skin. You should have about 3 cups of roasted squash.
  • In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over LOW heat. Add the onion and carrot and cook, until the onion is translucent and the carrot is fork tender, about 10 to 15 minutes. Add the roasted squash, garlic, chicken or vegetable broth, brown sugar, and curry powder and increase the heat under the pot as needed to bring the mixture to a boil. Reduce the heat to LOW, cover the pot, and cook for 10 minutes.
  • Remove the pot from the heat and use an immersion blender to purée the soup until creamy and smooth. If you don't have an immersion blender, cool the soup for about 5 minutes. Working in batches, purée the soup in a blender or food processor. Transfer the purée to a clean pan as you work.
  • If you would like to thin the consistency, add additional broth. Season the soup with cayenne pepper and salt, to taste, and simmer a few minutes over MEDIUM heat to enhance the flavors. Garnish with fresh thyme leaves, if desired.
  • Ladle the soup into bowls and serve with croutons.


Cutting Butternut Squash
You'll need a sturdy chef's knife, a steady hand and a cutting board.
  • Slice off both ends of the squash. This will give you flat, stable surfaces for the next step.
  • Set the squash down on your cutting board with the widest, cut-side down.
  • Slice the squash from top to bottom right through the center, from the tapered end all the way down through the wider end, until you have sliced it in half.
Make-Ahead Tip
You can roast your squash in advance to save time, if you'd like. Just store the cooled, roasted squash in an airtight container in the refrigerator and use it within 3 to 4 days.


Calories: 152kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 50mg | Potassium: 685mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17835IU | Vitamin C: 33.3mg | Calcium: 87mg | Iron: 1.3mg