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Roasted Butternut Squash Soup Recipe

A very healthy yet incredibly flavorful recipe for an easy Butternut Squash Soup that will quickly become a family favorite! Includes a stovetop and blender version.

I made this delicious, hot and healthy Roasted Butternut Squash Soup in almost no time (ten minutes, tops, if you don’t count the time it took to actually roast the squash). I make this recipe so many times (yes, it’s that tasty and sooo good for you – bonus!) that I often roast a few squashes at a time so I have some ready when I want to make some.

Easy Butternut Squash Soup Recipe

Butternut Squash Soup Ingredients

  • Roasted Butternut Squash: Roasting this winter squash until it’s caramelized and golden brown is the secret to this soup. Roasting the squash reduces the water and what remains is a nutty, sweet intense flavor.
  • Yellow Onion & Carrot: More delicious veggies for added flavor.
  • Dried thyme: The thyme adds an earthy, minty flavor.
  • Chicken bouillon cubes & warm water: The bouillon and warm water combine to make the broth. Substitute with vegetable broth to make this soup vegetarian.
  • Extra virgin olive oil (EVOO): EVOO adds a richer flavor and the healthy antioxidants and nutrients are a plus too.
  • Soft, or Silken Tofu & Reduced-fat Milk: This is a unique twist and you can’t taste it. It just adds a creamy texture so that I don’t feel I need to add milk or heavy cream. MUCH healthier and even this cream-loving-foodie hasn’t missed it! Use whole milk or heavy cream if you’d prefer not to add the tofu.
  • Kosher salt & freshly ground black pepper: Season to taste.
  • Roasted Pepitas & Fried Sage Leaves: Garnish with crispy fried sage leaves and roasted pepitas.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Butternut Squash Soup

This easy recipe starts with roasting the squash in the oven until it is very soft and lightly browned. Meanwhile you sauté the onion and carrots until lightly browned. For a final step, purée the ingredients on the stove or in a blender until ultra-creamy and smooth.

I love my Vitamix to make warm and healthy soups but feel free to use any blender or simply follow the stovetop instructions in the recipe card.

Roasted butternut squash, for a warming soup.

What to Serve with Butternut Squash Soup

Here are some toppings and sides ideas for butternut squash soup.


  • Cheese: Bleu cheese crumbles, parmesan, gruyere, or goat cheese
  • Spices: Nutmeg, cinnamon, curry, clove, allspice, or onion powder
  • Herbs: Rosemary, thyme, sage, chives, cilantro, or oregano
  • Heat: Cayenne pepper, red pepper, habanero, or guajillo chili
  • Creaminess: Sour cream, heavy cream, butter, coconut milk
  • Sweetness: Maple, honey, vanilla, or bourbon
  • Dried Fruits: Cranberries or coconut
  • Nuttiness: Pumpkin seeds or roasted pepitas
  • Meat: Bacon, pancetta, or chicken
Homemade Roasted Butternut Squash Soup Recipe


Make Ahead

This soup can be made ahead 1-2 days before and stored in an airtight container in the fridge.

Easy Butternut Squash Soup Recipe

Roasted Butternut Squash Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

The incredible roasted butternut squash really shines through with this quick and easy recipe. Perfect for winter or fall!


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 butternut squash (about 3 pounds)
  • ¾ cup yellow onion, chopped
  • 1 carrot, chopped
  • ¼ teaspoon dried thyme
  • 2 chicken bouillon cubes (or 2 cups vegetable broth, no water)
  • 2 cups warm water
  • 1/3 package soft, or silken tofu
  • ½ cup reduced-fat milk
  • kosher salt and freshly ground black pepper
  • roasted pepitas, for topping (optional)
  • crispy fried sage leaves, for topping (optional)


  1. Preheat oven to 400°F. Slice squash crosswise in the middle, then slice each piece again lengthwise. Place on baking sheet and drizzle with 1 tablespoon olive oil; sprinkle with kosher salt. Roast squash for 50-60 minutes until very soft and lightly browned.
  2. Meanwhile, preheat a skillet over medium heat (if making the traditional way, use a pot instead). Add remaining 1 tablespoon olive oil; add onion and carrots. Sauté until onions are soft and onions and carrots are lightly browned, about five minutes.

Proceed to either the stovetop or blender steps:

Stovetop Butternut Squash Soup Next Steps

  1. Add roasted squash and all ingredients except tofu and milk to the carrot/onion mixture in pot.
  2. Bring to a boil then reduce heat and simmer for 15 minutes.
  3. Add tofu and milk, then blend with an immersion (hand) blender until very smooth. Heat for five minutes more then serve

Blender Butternut Squash Soup Next Steps

  1. Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin.
  2. Place in blender along with carrot/onion mixture and remaining ingredients.
  3. Starting at 1 then going quickly to 10, then to high, blend soup for 5-7 minutes until very hot and steaming. Serve immediately.


Any blender will work including Vitamix, Blendtec, Ninja, Nutribullet, etc. My go to is a Vitamix.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 3mgSodium: 350mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 13g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

Kristy Bernardo
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Susan Mazza

Monday 21st of February 2022

I just made this soup substituting chicken boil lion with vegetable boullion and almond milk for low-fat milk to make it vegan. Also added a sprinkle of cinnamon. Delicious! Thanks for the recipe! I had heard I could make hot soup in my vitamix but hadn’t tried it until now. Needed more like 10 Min of blending to get really hot but a whole new world has opened up, thank you!

Kristy Bernardo

Monday 7th of March 2022

Isn't the Vitamix amazing for this?? It's such an easy meal. So glad you enjoyed the recipe, thank you!


Saturday 6th of February 2021

where do you use the two bouillon cubes?

Kristy Bernardo

Monday 22nd of February 2021

Hi Kumi, you add them when it says "add all other ingredients". Hope that helps!


Friday 3rd of May 2019

I happened to have a butternut squash on my hands and a hankering for soup. I found this recipe and made it for dinner last night using my Vitamix. It was so good! Will definitely make again!

The changes we made was to add pepitas for a garnish and sub Oat Milk instead of normal milk as we are vegan. My brother's gf does not eat soy so we want to try and make it with coconut cream or coconut milk in place of the milk and tofu next time she is in town.

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