Easy Homemade Butternut Squash Soup Recipe

Easy Homemade Butternut Squash Soup Recipe

Discover the ultimate comfort food with this velvety smooth, deeply flavored butternut squash soup. Perfect for chilly autumn evenings or cozy winter dinners!

As the leaves begin to change and temperatures drop, nothing says “fall” quite like a steaming bowl of butternut squash soup. This classic recipe elevates the humble squash to new heights, creating a dish that’s both familiar and extraordinary. By roasting the squash and carrots, we unlock a depth of flavor that will have your taste buds dancing with delight.

Our version strikes the perfect balance between sweet and savory, with a hint of warm spices that evoke memories of pumpkin pie – but make no mistake, this is a proper main course! The silky texture and rich taste make it feel indulgent, while still being packed with nutritious vegetables.

The Secret to Intense Flavor: Roasting

The key to this soup’s incredible taste lies in the roasting process. By dicing the squash and carrots, then roasting them until deeply caramelized, we concentrate their natural sugars and create complex flavors that simply can’t be achieved through boiling alone. Don’t be afraid to let those edges get nice and brown – that’s where the magic happens!

Crafting the Perfect Soup

Once our vegetables are beautifully roasted, we build layers of flavor with browned butter, softened onions, and garlic. A splash of stock picks up all those delicious browned bits from the roasting pan, ensuring not a drop of flavor goes to waste. Thyme and bay leaf add subtle herbal notes that complement the sweetness of the squash.

Blending is the final step in achieving that restaurant-quality smoothness. While any blender will work, a high-powered version will give you the silkiest results. If you’re using a standard blender, passing the soup through a fine-mesh strainer can help achieve that velvety texture.

The Perfect Finishing Touches

To take this soup from great to unforgettable, we add a few special touches. A dollop of cinnamon and nutmeg-spiced whipped cream adds a luxurious richness and a hint of warming spice. For a delightful textural contrast and burst of flavor, crispy sage leaves fried in brown butter are the ultimate garnish.

Irresistible Roasted Butternut Squash Soup


  • 1 (2 1/2–pound; 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 large (8-ounce; 215g) carrot, peeled and cut into 1-inch chunks
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 7 tablespoons (100g) unsalted butter, divided (see notes)
  • 1 large (8-ounce; 215g) yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 4 cups (1L) homemade or store-bought low-sodium chicken or vegetable stock, plus more as needed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 3/4 cup (180ml) heavy whipping cream
  • 1/4 cup (60ml) sour cream
  • Pinch ground cinnamon
  • Pinch nutmeg
  • 20 fresh sage leaves (optional; see notes)


  1. Preheat oven to 425°F (220°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, avoiding overcrowding. Roast until vegetables are deeply browned on multiple sides, about 40 minutes, turning 2-3 times during cooking. Set aside.
  2. In a large saucepan, melt 2 tablespoons butter over medium-high heat until it just begins to brown. Add onion and garlic, reduce heat to medium, and cook, stirring occasionally, until soft and lightly golden, about 10 minutes. Adjust heat as needed to prevent burning.
  3. Add roasted squash and carrot to the saucepan and remove from heat. Pour 1/2 cup (120ml) stock into each baking sheet, scraping up any browned bits, then add to the saucepan. Pour in remaining stock, thyme sprigs, and bay leaf. Return to medium-high heat, bring to a simmer, then lower heat and cook until all vegetables are very tender, about 10 minutes. Remove and discard thyme sprigs and bay leaf.
  4. Blend the soup until completely smooth using a high-powered blender, standard countertop blender, or immersion blender. Season with salt and pepper to taste. Return soup to the saucepan and thin with additional stock if needed to reach desired consistency. Keep warm.
  5. In a stand mixer, or using a handheld mixer or whisk, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt until stiff peaks form. Set aside.
  6. For frizzled sage leaves (if using), melt remaining 5 tablespoons butter in a small skillet over medium-high heat, swirling gently, until foamy and just starting to brown. Add sage leaves, swirling to coat, and cook until crisp, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.
  7. Ladle the hot soup into warmed bowls. Top each serving with a generous dollop of spiced whipped cream and a few frizzled sage leaves, if using. Serve immediately and enjoy!


Of the seven tablespoons of butter, five are used for making the frizzled sage; if you decide to omit the sage, you will need only two tablespoons of butter.

Nutrition Facts (per serving)
390 Calories
31g Fat
27g Carbs
6g Protein
Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 31g 40%
Saturated Fat 17g 85%
Cholesterol 75mg 25%
Sodium 621mg 27%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 6g
Vitamin C 30mg 151%
Calcium 138mg 11%
Iron 2mg 10%
Potassium 807mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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