Best Roasted Butternut Squash Soup Recipe

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This Roasted Butternut Squash Soup is all you need this fall/winter. Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream for that added creaminess, this soup is one big ole bowl of comfort! Plus, it’s incredibly easy to make and is also wonderful served to guests if you’re looking to impress.

This recipe was originally posted in December 2016. It has been updated for content and photos.

This easy butternut squash soup with bacon is one of the best things ever. This is all I need in my life right now to be happy.

The butternut squash is roasted until caramelized, giving it a slightly sweet flavor, which, when mixed with the spice from the paprika, the cream, and the crispy bacon makes just the most amazing soup.

I cannot get enough of this roasted butternut squash soup. And guys, this stuff is so easy. Once your squash is roasted, it takes less than 30 minutes to make this soup. You totally need this in your life. You’re welcome.

**Soups are what we dream about having in the cool fall/winter weather. Try this Creamy Thai Curry Ramen or this Instant Pot Beef Pho recipe if you’re looking to warm your soul**

The Ingredients for Easy Butternut Squash Soup

You can find the ingredients at your local grocery store, or buy most of them through the below Amazon links (I earn a small commission if you buy through these links so  can keep creating delicious soups!):

• Chicken broth
• Smoked paprika
• Black pepper
• Creme fraiche
• Nutmeg
• Pumpkin seeds

If you want to make your life easier, you can buy butternut squash already cut up in many grocery stores. I always do this when I can find it. If you do use diced butternut squash, reduce the roasting time to about 45 minutes.

How to Make Roasted Butternut Squash Soup

Cut the squash in pieces to make it easier to handle. Cut each piece in half so the flesh is showing and remove the seeds. Place the squash on a baking sheet, flesh side up and lightly salt.  Roast in a 350 degree oven for about 1 1/2 – 2 hours (or more – it is almost impossible to over roast).

Scoop the flesh of the squash out with a spoon and set aside. Heat the olive oil in a large pot (6-8 quart) over medium heat. Add the onions and garlic and saute until lightly browned. De-glaze the pan with the dry sherry.

Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 15 minutes.

Transfer to mixture to a blender, and blend in batches until smooth. Pour mixture back into the pot and bring to a light simmer. You can also use a hand blender if you have one for this step so you don’t have to do any transferring. My hand blender happens to be packed so I’m doing it the old fashioned (really??) way.

Add the cream, nutmeg and salt to taste.  Simmer for about 20 minutes. Remove from heat and serve garnished with creme fraiche, pumpkin seeds and crumbled bacon.

This is perfect served at a dinner party, or even just as a meal itself. I just sop it up with loads of garlic bread because, well you know, carbs. I love them. This roasted butternut squash soup IS life. 

How do you make butternut squash soup easy?

Simple. Follow this recipe. If you want to shorten the cook time even more though, skip roasting the squash and place the peeled, cubed butternut squash in a pot with the remaining ingredients (except cream and garnishes). Bring to a boil and simmer for 30 minutes, or until squash is tender. Blend in batches or use a hand blender. Add the cream, mix thoroughly and serve with garnishes.

What herbs go well with butternut squash soup?

While I don’t use herbs in this recipe, I do like this soup served with a few sprigs of fresh sage. It is also good mixed with a touch of fresh thyme.

What are good spices to add to butternut squash soup?

I use smoked paprika in this recipe, but cayenne pepper also adds a nice bit of heat. Because it is spicier than paprika, I would use only 1 1/2 tsp. in place of the smoked paprika if you choose to go this route.

Can you freeze butternut squash soup?

Yes. However, I highly recommend freezing it before adding the cream. It can be frozen with the cream, but cream tends to separate a bit when reheated. If you’re making this soup ahead of time, freeze it right before you add the cream. It can be stored for up to 3 months in the freezer. Reheat on the stove top and add the cream and garnishes to serve.

Tools used to make Easy Butternut Squash Soup

– Lodge Cast Iron Dutch Oven
– Oster Blender
– Cuisinart Hand Blender

Fall=comfort. Check out some of these other ultimate comfort food recipes:

The Ultimate Baked Chili Mac Casserole
Instant Pot Spicy Creamed Corn
Instant Pot Beef and Poblano Chili
Braised Brussels Sprouts with Bacon
Brazilian Pulled Pork Enchiladas
Brown Butter Roasted Acorn Squash
Crispy Baked Cranberry Stuffing Balls
Cranberry and Orange Chutney
Cranberry Roasted Butternut Squash

Did you make this roasted butternut squash soup? Rate the recipe and leave a comment below letting me know how it turned out!

Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup is all you need this fall/winter. Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream for that added creaminess.

5 from 9 votes

Print Rate

Course: Soup

Cuisine: American, French

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 10 servings

Calories: 312kcal

Author: Danielle Wolter

Ingredients

• 3 whole butternut squash, halved
• 1 tbsp. olive oil
• 1 onion, roughly chopped
• 5 garlic cloves, roughly chopped
• 3 tbsp. dry sherry
• 5 cups chicken broth
• 2-4 tbsp. sea salt (to taste)
• 1 tbsp. black pepper
• 1 tbsp. smoked paprika
• 8 oz. heavy whipping cream
• 1 tsp. nutmeg
• 1/2 cup creme fraiche (for serving)
• 6 oz. bacon, crisped and crumbled
• 1/2 cup roasted pumpkin seeds or pepitas (for serving)

Instructions

• Cut the butternut squash in large chunks and place on a baking sheet, flesh side up and lightly salt. Roast in a 350 degree oven for about 1 1/2 to 2 hours.
• Scoop the flesh of the squash out with a spoon and set aside. **This can be done in advance**
• After squash is finished roasting, heat the olive oil in a large pot (6-8 quart) over medium heat. Add onions and garlic and saute until lightly browned. De-glaze the pan with the dry sherry. 
• Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 10 minutes. 
• Transfer to mixture to a blender, and blend in batches until smooth. Pour mixture back into the pot and bring to a light simmer. Add the cream, nutmeg and salt to taste. Simmer for about 10 minutes.
• Remove from heat and serve with crumbled bacon, creme fraiche, and roasted pumpkin seeds.

Expert Tips:

1. Make the roasted butternut squash the day before to save some time. It can be stored in the fridge.
2. This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve. 
3. You can also freeze the soup after the cream is added, but there is a chance the cream will separate when reheating. 
4. If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes. 

Nutrition

Calories: 312kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 1717mg | Potassium: 1028mg | Fiber: 5g | Sugar: 6g | Vitamin A: 501.3% | Vitamin C: 69.1% | Calcium: 15.8% | Iron: 13.4%

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