As the weather starts to cool down, there’s something so comforting about stirring a warm pot of soup in the kitchen. This Roasted Butternut Squash Soup is one of my favorite cozy bowls for this season 🍂.

It’s creamy, naturally sweet, lightly earthy, and full of deep roasted flavor. Everything comes together so beautifully with very simple ingredients. 💛

WATCH HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP:

What makes this soup really special is the roasting. The butternut squash goes onto the tray with apples, tomatoes, onions, garlic, walnuts, and herbs. Roasting everything together adds warmth, richness, and a soft sweetness that you just can’t get from boiling.

Once blended, the soup turns silky and golden and from here, it’s just about adjusting the consistency and seasoning to your liking. ✨

I’ve topped it off with sautéed butter beans for protein, pumpkin seeds for crunch, a touch of cheese and cream for richness, and a drizzle of chili oil to bring everything together.

Pair it with warm bread for the perfect cozy bowl that is comforting, satisfying, and just right for chilly evenings! Save this recipe for your next cozy night in! ✨

If you like this, please try my other recipes:

• Minestrone Soup
• Rajasthani Makki Ki Raab – Corn Soup
• Spiced Orange Rasam
• Vegan Golden Turmeric Citrus Ramen

5 from 2 votes

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Roasted Butternut Squash Soup

Prep Time

15 mins

Cook Time

45 mins

 

This Roasted Butternut Squash Soup is everything I love about soup season in one bowl — cozy, nourishing, and full of deep, roasted flavor. With butternut squash, apples, tomatoes, garlic, and herbs all roasted on a single tray, every spoonful brings warmth and comfort. Finished with sautéed butter beans, crunchy pumpkin seeds, a touch of cheese and cream, and a swirl of chili oil, it’s the kind of soup you’ll want to curl up with all season long.

Course: Soup

Cuisine: American

Keyword: fall recipe

Custom Category: Soup

Servings: 6

Calories: 193 kcal

Author: Nidhi Bothra

Ingredients

For Roasting:

• 1 medium butternut squash or pumpkin , cut in half
• 1 1/2 tbsp walnuts
• 1 apple , sliced
• 2 medium tomatoes , cut into halves
• 2 medium onions , cut into halves
• 1 whole garlic bulb
• 2-3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6-8 leaves sage , or 1 tsp dried sage
• 2 sprigs rosemary , or 1 dsp dried rosemary

Soup Base:

• 1 1/2 cups water
• 1 cup milk , up to 1½–2 cups total depending on your preferred consistency, any milk works — nut milk, regular milk, or coconut milk
• 1/2 tsp black pepper
• salt , to taste
• 1/2 tsp garam masala
• 1/4 tsp oregano
• 1/4 tsp italian seasoning
• 1/4 to 1/2 cup cheese , or use 2 tbsp nutritional yeast

Garnish:

• butter beans , sautéed
• cheese
• heavy cream
• chili oil
• pumpkin seeds
• mixed fresh herbs

Instructions

Roast Everything:

1. Preheat your oven to 400°F / 205°C.

2. On a large baking tray, arrange the butternut squash halves, walnuts, sliced apple, tomatoes, onions, and the whole garlic bulb.

3. Drizzle with olive oil and sprinkle salt, black pepper, sage, and rosemary.

4. Roast for 35–45 minutes, depending on your oven, until soft, caramelized, and beautifully golden.

Blend The Soup:

1. Scoop out the roasted squash.
2. Squeeze the roasted garlic cloves out of the bulb.
3. Add all the roasted ingredients to a blender or a pot for immersion blending.

4. Pour in 1½ cups water and blend until smooth and golden. Add more water if needed.

5. Tip: This roasted puree is so versatile — you can even use a portion of it for ramen, pasta, or grain bowls.

Bring It Together:

1. Pour the blended puree into a pot. Add 1 cup milk first, then more as needed (up to 1½–2 cups total) to adjust the consistency.

2. Season with black pepper, herbs, garam masala, and salt.

3. Add cheese, if you want a creamier finish.

4. Warm gently for 3–4 minutes — don’t boil.

Garnish & Serve:

1. Pour the soup into bowls. Add sautéed butter beans in the center.

2. Then sprinkle pumpkin seeds and add a touch of cheese.

3. Finish with cream, chili oil, and fresh herbs. Serve warm.

Recipe Video

Nutrition Facts

Roasted Butternut Squash Soup

Amount Per Serving

Calories 193 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 8mg3%

Sodium 449mg20%

Potassium 701mg20%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 11g12%

Protein 5g10%

Vitamin A 13740IU275%

Vitamin C 36mg44%

Calcium 164mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.