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Roasted Butternut Squash Soup

ByJenn Giam Smith

Perfectly roasted butternut squash turned into a beautifully warm, hearty, and creamy soup. Perfect for any time.

Roasted Butternut Squash Soup Featured Image

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Let’s cozy up with a big bowl of roasted butternut squash soup. There’s just something about cool weather and squash that feels right. This soup is comforting, flavorful, and spiced just enough to warm you from the inside out.

The best part? It’s versatile. Want it ultra creamy? Done. Prefer a chunkier, rustic version? Easy. Either way, you’ll end up with a pot full of rich, roasted butternut squash flavor that makes fall and winter meals feel extra special.

This soup is just as perfect for a quick weeknight dinner as it is for a holiday menu. Pair it with sandwiches, salads, or a crusty loaf of bread—or serve it in little mugs at Thanksgiving for a cozy starter that doesn’t hog table space.

Why You’ll Love This Soup

Complex flavor: Roasting the squash first brings out that caramelized, nutty sweetness.

Unique twist: Chinese Five Spice adds warm, subtle depth, while turmeric and lemon bring brightness.

A touch of cream: Just enough to make it velvety without masking the roasted squash flavor.

Bacon (optional, but let’s be honest… amazing).

Key Ingredients

Butternut Squash – The star of the show. Roasting makes it sweet and rich.

Onion + Garlic – Classic flavor builders.

Chinese Five Spice – A cozy, unexpected twist.

Turmeric + Lemon – Lighten things up with a little zest and color.

Bacon – Because soup deserves to be indulgent sometimes.

Cream – Just a splash for silkiness.

Butternut squash soup in a square bowl topped with bacon and Parmesan cheese this post
I mean, how good does that look??

Roasting the Butternut Squash

Roasting is where the magic happens. Here’s how:

FIRST: Peel & cube – Use a good vegetable peeler and chop into 1-inch pieces. (Microwave the squash for a few minutes if it’s too tough to cut.)

Peeling the squash
halved butternut squash with seeds already removed.

NEXT: Season & oil – Toss with olive oil, salt, pepper, and optional herbs like rosemary or thyme.

THEN: Bake – Spread evenly on a parchment-lined sheet pan. Roast at 400°F for 30–35 minutes, until golden and tender.

Ideas

JENN’S KITCHEN TIPS:

Don’t toss the seeds! Roast them for a crunchy snack. I’ve got a full tutorial on how to roast squash seeds!

Squash getting drizzled with olive oil.
squash in a baking sheet with spices coated, just before baking.

Making the Soup

Cook the bacon until crisp. Transfer it to a plate and leave the drippings in the pot. (If you’re skipping bacon, just use butter or olive oil.)

Bacon rendering
onions cooking in the bacon fat.

Sauté onions & garlic in that delicious fat.

Add the roasted squash + spices and stir well.

Choose your texture:

  1. Ultra-creamy: Use a stand blender for a silky finish.
  2. Rustic mash: Mash with a potato masher right in the pot.
  3. Smooth immersion blend: Blend directly in the pot with an immersion blender.

Stir in heavy cream to balance everything out.

Top with the crispy bacon.

Mashing the squash
adding broth to the mashed squash
Stirring the broth into the soup
Adding the cream to the soup
Ideas

Make-Ahead & Serving Tips

This soup is even better the next day, so it’s perfect for meal prep or holidays. Reheat gently on the stove, adding a splash of broth if it thickens too much.

For Thanksgiving or dinner parties, serve it in mugs or tea cups—it saves table space and makes it feel extra cozy.

Image of finished soup in a red enameled cast iron pot along with a bowl of the soup toped with bacon and parmesan cheese next to handmade bread.

PERFECT PAIRINGS

Ideas

Cooking with Kids

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

This is a great recipe to bring little helpers into the kitchen. Kids can:

  • Scoop out the seeds (messy but fun!).
  • Toss the squash cubes in oil and spices.
  • Help mash the soup for the rustic version.
  • Sprinkle on garnishes at the end.

Cooking becomes a memory, not just a meal.

Image of finished soup in a red enameled cast iron pot along with a bowl of the soup toped with bacon and parmesan cheese next to handmade bread.
Ideas

STORAGE DETAILS

Cool completely, then freeze in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Final Touch

Once your pot of soup is ready, grab a spoon, add your favorite toppings, and dig in. Whether you’re serving it for a weeknight dinner or a big holiday meal, this roasted butternut squash soup is pure fall comfort in a bowl.

Cheers 🥂,

Jenn - Signature

Did You Make This Recipe?

I’d love to hear how it turned out for you! Leave a comment below and give it a ⭐⭐⭐⭐⭐ rating if you loved it. If you share on Instagram, tag me @jenngiamsmith—I’ll feature your cozy bowls too in my stories!

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Butternut squash soup in a square bowl topped with bacon and Parmesan cheese

Roasted Butternut Squash Soup

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Description

Learn how to roast butternut squash perfectly every time, then turn it into a warm, hearty, and creamy soup. This recipe is cozy enough for a weeknight dinner but special enough for the holidays.

Ingredients

Scale

For the Soup itself

2 lbs butternut squash, peeled, cubed, and roasted (see instructions)

24 oz vegetable stock

1/4 cup heavy cream (or replace with extra stock for dairy-free)

3 slices bacon, chopped

2 Tablespoons reserved bacon fat (see notes for substitutions)

1 clove garlic, minced

1/4 red onion, chopped

1/4 cup fresh lemon juice

1/4 cup olive oil (for roasting the squash)

For the Rub (seasoning blend)

1/4 tsp Chinese Five Spice

1/4 tsp ground turmeric

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt (or more, to taste)

1/4 tsp freshly ground black pepper

Optional Toppings

Freshly grated Parmesan cheese

Toasted pepitas (pumpkin seeds)

Homemade croutons

Fresh parsley

Instructions

Roast the Squash

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, foil, or a silicone mat.

  2. In a small bowl, mix together the rub: Chinese Five Spice, turmeric, garlic powder, onion powder, salt, and pepper.

  3. Peel and cube the butternut squash into 1-inch pieces. Place on baking sheet, drizzle with olive oil, and toss to coat. Sprinkle with the rub, toss again, and spread into a single layer.

  4. Roast for 30–35 minutes, or until golden brown on the edges and tender inside.

At this point, you can enjoy the roasted squash on its own or keep going to make the soup!

Make the Soup

  1. In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon, leaving about 2 Tbsp of rendered fat in the pot. (If not using bacon, substitute butter or olive oil—see Notes.)

  2. Add the onion and sauté until translucent, 4–5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.

Choose Your Texture

  • Mashed & rustic: Add roasted squash and lemon juice to the pot. Mash with a potato masher until it’s your desired texture. Return to medium heat, stir in stock, and simmer until heated through.

  • Immersion blender: Add roasted squash, lemon juice, and stock to the pot. Blend with an immersion blender until smooth. Return to medium heat until warmed through.

  • Stand blender (ultra-creamy): Transfer roasted squash, sautéed onion, and garlic to a blender. Add stock and blend until silky smooth. Return mixture to the pot and reheat gently.

  1. Once soup is heated through, turn off the burner. Stir in heavy cream until fully incorporated.

Serve

Ladle into bowls and top with thecrispy bacon, Parmesan, pepitas, or croutons. Enjoy!

Equipment

Notes

Substitutions: Swap bacon fat for butter or olive oil, 1:1.

Make-Ahead: This soup tastes even better the next day! Store in the fridge for up to 4 days. Reheat on the stove over medium, adding a splash of stock if it thickens.

Freezer Friendly: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Sides, Soup
  • Cuisine: American

Did You Make This Recipe?

If you share on Instagram, tag me @jenngiamsmith—I’ll feature your creations in my stories!

©Photo, Prop Styling, and Food Styling by Jenn Smith

Butternut squash soup in a lodge dutch oven, and bread on the side.

Did you make this butternut squash soup??

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@jenngiamsmith

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My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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