This rich and flavorful roasted Butternut Squash Soup is creamy and comforting, with hints of cinnamon, nutmeg and a dash of cayenne – this soup will be your go-to all season long!

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As I type this, it’s a cool 64-degrees in Tampa, which is our fall in Florida. Which means it’s also soup weather, and sweater weather, and GIVE ME ALL THE FALL.

In the fall, I love making batches of soup over the weekend to have throughout the week, and so the first soup I had to make was my husband’s favorite; Butternut Squash Soup. What I love about this Butternut Squash Soup is how easy it is to make. Roasting all of the soup veggies lends a natural sweetness that you can only really taste by roasting in the oven. I do add a few pinches of cinnamon, nutmeg and cayenne pepper for flavor, and truly a warm bowl of this Butternut Squash Soup tastes like fall. Like, it actually tastes like fall. I’ll take that over pumpkin-anything any day of the week.

But seriously, this Butternut Squash Soup is incredibly easy to make, with little clean-up! You’ll only need five tools to make this recipe from start to finish; cutting board and knife, roasting pan, measuring cup, and a high-powered blender. If you want to make this soup in advance to freeze for later, then you’ll need storage containers too, but you do you, friend.

By using a blender, you don’t even need to peel the soup veggies before roasting, since the blender will puree all of the ingredients together – Have I mentioned how easy this is?

We’ve actually needed a new blender for a while, and finally decided on the Calphalon Precision Control™ Blender after seeing it at Target [click the image above to buy online!] We’ve had the same Calphalon cookware forever, so it’s a brand we trust, and know will last for years to come; esp since the Calphalon Precision Control™ Blender is backed by a 5-year limited warranty.

With its 900-watt motor and 9-speed functionality, the Calphalon Precision Control™ Blender pureed my Butternut Squash Soup like a boss, with easy cleanup.

Over the years, I’ve revised this Butternut Squash Soup recipe – I used to make it by peeling all of the veggies, adding cream, and using stock that was too salty. But it’s finally the perfect soup for us that also happens to be dairy-free, making it both paleo and whole 30 approved! I have tried this soup with coconut milk instead of cream, and that’s more of a bisque than soup, which is also amazing, but not necessary – esp for weekly prep, so I find you don’t need any cream/milk at all to achieve a rich a creamy flavor [seriously, just make sure you have a quality high-speed blender like the Calphalon Precision Control™ Blender].

I do like to stir in a bit of cream for garnish with roasted squash seeds and fresh thyme and sage, but that’s more for entertaining purposes than weekly prep, in my opinion.

Though, this Roasted Butternut Squash Soup would be an amazing starter to any holiday meal this year – if you go that route, for sure add those festive garnishes, for an earthy pop of color and freshness! If you’ll be on a whole 30 or want to avoid dairy during the holidays, sub in coconut cream [the fat on top from canned coconut milk] and you’ll be golden.

butternut squash soup

This rich and flavorful roasted Butternut Squash Soup is creamy and comforting, with hints of cinnamon, nutmeg and a dash of cayenne – this soup will be your go-to all season long!

5 from 4 votes

Print Pin Rate

Calories: 220kcal

Author: Nichole Crews

Ingredients

1 tablespoon melted ghee or olive oil
1 butternut squash large - roughly chopped, seeds removed
3 large carrots - roughly chopped
½ yellow onion roughly chopped
2½-3 cups chicken stock - unsalted (can also use vegetable broth)
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon cayenne pepper - optional
½ teaspoon ground sage
½ teaspoon ground thyme
sea salt and pepper - to taste (start with a teaspoon of each, and season from there)
roasted butternut seeds - cream, fresh herbs, to garnish (optional)

Instructions

First, preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper.
Dice veggies, and add to lined baking sheet. Drizzle with melted ghee or oil. Sprinkle with cinnamon, nutmeg and cayenne pepper. Dash with a little sea salt and pepper.
Roast approx 40 minutes, until soft and caramelized. Once done, remove and allow to cool, about 7-10 minutes.
Place roasted veggies, stock, sage, thyme and a teaspoon or so of salt/pepper into blender. Process for 4-6 minutes, adjusting the amount of stock if necessary to thin the soup out a bit (start with 2.5 cups, and add as needed, if needed), until smooth.
Serve and enjoy!