Roasted Butternut Squash Soup
, Updated Oct 14, 2025
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This Roasted Butternut Squash Soup is silky, comforting and naturally sweet. Roast your squash in the oven or air fryer for incredible caramelized flavor – then blend it into the coziest autumn soup.
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This easy roasted butternut squash soup marries sweetness with just a touch of spice. It’s the perfect balance to keep you warm during the cold winter months. Roasting the squash intensifies its natural sweetness and deepens the flavor, while a touch of spice and cream makes it pure fall perfection. Whether you roast it in the oven or your air fryer, this easy soup is the kind of recipe you’ll come back to all season long.
This simple soup doesn’t even require a vegetable peeler, and you don’t need to spend time cutting everything into 1-inch cubes. The air fryer (or oven) will roast everything until tender and flavorful.
Here’s What You’ll Need
Butternut squash, the star the show – make sure to use a ripe squash with an even tan, beige or orange skin – green spots suggest it’s not quite ripe yet. Weight is also important: ripe butternut should feel pretty heavy, otherwise they might be too dry.
Apart from the squash, I have added potatoes, both sweet and regular, onion and chili – these are playing second fiddle to the squash, adding backbone to the soup. Vegetable broth, or stock, is added when the ingredients are blended together with a little cream.
How to Make Roasted Butternut Squash Soup
Roast the vegetables
- Slice the squash in half lengthwise with a sharp knife and remove the seeds. Score the flesh in a cross hatch pattern. Pierce the potatoes.
- Add everything in a large bowl and season generously with salt, pepper, cumin and turmeric.
- Place the seasoned butternut squash halves in a single layer in your air fryer basket, with the skin-side down, so the flesh can cook properly. Add the potatoes and drizzle with olive oil.
- Roast for 30 minutes at 400°F (200°C) flipping the potatoes over halfway, until everything is golden brown. Cooking time may vary depending on the size of your squash.
- Check the squash and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
- Reduce the air fryer temperature to 350°F (180°C), add the onion and chili. Cook for 5-10 minutes, or until the additional vegetables have softened.
Blend the soup & serve
- Scoop the flesh from the squash and potatoes. You can discard the potato skins or add them to the blender it as well – the soup will be a slightly muddier color.
- Add the vegetables a blender, followed by the stock / broth, maple syrup and most of the cream.
- Blend until the soup is smooth. Serve with a drizzling of the remaining cream and a sprinkling red pepper flakes with some crusty bread on the side.
Oven Roasting Method
Roast at 400°F (200°C) for 35–40 minutes, flipping the potatoes halfway, until the squash is caramelized and fork-tender. Add a halved onion and whole chili at the halfway mark, drizzling with with a little olive oil.
👉 TIP: Oven roasting will usually take a little longer than the air fryer method. Check whether you need to reduce the temperature towards the end.
Storage and Leftovers
- Storing Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove, stirring occasionally and adding extra stock or cream if the soup thickens too much.
- Freezing instructions: Do not add the cream if you want to freeze this soup. Cool completely and ladle into freezer-safe containers or resealable bags, leaving a little space at the top for the liquid to expand as it freezes. Label with the date and freeze for up to 2 months. Defrost overnight in the fridge, or gently heat from frozen in a saucepan over low heat, stirring often. Stir in the cream before serving, heating it through.
Recipe Tips & FAQs
- When is the best time to make butternut squash soup? Some consider butternut squash to be a winter vegetable, but squash season starts in late summer and lasts into autumn, while squash itself can be stored for ages.
- Do I have to use vegetable stock or broth? If you prefer, you can use chicken stock/chicken broth as an alternative to the vegetable option. Check it is gluten-free if that’s a concern.
Toppings and Garnishes
The right topping can turn a simple bowl of butternut squash soup into something truly special. Here are some easy, flavor-boosting ideas:
- Cream Swirl: Add a drizzle of cream over the top then use a toothpick or skewer to swirl it into the soup for a beautiful marble pattern.
- Crunch factor: Top with homemade croutons, toasted pumpkin seeds, or chopped roasted nuts for contrast and texture.
- Cheese finish: A little crumbled feta, or goat cheese melts just slightly into the warm soup, adding tangy richness.
- Some like it hot: Sprinkle with red pepper flakes or drizzle with some chili oil for a gentle kick.
👉 Love squash? Make sure to check out these recipes: Roasted Butternut Squash Salad, Slow Cooker Squash, Bean and Kale Stew, Baked Feta Pasta with Squash and Chorizo, Butternut Squash Curry.
This roasted butternut squash soup recipe is the perfect blend of savory and sweet. Please leave a comment and rating if you tried this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Roasted Butternut Squash Soup
Video
Equipment
Ingredients
- 1 large butternut squash
- 1 sweet potato
- 1 large floury potato Yukon Gold / Maris Piper
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 2 tbsp olive oil , or as needed
- 1 onion , peeled and roughly chopped
- 1 red chili , halved and seeds removed
- 3 cups (760ml) hot vegetable broth or stock
- 80 ml (¾ cup) cream light / pouring See Note 1
- 1 tbsp maple syrup (optional)
To serve
- salt and freshly ground black pepper to taste
- red pepper to taste
Instructions
- Slice the squash in half lengthwise with a sharp knife and remove any seeds. Pierce the potatoes.1 large butternut squash, 1 large floury potato, 1 sweet potato
- Place everything in a large bowl and season generously with salt, pepper, cumin and turmeric. Drizzle with a touch of olive oil.1 tsp salt, ½ tsp freshly ground black pepper, 2 tbsp olive oil, ½ tsp ground cumin, ¼ tsp ground turmeric
- Place the seasoned butternut squash halves in a single layer in your air fryer basket, with the skin face down on the bottom, so the flesh can cook properly. Add the potatoes.
- Roast for 30 minutes at 200°C / 400°F, flipping the potatoes over halfway, until everything is golden brown. Cooking time may vary depending on the size of your squash and your air fryer model.
- Check the seasoned butternut and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
- Reduce the air fryer temperature to 180°C / 350°F and add the onion and red chili. Cook for another 5-10 minutes or until the additional vegetables have softened.1 onion, 1 red chili
- Scoop the flesh from the butternut squash and potatoes. You can discard the potato skins or blend them into the soup as well.
- Add the roasted butternut squash mix to the blender, followed by the stock / broth, the maple syrup and most cream. Blend thoroughly.3 cups (760ml) hot vegetable broth, 80 ml (¾ cup) cream, 1 tbsp maple syrup
- Sprinkle with crushed chili flakes for a touch of heat. Serve with a drizzle of the remaining cream, adjusting the seasoning to taste.salt and freshly ground black pepper, red pepper
Notes
- Note 1: Use a plant-based cream for a vegan version of this soup.
- Storing Instructions: Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove, stirring occasionally and adding extra stock or cream if the soup thickens too much.
- Freezing instructions: Do not add the cream if you want to freeze this soup. Let the soup cool completely, then ladle it into freezer-safe containers or resealable bags. Leave a little room at the top, as the liquid will expand as it freezes. Label with the date and freeze for up to 2 months.
Defrost overnight in the fridge, or gently heat from frozen in a saucepan over low heat, stirring often. Stir in the cream before serving, heating it through.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
