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Best Creamy Butternut Squash Soup (Easy & Flavorful)

This creamy butternut squash soup recipe is easy, healthy, and full of flavor. This smooth homemade fall soup is perfect for cozy dinners, meal prep, or holiday menus.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Soup
Calories: 208
Ingredients Method Notes

Ingredients
  

  • 1 3- pound butternut squash cut lengthwise and de-seeded.
  • 8 oz carrots about 3 medium carrots, peeled and chopped
  • 10 oz cherry tomatoes
  • 1 red onion peeled and halved
  • 2 small heads of garlic 8-10 cloves
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 2 teaspoons paprika
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1 teaspoon fresh grated ginger
  • 4 cups vegetable broth
  • 2 cups heavy whipping cream
  • Fresh parsley for topping

Method
 

  1. Preheat oven to 400 degrees Fahrenheit and line a sheet tray with tinfoil.
  2. Cut your butternut squash lengthwise and scoop out the seeds from the bulb of the squash. Cut the tops off the garlic heads, exposing the garlic cloves. Peel the skin from the red onion and cut in half. Peel carrots and chop into small cubes.
  3. Add the butternut squash halves, carrots, cherry tomatoes, red onion, and garlic to the prepared sheet tray and drizzle over the olive oil ensuring everything is covered. Add salt, pepper, and paprika.
  4. Roast in the over for 40-45 minutes or until the butternut squash is fully cooked and can be scooped out of the skin with a spoon.
  5. Scoop out the butternut squash flesh into a blender using a spoon. Then transfer the roasted carrots, cherry tomatoes, onion, and garlic *cloves* into the blender. Make sure to squeeze out the garlic cloves from the head of garlic.
  6. Add the fresh sage, fresh rosemary, ginger, and vegetable broth to the blender.
  7. Blend until a smooth consistency is achieved. 2-3 minutes.
  8. Transfer the soup to a pot and heat over medium heat for 4-5 minutes. Add in the heavy whipping cream and stir to combine.
  9. Serve warm and optionally top with olive oil, heavy whipping cream, fresh cracked black pepper, and fresh parsley.
  10. Enjoy!

Notes

  • It is important that you cook the butternut squash fully through. This will make it easier when scooping out the squash and it will also ensure that the soup won't be grainy. If you undercook the squash, it will be harder to blend and make a smooth soup.