Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/3 cup olive oil; 5 cups butternut squash, cubed (about 1 medium squash or 2 (12-oz) bags frozen); 1/4 teaspoon kosher salt; 4 sage leaves or 1 teaspoon dried herb of choice; 1/2 bulb garlic, bottom half only; 1 (8-ounce) feta block; 2 tablespoons honey or brown sugar; 1 quart (32 ounces) vegetable broth

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This Roasted Butternut Squash Soup is cozy, comforting, and bursting with savory-sweet flavor. Roasted with garlic, olive oil, and herbs, then blended with creamy feta and a touch of honey or brown sugar, it’s the perfect balance of rich, smooth, and slightly tangy. Whether you’re enjoying a quiet dinner or hosting a fall gathering, this nourishing soup will warm you from the inside out.

Roasted Butternut Squash Soup

Why You’ll Love This Recipe

Deep, roasted flavor – Roasting the squash with garlic and feta enhances its natural sweetness and creates a rich, caramelized base.
Velvety smooth texture – Blending everything together gives it a creamy consistency without the need for dairy cream.
Feta roasted right in – The feta adds a subtle tang and depth, making the soup unique and crave-worthy.
Comfort food made nutritious – Butternut squash is high in fiber, vitamins A and C, and the olive oil provides healthy fats.
Perfect for make-ahead meals – It reheats beautifully and can be made in large batches for weekly lunches or dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup olive oil
5 cups cubed butternut squash (about 1 medium squash or two 12-oz bags of frozen)
¼ teaspoon kosher salt
4 sage leaves or 1 teaspoon of dried herbs (such as thyme or rosemary)
½ bulb of garlic (cut in half horizontally, use bottom half)
1 (8-ounce) block of feta cheese
2 tablespoons honey or brown sugar
1 quart (32 ounces) vegetable broth

Directions

Preheat your oven to 400°F (204°C).
In an oven-safe braiser, Dutch oven, or roasting dish, combine olive oil, cubed butternut squash, salt, and dried herbs if using. Toss to coat well.
Place the block of feta in the center of the pan and nestle the halved garlic bulb, cut side down, next to it.
Cover and roast for 45 minutes to 1 hour, or until the squash is soft and easily pierced with a fork.
Remove from the oven. Carefully remove the garlic and squeeze the roasted cloves into the pot.
Add honey or brown sugar, vegetable broth, and fresh herbs if using.
Use an immersion blender (or transfer in batches to a blender or food processor) to blend the soup until smooth and creamy.
Taste and adjust salt as needed.
Serve hot and top with feta crisps (optional, see variation below).

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Calories per serving: Approximately 300–350 kcal (estimated)

Variations

Feta Crisps Topping: Crumble extra feta and bake on parchment at 400°F for 5–8 minutes until golden and crispy. Sprinkle on top for crunch.
Spicy Kick: Add a pinch of cayenne or chili flakes to the squash before roasting for a spicy version.
Creamy Boost: Stir in a splash of coconut milk or heavy cream before serving for added richness.
Smoky Flavor: Add a teaspoon of smoked paprika with the herbs for a smoky depth.
Protein Add-in: Top with roasted chickpeas or shredded chicken for a heartier meal.

Storage/Reheating

Storage: Store soup in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between until hot.

FAQs

Can I use frozen butternut squash?

Yes, frozen cubed squash works perfectly and saves time on prep.

What can I use instead of feta?

Goat cheese works well, or omit cheese entirely for a dairy-free version.

How do I make the soup extra creamy?

Use an immersion blender for the smoothest texture, and add a splash of cream or coconut milk for richness.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day after the flavors have developed.

What herbs pair well with butternut squash?

Sage, thyme, rosemary, or even a dash of nutmeg pair beautifully with the squash’s sweetness.

Do I need to peel the squash?

Yes, if using fresh butternut squash. For convenience, you can use pre-cut or frozen squash.

Can I roast everything on a sheet pan instead?

Yes. Then transfer the roasted ingredients to a pot with broth to blend.

Is this soup vegan?

It can be made vegan by omitting the feta or using a plant-based cheese alternative and maple syrup instead of honey.

Can I double the recipe?

Yes, simply double the ingredients and use a larger pot or roasting dish.

How do I thicken the soup?

If it’s too thin, simmer uncovered for a few minutes or add a few roasted squash cubes and re-blend.

Conclusion

Roasted Butternut Squash Soup is the perfect fall and winter comfort dish—simple to make, packed with rich, savory flavor, and endlessly customizable. Whether served with crispy feta topping or on its own, it’s a cozy, satisfying meal that’s both nourishing and delicious. Make a big batch, enjoy it now, and freeze the rest for an easy lunch or dinner later.