Roasted Butternut Squash Soup

Peggy Sue Ross


This is a wonderful, rich, and slightly spicy soup! Serve with a salad for the main course. You can lighten this up by using light butter and/or cream cheese but I would make the recipe first and then adjust to your tastes if desired. In the fall, you can often find pre-cubed squash in your grocery store which will save time on roasting. You can go straight to the soup! You can puree if you like, but I just cook until the squash is tender enough to lightly mash in the pot.


★★★★★ 1 vote

15 Min
1 Hr 20 Min
Stove Top


  • 1
    butternut squash
  • ·
    drizzle of olive oil
  • 4 Tbsp
  • 6 Tbsp
    (or about one half) chopped onion
  • 3 c
  • 4
    chicken bouillon cubes
  • 1/2 tsp
    dried marjoram
  • 1/4 tsp
    ground black pepper
  • 1/8 tsp
    ground cayenne pepper
  • 1 pkg
    cream cheese (8 oz)

How to Make Roasted Butternut Squash Soup


  1. Preheat oven to 350 degrees. Slice squash in half, lengthwise, and remove center pulp and seeds. Drizzle cut halves with olive oil.
  2. Place squash on jellyroll or roasting pan cut side down and roast for one hour.
  3. Allow squash to cool slightly. Then peel off the outer skin with a vegetable peeler. Cut into 1-inch chunks and set aside.
  4. In a large saucepan, saute onions in butter until tender.
  5. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes or until squash is very tender.
  6. Lightly mash the soup to break up the squash.*
  7. Add cream cheese and heat just until cheese melts. Do not boil.
  8. *You may also puree in small batches in a blender or food processor if desired, until smooth. Then return to saucepan to add cream cheese just until melted.

Printable Recipe Card

About Roasted Butternut Squash Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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