A warm, comforting bowl of Roasted Butternut Squash Soup fills your belly with its velvety texture and rich, earthy flavor. It can be ready to enjoy in just under an hour! THE PERFECT FALL OR WINTER SOUP RECIPE When the chilly air rolls in, I’m all about the warm and cozy soups. If you’ve ever looked at butternut squash and thought, what the heck would I do with that – this is the recipe to make! This Roasted Butternut Squash Soup is comforting and filling in every way possible. I find even folks that aren’t squash lovers really enjoy this soup. Roasting the butternut squash brings out its natural sweetness. When you combine that with the chicken broth and seasonings, it makes a thick and satisfying soup. Perfect for lunch or a cozy dinner paired with crusty bread! FREQUENTLY ASKED QUESTIONS:  What if I don’t have fresh ginger? You can use dried ginger instead of fresh if needed. When substituting dried ginger for fresh ginger, the general rule is to use 1/4 teaspoon of dried ginger for every 1 inch of fresh ginger called for. Since I used 1 inch of fresh ginger, you’ll need 1/4 teaspoon of dried ginger for this soup since dried ginger has a more concentrated flavor than fresh does.Keep in mind that dried ginger lacks the same freshness and zing, so the soup might have a slightly different flavor profile. What can I change to make this a vegetarian Roasted Butternut Squash Soup? You just need to make a few tweaks to make this a vegetarian soup. Instead of chicken broth, use the same quantity of vegetable broth and instead of cow’s milk, use coconut milk. What to serve with Butternut Squash Soup? Roasted Butternut Squash Soup can easily be served by itself. It’s warm and filling. Additionally, it can be served with your favorite crusty rustic bread and you can call that a meal! I have a fabulous Dutch Oven Bread recipe. Sometimes I love serving it alongside a nice green salad. It would also be an excellent dipper for any of your favorite paninis, sandwiches, or Grilled Cheese Sandwiches.    What else can I add to this soup? Roast some carrots alongside the squash and blend them right in with everything, or maybe try potatoes. You may need to adjust your liquids if you choose to add in additional ingredients. What if I don’t have a blender? You could also use a handheld immersion blender if you don’t have a regular blender. It is difficult to make without those is even with a potato masher it is hard to get it perfectly blended but it can be done with enough time and patience. What’s the best way to store and reheat Butternut Squash Soup? To store any leftovers, allow the soup to cool down to room temperature. Pour into an airtight container and place in the refrigerator for up to 5 days. This soup also freezes extremely well. Be sure to store in a freezer proof container and freeze for up to 2 months. Thaw at room temperature and heat either on the stovetop or in the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) butternut squash – to pick out the best butternut squash, look for one with firm, matte skin. Avoid squash that has bruises or soft spots. They should be a creamy beige or tan color. small onion garlic – you will need fresh garlic for this recipe, not the jarred kind. fresh ginger– if you don’t have fresh ginger, check out our FAQ section above to see what else we recommend using in its place olive oil chicken broth– grab some from the store, or make your own Homemade Chicken Broth whole milk– We use milk in the soup and I also use it when serving. You can make this even creamier by using heavy cream drizzled on top instead. salt, pepper and garlic powder red pepper flakes– this is an optional but flavor balancing ingredient fresh thyme– another optional ingredient used but it’s used as a garnish HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP First, roast the veggies. Preheat the oven to 400 degrees. Peel and slice the butternut squash into 2 inch cubes. Place cubed squash into a medium size bowl. Chop onion into quarters and add to the mixing bowl. Chop 1 inch of ginger from the stem and peel off the outside layer, toss into the bowl. Additionally, add the cloves of garlic. Toss vegetables with 1 Tablespoon of olive oil until evenly coated.  Spread vegetables across a baking sheet. Place in the oven and bake for 40-45 minutes, or until a fork can easily pierce the butternut squash.  Remove the pan from the oven and allow it to cool slightly. Just until the vegetables can easily be handled. Place the roasted vegetables in a blender, along with the chicken broth. Blend on medium high speed until the mixture is smooth and fully blended.  Pour mixture into a large pot. Place on the stove over medium-high heat. Add the milk, sea salt, black pepper, garlic powder and red pepper flakes. Stir well and cook until warm.  Serve warm topped with a bit of fresh thyme and a drizzle of milk or heavy cream (optional) and with your favorite crusty bread. CRAVING MORE RECIPES?  Stuffed Pepper Soup Minestrone Soup Italian Wedding Soup Cabbage Roll Soup Crock Pot Vegetable Soup Stuffed Spaghetti Squash Air Fryer Acorn Squash Southern Fried Squash Squash Casserole Print Roasted Butternut Squash Soup An earthy, smooth Butternut squash soup recipe made with simple ingredients. Course SoupCuisine American Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes Servings 4 Calories 167kcal Author Brandie @ The Country Cook Ingredients1 butternut squash 5 cups peeled and cubed1 small onion1 inch fresh ginger2 garlic cloves1 Tablespoon olive oil2 cups chicken broth1 cup whole milk (plus more for serving – optional)2 teaspoons sea salt½ teaspoon black pepper½ teaspoon garlic powder¼ teaspoon red pepper flakes (optional)fresh thyme (for garnish, optional) InstructionsPreheat the oven to 400 degrees.Peel and slice 1 butternut squash into 2 inch cubes. Place cubed squash into a medium size bowl. Chop 1 small onion and add to the mixing bowl.Chop 1 inch fresh ginger from the stem and peel off the outside layer, toss into the bowl. Additionally, add 2 garlic cloves.Toss vegetables with 1 Tablespoon olive oil until evenly coated. Spread vegetables across a baking sheet. Place in the oven and bake for 40-45 minutes, or until a fork can easily pierce the butternut squash. Remove the pan from the oven and allow it to cool slightly. Just until the vegetables can easily be handled.Place the roasted vegetables in a blender, along with 2 cups chicken broth. Blend on medium high speed until the mixture is smooth and fully blended. Pour mixture into a large pot. Place on the stove over medium-high heat. Add 1 cup whole milk, 2 teaspoons sea salt, ½ teaspoon black pepper, ½ teaspoon garlic powder and ¼ teaspoon red pepper flakes (optional). Stir well and cook until warm. Serve warm alongside your favorite crusty bread. Optional: top each serving with a bit of fresh thyme and a small drizzle of milk or heavy cream. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. This is meant to be a thicker soup, if you like it thinner just add a bit more chicken broth until you’ve reached your desired thickness. NutritionCalories: 167kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Sodium: 1628mg | Fiber: 4g | Sugar: 8g