There’s nothing cozier on a crisp day than a warm bowl of soup, and this simple roasted butternut squash soup is a reliable fall favorite. Roasting the squash concentrates its sweetness and adds subtle caramel notes, while leeks and potatoes create a silky, savory base. Finish each bowl with crumbled feta, toasted Marcona almonds, and a drizzle of olive oil for a satisfying mix of creamy, salty, and crunchy textures.
Author’s Notes for Simple Roasted Butternut Squash Soup
This easy roasted butternut squash soup is built on a classic French-style base of leeks and potatoes that gives the finished soup a smooth, velvety texture. The toppings—crumbled feta and Marcona almonds—bring Mediterranean brightness and crunch, and a finishing drizzle of good olive oil ties everything together. It’s an approachable recipe that still feels special.
The recipe is also one of my personal go-tos when I want to comfort someone. I once brought this soup to a family member recovering in the hospital; she loved the balance of sweet roasted squash and savory notes so much she asked for more the next day. It’s proof that a simple bowl of soup can be both nourishing and uplifting.
Main Ingredients and Substitutions
See the recipe card below for exact measurements.
- Butternut squash – Roasting deepens the squash’s natural sweetness. Acorn squash or sweet potatoes are good substitutes.
- Leeks – Mild and slightly sweet, leeks add depth to the soup base. Replace with two shallots or an extra onion if needed.
- Potatoes – Potatoes lend body and help create a silky texture; use russets or Yukon Golds.
- Olive oil – Used for roasting and finishing. For a richer finish, add a small pat of butter.
- Broth – Chicken or vegetable broth adds flavor; water with a bit of bouillon works in a pinch.
- Feta cheese – Crumbled feta gives a salty contrast; goat cheese or ricotta salata are alternatives.
- Marcona almonds – These tender, buttery almonds provide a pleasant crunch; toasted pumpkin seeds or walnuts work too.
How to Make Roasted Butternut Squash Soup
- Roast the squash – Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out the seeds, brush with olive oil, season with salt and pepper, and roast cut-side up for about 1 hour, until tender.
- Prepare the vegetables – While the squash roasts, trim, wash, and chop the leeks. Peel and chop the onion, and peel and cube the potatoes.
- Cook the base – In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the leeks and onion about 5 minutes until softened. Add the potatoes and thyme, cook a few minutes more, then add the broth. Cover and simmer until the potatoes are tender.
- Blend the soup – When the squash is cool enough to handle, scoop out the flesh and add it to the pot. Stir in the cream (or coconut milk for dairy-free) and puree with an immersion blender until smooth. If using a countertop blender, blend in batches and take care with hot liquids.
- Serve – Ladle into bowls and finish with crumbled feta, chopped Marcona almonds, chopped parsley, and a drizzle of olive oil. A squeeze of lemon brightens the flavors if you like.
Storing, Reheating, and Make-ahead
This soup keeps well and makes for convenient lunches or quick dinners. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently over low heat on the stovetop and add a splash of broth or cream if it needs loosening.
You can freeze the soup for up to three months; omit the feta and almonds before freezing and add them when serving. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this simple roasted butternut squash soup dairy-free?
Yes. Substitute the heavy cream with full-fat coconut milk or omit it entirely—the potatoes and roasted squash still create a naturally creamy texture.
How can I make this creamy roasted butternut soup even thicker?
To thicken the soup, simmer it uncovered a little longer to reduce the liquid, or add more roasted squash or potato. Blending a portion of the potatoes first and then adding the rest back in also increases body.
Can I roast the squash ahead of time?
Absolutely. Roast the squash up to two days in advance and refrigerate until you’re ready to finish the soup. Using pre-roasted squash speeds up assembly on busy days.
Simple Roasted Butternut Squash Soup with Feta and Almonds
Ingredients
- 1 medium butternut squash
- 2 leeks (white parts only) chopped
- ½ yellow onion chopped
- 3 medium yellow potatoes (or 2 large russet potatoes) peeled and cubed
- ¼ cup extra-virgin olive oil
- 4 cups chicken or vegetable broth (or 4 cups water + 2 tablespoons Better Than Bouillon)
- ½ cup heavy cream
- 3 sprigs fresh thyme
- 6 tsp crumbled feta cheese
- 2 tbsp Marcona almonds (or other roasted nuts or seeds)
- fresh parsley for garnish
- olive oil for finishing
- lemon juice (optional) for finishing
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast for about 1 hour, or until tender.
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While the squash roasts, trim, wash, and chop the leeks. Peel and chop the onion. Peel the potatoes and cut them into cubes.
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Heat the remaining olive oil in a Dutch oven or soup pot over medium heat. Add the leeks and onion, and cook for about 5 minutes, until they are softened. Add the potatoes and thyme; cook for another 5 minutes.
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Pour in the broth, cover, and simmer for about 20 minutes, or until the potatoes are soft.
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Once the squash is done, remove it from the oven and let it cool slightly. Scoop out the flesh with a spoon or ice cream scoop and add it to the pot.
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Stir in the heavy cream. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, work in batches and blend carefully.)
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Ladle the soup into bowls. Top each serving with a teaspoon of crumbled feta, a sprinkle of roasted almonds, and some chopped fresh parsley. Drizzle with a touch of olive oil and, if desired, finish with a squeeze of lemon juice.