Roasted Butternut Squash and Brussels Sprouts Soup

This roasted butternut squash and Brussels sprouts soup gets its flavor from roasting the vegetables with onion, garlic, and thyme before blending everything with vegetable stock. Roasting brings out the squash’s natural sweetness and gives the Brussels sprouts a deeper, caramelized flavor. The result is a smooth, comforting soup that’s especially good for fall and winter meals.
For more seasonal ideas, explore our roasted butternut squash recipes.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Sep 24, 2026

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Ingredients list for the Roasted Butternut Squash and Brussels Sprouts soup

• 1 large butternut squash
• 1 lb (450 g) Brussels sprouts, trimmed
• 1 large onion, roughly chopped
• 5 garlic cloves, peeled
• 3 1/2 cups (800 ml) vegetable stock
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• Parmesan shavings, for serving (optional)

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Tips for the Roasted Butternut and Brussels Sprouts Soup recipe

• Cut the squash and Brussels sprouts into similar-size pieces so they roast evenly.
• Let the vegetables develop some color in the oven before blending; the caramelized edges add much of the soup’s flavor.
• Start with less stock when blending, then add more until the soup reaches your preferred consistency.
• For an extra-smooth texture, use a high-speed blender. For easier cleanup, an immersion blender works too.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. Preheat the oven to 400°F (200°C). Lightly oil a large rimmed baking sheet. Trim the Brussels sprouts and cut them in halves or quarters. Peel and seed the butternut squash, then cut it into 1-inch cubes.

2. Arrange the butternut squash, Brussels sprouts, onion, and garlic on the baking sheet. Sprinkle with thyme, salt, and black pepper, drizzle with olive oil, and toss until evenly coated.

3. Roast for 20–25 minutes, until the vegetables are tender and lightly caramelized.

4. Reserve a few roasted vegetables for garnish. Transfer the remaining vegetables to a blender or food processor with 1 cup of vegetable stock and blend until smooth.

5. Transfer the purée to a saucepan and stir in the remaining vegetable stock. Simmer gently for about 10 minutes, adding a little more stock if you prefer a thinner soup.

6. Taste and adjust the seasoning. Serve topped with the reserved roasted vegetables and parmesan, if desired.

Note:  For a richer, creamier soup, stir in a little heavy cream after blending. For a dairy-free version, use coconut milk instead.