How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Butternut Squash Soup ?

You need 9 ingredients. The key ingredients include: 2 butternut squashes, about 1 lb each, peeled, seeded, and cut into 1-inch pieces, 2 carrots, peeled and cut into 1/2-inch pieces, 1 medium onion, peeled and finely chopped, 3 cups chicken or vegetable broth, and more.

Is Baked Butternut Squash Soup suitable as soups & stews?

Yes, Baked Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Baked Butternut Squash Soup ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Squash Soup Recipe

Name: Baked Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squashes, about 1 lb each, peeled, seeded, and cut into 1-inch pieces; 2 carrots, peeled and cut into 1/2-inch pieces; 1 medium onion, peeled and finely chopped; 3 cups chicken or vegetable broth; 2 tsp honey; 1/8 tsp each of mace, ground ginger, cinnamon, and allspice; 1/4 tsp salt; 1/4 tsp ground black pepper; 4 sprigs parsley, stems removed, finely chopped

Warm up with this hearty Baked Butternut Squash Soup recipe. Made with butternut, carrots, onion and chicken. Easy step-by-step instructions included.

This Baked Butternut Squash Soup relies on simple, everyday ingredients such as chicken or vegetable broth, honey, salt and ground black pepper. It comes together quickly and makes 4 servings, at about 694 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 butternut squashes, about 1 lb each, peeled, seeded, and cut into 1-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 medium onion, peeled and finely chopped
3 cups chicken or vegetable broth
2 tsp honey
1/8 tsp each of mace, ground ginger, cinnamon, and allspice
1/4 tsp salt
1/4 tsp ground black pepper
4 sprigs parsley, stems removed, finely chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
694 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Baked Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions