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This roasted butternut squash soup with Boursin is the soup I make on a cold day (and for the holidays, too!). Sometimes soups can be complicated, but not today! All you need is a bag of frozen butternut squash, a wheel of Garlic & Herb Boursin cheese, onion, garlic, fresh thyme, and olive oil. Everything gets blended with chicken broth and a little pumpkin pie spice, and the result is the creamiest soup with ZERO heavy cream.
Quick Look: Boursin Butternut Squash Soup
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 50 minutes
- 🕒 Total Time: 55 minutes
- 👥 Servings: 6
- 📊 Calories: ~210 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven roasted in a 9×13 baking dish at 425 °F, then blended on the stove.
- 👩🍳 Flavor Profile: creamy roasted butternut squash, garlic and herb Boursin, warm pumpkin pie spice, and a sweet and spicy hot honey drizzle on top.
- ⭐ Difficulty: Easy, perfect for a cold day or the holidays.
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The Butternut Squash Soup You’ll Keep Making
Happy Fall y’all! If you saw my hot honey Boursin butternut squash soup reel, this is the full recipe! There are a ton of butternut squash soup recipes out there, but this one is special. Here’s what makes it different:
- No peeling & no chopping. A bag of frozen butternut squash goes straight into the baking dish. It browns in the oven perfectly and doesn’t require a ton of upfront effort.
- ZERO heavy cream. A whole wheel of Boursin roasts with the squash and blends right in, so it brings the creaminess AND the garlic and herb flavor. The only other seasoning is a little pumpkin pie spice.
- A sweet and spicy finish. A drizzle of hot honey on each bowl, plus pumpkin seeds if you want some crunch.
The oven is doing most of the work (45 of the 55 minutes!), so you can walk away while it roasts. I enjoy mine with this gluten-free cornbread casserole on the side, or as an appetizer next to these air fryer garlic butter steak bites. It’s also easy to customize! Need it dairy-free or vegetarian? I’ve tested both, and the swaps are in the notes below.
Ingredient Notes
- Garlic & Herb Boursin: Roasting this with the squash makes the soup creamier and easier to mix in. The flavors meld with the thyme, squash, and olive oil in the oven. Dairy-free Boursin works too.
- Frozen butternut squash: This is the shortcut that makes this recipe so easy. The squash is already peeled and cut into cubes, and cooks straight from frozen. If you’d rather let them thaw first, you totally can. I’ve also made this with fresh butternut squash, and the timing is the same.
- Onion and garlic: Both roast right in the dish with everything else. Cut the onion into 1-inch pieces and toss in the garlic cloves whole, so there’s no mincing and no sautéing on the stove. Easy peasy.
- Chicken broth: Swap in vegetable broth to make it vegetarian. I’ve made it that way too, and it works!
Step 1: Add the whole wheel of Boursin to the center of a 9×13, with the frozen squash and onion around it and the garlic and thyme tucked in. Drizzle everything with olive oil.
Step 2: Bake for 45 minutes at 425°F. The squash should be browned and softened. Pull the thyme leaves off the sprigs and add them back to the dish.
Step 3: Add everything into a pot with the broth, salt, and pumpkin pie spice.
Step 4: Blend it right in the pot with an immersion blender until smooth. It DOES get smooth, you just have to be patient! Then warm it over medium heat. Too thick? Add a splash more broth.
How I Serve It
- This soup is dinner with a protein on the side, or a starter before the main event. Serve it up with crusty gluten free bread or a batch of my gluten free drop biscuits!
- Finish each bowl with a drizzle of hot honey and a sprinkle of pumpkin seeds.
In a soup mood? Here are all of my cozy gluten free soups.
More Cozy Fall Soups
Instant Pot Pumpkin Turkey Chili
No Bean Chili Recipe
Butternut Squash Soup with Bacon and Sage (Whole30, AIP)
Easy Butternut Squash Lasagna Soup
Roasted Butternut Squash Soup with Boursin (Frozen Squash)
Equipment
- Dutch Oven or large pot
Ingredients
- 5.3 oz Garlic & Herb Boursin Cheese, use dairy free if preferred
- 1 small onion, cut into 1-inch pieces
- 24 oz frozen butternut squash
- 4 cloves garlic
- 2 sprigs thyme
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 tsp salt, + more to taste
- 1.5 tsp pumpkin pie spice
- Hot honey , for drizzling
- Pumpkin seeds, for topping, optional
Instructions
- Preheat oven to 425°F. Add the Boursin cheese to the center of a 9×13-inch baking dish. Add the onions and frozen butternut squash around it. Add the garlic cloves and the thyme sprigs and drizzle everything with olive oil.
- Bake for 45 minutes until browned and softened.
- Remove the thyme leaves from the sprigs and add them to the baking dish.
- Add everything into a pot on the stove. Add the chicken broth, salt, and pumpkin pie spice.
- Use an immersion blender to blend it until smooth. Heat over medium heat for a few minutes until warmed through.
- Serve with a drizzle of hot honey and pumpkin seeds (and a swirl of heavy cream or half and half to make it look pretty if you want!) Enjoy!
Notes
- Frozen or fresh: add the frozen squash straight from the bag, or thaw it first if you prefer. Fresh butternut squash works too, with the same roasting time.
- Too thick? Blend in more broth until it’s how you like it. An immersion blender gets it smooth; just be patient.
- Dairy free: use dairy-free Boursin.
- Vegetarian: use vegetable broth.
- Leftovers keep in the fridge for 3 to 4 days. Reheat in the microwave or on the stove.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Wow! This is AMAZING and so easy!! All my kiddos loved it too, which is a winner. I used my blender instead of immersion blender to save on time, worked great. Thank you!!!