Roasted Butternut Squash Soup
Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were.
I was so happy to find butternut in stock again, and knew exactly what I’d make with it. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.
This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.
This easy butternut squash soup recipe is a great make-ahead option. In fact, it tastes even better the next day. Let’s get to it!
The Best Butternut Squash Soup
This soup has an average of 4.8 out of 5 stars from over 400 reviews! Here’s why readers love it:
I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. All you’ll need is butternut squash, olive oil, shallot, garlic, vegetable broth, maple syrup and nutmeg.
Butter is Better than Cream
A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for vegan/dairy-free soup. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.
Roasted Butternut Yields Major Flavor
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.
Serve It Now or Later
If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.
Garnishes Are Optional
This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal.
How to Blend Butternut Soup
This is when the soup deviates from other butternut squash soups. You usually have two options, and I don’t recommend either of them:
- You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.
- You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.
I found a better way with this soup. We’re going to use a stand blender, since it yields creamier soup (see recipe notes if you’re determined to use an immersion blender).
Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients. Blend it until it’s ultra creamy.
If you have a regular stand blender:
Any stand blender will do! Once you’ve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Warm it up on the stove over medium heat, stirring occasionally. That’s it.
If you have a fancy blender with a soup preset:
Use the soup preset, and you can serve your hot soup straight from the blender. I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line.
If you have a fancy blender without a soup preset:
(By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. Consult your manufacturer’s directions for details.
Or, simply pour the mixture back into your soup pot and reheat on the stove. That will certainly work.
Please let me know how this butternut soup turns out for you in the comments! Your feedback is so important to me, and I hope you love this soup as much as I do. It’s my absolute favorite.
Extra butternut squash? Here are some fun recipes to use it up:
- Butternut Squash Chipotle Chili with Avocado
- Roasted Butternut Squash Risotto
- Roasted Butternut Squash Tacos
- Balsamic Butternut, Kale and Cranberry Panzanella
Roasted Butternut Squash Soup
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 bowls or 6 cups 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: American
This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
*How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.
Make it dairy free/vegan: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.