Roasted Butternut Squash Soup
This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious roasted butternut flavor.
Updated by Kathryne Taylor on July 10, 2024
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 came home to make my favorite soup.
My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews!
This traditional butternut squash soup will round out your fall and winter meals. Serve it 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 also a great make-ahead option. In fact, it tastes even better the next day. Let’s get to it!
The Best Butternut Squash Soup
Here’s why readers love this recipe:
Simple Ingredients
I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, 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.
More Butternut Squash Recipes to Enjoy
Extra butternut squash? Here are some fun recipes to use it up:
- Balsamic Butternut, Kale and Cranberry Panzanella
- Butternut Squash Chipotle Chili with Avocado
- Roasted Butternut Squash Risotto
- Roasted Butternut Squash Tacos
- Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
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.
Watch How to Make Butternut Squash Soup
Roasted Butternut Squash Soup
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made your amazing squash soup! The only change I made was after sautéing the shallots and garlic I added the squash and the rest of the ingredients to the soup pot starting with 3 cups of broth. Then I put it in the blender in batches, adding a little more broth as needed. I also only used 1/2 tsp of salt. The maple syrup was a touch of magic!
Thank you for sharing, Sheila!
This recipe sounds wonderful. Any idea how many cups or ounces of frozen cubed squash I would use in lieu of a large butternut squash?
You could try it! Although, I am not sure quantity of the bags.
It might be easier to go by weight. The basic recipe calls for a 3-pound squash, so about 3 pounds of cubed squash will work out perfectly. The number of cups will vary based on the size of the cubes. In my experience, a 3-pound squash will yield approximately 7 cups of 1-inch cubes. Remember, it’s not likely you will find a squash that weighs exactly 3 pounds nor will you be able to cut it into tidy 1-inch cubes, so be flexible following recipes. You can always use a bit more or a bit less broth to obtain your desired consistency and more or less nutmeg or maple syrup to suit your tastebuds.
Perfect. I doubled the butter and maple syrup at the end. Unbelievably flavorful.
Goes well with a Greek salad on the side. A vegetarian delight!
I made this soup for dinner tonight. By far the best roasted butternut squash soup I’ve ever made! I didn’t change a thing. I did use my immersion blender and it came out fantastic. I will absolutely make this soup again.
Thank you for this delicious, easy recipe
I used this recipe for a giant banana squash that came in my CSA box (actually half of one, I had no idea how huge those are), and it was fantastic! The tips on using a stand blender and some butter were spot on, it turned out super creamy and not grainy at all, unlike when I’ve tried this type of soup with my immersion blender. I did use 2 cloves of garlic as mentioned in some other comments, and it was plenty for my taste. Thank you so much, it’s a great recipe and I’ll definitely be making it many more times!
I love to hear that, Debbie! Thank you for your review.
Can this be made or served in a crockpot?
I think mine came out too garlicky. I will try to use half the amount next time. But otherwise good
Followed this recipe to the letter – didn’t substitute or add a thing and it turned out PERFECT. I used the immersion method as I don’t have a blender. Will definitely make again. Thank you!
I liked the depth of flavor that roasting the squash gave the soup, but 1/2 cup of shallots was too much for my taste. It overpowered the other flavors. I’m hoping that letting the soup rest overnight will let the flavors blend a bit more. I’ll make it again, but will probably cut the shallots down to 1/4 cup.
This soup was so so so good. I used home made chicken stock instead of vegetable broth and topped with Greek yogurt, toasted pepitas, and parsley. Sooo yummy and cozy for fall :)
I have made this so many times. It is the best. I use vegetable broth.
Can you make your squash using a cuisinart?
This is the best method ever for making butternut squash soup. I loved it. I’ll be making it again, soon.
Great tasting soup! Nice and creamy as well. I will make it again.
I used all four cups of broth, butter and 35% cream. It came out so good. We added ginger and cinnamon.
So good! I added honey instead of maple syrup since I was out and dried thyme. I’m sharing both the soup and the recipe with family and friends!
Making this soup for the second time right now.. it is SO good! The best butternut squash soup I’ve ever made. So creamy and perfectly seasoned. The first time I made it, before I read the recipe I peeled the squash to realize I didnt need to, but ended up cutting them up and roasting them. I’m going to try the simpler method now to cut in half and roast. Will report if there are any differences!
Great to hear, Paula!
Is it okay to cook the squash pre cubbed on the pan instead of just in half? I already have cubbed squash in my fridge waiting to be used…
This is the best soup!!! I used french butter for the chef’s kiss!! This will be made on repeat. Thank you for this amazing recipe.
I’m glad you loved it, Sue! Thank you for your review.
I’d like to make this today. How could I go about adding chickpeas for protein?
Sure, let me know what you think, Sabrina!
Perfect soup! They followed the recipe exactly and made it in my Vitamix. It’s delicious. Will definitely make again.
Made this using Vita-Mix, it was AMAZING, thank you for sharing this recipe
Great to hear, Linda!
This recipe has no business being this good. It was comforting, delicious, and easy. Exactly what was needed for using left over butternut squash. 5s
Great to hear, Theresa!
I have made this soup for years and love it.. This year, as I write, I decided to roast a sweet onion and fresh garlic with the squash… Roasting brings out so much more flavor IMHO.. Looking forward to another beautiful soup!!
Making it for Christmas dinner!
I roasted the garlic with the squash. I think next time I will add less garlic, the tasted of garlic was too strong for me, but I see other comments added more. But it was a lovely soup. Thank you for this recipe. I added pumpkin seeds on top to serve. I used my Vitamix blender and the butter that you recommended. Very easy recipe.
Great to hear, Coco!
This one has been a winner, every single time. I love it. My wife has had to cut down on things like garlic and shallots (though infused oils are ok). I am wondering if you have any recommendations for substitutions? Thanks for your time!
I’m not sure, sorry! That really helps make this soup shine.
I have the same issue. I would try subbing garlic oil for the oil and butter in this recipe.
I’ve made this soup countless times. I even left a comment some years ago after the first time I made it. It is simple and yet has great depth. It really is a wonderful soup.
Is it good tasting with beef stock?
Add some rum to the syrup.
I don’t know if I didn’t cook the garlic enough but it was waayyy too garlicy. I’m going to get more butternut squash tomorrow to make a 1/2 batch to add to what I’ve made.
I agree Kelly, I just made the soup and all I taste is garlic. Not sure how to correct it. I also used an immersion blender and it is not very creamy. I might put the batch in the blender to see if that helps the flavor. If I make this again- I’ll use less garlic.
Made this using the soup setting on my Vitamix and wow! It came out so deliciously creamy and smooth. I took the suggestion to add a small roasted sweet potato, and I reduced the garlic to my taste. I thought the recipe might be too simple to be delicious but I’m happy to be wrong.
Although I am a huge fan and normally love all of your recipes I found this soup to be under whelming. Although I liked the method,It tasted bland and a bit sweet for my taste. I prefer soup to be more savory. I added cumin paprika turmeric and A little cayenne pepper which helped a lot. Also added a bit of coconut milk rather than more Next time I will leave out the maple syrup and maybe add some curry powder.
I’m sorry to hear that, thank you for your feedback.
Would this recipe work if I added silken tofu to bump up the protein?
Thanks, Barbara
I haven’t tried it, sorry!
Oh my goodness I’ve never enjoyed soup like this. So delicious. I subbed 2 tablespoons of heavy cream for butter, and used half chicken stock and half low-salt vegetable stock.
Can I substitute the vegetable broth with chicken broth?
Sure, others have and didn’t mind the results.
Best soup ever! And so easy to make. I added some apples sautéed in butter and yum!
This recipe is great! Super easy and so delicious. I didn’t have vegetable broth so I subbed with chicken broth, but still so good. Adding this recipe to my collection!
This recipe never fails me!!! I’m new to cooking with squash and I have made this recipe several times this season. My partner and I love this and it’s our go to on a cold day
This delicious soup was easy to make. I added a can of light coconut milk because I had it on hand. I omitted the butter because it was for some no-dairy people. I love pepita seeds sprinkled on top. Croutons would also be a good texture addition.
Hey y’all! Don’t discard the seeds. They are even better than pumpkin sees when roasted!
I used this recipe as a springboard and it came out TERRIFIC. I added a carrot and a rib of celery to the garlic, halved shallots and halved squash and I roasted EVERYTHING for 50 minutes covered in olive oil, salt & pepper. Then I put 4 cups of chicken stock on to simmer in a pot and added the called for 1 tsp of maple syrup and 1/4 tsp ground nutmeg (doubled it) PLUS 1/4 tsp ground ginger, 1/8 tsp mild yellow curry powder, 1/2 tsp ground sage, 1/2 tsp dried rosemary, and 1/8 tsp tumeric, and 1/8 tsp cayenne. ADDED a can of full fat coconut milk and 2 tablespoons of tahini. Could also have used natural unsweetend peanut butter in a pinch. Once everything was simmering I used an immersion blender to put all the veg in the pot and blend. Let it simmer just a few minutes more and it was amazing. Topped with tortilla strips. You can skip the cooking of veg separately on the stovetop and just roast everything. Less chopping, more flavor. Good luck!
This great as is & if only u in household can keep a bowl out for immediate consumption & freeze rest n small separate portions to be spruce n different ways like w/tblsp heavy whipping cream beaten to thicken brown sugar &/or cinnamon to taste w/tiny smidge red Chile powder for more kick
Exceptional!
Will be my go to recipe for Butternut Squash soup
Easy to follow instructions
Simple and subtle. I added more nutmeg an sprinkled in about 1/4 cup Gorgonzola cheese an the end to give it a bit more flavor for our taste.
VERY, very good! I need to double the recipe next time because it freezes well.
The squash i will be using is over 6 lbs. I’m thinking i should not use all of it for this recipe. Any guidance on how many cups of cooked squash should be used?
Thank you
Kate: Simply as a suggestion which, I feel, makes things a bit easier . . . Poke the seed end of a butternut squash a few time to vent steam/pressure. Roast the squash whole until poking the side reveals softening/softness. Allow to cool a bit, then slice lengthwise and scoop out the squash. Granted, no caramelization but easier overall.
David
I made this tonight for a dinner party tomorrow. I was skeptical as I usually put heavy cream in my soup and I use the immersion blender. I did not add cream and I used my blender as instructed. It is fantastic! I did roast a head of garlic and, an onion instead of sauteing them, makes it even easier. I will not be going back to my other recipe.
Has anyone added ginger?
Amazing soup! I put the 4 unpeeled garlic cloves and some rough chopped shallot in the “bowl” of the squash to roast. When done I just squeezed out the garlic and it was amazing! Thank you for another great recipe!
My husband is on a liquid diet for a few days. He is a fussy eater and really enjoyed this soup. I have a Vitamix deluxe stand blender, so the final step was super easy.
For myself, I topped it with some pepitas. I also added about a teaspoon of fresh rosemary. This one is a keeper!
This was my first ever time making soup. I felt so proud of myself when I sat down to eat that I even made a tictok about it. It was delicious and easy to follow. I’m going to try and do other one today
Thank you, for posting this wonderful and simple recipe.
I’m guessing most home cooks put their own touch on recipes, which I did here… Roasting the garlic, shallot and two medium apples along with the squash. I served it topped with crème fraǐche and roasted pine nuts. Bon appétit!