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.
I finally made this recipe exactly as it is written (I did not think the simplicity of this recipe could have such beautiful flavor). I have been using this recipe plus adding ingredients from a recipe with more ingredients but this recipe is far better than anything I have made. I have no reason to make this soup any other way. This is a perfect recipe. I appreciate all you do for the GF Vegans. Without you and the few others working so hard, I would not have made it past my first month. I am 2 1/2 years GF and Vegan. Thank you!!
You’re welcome, Lori!
I made this Butternut soup I used a blender,and I put apple ,the other thing your recipe I turned out delicious thanks for the recipe. Dott
This soup is amazing! Even my 16 year old son who always passes on vegetables asked for seconds. Thanks!
I love that, Diane! Thanks for the review.
I found your recipe for this butternut squash soup a few years ago, and it is honestly the best butternut squash soup I’ve ever tasted! And I’m picky as I love butternut squash. It’s amazingly simple to make, and so creamy. I don’t use the shallots because I can’t eat onions or shallots, but just use the garlic. I make homemade croutons with day-old bread and olive oil, and top off the soup with these croutons. It’s amazing! Thank you so much.
I’m glad you can enjoy this without the shallots, PJ. Thanks for sharing!
I love this recipe and I don’t even want to try another butternut soup recipe. I have eliminated the maple syrup, it’s a bit sweet for my taste. It’s consistently a winner. Thank you!
Thank you, Rhonda!
so easy and so good. i didnt have veg broth so i used chicken broth. very yummy. thank you!
You’re welcome, Pat!
Can you use frozen cubed Butternut Squash? If so, would you still roast?
I believe others have! I would check the comments to see what people recommend. I would still roast it, but you may not need as much time. That will help with the overall flavor.
I followed your recipe to a tee and it did come out very creamy. At the end I added some cinnamon which did make it taste very nice. The only thing I would use less of is the garlic, which I can still taste in my mouth two hours later. It was a bit overwhelming.
You can always adjust the garlic, if you like! Thanks for sharing, Lynn.
I wish I read your comment before adding all that garlic. I had to cook an extra squash to try to balance it out.
Serving at Easter tomorrow. I hope everyone else doesn’t feel the same!
You’re garlic was probably still a bit raw, try using roasted garlic next time; it’s milder.
I have made this and absolutely loved every drop! However I wonder if I can roast up 3 lbs of frozen precut squash and then use that instead of a fresh one? I am going to try it!
That will work too! Let me know what you think.
Fantastic recipe! Beats any butternut recipes I have ever tried. I planted 6 seeds and ended up with 42 large squash, put them in cold storage and used every last one using this recipe
Thank you for sharing, Harry!
Excellent!! So easy and flavorful….I also thought that it was too simple to be any good. So glad that I tried it. I’m always looking for dairy free recipes. Thank you!!
I’m so glad you tried it too, Alicia! Thanks for your review.
Kate, Loved the butternut squash soup. I had a large sweet potato that I roasted along with the squash and added that to the soup.
Also I didn’t have vegetable broth and used chicken broth instead.
Great recipe. Gen C
Thank you, Gen!
I cannot get enough of this soup. I’ve made it 5+ times, and every time I eat it all and love it. It’s the perfect blend of texture, flavor, and richness, plus the color is just delightful! I follow the recipe pretty much exactly, but eyeball added ingredients, mostly because I don’t want to dirty a measuring spoon, lol. I use an immersion blender and add a little vegetable broth as I go if it’s looking too thick or won’t blend well.
I love that! Thanks for your review, Kelly.
If I leave out the shallots for the butternut squash soup because I am making it for a nursing mother a little affect the taste I cannot replace it with onions because it also too gassy is there any other flavour you can suggest ?
Check the directions on your parchment paper. Normally, you can’t put it in an oven hotter than 420 degrees. Your recipe calls for 425 degrees.
Parchment works for this, Benni. I don’t have any issues.
I made the soup as the recipe suggested, except, I didn’t have a shallot. In its place, I used 1/4 cup chopped onion. It was fantastic! Super creamy with great flavor. I refrigerated the leftovers, and reheated the next day. The soup was just as good, if not better than the day I made it. Before reheating, I gave it a quick stir, but noticed no separation of ingredients, and was pleasantly surprised by that. Most things separate a little when refrigerated, and don’t appear as appetizing prior to being reheated. This is the perfect healthy comfort food!
Thank you for sharing, Syd!
J’ai tout simplement adoré votre de courge. C’est la meilleure à vie! Merci pour cette belle recette!
Just made this, fantastic! Love the shallots and garlic combo. Highly recommend.
I am making The butternut squash soup for a nursing mother if I leave all the shallots will it really affect the taste of the soup? Do you have any replacement ideas?
The shallots really help the flavor. You could maybe use a white onion. Is there a reason you are leaving them out? Allergy?
What do you recommend doing if you don’t have any type of blender?
I don’t know if it would work well, without a blender or food processor. You really need that to get the creamy consistency. Sorry!
My two vegetarian daughters, ages 20 and 14, loved this recipe! I’ve made butternut squash soup countless times before, each time a bit differently, but they told me to keep this recipe. Thank you for posting – it’s delicious!
I love that! Thanks for sharing, Glenda.
I’ve made many different butternut squash soups and enjoyed them all. I couldn’t resist adding a bit of Granny Smith apple to your recipe as a counterbalance to the garlic. The soup was truly outstanding!
Thank you!
Thank you for sharing, Judy!
I have made butternut squash soup for many years. Feeling a little soupy because the weather here in Toronto got a little chilly, I looked for a new recipe and came across this one. I have to say that I’ve tried many recipes over the years always because I was always looking for “the one”. Last night, I made the recipe as-is and it was delicious! I happen to love leftovers (is it still leftover if it’s a leftover of a leftover??). Anyway, you guessed it, I made it again tonight and changed it up a bit by adding some curry, ground ginger and more Asian pear (did I mention I love Asian pear in butternut squash soup?) and it was even better than last night, if that was possible. I made a big batch so I’ll be having leftovers well into the weekend. Your yum!!! Congrats!
I’m glad you loved it that much, Sophia! I think this is ‘the one.’ Thanks for your review!
Yum! Made this in my NutriBullet Rx with the soup function in two batches, one with butter and one without. I also added about 2T chopped fresh ginger and half of a chopped Serrano pepper to the aromatics. I actually prefer the non butter version as it was a bit nuttier and spicier. Really great and easy recipe! Thanks!!
You’re welcome, Charles!
Hi, can you please list the nutritional breakdown of your recipes; calories, fat, protein etc.
thanks.
HI Lesley! I provide the nutrition information for each recipe. It can be found below the notes section of the recipe. You need to click to expand and then ensure you allow cookies in your browser. I hope this helps!
Will this freeze well, if I made a big batch? I have a few butternut squash I need to do something with soon.
This recipe does freeze well!
Just made this soup as I am looking for a soup to serve to a lactose intolerant friend. Turned out great, the only thing I changed was to add a tablespoon of ground coriander with the nutmeg which I increased ti 1/2 teaspoon. I always add coriander to carrot soup so thought it might be nice here.
Thanks.
Thanks for sharing, Janet!
This was a super creamy, lovely consistency and quite healthy considering we added no cream, will definitely do it again! The only thing was it was indeed too garlicky (and we LOVE garlic). I would recommend to adjust to 2-3 cloves instead of 4. It’s always easier to add more garlic later than to start out with too much in the recipe.
Thank you for sharing, Laureen! Yes, adjust garlic per your taste. I appreciate the feedback.
I made this on Friday and it was okay; not my favourite but a good dinner on a chillier summer night. However when I ate the leftovers tonight for dinner, it was 100x better! Super delicious. It really transformed after a couple days in the fridge. From now on when I make the soup I’ll just make sure to make it a few days in advance and freeze some. It gets sooo nice that way. Thanks for the tip, Kate :)
Yes, leftovers of this are amazing! Thanks for sharing, Hayley.
Sooo good! We just made this tonight. We did substitute a few items. For shallots we used onion. We didn’t have vegetable broth so we substituted the chicken broth we had on hand. Cinnamon in place of nutmeg. Very tasty. Would highly recommend.
Hi Kate!
Love your website and recipes. I am kind of new to the cooking at home scene. I want to freeze this recipe over the weekend for the weekdays. Whats the best way to do that?
Hi! This one freezes well. Let cool completely, then put it in a freezer safe container sealed. Hope this helps!
I made this soup and it was delicious! I didn’t have any shallots, so I gently sautéed half a Vidalia onion until it was soft. I always save a couple of tbsps of liquid from a recipe, such as the vegetable broth, and throw it back into the vitamix and dilute whatever is left in there after I pour out the soup, so I can get every last drop out. Great recipe!
Thanks for sharing, Niki! I appreciate your review.
Loved how simple this was to make. I used immersion blender and it was very smooth and creamy. I’m not sure if I had overly potent shallot and garlic but those flavors seemed a little strong for me. I would cut them back a little next time.
What a great site! This was simple and divine!! Thank you!
This recipe is so easy, and delicious, thank you. I used butternut squash from my garden. I did make a few changes. I added chopped celery and carrots, 1 small red bell pepper, seeded, for flavor and color, 1 teaspoon of fresh grated ginger, white pepper, instead of black, and I used some rich, dark local buckwheat honey instead of maple syrup. I opted for butter instead of olive oil and added another tablespoon to finish before serving. All was pureed in my VitaMix and came out smooth and velvety.
Can you use honey/brown sugar instead of maple syrup?
I think either would be ok. Change the flavor some, but would still work.
This was terrible soup. What a waste of a beautiful butternut squash! Basically this was a garlic soup – I threw it out! There is no star to describe this soup.♀️ I was very disappointed and missed a large part of last nights dinner!
I don’t know what went wrong with this soup recipe. I made it pretty much according to directions but there was no delicate taste of a butternut squash – just GARLIC.
I have just read other people’s comments on this recipe and I’m surprised at their responses, taking notice of the garlic references!?!
I’m really sorry you didn’t love this soup, Judy. You can always adjust the garlic to your taste. I really like the balance of the flavors, but understand if you don’t love garlic.
Can I make this ahead of time or will it turn runny?
This soup is great left over!
This recipe is amazing. I altered it a bit and recommend you give it a try. Start by cooking up bacon in a large soup pot. Remove and set aside. Then cook shallots and garlic in the bacon drippings. Do not add salt to the garlic and shallots. The bacon gives it the salt flavor it also cuts down the garlic flavor and blends well. Follow recipe as is and then garnish will the bacon pieces.
Yum!
Thanks for sharing! I don’t think I will be using bacon anytime soon since I’m a vegetarian. But, I’m happy you like it this way!
I just made this soup and I was amazed at how incredible it is! I used homemade veggie broth in order to control the salt. I think it was a little bitter so I added 4 Tbsp of coconut creme and hit it with my immersion blender. That fixed it right up. No longer bitter and not grainy at all. I love how easy it is to make and how few pots/dishes it takes to make it! This is definitely a go-to for me. Thanks so much for posting!
I’m glad you loved it, Joanie! Thanks so much for your review.
Wow! This is a beautiful soup, I made it just as described in the recipe with the exception of adding a second shallot. It was so delicious. Thank you for the recipe!
Absolutely delicious! It tastes like Thanksgiving. Thanks!
You’re welcome! It’s a great dish for the fall.
made this today. Really good. Giving some to a friend.
I’m making this again. The butter really adds that creamy flavor.
I’m glad you loved it, Colleen!
Question for you. I’m making this tomorrow. Roasting my squash now. I have a ninja blender and an immersion blender. What is different about the Vitamix that allows the steam to be released during blending?
Hi Leslie, I don’t know about any difference in steam being released as you still need to be careful. However, I like the power of the Vitamix. What you have will work, just be careful of the steam and don’t over fill. You may need to work in batches.
Woah!! This soup is everything! I had some squashes that I had to cook, so I made a huge batch (3 large butternuts and a small kabocha). I used 5 cups of stock, prob closer to 3 tbsp of maple syrup, and 4 large shallots. I did a little extra nutmeg. Even before I added the butter, this soup was amazing! I never leave reviews but felt compelled! I froze some (without the butter) and am giving some away. Thank you for this wonderful recipe! I‘m going to try making some sage brown butter to add into the frozen ones once they thaw!
Thanks for sharing how you increased this recipe, Emily!
OMG this was the best soup!! The only additional ingredient was a pinch of cayenne pepper. This soup is amazing!! Warm and savory!!
Kate,
This is my 3rd time making this delicious and easy soup. I LOVE butternut squash, but my kids aren’t as big of fans as I am, so I’m glad to see this can be frozen for up to 3 mos. So far, I’ve shared each batch with my mother and mother in law, so haven’t had any leftovers to freeze. This is so creamy and yummy. I’ve yet to find a restaurant that can beat it. I like the fresh ground pepper and pepitas on top as well. Thanks for the crouton suggestion PJ! I once made it with onion because I didn’t have shallots, but shallots definitely give it better flavor. I also use chicken stock vs. vegetable stock & only use real maple syrup. I’m saving some seeds to plant next year thanks to Harry’s comment. It’s Turning into Fall weather here in Indiana. Rainy & cool today. Time to make some more of this fabulously simple & delicious soup!!
I’m so happy to hear that! Thanks for your comment on this soup, Allison.
I made this soup with two different squashes.
The first batch was made with Honeynut Squash. Following this recipe exactly, it was the best soup my husband and I ever had! It was sweeter than a butternut soup, but had a really rich taste. If you happen to find Honeynut Squash, pick some up and make this recipe. You’ll be so glad you did!
The second batch I used Butternut Squash. It was probably the best butternut squash soup I’ve ever had. The shallots add a delicate onion flavor and mix well with the syrup. We loved it!
This recipe has become a staple in my home!
I like your creations, Allison! Thank you for sharing how you have used this to make other variations.
Delicious! I added in a few carrots and an apple (which I roasted with the squash) since I wanted to use them up, and it turned out great! Will make again.
Thank you, Mar!
I just made it in my pampered chef blender that has a soup setting. OMG! I tweaked it a bit by adding a small tart apple i got at the Farmers market. Just delightful, thank you!
I have made butternut squash soup in the past. And it has been good. However, this is the easiest and best I have ever made. No shallots – used 3/4 of a large onion which I roasted with the squash. Roasted the garlic with the squash. Threw all into the vitamix (no vegetable broth so I used chicken). Delicious. Didn’t even dirty a pan. Fantastic! So incredibly creamy that unless I saw someone make it would never believe there was no cream here.
Thank you for sharing, Terri!