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 very much like making the squash the center and star of this – i.e. not adding a lot of other things like potatoes, carrots and apples (though, those recipes make nice soup, too). And I love keeping the warm spices simple. Freshly grated nutmeg as a star in itself. But, this inspired me to try other versions where one spice or herb was the star (cinnamon, ginger or sage) and also loved the result. Sometimes less is more!
But most important, for the life of me I can’t understand why there are recipes out there that DON’T roast the squash. Not only is the flavor so much richer, but it is infinitely easier to separate the meat from the skin when the squash is roasted. Who needs to work up a sweat peeling the damn thing?
Amazing! And easy, too!!
I made this recipe with only one honey nut squash and a roasted a sweet potato and threw that in, only used 1 and a half cups of broth, honey not maple syrup and no shallot. So basically I didn’t make the recipe haha. Still tastes like the best squash soup I’ve ever made so I’ll have to try again with all the ingredients soon.
Thank you for sharing, Olivia!
I made this yesterday and it was delicious! Love that there is no cream in it. Thank you!
You’re welcome, Joy!
Excellent recipe! My dinner guest took the leftovers home with her! I added some cumin and a touch more nutmeg. The butter is absolutely brilliant a I tasted it before and after adding it and it makes a huge difference in flavor and texture.
I didn’t have high expectations for this soup because every squash soup I’ve tried to make has been disappointing, but this is the BEST! I made this with a very large squash but followed it almost exactly (with a bit less salt), and I’m going to get more squash now to make it for friends. (I used all the garlic called for and it was perfect, maybe because it was a large squash.)
I’m glad you loved it and surpassed your expectations, Jeanne! I appreciate your review.
A friend recommended this recipe, with a slight adjustment that really takes it over the top: deglaze the pot with about 1/4 cup of bourbon before adding the squash, etc. (immersion blender method). The original recipe is lovely, but that extra step makes this recipe so darn delightful.
That sounds delicious! Thanks for sharing, Jessica. I think I need to try something like that.
Absolutely delicious! I used this recipe but also decided to add soaked cashews to make the soup extra creamy. This soup really makes for good comfort food, especially as we get closer to the winter season.
I like that idea! Thank you for sharing, Hannah.
I Just made this soup this morning on a cold and rainy day! This soup is amazing….I think roasting the butternut squash makes all the difference. I did have to substitute chicken broth because I didn’t have vegetable broth. It is absolutely, by far, the best butternut squash soup I have ever made. This recipe is a keeper! Thank you so much!
You’re welcome, Stephanie!
I made this soup this afternoon using my immersion blender. It was delicious. Even my husband enjoyed it and he only eats corn and green beans.
Thank you for your review, Sophie!
Delicious! Thank you!
Loved this soup!
I used finely minced onion instead of shallots, and I used white wine to deglaze the pan after cooking the onions and garlic (which turned out fantastic).
Delicious with sour cream, too! We will definitely be making this again.
Thank you for sharing your variation, Jillianne!
I made it with my husband and we added celery from our friends garden too.Thank you this was easy. I ate pieces of squash that caramelized on the parchment paper so good.
Thank you for your review, Carrie!
DELICIOUS I will only roast my butternut squash from now on.It makes the house smell amazing and give such a rich flavor! I added 4 large carrots in the oven to roast with the squash, but they only needed to be in there for about 30 minutes. So creamy with butter but Im sure it would be just as tasty with olive oil. Im going to add celery next time as well:) Literally dancing in my kitchen this tastes sooo goood.
Thank you for sharing your variation, Kathy!
LOVED IT
Wonderful, Noel!
LOVE this recipe! I’ve made other versions of butternut squash soup, but I like how simple and delicious this is. I only had 2 lb. of squash, so I adjusted everything accordingly, but I did go light on the garlic (2 cloves instead of 2-2/3). It’s delicious. Will be my go-to squash soup recipe. I will try other versions – with curry, etc.
I’m excited you like this version, Sabrina! Thanks for your review.
I have to agree with the other review. This was not a good soup at all! I followed the recipe to the t! Maybe my family including myself, are not big fans I was mixing all of these ingredients together. Will not be making it again. Glad it worked out for most of you though.
I’m sorry you didn’t love this soup. I appreciate your feedback, Cindy.
I’ve never had or made butternut squash before and ran across this recipe. The simpleness of this recipe is very misleading.
I made it exactly as you have it here and it was so very delicious and creamy. I’ll didn’t feel the garlic was overwhelming at all. When I make this again I think I’m going to add a bit of fresh ginger with it.
Thank you for sharing, Lisa!
Delicious.
Love the taste of squash, so skipped garlic and used one small just picked onion.
Conventional blender and reheated.
Smooth. Thick. Comforting. Easy.
Thank you for this recipe.
Thank you for sharing, Nanette! I’m happy you loved it.
So I don’t follow directions well and just skipped the step of shallot and garlic in a pan and just roasted the shallot and garlic while with the squash. I also added just a little cream at the end. It was sooooo good! definitely will make a gain but, notice you have a Thai curry butternut soup i think I am going to try too.
I’m glad it still turned out! Thanks for sharing, Sarah.
So delicious and super easy!! I want to make another batch just to freeze.
It freezes well! Thank you for sharing, Lacy.
Kate, This soup is amazing! I was looking for a simple, good butternut squash soup recipe. I had tried several I found off the internet, none were that good and required many ingredients. I make your hummus, banana bread and vegetable lasagna on a regular basis and decided to try your butternut squash soup. Wow! It turned out incredible. I’m never disappointed when I make a recipe you have posted. You are by far one of the best out there! Thank you!
David Noel
Wonderful that you loved it and the other recipes, David! I appreciate your review.
I found your recipe online and since it had 5 stars, I thought I’d give it a try. It is FANTASTIC! Used my immersion blender and it was SO creamy and yummy! I just passed it along to two other people as I was telling them about it! Thanks!
Thanks for trying it, Barb! I appreciate it.
Thirs was easy but not as good as I hoped. Definitely agree that an apple is needed to counterbalance all that garlic. In order to add apple at the end, I microwaved a large peeled, chopped apple in a little broth and then added it to the blender.
I’m sorry you didn’t love it, Cheryl! I appreciate your feedback.
Love love love your recipes! Thank you!!!
You’re welcome, Emily!
Where can I find the nutritional information please?
Hi Rose! I’m sorry for the inconvenience, but we are experiencing issues currently. We are working to resolve. I appreciate your patience and understanding.
I love butternut squash soup, never tried roasting it beforehand though may have to give that a go this week! In the past to my recipe I added some cashew milk from your recipe that made it smooth and a little creamy, as I usually try to make this soup as an option for my friend who is allergic to dairy.
A great option for non-dairy eaters. :)
Hey Kate! This looks delicious! Is there a way to make this dairy free , nut free and oil free? Thanks! Love your recipes!
Hi Jenne, you may try to saute the shallots in vegetable oil. You could omit the oil and anything else you need to restrict. However, I can’t guarantee as tasty of an outcome.
I make this soup all the time. It’s the best soup ever!! It’s so simple and easy to make.
Thank you for your review, Julie!
Love the soup’s color! I was sure there was turmeric in it…nope. Thanks for the blending tip, you are so right about pureeing hot soups….ouch!
You’re welcome!
What’s a stand blender, please? How is that different from a regular, non-immersion blender? Are you referring to a food processor? Thank you for clarifying. I got confused when you talked about high end versus regular.
Hi Kay! I’m referring to a high-powered blender as the power of different blenders can vary. I hope this helps!
This is, by far, the best (vegan) butternut squash soup recipe. Thank you so much for always sharing your recipes.
I’m glad you love it, Ann!
Yummmmmmy!
Don’t know if I did something wrong, used 2 cloves of garlic instead of 4 and less shallots than called for, the garlic and shallot flavor was so strong we couldn’t eat it. Would not make this again.
I’m sorry you didn’t love this one. I appreciate your feedback, Sandra!
Just made for dinner. Delish!!! Thank you for this simple yet tasty soup.
You’re welcome, Amy!
Quick to make and well-balanced in flavor! Delicious!
So yummy and easy to make!
Thank you, Sabrina!
This looks great but needs a crunchy element! Thanks for sharing
Thank you! You could add some croutons. :)
I made this just now and have already had a lovely bowl of it! I followed your directions for the immersion blender, and the soup is smooth and creamy. The flavor is wonderful with the freshly toasted pepitas.
Made this for the first time today and served it with a fresh baguette we both loved it!!!! I’m sure it’ll become a regular. I couldn’t find the nutritional information though.
Hi Carmen! I’m glad you enjoyed this soup. Unfortunately, we are working through an issue with the nutrition information. I apologize for the inconvenice and frustration.
To avoid overly strong garlic overtones, I roasted the garlic with the squash (but added more garlic since the taste is more subtle with roasted garlic). I found the soup to be a wee bit bland, even after adding the butter, a bit of very lovely olive oil, and quite a bit of salt and pepper, so I added a pear (I pureed it in the blender with a bit of the soup), some cinnamon, and a splash of apple cider vinegar for some acid. Then I was happy with it. I think next time I might use a bit more shallot or more pears or add some sage.
Thank you for sharing, Cat!
Just made this wonderful soup. Had to change a couple ingredients because I didn’t have shallots or maple syrup. I used yellow onion and a tsp of honey.
Turned out great! Love the roasted squash flavor! Thank you!
Good God. I never knew a Butternut Squash soup could taste so delicious. I have been using a different recipe for years and I just physically threw it in the trash. This is incredible. I’ve been using your recipes for a while now, and I’ve never written a review for a recipe in my life, but man….. this stuff is so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you for bringing yummy warmth into our kitchens!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’m so happy you’re so excited about it! Thank you for your review and comment, Leigh.
Excellent soup! Best butternut squash soup I’ve tried!
I love to hear that, Kathleen!
Love this recipe. I have made it three times according to directions and it is amazing. IT seems so versatile I’m going to try some of the suggestions to make it a little bit different so the family doesn’t get tired of it.
My vegan son is in town and since I don’t usually cook vegan thought I would try your butternut soup. He was impressed and liked it a lot. I now plan to make your cauliflower soup for him. Thanks for the recipes. This is my first time on your site but it won’t be my last.
Ok, stuck a knife in this recipe a bit and made beef stock instead of chicken.
OMG make that the only change (never use store prep stock).
I dare you!
Thank you for your review, Joe!
I just made. It wow what a great soup. Thank you for creating
This was awesome! :) Only change I made was to use 1 tbs sugar free syrup instead of maple, and I roasted my squash cubes with thyme. Also, used only about a pound of squash for a thinner soup.
Thank you for sharing, Kendra!
Never ate butternut squash before but picked one up at the farmer’s market. The soup turned out amazing and everyone in my family loved it…yes, even the kids It was so easy to make as well. The flavor was amazing. Will definitely make it again.
I’m glad you tried this recipe and loved it, Claudia!