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 made this today and WOW! It was tasty. I added a few extra things in my soup, nutmeg was one, I just love that and another was “Stinging Nettles.” We have a huge crop and I wanted to incorporate it into something and this soup was perfect. It didn’t alter the taste at all, this soup is AWESOME! Thanks for the fabulous recipe. I think this will be my go-to Squash Soup Recipe from now on!
Thank you, Jo! I’m glad you enjoyed it.
I just made this soup. It’s wonderful! At the end I added some butter, and a small amount of ghee. In the future I’ll skip the ghee. It seemed to make it heavier tasting.
This will be my go-to squash soup recipe from now on.
Thank you!
5 stars! This soup is amazing. I’ve always had it with heavy cream and the butter is so much better! Thank you for sharing the recipe.
You’re welcome, Heather! Thank you for your review.
I have to say this is not only the best butternut squash soup recipe I have ever made but also one of the best soups I have made generally. Simple ingredients bursting with flavor. Thank you!
I love that, Jeff! Thank you for your review.
Oh my goodness. As someone who already loves butternut squash, I’m amazed I’ve never had the soup before. Ultimate comfort food. This recipe will go into my weekly soup rotation now. Maybe I’ll roast a garlic bulb next time too, to build on the smooth, caramelized goodness. No maple syrup needed for my taste buds. And I only had low sodium chicken stock in the house. Many thanks for such a simple, satisfying recipe.
¡Delcioso!
It was so good I ate it all and immediately started roasting another one to make some for my mom.
Fresh produce always makes the difference!
This has been a regular meal in our family since I found this recipe maybe 2 years ago. Thank you Kate!!
Hooray! I love that, Fahmida. Thank you for your review.
This soup is my Mom’s favorite! I make it for her because she has a swallowing disorder and can only eat certain things. This is one of those things. She tears up when I give her a new batch. If you have any similar recipes I would love to try them also.
Thank you for sharing.
You’re welcome, Tammy!
Simple and cheap, yet So Sooooo tasty! You can’t go wrong, and with fresh bread sticks from the bakery to dip in is the perfect winter warmer.
One word.. A-M-A-Z-I-N-G
Thank you!
Awesome! Used coconut oil instead of butter for vegan.
Can this be eaten cold? Is there a difference in recipes for cold butternut squash soup and hot butternut squash soup?
Hi, this is meant to be served warm but you can eat it chilled if you prefer it that way.
Great recipe, I roasted 2 shallots and a whole garlic bulb with the pumpkin, added them to the tock and used a stick blender to get the creamy finish.
This recipe was so simple and it turned out beautifully. Thanks. Now I know exactly what I am consuming
Great recipe. My wife and I loved the soup. Due to shortage of shallots I used sweet onion. No butter was added. I also found using an ice cream scooper made removal of the squash much easier.
Perfection except too strong a garlic taste so next time will use 1-2 garlic cloves instead of 4. Also added a tap of cinnamon and nutmeg. Delicious!
Thank you for your feedback! Sometimes garlic clove size can vary to use smaller if you are sensitive to garlic.
Wonderful. I added a generous plug of fresh ginger!
I made this recipe the other day, and loved it. I had to substitute with kabocha squash, and added some cream at the end, but otherwiseb stuck to the recipe and it was delicious. I always enjoy your recipes!
I made this tonight, delicious.
I doubled the nutmeg, as well as baked a carrot with the squash to add. The carrot sweetened it enough, so I omitted the maple syrup.
I’m happy you enjoyed it, Desiree! I appreciate your review.
Absolutely delicious! Didn’t have shallots so used red onion, and used pumpkin pie spice since I didn’t have nutmeg. Completely forgot about the maple syrup, but didn’t need it! Shows how versatile the recipe is.
I’m glad it still was delicious, Vicky! I appreciate your review.
I love garlic and onions, this was way too strong of a flavor profile for this soup. It kinda ruined it in my opinion. Maybe omitting the shallots and garlic, add a little extra nutmeg or cinnamon. Perhaps a tablespoon or two of brown sugar also.
I’m sorry to hear you didn’t love this recipe as is, Rici. Thank you for your feedback.
Great recipe, thank you for sharing! I added a tin of cannellini beans for a bit of extra protein and creaminess but otherwise followed your recipe – was enjoyed by all the family!
I am making this today! I have made many of your recipes and have loved each one. One suggestion…please make your recipes printable. When trying to print this, it is 7 pages long and I don’t see a printable PDF which most websites have. I waste a lot of time copying and pasting the recipe into a single sheet so as not to waste paper.
Hi Brenda, the print function wasn’t working for a few days and it’s now back up. :)
This is my favorite butternut squash soup recipe I have ever tried. I did make a few small modifications I used a sweet onion because it is what I had on hand, roasted one apple and a full bulb of garlic during the roasting process. The roasted apple and some of roasted garlic was blended into the soup while the remainder of the garlic was used with bread along side the soup. So delicious!!! Thank you for the recipe:)
I love that this is a favorite for you, Julie! I appreciate you taking the time to review.
Dear Cookie and Kate , your recipe is one of the best I have tried , however for a more intense flavour and experience I would suggest using some lemon juice and some chilly flakes on your bowl and if you really want to kick it up another notch , try some lovage leaves finely chopped ! Hope you will try this concotion of mine ! Enjoy !
I made this last night and followed the recipe other than adding a bit more nutmeg. It was wonderful, with nice shallot taste and very creamy. It will be made again!
I love your recipe but I pierced the squash lightly, roasted them for 35 min til I could pierce the skin, then cut them in half ( easy and safer) return to the oven and followed your recipe. I’ll let you know how it turned out.
Thank you !!
This is a killer recipe! I just made it in my Vitamix. While I didn’t change the ingredients, I did change it a little. I like texture in soups. So I roasted the squash only in cubes. The darkened edges adds a depth of flavor. I used 3 cups squash and set the rest aside. I didn’t have regular maple syrup on hand so I added the smoked maple syrup I had. The rest of your ingredients were added directly in the Vitamix. Let it rip on the soup setting, finished piping hot and creamy as all get out! I added another cup+- of the remaining squash and set it to :15 second on #1 (I like to see texture too). Poured the soup using my favorite soup cup and garnished with smashed tortillas.
This was delicious! Thank you for sharing your recipe.
I’m glad you loved it, Kristyn!
I have a bumper crop. Does this soup freeze well?
Yes, this is a great option to freeze.
This has become a fall favorite in my house. I also made this for a dinner party and guests were fighting over who was taking leftovers home. I do use a Cuisinart immersion blender and have no problem with it being gritty. It comes out nice and creamy. You just need to take your time blending. I make the soup as per the recipe aside from adding a little Allspice. This is just so good!
That’s wonderful, Cher! Thank you for sharing.
Hi Cookie and Kate!
I made the butternut squash soup tonight and it was so delicious! Me and my husband really enjoyed it and have some left over for tomorrow night too! We love dogs too:)
That’s great, Maria! Thanks for taking the time to comment.
I loved this soup. I did change the recipe a bit and used some chicken broth I made myself in place of the vegetable broth because I had none. I froze it in batches and plan to try different seasonings when eating it again. My four year old called it Halloween Soup.
Oh, my! I made this soup yesterday after having a cup of butternut squash soup at Panera. I have never cooked with butternut before. This turned out SO much better than the Panera version! Every time I have a cup I am so thankful I found this recipe! And so very easy to make. What a treat it is. Made it exactly as the recipe stands except I made it vegan. Didn’t miss the butter at all.You rocked it with this one!Thank you!
Thanks, Kate! It turned out great. Not sure if you’ve tried this already, but I added some fresh jalapeño pepper – definitely recommend it. I love all your recipes. Thank you!!
Thank you for sharing your variation, Megan.
Oh My Goodness Kate! What a delightful recipe of the Roasted Butternut Squash soup! I made a few changes only because I didn’t have shallots & I had a small butternut squash…..soooo I peeled a zucchini ( noodled the green peel for something else)& cooked it with the rest of the soup. Puréed it & is it ever delish & so creamy! Thankyou for sharing your recipes. I’m never disappointed.
Deanna
I’m glad you enjoyed it! Thank you for sharing how you adapted this recipe.
Can you tell if the soup has a strong garlic flavour before I add all 4 cloves? If I put 2-3 cloves Will it change the taste much?This soup sounds delicious!
Hi Emily, if you don’t love garlic, I would do smaller cloves or less. It’s up to your taste.
Don’t shortcut and roast the squash whole(halved). Take the time to peel and cut the squash and then roast. So much of the flavor comes from the roasting and caramelization. You will get more caramelized edges by peeling and cutting before you roast.
Love this recipe! I skipped the nutmeg, only because I didn’t have any…still delicious! I use an immersion blender. Smooth!
I used red pepper flakes and chili powder instead of nutmeg and I loved the flavor. This was so easy to make and it was truly delicious. Sweet, savory, buttery!
Sounds great, Rosa!
I made this and roasted/ caramelized small squares of squash and honey-crisp apples with cinnamon, cayenne, black pepper, salt a bit of brown sugar and maple syrup which I added like croutons at the end. <3
Great recipe, the caramelized shallots added so much flavor!
I’m glad you loved it, Elissa! Thank you for your review.
Could you use buttercup squash for this recipe?
I haven’t tried it, but I would be interested to hear what you think!
I’m going to try it this week I think! I’ll post results
Just found this. Made it in my pampered chef cooking blender. I left the house after putting the roasted and sautéed items into the blender. When I walked back in, my house smelled amazing! And the weather had changed from sunny when I left to dark and stormy. And I have soup! Will definitely make again. Likely to add ginger, bc I love ginger maple syrup anything.
I made this butternut squash soup with butternut squash from my garden and loved it! The roasted squash gives it a delightful flavor. I did add fresh ginger to it and my squash was so sweet I left out the maple syrup and it was a hit. I used my Vitamix to blend it and the texture was perfect. I also used my own homemade veggie stock which was an added flavor bonus. Thanks much
It would be nice if the garlic was measured not in cloves which can vary widely in size, but in tsp, eg, “1 tsp of chopped/pressed garlic”. My soup wound up somewhat too garlicky. I am excited to try again with less garlic because otherwise it was great.
Hi Jock, I’m sorry you are disappointed. Fresh garlic measurement is a standard measurement for cooking. You can always scale back the amount of garlic or go for a smaller clove if you are sensitive. I appreciate your feedback.
This soup was absolutely perfect for a fall day. I followed directions (using immersion blender) exactly and boy were my friend impressed! Served with whole grain dinner rolls and a salad.
Thank you for sharing, Laurie! I’m glad you liked it.
Delicious!!
My only amendment was to add a 1/2 cup of coconut cream, 1tbsp of paprika & 1 tsp chipotle. Gives a little kick and complements the sweetness of squash + maple syrup.
This recipe was one of the most delightful I’ve had in a while. SO creamy and luscious! Will be coming back to this one :)
I’m happy you loved it, Jenn! Thank you for your review.
I have made this countless times – probably at least 6 times each fall and winter season. It is a terrific recipe.
I made this following the recipe, but added a few Tbs of sugar and at very end a splash of half and half to make it creamy. Delicious!