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.
This was So good! I doubled the recipe for leftovers and for freezing! The instructions were easy to follow! This is so worth it to try! Great for the fall!
Yes, perfect for fall! I’m glad you enjoyed it. I appreciate your review, Tracy.
I found it really bland but its a good base
This is absolutely my all time favorite soup and I look forward to making it once again today!!! I am doubling the recipe to share it with my neighbor. It could not be easier or more delicious!! (Good to see the “can I freeze it?” question. Maybe I’ll triple the batch today.)
I loved this! And I’m not usually big on soups. I forgot to add the butter and I’m glad I did because it didn’t need it. We ate it with a piece of crusty bread and a green salad. Delicious fall dinner! Extra satisfying because I grew the squash in my garden.
This was an awesome recipe! So simple to make and so delicious!! Just used Salt, pepper, shallots, garlic.
I’m glad you enjoyed it, AK! Thank you for your review.
Wowwwww by far the best i have tried! I wish i had saved the seeds to place on top, couldn’t resist eating them!
I grilled the squash which added a lot of flavor. Also added half cup of cilantro and 2 teaspoons of jalapeno-tomato sauce which gave the soup a nice kick. The squash came out of our garden and made this delicious soup!
Thank you for sharing, Dallas! I appreciate your review.
I’ll try this tonight! Question, can you use chicken stock instead if vegetable stock, wil that make a big difference?
Others have used chicken broth and didn’t mind the results.
I just (and I mean just, soup is still in the blender and my bowl is empty beside me) made it using chicken stock and can confirm it is delicious! I’m a big fan of all soups and this is easily one of my favorites.
Betty from Michigan! I too just made the recipe using chicken stock and it turned out crazzy good! I’ll be making it again soon!
Hi, I made this soup for my husband and I.
It was delicious, I will definitely be making this for my family and friends.
Thank you for sharing.
Sincerely,
Kristi
Hi, can I use my food processor to puree the cooked butternut squash instead of a blender, thanks!
Sure, it may just not get as creamy depending on the power of the processor. It should still be delicious!
Made this with an immersion blender and didn’t find it gritty at all. It turned out smooth and creamy. I went a more savory route because the squash is already pretty sweet after roasting. I added sage and red pepper flakes, plus made crutons from a sourdough loaf. Very easy and a great base to play around with!
Roasting made this normally bland soup the best I’ve made.
I cannot cook to save my life but I’m a sucker for a good Fall soup. Decided to give it a go (plus, finally use my immersion blender I got 2 years ago..)
This came out amazing and the test is subtle yet really flavorful! 10/10 will recommend.
I would love to try this today! Can you use a standard bullet blender for this? I have a small apartment and this is the only blender I have!
You can try it. Just be sure to work in batches and follow my safety notes in the post.
This is an easy and tasty recipe. 5 stars for great instructions and tips. The only thing I would change is to 1/2 the garlic and double the maple syrup. Garlic is strong and comes through easily. I like squash soup on the sweet side, so more syrup does that. The cook can add to taste. I have bookmarked this as my go to. Thanks
You’re welcome, David! Thank you for your review.
This was sooo good and sooo easy. I added 2 whole bulbs of roasted garlic. I put it on the same roasting pan as the squash. I roasted it for an hour and 15 minutes. I used the immersion blender. Came out so good I’m making it for Thanksgiving dinner.
Thanks so much
Susan in Sarasota
We love this recipe. It is easy and delicious. We have a walnut grove, so I put some crumbled walnuts to add some crunch. Thank you. Marie-Louise BC Canada
First time trying to make this flavor of soup & it turned out awesome. I shared with a friend who is vegan and she loved it too! Easy recipe and great tips. I did not have enough vegetable stock on hand so I substituted some almond milk.
I used half a large shallot that came with two “cloves” and it was still overpowering. The nutmeg alone was not enough flavor, adding pumkin spice seasoning improved the flavor.
I’m sorry you didn’t love it. Thank you for your feedback.
I am using pre-cubed raw butternut squash sold in 10 oz. bags. How many do you recommend to equal your large butternut squash in your recipe? I can’t wait to try your recipe.
Thanks,
Yogi
Hi, Try to have it equal the same amount as listed. Let me know how it turns out for you!
I NEVER leave reviews on anything, but this one was needed. I have made this recipe at least 5 times now, and I truly am obsessed and so is my family. This is the BEST recipe that I’ve found so far. The only thing I modified to this recipe was omitting the butter & maple syrup. Everything about this is perfect and I’m so happy I stumbled upon this- my new favorite!
Delicious recipe with great directions. This time we found it a bit too garlicky as I used 3 rather large garlic cloves which made it a bit too garlicky and masked the squash flavor a bit. Very easy to make, used an immersion blender which created a nice smooth and creamy texture.
I’m sorry you found it too garlicky. I appreciate you taking the time to review, Diane!
Thank you for a wonderfully delicious recipe! I followed the recipe exactly and it came out delicious, thank you again!
I have never been a big fan of squash soup but I tasted my daughters at an excellent local restaurant and was quite surprised at how much I liked it. Spent a lot of time researching and decided to make yours. Absolutely outstanding! You let the squash be the star. Unlike others who give themselves five stars for their recipe, I am giving five stars for YOUR recipe. I did not change one thing and it was perfection. Can’t wait to find more of your creations.
Simply delicious, packed with flavor and warmth for the autum season!! We added in a couple walnuts and cranberries! Will keep this recipe on hand for always!
Thank you for sharing, Jamie! I’m glad you enjoyed it.
Soooo good and creamy!!!
Soooo good and creamy!!! Thank you!! Everyone loved it!
I’m glad to hear that, Kristin! Thank you for your review.
Hi Kate,
I just happened upon your site while looking for a roasted butternut squash soup recipe. Am I glad I did. I just finished making it and I think it is the best one I have ever made. It is so creamy and delicious. My squash was short of 3 pounds so I roasted two sweet potatoes along with the squash and it worked perfectly. I will double the recipe next time.
Thanks so much,
Ann
My new favorite soup!! I used sweet onion and chicken broth since that is what I had on hand and it was delicious!!! I used the immersion blender and that worked out very well. Just cook the soup first. I think i will double next time and freeze some.
YUM!!!!!
Wonderful, Cabrini!
Delicious and so easy. Perfect for dinner tonight.
Delicious!
Loved this soup! Doubled it and glad I did because everyone came back for seconds. Super-easy and great for fall gathering. Put in a crock pot once blended to serve with salad and bread. Yummy!
I made it tonight. I love that it is so simple, yet so deliciously good! Thank you!
You’re welcome, Leah!
Omg it was so good. I’ve made butternut squash soup before but this was the first time I’ve blended it. The results are phenomenal! I’ve always had a problem with grittiness and this had a super creamy texture without the cream.
I had some leftover roasted butternut squash in the fridge from the weekend and whipped up your recipes in under 20 minutes this morning (I have a small blender so I had to do it in batches). Perfect to take to work!
I have never left a comment, review or similar on any recipe that I have used, but I MUST on this one. I don’t even like soup! Never have and I have lived a long, long time. However, this soup, which I made for a friend, was literally not only the best soup I have ever tasted, but on my list of the 10 best items I have ever put in my mouth. You are a kitchen wizard!!!
I’m so glad you did! Thank you for sharing, Kris.
I’ve never made a squash soup before or roasted squash. My garden grew plenty of squash for me this year. I just finished cleaning them all up to freeze them. As I was cutting them up, I thought of making soup and found your recipe. My question is, you mention roasting with the skins on and drizzling with olive oil. Can I use my cubed squash and drizzle olive oil on them and roast the squash that way? Do you know if it changes the flavor to roast without the skin? I’m excited to make this soup for dinner tonight! Thanks
Delicious! Already planning to make it again – double recipe!
This looks wonderful! Question, I don’t have nutmeg. Would cinnamon be a good replacer?
You can omit if you like! I hope you love it, Josie.
How could i possibly resist this recipe.Easy to make,
Did it today for myself a small portion with some left overs and was just divine. Adjusted recipe to one portion as did a coffee cake with one half and with the other half I managed to stuff it with quinoa & veggies. Can just say that I was the most happy person in my house today.So if anyone is craving for something like me just please yourself.
Thanks
Has anyone tried this recipe with squash that is purchased frozen?
This soup is delicious! Definitely one I’ll w revisiting. I have extra in the fridge & I am wondering about how long you think it will last?
Oh I thought the recipe the way this was written had to strong a taste of the shallot and garlic. I thought it could use more nutmeg and syrup. The Shallot could be cut in half of that amount and add another teaspoon or two of maple syrup or even brown sugar. I put roasted Pepitas on top. The garlic could be cut in half also
I’m sorry you didn’t love it as is, Sharon. I appreciate you sharing your feedback.
This was super yummy! As a New Orleans girl,though, I had to kick it up a bit with some homemade Creole seasoning, and my son insisted it needed a bit more maple syrup. So we had sweet and savory soup and it was great!
So thankful I didn’t have to chop the uncooked squash, as I’ve seen in some recipes. Roasting it in halves was a great idea!
Thank you!
I have been searching for a butternut squash recipe that let me roast the squash this way, and that didn’t add cream. This not only fit those criteria, but it was absolutely delicious! Just what I was lookin for!
I am undeniably a horrible cook, but i was gifted a squash from a neighbors garden and made this recipe. OMG I’m in heaven. So easy and sooo delicious! Thank you. I’m (almost) converted..
I’m glad you loved it, Phyllis!
Simply delicious! So much flavor with so few ingredients! Love, love, love the fact that there’s so little fat in it! If I could give it 10 stars I would!!!!!
That’s great, Susannah!
Amazing! I’ve been looking for a savory butternut squash soup for years since transitioning to WFPB. Most Ive seen have apples and/or ginger. I omitted the butter and oil and this soup is heaven!! Thank you so much.
delicious! i made this last night and you are absolutely correct – it’s better as a leftover!
Made this today. It was DELICIOUS! I had a difficult time stopping myself from eating more and will definitely be making this again.
This was AMAZING! Have made several butternut squash soups but roasting the squash takes it a whole new level. This is my absolute go-to recipe from here on out. I did make it with chicken stock since this is what I had on hand and added a 1/4 teaspoon of red pepper flakes for just a hint of heat and topped each serving with a dollop of Greek yogurt. Absolutely fantastic! Thank you so much Kate!
I found both the shallots and garlic to be overpowering. I just finished straining as much garlic and shallot out of soup as I could retrieve. The consistency is still perfect and I am going to simmer the soup for awhile and taste again. I like a milder flavor and want to taste mostly squash. Here’s hoping!
I’m sorry you didn’t love this recipe. I appreciate your feedback, Susan.