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.
Delicious! I love this soup and so healthy.
How far in advance can I make this?
It last for a few days in the fridge! It’s actually better leftover. Enjoy!
This soup was amazing! So easy to make. It is also easy to modify the flavor; especially the garlic/onion flavor. I would recommend adding the onion/garlic mixture last, to taste. Start with half and go up from there.
This was a very good soup that was easy to put together. I followed your recipe to the T, as I always do first time making something, and it was great, really creamy. I paired it with the Honey Mustard Brussel Sprout slaw, which was also really good. They went really well together. Thanks for another great recipe! No fail all the way.
This was a very good soup that was easy to put together. I followed your recipe to the T, as I always do first time making something, and it was great, really creamy. I paired it with the Honey Mustard Brussel Sprout slaw, which was also really good. They went really well together. Thanks for another great recipe! No fail all the way.
I forgot to rate my first comment. Five stars, definitely.
Ermagerd this is THE BEST butternut squash soup I’ve ever made! Simple yet so delicious! Roasting it really made a difference.
I used a small red onion and I caramelized it first. It really adds a lot of flavor. My daughter loves thyme so I added some ground thyme and sage to the recipe.
I used fresh nutmeg that I used a microplane on. Fresh scraped nutmeg is so much better than using pre-packaged ground nutmeg. I highly recommend it! I don’t think I put in quite the amount the recipe calls for because the flavor is so much stronger when it’s scraped fresh. The flavor came through beautifully.
I made the soup yesterday and cannot wait to eat some today. I had a few bites yesterday and was astounded by the deep flavors. Thanks so much for sharing this recipe!
Hooray! Thank you for sharing how you made this, Rebecca.
Love this simple and wholesome recipe! I used immersion blender, it was a tad gritty , but I didn’t mind. Will try blender next time. DO you mean vitamix type blender when you refer to blender? Thanks!
Yes, or a high powered blender. I’m glad you were still able to enjoy it, Marissa.
It was delicious
This sounds delicious.. has anyone tried it with Apple added in?
Fantastic and easy! So damn good. Thank you
This receipt is amazing! I had cubed squash so I roasted them, and a little extra to carmelize which really brought an amazing flavor I haven’t tasted in squash soup before. I topped mine with pumpkin seeds and a sprinkle of cinnamon. This was so easy I will definitely be making this again!!
This soup is easy and delicious and thickens up perfectly during the simmer. I only have a simple immersion mixer and it did the trick.
Wonderful flavor! I read the other comments and am amazed that some people thought the shallots were overpowering… I actually added another because I love them! My family also likes things spicy so I added Creole seasoning, and a little bit of cayenne and ginger — for us that was perfect. Also, I roasted the shallots which brought out their sweetness. I couldn’t stop eating this it was so good. Thank you for a terrific recipe!
Followed the recipe to the letter. Wound up having to add a touch of curry powder, bit more stock and another tsp of maple syrup to bring out the sweetness of the squash.
Not bad, but needs a bit more body from maybe roasted carrots and maybe a small Yukon gold. Good base recipe, just needs tweaking.
Great recipe! I added a bit more maple syrup, I did use cream (and butter) and I added herbs de province! I love the sweet and savoury! Thank you!
Hi Kate,
I’ve made several of your soups and they are all absolutely delicious, and this one is one of my favorites! The recipe is so easy to follow. It’s truly the perfect soup for fall.
Thank you so much for all of your wonderful recipes. They never disappoint.
P.S. I made your apple crisp this evening for dessert—perfection!
Christine
Loved this… I added some curry powder for an extra layer of flavour… turned out fantastic! Thanks for the recipe!
So, I am always a “tweek-er” but this recipe with nutmeg and maple syrup sounded sooo good. Alas I could not help myself… and instead of vegetable broth used: 8 oz of Bone Broth, 8 oz of Coconut milk, and 8 oz of Moscato. Well just Yum. The wine made it a tad more savory. It was a hit.
I liked this more than I thought I would. I added a cinnamon stick to the water when it was boiling and used an apple instead of maple syrup. Then zapped it in the vitamix. I think the vitamix makes it taste more creamy somehow because it is pureed so smooth. I roasted 3 squash in the oven and I will freeze the other two in bags so next time I will just saute an onion and go from there with already prepped squash. I am plant based so I added a small amount of cashew cream to the soup instead of butter or margarine.
What a lovely recipe! I altered it based on what we had + what I wanted to use up. I had half a squash in the fridge, yellow onion rather than shallot, and a lot of apples, so I halved the recipe and added a diced apple to the onion mixture. Delicious!
In halving the recipe I made a silly mistake and added too much broth, so I was worried it would be too thin, but the consistency is still quite nice. The apple probably affected that a lot.
We only have an immersion blender and a tiny single serving smoothie blender, so I appreciated the immersion blender notes.
This is phenomenal!! We loved it with grilled cheese squares and a greens/apple salad for dinner. It was a delicious fall meal. I put a few sprigs of thyme with the butternut squash while roasting. I used red onion in place of shallots b/c that’s what I had on hand.
I’m glad you loved it, Lizzy! Thank you for your review.
Question – if I purchased precubed butternut squash at Costco can I just roast the cubes in the oven and get the same results?
Hi! I know others have done that and didn’t mind the results
This soup was the bomb!! My oldest daughter came back for thirds, and my younger daughter’s boyfriend came over looking for more the next day! … so next time, I am buying a bigger squash!! I love that it is savory in its richness, and the “creaminess” is so much more substantial without the cream that most recipes call for. Thank you for sharing, Will definitely be a constant in my autumn soup craving repertoire!!
Have made it twice in the last 2 weeks. Yum, yum.
I was disappointed. The garlic gave the soup a bitter taste.
I’m sorry you didn’t love this one.
Can you make this recipe using leftover butternut squash puree?
I haven’t tried it. Sorry!
I’ve made this soup and really enjoy it. I want to make it as an appetizer for Thanksgiving dinner. After I roast the butternut squash, do you think I could put it in the crockpot to cook the rest of the stuff and then use an immersion blender to bring it all together? I’m thinking of cooking it on low for 7 hrs.
I wish I could give you more insight, but I haven’t tried it. I’m glad you like the soup, though!
Such a tasty soup and the recipe is so easy. I added a bit more pepper before serving and it was perfect for me. Iused my immersion blender so very little mess. Thank you!
Sooo easy and yummy! What a bowl of comfort on a cold day!
Great for a cold day! I’m glad you enjoyed it, Cheryl.
This soup is very delicious and quite satisfying! I omitted the butter for a heart healthy version. Love the idea of roasting to keep the nutritional value ..Will definitely make again…
That’s great to hear, Diane!
Yum! This is fabulous! I microwaved my peeled cubed squash till soft and then added it to the sauté pan for a few minutes after onions and garlic were soft. Added 1/4 t cinnamon. Served with a swirl of maple syrup over each serving. This was my first squash soup and I will search no further for a recipe. This is a keeper!
I just finished making this soup and it is absolutely delicious! I made it ahead of time for Thanksgiving dinner and I hope everyone enjoys it as much as my husband and I did! I will certainly be making this one again! So few ingredients to taste restaurant quality! Thank you so much for sharing this one!
I’ve made this the past two Fridays and my husband and I love it. I also used a little leftovers in a risotto midweek and that was made amazing through this in the base.
Thank you. I was squash soup adverse prior to this recipe.
ABSOLUTELY delicious soup!! Already passed it on to my family and friends!! I just can’t figure out how something can be so creamy without milk or cream!! I did use a bit of butter but so creamy good , thank you.
That’s great to hear, Barb!
I’ve been making this for over 5 years, love it. Problem this time I fell and ended up with stitches and staples in my head, I forgot about the soup. So I just had 7 day old soup and it was delicious. This time I put oil on the outside and the skin fell apart. Anyone try adding the skin to the blender?
Nancy, I’m so sorry about your fall. I hope you’re recovering nicely and can make this soup again soon. I’ve never made it myself but am looking forward to making it soon.
Wonderful recipe. Super easy. Very tasty. I’ll make it again for sure!
That’s great, Mary!
So good!!! I decreased the water by a cup and added a can of full fat coconut milk before blending. Garnished the soup with Frank’s original and garlic croutons. Best butternut squash soup ever!!
Perfect and easy! This is a keeper!
That’s great, Jeanne!
This recipe was simple to make and really delicious! I only have an immersion blender so thank you for including notes on how to make that work. Thanks! :-)
You’re welcome! Thank you for sharing, Shoshanna.
This is a family favorite, so unbelievably delicious and the perfect butternut squash soup recipe. Don’t skip the butter! This really adds a burst of flavor at the end. Roasting it first also saves so much time as opposed to peeling and chopping. I have probably made this 10 times now and it is a winner every time.
I love to hear that, Mindy! Thank you for sharing.
This soup is delicious. Perfectly seasoned. I used my immersion blender and it came out silky smooth. I will be making this as part of my Christmas Eve dinner.
This was by far the best roasted butternut squash soup I’ve ever had! Everyone loved it. So creamy, smooth with complex tastes. Need to make bigger batches.
Great to hear, Liz! Thank you for sharing.
No! Way too much garlic. Way way too much garlic. In fact, I don’t think garlic belongs in squash soup at all. Yes, I did sauté the garlic.
I’m sorry you didn’t like this recipe as written. You can omit or lessen the amount you use next time.
Is this best to make the day of or can I do it a day in advance? Adding it to our Thanksgiving menu.
Hi! This soup is great left over. You can always reheat it!
I’ve made this recipe at least 7 times and it always comes out great. Made it for a church soup potluck supper and people devoured every drop. I’ve made it with chicken broth and vegetable broth; either is good.
That’s great, Ricki! Thank you for your review.
I love this soup so much! For thanksgiving I’m using this recipe and holding back on most of the vegetable broth and I’ll have a delicious side dish of butternut squash. I never could get the right spices for a butternut squash side dish until I tasted this combination.
Very good!! This was my first time even roasting butternut squash. Planning to serve as an appetizer on Thanksgiving (tomorrow). Simple and tasty. I toasted pepitas for a garnish. Can’t wait!
I’m glad you loved it, Carolyn!
All of your recipes are delicious, especially this soup. Try sprinkling a few crumbs of blue cheese on the top of each bowl just before serving. Thank you for the best soup I’ve ever made!
I’m glad you loved it, Janet!
Hi Kate
Can I add a granny Smith Apple to this recipe and use chicken stock insteadof vegetable? Also looking for this soup to be quite thick. If I needed to thicken it how would I do that? Thanks
Hi Alexis, Sorry to disappoint but those changes would be a different recipe. I can’t provide much insight without trying it.
Love, love, love your recipes C&K. I’m bent on getting this one right but after a couple of tries, I just can’t seem to. The garlic is way to overpowering and I loooove my garlic. My squash btw were a pound greater than called for! Thoughts? Maybe I should try roasting it? ♂️
Signed,
The Angry Chef
Hi Ken, I’m sorry to hear that! I would maybe try less garlic and see what you think. Be sure your squash is also the recommended amount. That can impact the overall flavor too. I hope that can help.
I made this soup for my knit club. It was a huge hit and several people asked for the recipe. The only thing I did different was, I rubbed the whole shallot and garlic cloves with olive oil and roasted them with the squash.