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.
Used this recipe to make my first butternut squash soup ever and it is divine! So simple yet flavorful! I will never have to order this at a restaurant again. Thank you for this recipe!
You’re welcome, Angelina!
Made this with an extra squash i had left over from thanksgiving. It came out perfect! Super rich and delicious! The first soup I’ve made using my vitamix blender. I’m kind of mad at myself for not making a soup sooner with it! It yeilds such perfect results.
I’m glad you love it, Jessica! Thank you for your review.
SOUP looked great until I added the butter and it separated. How do I fix that. TRying to reheat
Hi, I’m sorry to hear that. Did you blend the butter in?
Very tasty! This will be my go-to recipe for butternut squash from now on!
That’s great, Auntie!
I found the toasted/sautéed shallots to be a bit much. Next time I think I’d halve that amount, but other than salting and buttering to taste it was great!
Agreed. Have made it twice. Half the garlic and a little more syrup.
Agreed – way too much garlic for my liking. Even after doubling (at least) the syrup and butter, I don’t think anyone will eat this batch.
I’m sorry you didn’t love it, Paul. I appreciate your feedback.
This soup was incredible! When sautéing the garlic I added a diced jalapeño with a tablespoon of minced ginger, and at the end blended a can of white kidney beans into the soup to add some protein. Tasted amazing.
So I made this tonight and my 11 year old asked for a taste, then asked me if she could have butternut squash soup for breakfast tomorrow. If that’s not a ringing endorsement for this soup, I don’t know what is! It’s simple, nice and creamy. The butternut squash flavour comes through without being overpowered by anything else.
We loved this! I made this recipe last night with three additions. I added a dash of cayenne pepper, a scant tsp of marjoram, and 2Tbsp of cream cheese. I used the vitamix soup mode as recommended. It was hot, creamy, and full of flavor. I will make this again and again. The cayenne added just the right amount of heat, and I am sure it would have been just as good without the cream cheese, I just like the added smoothness. 3 cups of broth was the right amount for us.
I made this today and wowed my entire family! It was absolutely delish! A few tiny changes I made: I cooked the butternut for over an hour so it was nice and browned on the outside. SO good! I used red onions instead of shallots. I didn’t add any extra oil or butter after blending in my stand blender and as we love thick soup, I didn’t add any extra water. Thanks for such a great recipe!
That’s great, Feez! Thank you for sharing.
I made your recipe using cubed butternut chunks, sautéing them in butter and olive oil until they were soft. Then I added soy sauce and sherry in equal amounts (which is something I use is almost every recipe now for the surprise and wonderful flavor that it imparts), homemade applesauce made by my wife using Macintosh apples, then three strips of crispy bacon, and finally curry to spice it up. Incredible! I think it is time to go heat up another mugful for me…
Thank you for sharing, Seth!
Superb! I halved the garlic and swapped chicken for vegetable stock and the results were delicious. The best butternut squash soup recipe I’ve found and all with stock cupboard ingredients!
We bought a butternut squash by mistake and found this fantastic recipe – It is so easy and the flavors are amazing. This was exactly the soup I have been looking for – thank you so much for sharing this recipe
Made this for Thanksgiving. Easy and the best I ever made. Five stars! Thank you!
That’s great to hear, Randi! Thank you for your review.
Hi! Can water be used in place of vegetable broth? Thank you, looking forward to making this soup!
Hi! I have tried it in some of my other soups. It may work here. Let me know!
I made it with just water instead of vegetable broth and it tasted great, just needed to adjust the salt. I will definitely make this again!
Can I use chicken broth instead of veg broth?
Hi Julieanna, I know others used it and didn’t mind the results. I hope you love it!
This recipe is amazing! I had four small squashes so I used 2 garlic cloves instead and less broth for a thicker consistency, and it was delicious! Thank you!
You’re welcome, Aeryn! I appreciate your review.
Making today for the third time this autumn season. My kids and husband have been requesting this again after they loved the first batches. Have followed the recipe exactly except used chicken broth (what I usually have on hand). Flavor is perfect as written. I served the first time with Pan-fried diced pancetta to top with and a green salad. The second time we topped with chopped fresh thyme and toasted walnuts and had with cornbread muffins. Tonight we will top with diced bacon and toasted pumpkin seeds and have with steamed artichoke. I like to roast the squash in the morning while my kids are at school; it make for a perfect, easy weeknight meal. As my kiddos say, “It’s a hit!”
I make many of Cookie & Kate’s recipes – this had been my “go to” when searching for a new recipe or looking for alternative ways to use ingredients we love. I am never disappointed! Every recipe I’ve tried has been excellent! You will not find a more reliable site for easy recipes with thorough instructions and trusted tips! For this butternut squash soup recipe, I sometimes add chopped apples (roasted with the squash). Really delicious!
I’m glad you are loving the recipes, Janet! I appreciate your review.
So good!
I have a few notes, if I may?!
– use good quality butter. It makes all the difference. Kerrygold butter is my go to and adds to the creaminess.
– also, good quality maple syrup
– a pinch of rosemary really deepens the flavor
– if you like spice/warmth, add a 1/2 tsp of chipotle & 1 tbsp paprika
– I use homemade chicken bone broth in lieu of veg broth
– add 1/2 c of coconut cream at the end
I really liked adding the butter as opposed to the cream! This is easy and flavorful! Served with grilled cheese sarmees! New fam fav!!
I don’t even like butternut squash but I love this soup! I’ve made it for friends too and get compliments every time. The Vitamix makes it so creamy. Delicious!
I’m glad you like this! Thank you for sharing, Dawn.
I’ve come to learn that all things Cookie and Kate are top quality. And I probably have high standards! This recipe is indeed super creamy and Cookie and Kate are now one of my go-to’s for cooking. Thank you.
Thank you, Rebecca! I’m glad you think so.
I love butternut squash soup and have made many over the years, but no more because this is now my go to! Soooo easy and delicious. Yum!
Excellent!
I’m glad you loved it, Cathy!
This is the first butternut squash soup recipe I’ve tried and it is very good! I did roast an apple along with the squash as one reader suggested, and it was nicely carmelized, but it may have added too much sweetness to the soup. I’ll use a tart apple next time. I did halve the amount of garlic also.
I used my immersion blender and got a very smooth texture, no graininess. After the initial blend, I put it on high and worked a few minutes until perfectly smooth. I’ll pass this recipe on!
Have made acorn squash soup many times…. Never use Maple syrup before….soooo good…. With all the recipes I’ve made From online…. This has got be one of the best Soup recipes. 4 stars from me
KATE , YOUR SQUASH SOUP WAS SO EASY AND WONDERFUL. THANK YOU. I SAW A T.V SHOW ROASTING SQUASH WHOLE AND CAN EVEN CRISP OF SKIN FOR A SALAD.
Your’e welcome! I’m glad you love it, Nola.
My first butternut squash soup. Recipe easy to follow. Soup is so creamy, great taste and filling! We topped off with bacon bits. Thank you for this delicious recipe!
I don’t get all the rave reviews. I made this soup as instructed in the recipe and the only taste that came through was the shallot and garlic. We couldn’t eat it an I had to throw it out.
Hi Mark, I’m sorry you didn’t love this one. You can adjust the amount used if you make it again.
Thank you for this amazing recipe ❤
For me it was the first time eating this kind of soup and it turned out so good
Definitely gonna make it again
I’m glad you loved it! Thank you for your review.
Pretty good!! I added a bit too much shallot but my family loved it nonetheless. Definitely worth making!
Had a squash from Hungry Harvest I didn’t want to abandon when I’m gone for 10 days so I was able to make this delicious soup all with ingredients I already had. It’s flavorful and so easy. Love it!
Made this tonight. Followed the recipe exactly.
It’s delicious.
More sweet than savory bit tweaky tasty.
Made cornbread to go with it and salad.
Nice week night meal. Thanks
Thank you for your review!
Thank you for this beautiful recipe. My friend is in home hospice. She could not keep any food down. I made this soup and she was able to eat small portions. She loved it and it gave her some strength. Thank you again Anita
I’m so sorry about your friend. I’m glad she was able to eat this soup. I appreciate your review, Anita!
Love this soup. Easy to make and delicious! We harvested many squash from our garden and such a healthy and tasty dish to make with them!
I am in LOVE with this recipe!! First time I tried it with shallots but the second time I did not have them so I used red onion. Super delicious either way! Thank you SO much!
I love this soup so much! I’ve made it twice now. I love the flavor from the shallots and garlic. So good with a salad and bread. Thank you for the recipe
This looks delicious! Can I roast cubed butternut squash instead of the whole?
Hi, I believe others have and didn’t mind the results. Let me know if you try it and what you think!
Great technique, but I would agree with halving the shallot and garlic. It’s all I could taste but was able to make the soup tolerable with extra syrup and olive oil (making dairy free).
This is my butternut squash go to receipt. Love it.
Thank you,
Kate
I don’t understand why some are having problem making this soup. It’s so easy and delicious!
Our family was not able to have thanksgiving together so I made this today for our first course for our Christmas dinner.
I did not add garlic and I also added a diced apple and a little dried sage. It is delicious! Stick blender is definitely the easiest way to blend it. If you don’t have one ask Santa bring you one!
Hi Kate,
I use your recipes often since I was vegetarian for 50+ years and vegan for the last 5. One issue that always comes to mind is not specific to your recipes only but always puzzles me.
That is, in recent years many recipe developers have shifted to using weight for dry ingredients, rather than cups, which makes for a more successful finished product. However, it remains a constant that instructions are given as number of garlic cloves, rather than how much total chopped or minced garlic is to be used. (You do state the suggested amount of shallots when cut).
I just made your butternut squash soup today and, since I love garlic, had no concerns using the 4 cloves you suggested. But, I noticed that among the comments was a person who thought it was too garlicky. Having been a home cook for decades it is obvious to me that the size of garlic cloves has increased a great deal in many varieties, but not in others. Being more detailed in the amount I think would make it easier for the home cook.
I must say that the 4 people who ate the soup tonight thought it was wonderful.
I hope you will take my suggestion under consideration and, in any case, thank you for so many wonderful recipes.
Yours,
Louise
Hi Louise, I appreciate your feedback.
I have made this recipe twice! It’s great. I did change it a little- added rosemary and thyme. I also doubled the nutmeg and maple syrup!
I love this recipe! Easy and quick. The pictures and added details really helps the kitchen challenged like myself.
I add some chopped red bell pepper into the soup for a little kick and I drizzle balsamic glaze over the top of each serving.
Would’ve been perfect if it wasn’t for the garlic! TOOOOO much
Hi Annie, I’m sorry you didn’t love it.
This recipe is good! The roasted butternut squash makes it really standout from what you usually find. I’m so glad I found this recipe
I’m glad you enjoyed it, Trista! I appreciate your review.
Super yummy!! Thank you!
Added some ginger and red pepper flakes for just a bit of kick :)
I see lots of pluses for this recipe, but I followed it accurately and it had a strongly garlic overtone and a bitter aftertaste. I know produce varies, but mine was all fresh and looked great. I added extra butter and a parmesan rind to simmer. It helped, but it wasn’t as assess I’d hoped.
Hi Margret, I’m sorry you didn’t love it as is. Be sure your garlic is fresh, not sprouted. That can impact the taste. If you are sensitive to garlic, use smaller cloves. I appreciate your feedback!
Mine turned out bitter also. Trying to doctor it up. Not sure why that happened.
Hi Michelle, I’m sorry to hear that. Was your garlic sprouting?
It wasn’t. No idea what happened. I love your recipes though!!!
I’ve read that sautéing garlic too long can make it bitter and turn a whole dish. I’ve had it happen to me a few times. Just something to consider.