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 soup is easy and delicious. I have also made it savory with curry and a little cayenne.
I used 2 squash.
Low sodium chicken broth, not shallots but a bit of onion, and 2 large minced garlic cloves. I made do with what I had in the pantry. The soup turned out very nice and clean.
Freezing what is left.
Will for sure keep this in my reprtoire. Love it for the simplicity.
I made it and it was delicious! Very easy to make. Didn’t add maple syrup because the squash was sweet enough for me. I will make it again. Thank you for sharing this recipe.
You’re welcome! Thank you for your review.
Excellent recipe; so smooth and creamy. Instead of scooping the squash out, I just carefully peeled the skin away with a paring knife while the squash was still on the sheet pan.
I also made a slight tweak: added two chopped carrots and a chopped celery stick to the onions along with a shake of rosemary to the garlic.
I’m sure it would have been perfect without. (Though it was very good with.) I was just trying to up the veggie count lol.
Delicious!!!
Can you blend the soup in a good processor?
I Mary! That should work. Depending on the food processor, it may not get quite as creamy. I hope you love it!
Hi Kate,
Simply delicious and flavorful!!
I had a squash from a friend’s garden, and your recipe was easy for my 1st butternut soup. I tweeked it by frying red/white onions and the garlic. Roasted the butternut, and threw in a roasted sweet potatoe. Added 2 small potatoes, with a pinch of nutmeg/cinnamon. Sprinkled in a bit of curry, then, added additional water before mixing it.
Flagged this recipe to redo since I’ve got two more batches of butternut in the freezer. Thank you:-)
I’m glad you enjoyed it, Domonique. I appreciate you taking the time to review!
Literally the BEST butternut squash soup ever!!! Very easy to make, especially because you don’t have to struggle with peeling and chopping a raw squash. The squash just gets cut in half and then roasted in the oven which in turn gives the soup a wonderful depth of flavour. I also 100% recommend using a blender instead of a hand/immersion blender to pure your soup. Take the extra step to get that perfect texture, it’s so worth it.
Loved it! Thank you Kate!
I love to hear that, Dayna!
Soup is so delicious & full of flavor!
Easy to make too! Used chicken broth, didn’t have any vegetable! Excellent! Thank you!! Happy New Year!!
Thank you, MaryAnn. Happy New Year to you!
This is my go to winter soup. The only additional thing I add is sour cream. About a half cup, because I double it. Great job
Too much garlic for my taste. I would do at least half as much or none next time.
This soup is simple and delicious–a perfect butternut squash soup! I followed the recipe exactly and just adjusted the ratios of shallots and garlic to the size of my squash–it was a little smaller than what you said in the recipe. I used the Vitamix and it worked great for this. Thanks for a wonderful recipe!
Love this recipe – (I added a pinch of cinnamon and used red onion as I was out of shallots) – turned out great! Thank you! Will make homemade from now on! :) Cheers!
Wonderful, Alicia! I appreciate your review.
I used a stick blender and the soup was smooth as could be. My friend who has Asperger’s and is picky about food loved this soup. It warmed us up on a very cold day.
Substituted equal amount of roasted sweet onion for the shallot (what I had on hand). Normally I love onion and garlic, but found them too strong for the dish. I prefer a sweeter, less savory butternut squash soup. I added a teaspoon of monkfruit sweetener a dash more nutmeg and a dash of cinnamon, but it wasn’t enough to counteract the garlic. Next time I will omit the garlic, halve the onion or shallot, and increase the syrup or sugar.
I’m sorry you didn’t love this one. Thank you for your feedback, Keri.
You’re right- this is the best! Love it.
That’s great, Sally!
Oh my goodness, this soup was so good. Wonderful flavour. It was the first recipe I used with my Vitamix, and the texture was smooth and creamy. A very easy recipe so someone looking for some meat-free meals. My 5 yr old enjoyed the soup as well!
Fantastic, Karen! Thank you for sharing.
This was delicious and easy. I didn’t have a shallot so I used 1/3 of a yellow onion. Very happy with this recipe and the explanations. Thank you!
I usually find the recipes from this page to be really good, so I was slightly disappointed with the lack of flavour from this recipe. Perhaps my veggie broth is weaker than the one used to create it. Ended up having to add more broth, more butter and a teaspoon of harissa to give flavour. So not too bad in the end. Probably would have been much better with sour cream than the butter.
Hi Olivia, I’m sorry to hear that. Did your butternut squash seem to roast well?
This is my favorite soup! Sprinkle a bit of blue or gorganzola cheese on top before serving. Great with the slightly sweet soup. I love your beautiful cook book.
I’m glad you love it, Janet!
This soup is absolutely delicious!!!!
I don’t have maple syrup on hand is there something else you would recommend to use in its place?
Hi, I find maple syrup works best. You could try a little honey.
I made this soup yesterday and it was absolutely delicious. The shallots and garlic give it amazing flavor and of course the roasting of the squash. I’ll be trying more of you recipes!
Quite possibly the best butternut squash soup I’ve ever had! I followed the recipe pretty much to the letter (just added an extra clove or two of garlic, and substituted EVOO for butter); I couldn’t believe how creamy it is without any dairy! The perfect meal to eat during a snowstorm, and definitely a recipe I’ll be adding to my regular roster. Thank you for sharing!
I’m glad you loved it, Andrea!
I made this soup a couple weeks ago with the butternut squash following your recipe, which was absolutely delicious! I was given a Kobocha Squash about 3 -4 wks ago and finally used this today, with the same recipe, however, this is quite bland. What would you suggest I use to boost up more flavour please.
Hi Ellie, I’m sorry you had a bland soup. The squash varieties vary. I highly suggest butternut squash for more depth of flavor.
I’ve made this soup twice now, it’s delicious. Today I wasn’t feeling good and this soup is what I craved. I love its simplicity. I thought it might be too sweet, but it’s not. Since butternut squash can be very sweet on its own, especially roasted, I hold the maple syrup till the end and decide then whether it will help the balance of flavor. One time it needed it; the other, it did not. I use chicken stock to add umami flavor. This is a very soothing soup.
I’m glad you enjoyed it, Nancy!
Made this recipe tonight and loved it! Threw in a can of chickpeas after blending for some protein but other than that no changes.
Re: immersion blenders, I have an All Clad immersion blender with a “turbo” button. Blending on turbo gets your soup as creamy as a Vitamix (I also have one of those!) without having to bother with transferring hot soup into a blender. Just wanted to share for any other “lazy” cooks out there who don’t want an extra step!
I wonder if roasting the butternut would be easier skinning the squash and roasting chunks finished sooner and chunks roasted more evenly then in the shell. I like the shallot garlic maple syrup which adds a lovely taste to the silky soup. And I the immersion blender works fine! And less dishes!
I’ve made this 4-5 times but decided to comment this time because I love it sooo much!! I follow the recipe exactly but add 3 organic cooked carrots and 1 cup of coconut milk and a little kick of cayenne pepper. I not only enjoy eating it but also enjoy making it. Thank you!!
You’re welcome, Cathy!
Thank you for this recipe, which is very simple to make. It has great taste, and an extremely comforting consistency. I used a teaspoon of honey as I do not have maple syrup. Thanks again !
This soup is amazing. I made it Monday and my daughter announced it was to make the weekly rotation. I’m making it again tonight (double batch) as we all need a little comfort food tonight!
I love that, Colleen! Thank you for sharing.
Got a butternut squash from a friend, so decided to use your recipe. Also had a sweet potato left over from Thanksgiving, so I roasted it as well and added it to the mix. Love the addition of the sweet cream butter rather than heavy cream. So light and delicious! We serve it with fresh cracked black pepper and diced avocado! Making a batch as I write this review.
Awesome butternut squash soup recipe! Turned out so smooth and creamy with great flavour! I was out of garlic but I didn’t miss it.
Lovely texture but the garlic is too overpowering for me. I would use less next time so that the flavour of the squash comes through.
I’m sorry you didn’t love it. Be sure you use smaller cloves of garlic if you are sensitive to the taste. I appreciate your feedback, Lorena!
I had some leftover roasted buttercup squash that turned out too bitter to enjoy plain. I made this soup with it and it was delicious. I made it a second time with fresh ginger and it’s VERY good that way too!!
Yummy… I pretty much followed your recipe but I put some baby yellow potatoes in to roast with the squash. Then sauteed celery, carrots and a bunch of fresh dill (what I had) in some olive oil and vegan butter with S&P until tender. After all the veggies were super tender, I added the squash and a few of the yellow potato pieces along with 3 cups of veggie broth. Let that simmer for about 18 min then all into the blender and pulsed together until smooth. I had some Massaman Curry by Yai’s Thai so I put a few teaspoons of that in with some Bronner’s amino’s, Maple syrup, salt, tamari, a tiny squeeze of lime. The topper that happened completely by accident was that I had a whole skinned pineapple marinating in the fridge so I could slow roast it. I added some of the left over marinade made of the juice of the pineapple along with some coconut sugar and spices it had been mulling in and drizzled it into the soup. Took it to the next level! Now waiting for that roasted pineapple for dessert! Come on over! lol xo
Super easy to make and has a great blend of flavors. I think following directions as they are written is the reason why.
Delicious! I added thyme and a little extra syrup ; )
OMG! I just finished making your Butternut squash soup, and hands down it is the best butternut squash soup ever recipe ever!! I am known for making soups, but I take my hat off to you, Kate. Wow, just wow! Pure velvet!….It is going to become a regular, and a soup recipe I pass down to my children!..
Didn’t have shallots nor vegetable broth so I substituted with yellow onion and chicken broth. Used a regular stand blender in two batches. I like it thicker so only used 3 cups of broth. Delicious!
Best butternut squash I ever made and I’ve been making different versions for years
The butter makes it!
Can I se 2 different squash butternut and acorn?
You can try it, but I’m not sure what flavor combinations may be needed. Let me know what you think, Annie!
Can i use chicken broth instead? I forgot to pick up vegetable broth.
Sure, I know others have tried it and not mind it.
Made this lovely soup today as we are in the middle of a big snow storm. A very hearty and nourishing soup. Will make again.
This was amazing. I used one pound of frozen butternut squash chunks, removed the garlic, used an onion because I didn’t have a shallot, and added elbow pasta. It was so good. I will definitely make it again…soon!
Great to hear, Michele!
I made this soup last night, and it is a real winner! I used half a yellow onion instead of a shallot (my grocery store was out), and I used a stick blender because, well… I didn’t want to get the blender all dirty. It turned out wonderfully! Smooth and silky with lots of layered flavor thanks to the roasted squash.
Hi! I’m trying your recipe today. What defines a large butternut squash? Do you have a cup ratio estimate for the roasted squash?
Thanks!
Hi Holly, as the ingredients mention, it should be roughly 3 pounds. Let me know if you try it!
I have never cooked a butternut squash, but found this soup and thought I’d try it. And I have to say, it’s so delicious!! It goes so well with anything. The only recommendation I have is watch the salt. I should have gotten low sodium vegetable broth so I added some more maple syrup to try to offset the salt and it worked out perfectly!
This looks yummy & I’m looking forward to trying it, but I must admit that I’m a huge fan of both butter AND heavy cream, so I may sneak a little of the latter in at the end. I have a general question about using an immersion blender in cream soups. Sometimes after my cream soups are complete, I decide I’d prefer it blended, but I’ve already added my cream. Many recipes instruct to blend the soups at a certain stage and then add the cream. Is the concern here that the cream will turn into whipped cream? Wouldn’t think 30 seconds or so would have that effect, but kind of afraid to chance ruining it. Thanks!