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 used an immersion blender with this recipe and it didn’t come out gritty or chunky at all. It was really smooth and delicious. So don’t be afraid to use an immersion blender with this one.
Glad to hear that! Thank you for sharing, Aja.
I also use immersion blender mine was very creamy also.
made this recipe again but with a kabocha squash this time. So tasty that it didn’t last for a second meal. Recipe is easy to follow and only requires staple ingredients. I added a little bit of half and half at the end which made it all the more creamy.
A perfect recipe that is also very forgiving & adaptable. Love it!!
I cooked this for Rosh Hashanah (shana tova!!) and really enjoyed how simple it was. I did change a few things, in that I added more butter & also added 5 bay leaves and 2 sticks of cinnamon while leaving it to simmer on the stove for like six hours. I love cookieandkate recipes because you can always use them as a base and then customize them however you like.
I read a comment that said too much garlic and I thought to myself, “that’s not a thing” lol. I actually roasted a head of garlic in tin foil right beside the butternut squash for even more garlic flavour. I loved it!
The only things I did differently from the recipe is I added 1tsp of Saigon cinnamon to the butternut squash for roasting, and I didn’t have veggie broth, so I used chicken broth.
I had never used my food ninja blender for soups before. Thank you for changing my game. I normally insist on using my beloved emersion blender for soups.
SO DELICIOUS!! I bought a cheap butternut squash and wanted to make an easy soup with it. I came across this recipe, and loved it because it didn’t require a ton of ingredients and seemed simple. IT WAS!! I made two tweaks:
– I put the soup back into the pot on the stove after blending, without butter, let it get hot, and then added the butter and let it melt down naturally.
– I used onion instead of shallot because I had onion lying around.
So good!! Deff making for thanksgiving. Thanks!!
I’m happy you enjoyed it, Sarah! I appreciate your review.
Added some applesauce and cinnamon because I like it more in the sweeter side. Topped with croutons and pumpkin seeds. Turned out good!
Just made it…lovely texture and very tasty. Love the fall and spices that enhance this soup. Thank you.
Stephanie Q.
This soup is perfect. The hardest part for me was peeling the butternut squash ♀️ (I could use some tips!) I used my immersion blender at the end, which made it so easy! Great flavors…!
Loved this soup. Easy and delicious.
Didn’t have shallots, so I substituted a small onion.
Before roasting, I sprinkled my butternut squash with ginger, cinnamon, pink salt, and fresh cracked pepper.
I added a teaspoon of soy sauce to the veggie broth to give the soup additional depth.
The only other adaptation was with the garnish. Before roasting the pumpkin seeds, I tossed them with a bit of cayenne pepper and salt. Roasted them in a skillet before tossing in each bowl.
Super Delicious! This is my 2nd time making it. This time I used my homegrown butternut squash planted from seed. I made three batches and froze most of it for a future dinner party. So easy to make too.
Thank you!
Made this today and used my ‘fancy’ Pampered Chef blender. It is silky and smooth, and tastes divine. My mother-in-law is talking about how good it is on the phone right now. Easy, peasy fresh recipe! Thank you
You’re welcome, Patti! I appreciate your review.
I made this Sunday evening for dinner and used the leftovers for lunch prep….so easy, so delicious and will absolutely make again. I followed the recipe as written, no changes. Thank you for sharing this recipe.
You’re welcome, Susan! Thank you for your review.
Still my favorite soup! I thought the idea to sprinkle a spoon full of gorganzola or blue cheese prior to serving came from you but it is the perfect topping! Thank you!
It tasted great. I was amazed.
I’m happy you enjoyed it, Erla!
Yum! Made this early in day then kept warm in crockpot for dinner. I finished with a tiny swirl of cream. Big hit with the family :)
Great to hear, Suzanne! I appreciate your review.
Have a dozen hubbard squash from a sister’s farm so gave this a go. Made it as posted and added a small amount of coconut milk to give it a creamy texture. Was really good. Felt good on this cool day. Thanks!
You’re welcome, Susan! I appreciate your review.
I love all of your recipes.
This soup hit the spot. It tastes hearty and healthy.
I’m happy you enjoyed it, Kelly!
Incredible. I ran out of nutmeg but added a dash of cinnamon and turmeric and it is so so good
This was delicious, and very smooth and creamy. A perfect autumn or winter meal. Roasting the butternut squash really enhanced its flavor. I did make a few minor tweaks to the basic recipe: sauteed shallots & garlic in butter instead of olive oil, used chicken broth instead of vegetable broth, used less broth to make a thicker soup, added a dash or so of cayenne pepper to balance the sweetness of the squash, nutmeg, and maple syrup, and added a generous splash of cream during the final heating step. I didn’t do this, but it also would have been really good topped with coconut oil-fried shallots for both added flavor and textural contrast.
I used the already cubed butternut squash from the produce section and roasted it for about 30 minutes until it was browned a bit and followed the rest of your recipe using my Ninja blender and it’s not only amazing but it was very simple. I’ve made butternut squash soup before but I think roasting it and getting that caramelized flavor made it so much better. I will make this often. Thank you!
I hate putting cream in soup but didn’t know another way to make butternut squash soup creamy. Butter? It’s FABULOUS. I didn’t have stock so I used plain water and the soup is still flavorful thanks to shallots and garlic. THANK YOU!
Great recipe! When do you add the butter?
Hi! See step 6.
I made this today, hands down!!! this is the best soup I’ve ever made!
I roasted 2 large carrots as well.
Thank you for the recipe
You’re welcome, Andrea! I appreciate your review.
A wonderful soup! I made exactly according to the recipe (except that I replaced the shallot with a small red onion I happened to have) and used my immersion blender. A lovely marriage of flavors and easy to make.
Great to hear, Jennifer! I appreciate your review.
OMG, AMAZING!!
Hello! Is it possible to use an onion instead of the shallot? If so, how much? Thank you!!
I would recommend trying to use 1/4 of it. Let me know what you think!
So tasty. I added an extra tablespoon of maple syrup and some fresh sage for a sweeter undertone.
I made this butter nut squash soup yesterday for tonight’s dinner. YUMMY!! It is a simple recipe. With your instructions being so easy to understand, I thought you were in my kitchen talking to me. I substituted the shallot, ( my grocery store didn’t have any) with scallions. I used a bit more since these are not as hearty as the shallot. Thank you and this recipe will be added to my collections of favorites!!
Just made it tonight. It’s amazingly good and so simple. Family loves it.
Your comment was so so precious and when your grandma said… ¨tastes like more¨ I giggled. what a sweet grandma.
Delicious fall recipe, and vastly superior to anything from the grocery store! The recipe is straightforward and adaptable. I added ginger and used chicken broth, as it’s what I had on hand. I made it in the morning and reheated it on the stove for dinner. Reserve some broth to add, as it thickens in the fridge. We topped it with toasted pumpkin seeds and a splash of marsala at the table. This one’s a keeper!
Absolutely loved it!! I’ve tried to make squash soup a few times but have never achieved a good balance of flavors. The caramelization from the roasting really adds a nice depth and sweetness. This soup is so good that I could eat it by the shovel-ful! My husband who hates everything ate the whole bowl. I’ve added it to my permanent recipe file and emailed links to a couple of friends too!
I’m glad you love it, Heather! Thank you for sharing.
Super simple! I made this with fresh pressed apple cider instead of 1/2 the broth (I ran out) and it turned out awesome!
Would chicken broth work for this? I have some homemade I wanted to try.
Others have used it and didn’t mind the results.
Has anyone put sweet red pepper in it?
Excellent recipe – really delicious! I smoked the squash on our smoker and it added a nice little extra note to the soup. Love that’s it simple to make and low calorie! Thank you
You’re welcome, Deb! I appreciate your review.
Excellent recipe – really delicious! I smoked the squash on our smoker and it added a nice little extra note to the soup. Love that’s it simple to make and low calorie! Thank you
Turned out delish on this chilly evening!
Loved this easy, flavorful recipe!
Thanks for sharing! Yum!
You’re welcome, Sue! Thank you for taking the time to review.
Tried it for first time love it
Making it again
I added sour cream, apple sauce and cinnamon to it added onions instead of shallots (didn’t have it). Delicious!
Mmm this is so good! Thanks again!
Can’t wait to share with friends/family :)
You’re welcome, Doug! Thank you for your review.
I made this recipe and it’s excellent. It has a light and smooth flavor. I like that it was easy to make, delicious and perfect for the Fall. Thank you.
You’re welcome, Barb!
Well today was the day to make soup. I started out cutting my squash into chunks ..leaving it unpeeled. I roasted it at 425 on parchment paper with olive oil, salt, pepper and garlic powder for about an hour. Sautéed the shallot and garlic; added nutmeg and maple syrup; added squash and a container of no salt chicken broth. Brought to a simmer and then used my immersion blender. It appears thick. I added the butter. I have never tasted a better butternut squash soup..it is delicious and I will certainly be making it again.
Wonderful to hear, Bonnie! I appreciate your review.
I toasted mini cornbread loaves and cut them in to long strips. They are a delicious soup dipper instead of bread!! Amazing soup recipe! The wife loved it
Great recipe. I used ground white pepper instead and gave it a really nice kick.
Great recipe! It was so much easier to make than other butternut squash soup recipes I’ve tried and it was still really flavourful! I roasted some carrots with my squash and added a dash of cayenne for an extra kick!
Thank you for sharing, Haley! I’m glad you enjoyed it.
Wow, was this easy and delicious! A definite keeper! We peeled the butternut squash before baking so I just easily cut it up after baking it and plopped it into the blender. I love that the recipe doesn’t use cream – it really was thick enough by itself along with the vegetable stock. And just enough nutmeg so it wasn’t overpowering. Thank you!
Can you use orange juice instead of broth?
I wouldn’t recommend it here. The flavor won’t likely be what you are expecting.