The first crisp evening of fall always nudges me toward the cozy comfort of a warm bowl of soup. My go-to is this roasted butternut squash soup—its creamy texture and rich, caramelized flavors feel like a hug after a busy day. Over time, I perfected this foolproof recipe that anyone can make, turning humble squash into the creamiest, most flavorful soup you’ll love.
Table Of Contents
Why You’ll Love This Butternut Squash Soup Recipe
- Deep, Caramelized Flavor: Roasting the squash brings out a sweetness and richness you just can’t get with stovetop-only recipes.
- Effortless Prep: Roasting in halves means no tricky peeling or cubing raw squash—less hassle, more flavor.
- Luxuriously Creamy (Without the Cream!): Blending with vegetable broth and just a touch of vegetable shortening delivers a velvety texture that’s dairy-free and hearty.
- Foolproof and Forgiving: The simple steps make this soup easy to nail every time, even if you’re new to cooking.
How to Easily Cut Butternut Squash for Roasting
Cutting butternut squash doesn’t have to be intimidating. Here’s how I handle it with confidence every time:
- Trim the ends of the squash to create a flat, stable base on your cutting board.
- Stand the squash upright and carefully slice it in half lengthwise from top to bottom.
- Use a spoon to scoop out all the seeds and stringy bits from the cavity.
This method is way easier and safer than trying to peel a raw squash before cooking.
Ingredients You’ll Need for Butternut Squash Soup
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
⅑ 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 vegetable shortening, to taste
Step-by-Step: How to Make Roasted Butternut Squash Soup
- Preheat the oven and prepare the squash: Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash halves on the pan and drizzle each with about ½ teaspoon olive oil. Rub the oil evenly inside and sprinkle with salt and pepper.
- Roast the squash: Turn the squash halves face down and roast for 40 to 50 minutes until tender and cooked through. Don’t worry if the edges brown—that adds flavor. Let cool about 10 minutes.
- Cook the shallots and garlic: Warm 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add chopped shallot and 1 teaspoon salt. Cook, stirring often, until softened and golden, about 3 to 4 minutes. Add garlic, cook 1 minute until fragrant, stirring frequently. Transfer to a stand blender.
- Blend the soup base: Scoop the cooked squash flesh into the blender, discarding skin. Add maple syrup, nutmeg, black pepper, and 3 cups vegetable broth (watch your blender’s max fill line; blend in batches if needed).
- Blend until creamy: Secure lid and blend on high or use the soup preset until ultra creamy and heated through.
- Adjust texture and flavor: If you want thinner soup, stir in up to 1 cup extra broth. Add 1 to 2 tablespoons vegetable shortening or olive oil, blend again. Taste and add salt and pepper as needed.
- Warm and serve: If soup is hot after blending, pour into bowls. If not, heat gently in your soup pot, stirring often until steaming. Top with extra black pepper if you like.
Comparing Cooking Methods for Butternut Squash Soup
| Method | Flavor Profile | Total Time | Hands-On Effort |
|---|---|---|---|
| Roasting | Deep, caramelized, rich | 50–60 minutes | Moderate (prepping and roasting) |
| Stovetop | Mild, less caramelized | 30–40 minutes | Higher (peeling and cubing required) |
| Instant Pot | Quick, slightly steamed flavor | 25–35 minutes | Low (pressure cooking shortens time) |
Blending Tips for the Perfect Butternut Squash Soup
Using a Stand Blender
For the smoothest, most velvety soup, a stand blender is ideal. Make sure to vent the lid slightly to allow steam to escape safely. Don’t overfill the jar and start blending at a low speed before increasing to high to prevent splatter or accidents.
Using an Immersion Blender
If you want easier cleanup, an immersion blender is a winner. Use a deep pot to avoid splashing, tilt the pot slightly, and move the blender around to break up chunks for an even texture. This method keeps things simple and mess-free.
Delicious Butternut Squash Soup Variations
| Variation Name | The Vibe | Key Add-ins | How to Adapt |
|---|---|---|---|
| Spicy Thai Coconut | Bright, spicy, creamy | Coconut milk, red curry paste, lime juice | Substitute some broth with coconut milk and stir in curry paste & lime |
| Smoky Chipotle & Lime | Bold, smoky, zesty | Chipotle peppers in adobo, lime zest | Blend chipotle to taste and add fresh lime zest before serving |
| Curried Apple & Ginger | Warm, sweet, earthy | Diced apple, fresh ginger, curry powder | Sauté diced apple and ginger with shallots; add curry powder while cooking |
| Creamy Sage & Parmesan | Herbaceous, rich, savory | Fresh sage leaves, grated Parmesan | Garnish with crispy sage and stir in Parmesan just before serving |
Creative Toppings for Butternut Squash Soup
Make soup night extra fun with a toppings bar. Mix and match from these delicious ideas:
For a Creamy Swirl:
- Coconut cream
- Sour cream
- Plain yogurt
For a Satisfying Crunch:
- Spiced roasted pepitas
- Garlic croutons
- Crispy fried sage leaves
For a Burst of Flavor:
- A drizzle of chili oil
- Crumbled bacon
- Fresh parsley or chives
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Let soup cool completely, then freeze flat in freezer-safe bags for up to 3 months.
- Reheat: Warm gently on the stove or microwave, adding a splash of broth if soup thickens too much.
More Soup Recipes
Ultimate Creamy Chicken Potato Soup
The Ultimate Creamy Sausage Potato Soup
Common Butternut Squash Soup Problems and Quick Fixes
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Soup is too thin | Too much broth or water | Simmer uncovered to reduce or add cooked squash |
| Soup is too thick | Not enough liquid | Stir in extra vegetable broth or water |
| Soup tastes bland | Under-seasoned | Add more salt, pepper, or a squeeze of maple syrup |
| Soup is stringy | Over-blended garlic or shallots | Blend less or cook aromatics a bit longer |
Frequently Asked Questions (FAQ) About Butternut Squash Soup
Can I use pre-cut or frozen butternut squash in this recipe?
Yes, you can! Just adjust cooking time since pre-cut or frozen squash will soften faster. You may skip roasting and cook directly in broth for faster prep.
Can I use pre-cut or frozen butternut squash in this recipe?
This recipe is already dairy-free and vegan using vegetable broth and vegetable shortening. Just avoid adding any dairy toppings.
Is it possible to make this butternut squash recipes soup without onion or garlic?
Definitely. Omit the shallot and garlic if needed. You might want to add extra herbs or spices like thyme or smoked paprika for flavor depth.
How do I double this recipe for a large crowd?
Simply double all ingredient quantities and roast two squash halves per batch if needed. Blend in batches to avoid overload.
Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment, place squash halves cut-side up, drizzle with a little olive oil, rub to coat, and season with salt and pepper.
- Flip squash cut-side down and roast until very tender and caramelized, 40–50 minutes; let cool about 10 minutes.
- Meanwhile, warm 1 tbsp olive oil in a large soup pot over medium heat (or use a skillet). Sauté shallot with 1 tsp salt until softened and lightly golden, 3–4 minutes; add garlic and cook 1 minute, then transfer to a blender.
- Scoop squash flesh into the blender and discard skins. Add maple syrup, nutmeg, a few grinds of pepper, and 3 cups broth (work in batches if needed).
- Secure the lid and blend on high until ultra creamy and hot.
- If desired, blend in more broth to thin. Add 1–2 tbsp vegetable shortening or olive oil, blend again, and adjust salt and pepper to taste.
- If soup isn’t piping hot, return to the pot and warm over medium until steamy. Serve with extra black pepper.
Notes
Share Your Butternut Squash Soup Creations!
This roasted butternut squash soup is a simple, comforting recipe that brings warmth and richness to your table without fuss. I hope you find joy in making it as much as I do in sharing it. Don’t forget to leave a comment below with your favorite flavor twists or toppings, ask any questions, and share a photo of your beautiful soup on Social media. and don’t forget to follow me on Pinterest @aisharecipes
