If you’ve ever craved a cozy, creamy soup that feels like a warm hug in a bowl, you’re going to adore this Roasted Butternut Squash Soup Recipe. It’s one of those recipes I came across that instantly became a family favorite — and trust me, it’s the kind of soup you’ll want to make again and again. Roasting the squash concentrates its natural sweetness and creates this insanely comforting base. Keep reading, and I’ll walk you through every step to make it your own kitchen masterpiece.
Why You’ll Love This Recipe
- Deep, natural sweetness: Roasting the butternut squash brings out a rich caramel flavor that makes this soup irresistibly delicious.
- Simple, wholesome ingredients: You probably already have everything in your pantry, making it easy to whip up anytime.
- Creamy without cream: Thanks to the texture of roasted squash, this soup is silky smooth without any heavy cream.
- Family-approved comfort food: Whether it’s a chilly weeknight or a special occasion, this soup always hits the spot.
Ingredients You’ll Need
Choosing fresh, good-quality ingredients really makes a difference here. The roasted butternut squash is the star, and the shallot and garlic add just the right amount of aromatic depth. Plus, using maple syrup and nutmeg adds an unexpected warmth that I think you’ll fall for.
- Butternut squash: Go for a large, firm squash around 3 pounds with a smooth skin — it roasts beautifully and purees perfectly.
- Olive oil: Use extra virgin for the best flavor when roasting and sautéing your shallots.
- Shallot: I love shallots here for their mild sweetness and delicate onion flavor, which rounds out the soup.
- Salt: Season as you go; it really brings out the natural flavors.
- Garlic cloves: Freshly minced or pressed—to add fragrant warmth without overpowering.
- Maple syrup: Just a touch enhances the squash’s sweetness without making it cloying.
- Ground nutmeg: That hint of spice adds cozy depth—don’t skip it.
- Black pepper: Freshly ground for the best bite.
- Vegetable broth: Adds savory liquid that lets the squash shine while keeping it light.
- Butter: Optional, but I swear it elevates the creaminess and richness.
Variations
I love tinkering with this roasted butternut squash soup recipe to suit the season or my family’s preferences. Feel free to make it your own — it’s a forgiving recipe that’s super easy to customize without losing that comforting essence.
- Add warmth with spice: I sometimes add a pinch of cayenne or smoked paprika for a subtle kick that wakes up the flavors.
- Make it vegan: Simply swap the butter for a splash of olive oil or coconut oil to keep it plant-based but still rich.
- Try coconut milk: Swapping part of the broth for coconut milk adds a creamy, tropical twist that my kids rave about.
- Herb variations: Garnish with fresh thyme, sage, or even a little chopped rosemary — herbs always elevate it beautifully.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Roast Your Butternut Squash to Perfection
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper — this makes cleanup a breeze! Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle inside each half with about half a teaspoon of olive oil, then gently rub it in to coat the flesh. Sprinkle with salt and a little pepper to season. Place the squash face down on the pan and roast for 40–50 minutes until it’s tender and starting to caramelize. Don’t stress if the edges brown slightly — that’s flavor gold! Let it cool for 10 minutes before moving on.
Step 2: Sauté Shallots and Garlic
While the squash chills, heat a tablespoon of olive oil in a large soup pot over medium heat. Add your chopped shallots along with a teaspoon of salt. Cook, stirring often, until they soften and just start turning golden—about 3 to 4 minutes. Then add the minced garlic and cook for another minute until fragrant but not brown. This layering of flavors is what makes the soup so tasty, so don’t rush it!
Step 3: Blend and Season Your Soup
Scoop the roasted butternut squash flesh into a blender, discarding the tough skins. Add the sautéed shallots and garlic, 1 teaspoon of maple syrup, nutmeg, a few twists of freshly ground black pepper, and around 3 cups of vegetable broth (careful not to fill past the max line). Blend on high until creamy and smooth. If your blender has a soup setting, that’s a great option, but be sure to vent the lid slightly to avoid steam buildup. Once blended, taste and add salt, pepper, or more broth to get your desired consistency. If you like, stir in 1 to 2 tablespoons of butter for extra richness.
Step 4: Warm and Serve
If your soup isn’t piping hot after blending, pour it back into your pot and warm over medium heat, stirring frequently until it’s steamy. Pour into bowls and top with a fresh grind of black pepper or your favorite garnish. I love how this soup feels so indulgent without any heavy cream, and how leftovers taste even better the next day!
Pro Tips for Making Roasted Butternut Squash Soup Recipe
- Roast Face Down: Turning the squash face down helps it steam in its own juices, keeping it super tender and caramelized.
- Don’t Overfill Your Blender: Blending hot liquids can be tricky—blend in batches if needed to avoid pressure buildup and spills.
- Adjust Consistency Wisely: Start with less broth—you can always add more to thin your soup but can’t take it out once it’s watery.
- Use Fresh Spices: Nutmeg and pepper taste best fresh ground; they add a delicate warmth you won’t want to miss.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
I keep things simple with a swirl of good olive oil and freshly ground black pepper. Sometimes, I sprinkle toasted pumpkin seeds or a few crispy sage leaves for a bit of crunch and herbal brightness. A dollop of crème fraîche or coconut yogurt can add a lovely tang if you want a dairy or vegan creaminess. My favorite garnish? A sprinkle of chopped fresh parsley for color and freshness.
Side Dishes
This soup pairs beautifully with a crusty baguette or warm garlic bread — perfect for dipping. I also like serving it alongside a simple green salad with a lemon vinaigrette to cut through the richness. For a heartier meal, cheesy grilled sandwiches or roasted root vegetables are excellent companions.
Creative Ways to Present
During the holidays, I love serving this soup in mini pumpkin bowls or hollowed-out bread bowls for that wow factor. For casual gatherings, mason jars or small soup cups make it easy for guests to enjoy while mingling. Adding a sprinkle of nutmeg or edible flowers on top can turn it into an elegant starter when entertaining.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, where it lasts beautifully for up to 4 days. The flavors meld and deepen overnight, so I often make it a day ahead on purpose. Just give it a good stir before reheating to redistribute the seasonings.
Freezing
This roasted butternut squash soup freezes wonderfully. I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. It’s a lifesaver for busy weeks!
Reheating
I gently reheat the soup on the stovetop over low to medium heat, stirring frequently. If it’s too thick, I add a splash of broth or water to loosen it up. Avoid microwaving if possible to maintain that smooth texture and prevent hot spots.
FAQs
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Can I use an immersion blender instead of a stand blender for this soup?
Absolutely! An immersion blender works great and saves an extra step. Just blend the soup directly in the pot once the squash is roasted and you’ve sautéed your shallots and garlic. Be sure to blend until ultra smooth for that signature creamy texture.
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Is it necessary to peel the butternut squash before roasting?
Not at all! Roasting the squash halves skin-side down makes the flesh tender enough to scoop out easily, so you can simply discard the skin after roasting. This saves time and effort compared to peeling raw squash.
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How do I make this soup dairy-free?
To keep it dairy-free, just skip the butter or replace it with olive oil or coconut oil. The squash’s natural creaminess means you won’t miss the butter at all.
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Can I make this soup spicier?
Of course! I sometimes add a pinch of cayenne pepper or a dash of smoked paprika to give it a subtle smoky heat. Just start with a small amount and adjust to your preference.
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What can I serve with roasted butternut squash soup?
Crusty bread, grilled cheese sandwiches, or a light green salad make perfect companions. For a heartier meal, roasted vegetables or grain bowls pair nicely too.
Final Thoughts
I absolutely love how this Roasted Butternut Squash Soup Recipe turns out every time — it’s like autumn in a bowl, rich, comforting, and naturally sweet. When I first tried roasting the squash before blending, it completely changed the game and made this soup feel extra special. I hope you enjoy making it as much as I do and that it becomes a go-to recipe on chilly days or whenever you need a little delicious comfort.
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings (about 6 cups total)
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash Soup recipe offers a creamy, comforting bowl of autumn warmth crafted without dairy cream. Roasting the squash enhances its natural sweetness and deepens flavor, while combined with shallots, garlic, and warming spices like nutmeg and maple syrup. The soup is blended smooth with vegetable broth and finished with butter for richness. Perfect as a cozy, nourishing starter or light meal, it’s both flavorful and easy to prepare.
Ingredients
Squash and Roasting
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- Olive oil, for drizzling (about 1 teaspoon total)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Sauté Base and Seasoning
- 1 tablespoon olive oil
- ½ cup chopped shallot (about 1 large shallot bulb)
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
Soup and Finishing
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Place the halved butternut squash cut side down on the pan. Drizzle each half with about ½ teaspoon olive oil and rub it over the inner flesh. Sprinkle with salt and freshly ground black pepper.
- Roast the Squash: Roast the squash face down for 40 to 50 minutes until the flesh is tender and easily pierced with a fork. The edges and skin may brown, adding flavor. Remove from the oven and let cool for about 10 minutes until you can handle it safely.
- Sauté Shallots and Garlic: In a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallots and 1 teaspoon salt. Cook, stirring frequently, until softened and beginning to caramelize, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning. Remove from heat.
- Prepare for Blending: Transfer the shallot and garlic mixture to a blender. Scoop the roasted butternut squash flesh into the blender, discarding the tough skin. Add the maple syrup, ground nutmeg, and a few twists of freshly ground black pepper.
- Add Broth and Blend: Pour in 3 cups of vegetable broth, ensuring not to exceed your blender’s maximum fill line. Close the lid securely and blend on high or use the soup preset, if available, taking care to allow steam to escape safely. Blend until the soup is ultra creamy and warmed through. If necessary, blend in batches.
- Adjust Consistency and Seasoning: If the soup is too thick, stir in the remaining 1 cup of broth. Add 1 to 2 tablespoons of butter or olive oil to taste, blending again for a smooth finish. Taste and adjust salt and pepper as needed.
- Heat and Serve: If the soup isn’t hot enough after blending, pour it back into the soup pot. Warm over medium heat, stirring often, until steaming hot. Serve the soup topped with extra freshly ground black pepper if desired.
Notes
- This soup is naturally creamy without adding cream or dairy—perfect for those avoiding lactose.
- Roasting the squash not only softens it but adds a caramelized depth of flavor.
- Leftover soup tastes even better the next day once flavors meld.
- Yields about 4 large bowls or approximately 6 cups of soup.
- You can use an immersion blender directly in the pot instead of a stand blender to reduce dishes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 155
- Sugar: 6.9 g
- Sodium: 1245 mg
- Fat: 6.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 24.3 g
- Fiber: 3.7 g
- Protein: 2.7 g
- Cholesterol: 7.6 mg
