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Roasted Butternut Squash Soup Recipe

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4.1 from 87 reviews

This homemade roasted butternut squash soup is creamy, flavorful, and does not contain cream, making it a comforting and delicious fall or winter soup. Roasting the squash enhances its natural sweetness and depth of flavor. The soup uses simple ingredients like shallots, garlic, maple syrup, and warming spices, blended into a smooth, velvety texture. Leftovers are even better the next day, and the recipe can be easily made vegan by substituting butter with olive oil.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 bowls or 6 cups

Ingredients

Roasted Butternut Squash

  • 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

Sautéed Aromatics

  • 1 tablespoon olive oil
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 4 garlic cloves, pressed or minced

Soup Base and Seasoning

  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
  • 1 to 2 tablespoons butter (or olive oil for dairy-free/vegan option), to taste

Instructions

  1. Preheat and prepare squash: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut-side up on the sheet. Drizzle about ½ teaspoon of olive oil on each half and rub it over the inside flesh. Sprinkle 1 teaspoon of salt and freshly ground black pepper evenly over the squash.
  2. Roast the squash: Flip the squash halves cut-side down on the baking sheet. Roast in the oven for 40 to 50 minutes until the squash is tender and cooked through (the flesh should easily pierce with a fork). Browning of the skin and flesh is expected and adds flavor. Remove from the oven and let the squash cool for about 10 minutes.
  3. Sauté shallots and garlic: While the squash is roasting, heat 1 tablespoon olive oil in a large soup pot over medium heat until shimmering. Add chopped shallot and 1 teaspoon salt. Cook, stirring frequently, until the shallot softens and begins to develop golden edges (3 to 4 minutes). Add the minced garlic and cook for an additional 1 minute, stirring constantly until fragrant.
  4. Prepare for blending: Transfer the sautéed shallots and garlic into a high-powered blender. Use a spoon to scoop the roasted butternut squash flesh (discard the skin) into the blender.
  5. Add seasonings and broth: Add 1 teaspoon maple syrup, ⅛ teaspoon ground nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups of vegetable broth, making sure not to exceed the maximum fill line. Blend in batches if necessary, and save any remaining broth.
  6. Blend the soup: Secure the blender lid and blend on high (or use the soup preset if available), being careful of steam escaping. Blend until the soup is ultra creamy and warmed through.
  7. Adjust consistency and flavor: If the soup is too thick, stir in the remaining 1 cup broth. Add 1 to 2 tablespoons butter or olive oil to taste and blend again. Taste and add more salt and pepper if needed.
  8. Heat before serving: If the soup is not hot after blending, pour it back into the soup pot and warm over medium heat, stirring occasionally until steamy. Serve in bowls with an optional extra twist of black pepper on top.

Notes

  • How to safely slice butternut squash: Use a sharp chef's knife and a slip-free cutting board. Cut off the ends of the squash, stand it upright on the thickest flat side, and carefully slice it in half vertically. Scoop out seeds with a large spoon.
  • Dairy free/vegan option: Substitute the butter with high-quality olive oil for a luxurious, lightly herbal flavor.
  • Storage suggestions: Cool leftover soup to room temperature before refrigerating in a sealed container for up to 4 days. It freezes well for up to 3 months.
  • Using an immersion blender: Cook the shallots and garlic in a pot, add all the roasted squash flesh, 4 cups broth, maple syrup, nutmeg, and pepper. Simmer 15 to 20 minutes. Blend with immersion blender until smooth. Stir in butter or olive oil and adjust seasoning.
  • Author: Amelia
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-butternut-squash-soup-recipe/