Best Roasted Butternut Squash Soup

Why You’ll Love Roasted Butternut Squash Soup Recipe

This soup captures everything you want in a cold-weather meal: warmth, depth of flavor, and a creamy texture without the heaviness. Roasting the squash enhances its natural sweetness and complexity, while garlic, maple syrup, and nutmeg round out the profile with savory and subtle sweet notes. It’s also vegan-friendly, easy to make, and perfect for both weeknight dinners and holiday starters.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large butternut squash (about 3 pounds), halved and seeds removed

• 1 tablespoon olive oil, plus extra for drizzling

• ½ cup chopped shallot (about 1 large shallot)

• 1 teaspoon salt, plus more to taste

• 4 cloves garlic, minced or pressed

• 1 teaspoon maple syrup

• ⅛ teaspoon ground nutmeg

• Freshly ground black pepper, to taste

• 3 to 4 cups vegetable broth, as needed

• 1 to 2 tablespoons butter (or olive oil for dairy-free)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Drizzle the cut sides of the squash with olive oil and rub it over the flesh. Sprinkle with salt and black pepper.

3. Place the squash cut-side down on the baking sheet and roast for 40 to 50 minutes, until fork-tender and slightly caramelized.

4. While the squash cools slightly, heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add chopped shallot and 1 teaspoon salt. Cook for 3 to 4 minutes, until softened and golden at the edges. Add garlic and cook for 1 minute more.

5. Scoop the roasted squash flesh into a blender. Add the sautéed shallot mixture, maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth. Blend until smooth and creamy.

6. Taste and adjust consistency with additional broth if needed. Add 1 to 2 tablespoons of butter or olive oil and blend again briefly to incorporate.

7. If the soup isn’t hot enough, transfer it back to the pot and warm over medium heat, stirring occasionally.

8. Serve hot, optionally garnished with black pepper, toasted seeds, or a drizzle of olive oil.

Servings and timing

• Yield: About 4 bowls of soup

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55–60 minutes

Variations

• For a dairy-free version: Use olive oil or plant-based butter in place of regular butter.

• Add warmth: Stir in cinnamon, cayenne pepper, or smoked paprika.

• Top it off: Add roasted pumpkin seeds, fresh herbs, or a swirl of coconut cream.

• Boost the protein: Stir in cooked lentils or chickpeas before serving.

• Use a different squash: Substitute kabocha or acorn squash if butternut isn’t available.

• Make it richer: Add a splash of cream or coconut milk after blending.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.

• To reheat, warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.

• For freezing, let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-cut butternut squash instead of a whole one?

Yes, you can roast pre-cut squash on a baking sheet. Watch the time—cubed squash will roast faster, around 25–30 minutes.

Do I have to peel the squash before roasting?

No. Roasting the squash in halves means you can skip peeling. Once roasted, the flesh scoops out easily.

Can I use an immersion blender instead of a regular blender?

Yes. An immersion blender works well if you prefer to keep everything in the pot, though the soup may be slightly less silky.

How do I make the soup spicier?

Add a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce to give the soup a gentle kick.

Can I double the recipe?

Absolutely. Just make sure your blender and soup pot are large enough to handle the increased volume.

What can I serve with this soup?

Crusty bread, garlic toast, grilled cheese sandwiches, or a green salad all pair well with this soup.

Can I roast the squash ahead of time?

Yes, roasted squash can be stored in the refrigerator for up to 3 days before blending into the soup.

Is this recipe suitable for meal prep?

Definitely. It stores and reheats beautifully, making it a great option for lunches or batch cooking.

How do I thin out the soup if it’s too thick?

Stir in additional vegetable broth or water until the desired consistency is reached.

Can I make this soup sweeter or more savory?

Yes. For sweeter flavor, increase the maple syrup slightly. For a more savory twist, omit the syrup and add extra garlic, herbs, or even sautéed leeks.

Conclusion

This roasted butternut squash soup is the perfect cozy dish for fall and winter. With a simple blend of wholesome ingredients and a rich, creamy texture that doesn’t rely on dairy, it’s a comforting meal that feels indulgent yet healthy. Ideal for prepping ahead or enjoying fresh off the stove, it’s a seasonal staple you’ll come back to again and again.