Eazy Roasted Butternut Squash Soup

Why You’ll Love Roasted Butternut Squash Soup Recipe

This soup manages to be silky and luxurious without using heavy cream. The roasting process caramelizes the squash, concentrating its flavor, while a bit of butter and simple aromatics add richness and depth. It’s straightforward enough for a weeknight meal, yet elegant enough for a cozy dinner with guests.

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 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 vegetable broth, as needed

• 1 to 2 tablespoons butter (or extra olive oil for a dairy‑free version)

Directions

1. Preheat your oven to 425°F (about 220 °C). Line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut‑side up on the sheet. Drizzle each half with just enough olive oil to coat the inside (about ½ teaspoon per half). Rub the oil around, then sprinkle with salt and pepper.

2. Turn the squash cut‑side down and roast until very tender and cooked through — about 40 to 50 minutes. A bit of browning or caramelization is good; it deepens the flavor. Remove from the oven and let cool until you can handle it (about 10 minutes).

3. In a large soup pot over medium heat, warm 1 tablespoon olive oil until shimmering. Add the chopped shallot and 1 teaspoon salt. Sauté, stirring often, until the shallot softens and edges begin to golden, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

4. Using a large spoon, scoop the flesh from the roasted squash halves into a blender. Discard the tough skin. Into the blender, add the maple syrup, nutmeg, a few turns of freshly ground black pepper, and about 3 cups of the vegetable broth (be careful not to overfill — blend in batches if necessary).

5. Blend on high (or use the “soup” setting if your blender has one) until the mixture is ultra‑creamy and smooth. If desired, pour the soup back into the pot, add 1–2 tablespoons butter (or extra olive oil), and stir.

6. If the soup feels too thick, stir in the remaining broth until you reach your desired consistency. Taste and adjust salt and pepper as needed. Warm gently on the stove until steaming, then serve.

Servings and timing

Yields about 4 bowls (approximately 6 cups of soup).
Prep time: 10 minutes · Cook time: 55 minutes · Total time: about 1 hour 5 minutes.

Variations

• Dairy‑free / vegan: use olive oil in place of butter.

• Add warming spices like a pinch of cinnamon or a dash of smoked paprika for a different flavor profile.

• Stir in a swirl of coconut milk or a splash of cream before serving for extra creaminess.

• Top with toasted pumpkin seeds (pepitas), a drizzle of olive oil, fresh herbs (like parsley or sage), or a sprinkle of smoked sea salt for texture and contrast.

Storage/Reheating

Let the soup cool to room temperature before storing. Refrigerate in a sealed container for up to 4 days (many find the flavors deepen overnight). For longer storage, freeze for up to 3 months. To reheat, thaw if frozen, then warm gently in a pot over medium heat — stirring occasionally until warmed through.

FAQs

What kind of squash should I use?

Use a medium-large butternut squash, around 3 pounds. The roasting technique brings out the best flavor, so don’t substitute with raw cubed squash and expect the same result.

Do I have to peel and cube the squash before roasting?

No — one of the benefits of this recipe is that you roast the squash halves whole (after cutting in half and removing seeds), then scoop out the flesh after roasting.

Can I make the soup vegan or dairy-free?

Yes. Simply substitute the butter with extra‑virgin olive oil (or another neutral-flavored oil) and the soup will still be creamy and flavorful.

What Blender should I use — immersion or countertop?

A countertop (stand) blender gives the silkiest results, but if you only have an immersion blender: sauté shallot and garlic, add cooked squash and broth, simmer briefly, and then blend in the pot. The texture may be a little less smooth, but still great.

How can I make the soup thinner or thicker?

To thin: add more vegetable broth — up to 1 cup beyond the recipe. To thicken: blend with less broth, or briefly simmer the finished soup on low to allow some liquid to evaporate.

Can I roast the shallot and garlic with the squash at the same time?

Yes — some people do this as a shortcut. Roasting shallot and garlic along with the squash adds extra depth. If you do, skip the sauté step and proceed straight to blending.

Can I freeze leftovers?

Yes — this soup freezes well. Freeze in a sealed container or freezer‑safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Will the soup lose flavor if I reheat it later?

If stored properly, it retains flavor well. Some say it tastes even richer the next day. Just reheat gently on the stove to preserve texture and aroma.

What should I serve with this soup?

Crusty bread, grilled cheese sandwiches, a simple green salad, roasted vegetables — the mild sweetness works well with savory or herby sides.

Can I add other vegetables or spices to the soup?

Yes. Root vegetables like carrots or parsnips add sweetness and body, and spices like cinnamon, smoked paprika, or a small pinch of nutmeg or cayenne can add depth. Herbs like thyme or sage are also lovely additions.

Conclusion

This roasted butternut squash soup is a timeless, comforting classic — creamy (without cream), simple yet flavorful, cozy and wholesome. Whether you make it for a comforting weeknight dinner or a holiday gathering, it’s sure to become a go-to. The technique of roasting before blending unlocks a depth of flavor that’s hard to beat. Enjoy the warmth and richness of fall in every spoonful.