Why You’ll Love Roasted Butternut Squash Soup Recipe

It uses minimal ingredients so the squash flavour can shine through.
Roasting the squash gives it a rich, slightly sweet and nutty depth that plain boiling can’t match.
It’s creamy in texture without heavy cream—so lighter but still indulgent.
It’s make‑ahead friendly and tastes even better the next day.
With modest prep and cooking time, it’s approachable but special enough for 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, seeds removed
1 tablespoon olive oil (plus extra for drizzling)
½ cup chopped shallot (about 1 large shallot)
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 (24 to 32 oz) vegetable broth
1 to 2 tablespoons butter (or substitute high‑quality olive oil for vegan/dairy‑free)

Directions

Pre‑heat the oven to 425 °F (≈ 220 °C). Line a rimmed baking sheet with parchment paper. Place the butternut squash halves face down on the sheet, drizzle lightly with olive oil, rub the oil over the inside surface, and sprinkle with salt and pepper.
Roast the squash for about 40‑50 minutes, until tender and cooked through. Set aside for about 10 minutes to cool slightly.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add chopped shallot plus 1 teaspoon salt and cook, stirring often, until the shallot softens and begins to turn golden (about 3‑4 minutes). Add garlic and cook until fragrant (about 1 minute).
Scoop the roasted squash flesh (discard the skin) into a stand blender, along with the sautéed shallot and garlic. Add maple syrup, ground nutmeg and a few twists of black pepper. Pour in 3 cups of vegetable broth (reserve extra if needed).
Secure the lid and blend on high (or use a soup‑preset if your blender has one) until the mixture is ultra creamy and warmed through.
If too thick, stir in the remaining broth (up to 1 cup). Add 1 to 2 tablespoons butter (or olive oil) to taste and blend again. Taste and adjust salt and pepper as needed.
If not piping hot from blending, pour the soup back into the pot and warm over medium heat, stirring occasionally until steaming. Serve in bowls, optionally topped with extra black pepper or toasted pepitas for garnish.

Servings and timing

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

Variations

For a vegan/dairy‑free version: replace the butter with good olive oil.
Swap vegetable broth for chicken stock if you prefer a non‑vegetarian version.
Add extra warmth with a pinch of cayenne or smoked paprika.
For additional texture, top with toasted pumpkin seeds, croutons, or swirl in coconut cream.
You can roast the squash as cubes (peeled) to speed it up slightly, though flavour will differ.
Insert other roasted vegetables (like sweet potato or carrot) to vary the flavour.

Storage/Reheating

Let the leftover soup cool to room temperature before transferring to a sealed container. Refrigerate for up to 4 days. It can also be frozen for up to 3 months.
To reheat: thaw if frozen, then warm gently in a pot over medium heat, stirring occasionally until heated through. You may need to add a splash of broth if it has thickened.

FAQs

What kind of squash works best for this soup?

While butternut squash is ideal due to its sweet, nutty flavour and smooth texture when roasted, you could use similarly sweet winter squashes (like kabocha or acorn) if needed — adjust cooking time accordingly.

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

Yes — but note that immersion blending tends to leave a slightly grittier texture. If using an immersion blender, sauté the shallot/garlic in the pot, add the scooped squash and broth, simmer for 15‑20 minutes to marry flavours, then carefully blend until smooth. Add butter/olive oil at the end.

How can I make the soup thinner or thicker?

To thin: stir in more broth (or water) until desired consistency. To thicken: simmer it uncovered so some liquid evaporates, or blend in a small amount of white beans for extra body.

Can I prepare this ahead of time for a gathering?

Absolutely. The soup actually develops flavour over time, so making it a day ahead works well. Reheat gently before serving. You can also roast the squash ahead, refrigerate, then blend and finish just before serving.

Is the soup gluten‑free?

Yes — all the ingredients listed (including broth if certified gluten‑free) are naturally gluten‑free.

Can I make this without shallots if I don’t have any?

Yes — you can substitute a small sweet onion finely chopped and sautéed. The flavour will be slightly different but still delicious.

What garnishes go well with this soup?

Freshly ground black pepper, toasted pumpkin seeds (pepitas), a drizzle of olive oil or butter, croutons, or even a swirl of coconut cream or crème fraîche if you don’t mind dairy.

How do I safely cut a butternut squash?

Use a sharp chef’s knife on a stable cutting board (a damp tea towel underneath helps prevent slipping). Trim the ends of the squash, stand it upright on its flat base, then cut vertically in half. Scoop out the seeds with a large spoon.

Can I use canned or pre‑cubed squash to save time?

You can, but roasting whole halves of squash concentrates the flavour and gives a richer result. Pre‑cubed squash may lack the depth of flavour from roasting the halves with skin on.

What if my blender is not large enough to hold all ingredients at once?

Work in batches: blend part of the mixture, pour into a pot, then blend the rest and combine. Or blend the full amount in multiple rounds and return to the pot for warming.

Conclusion

This roasted butternut squash soup is a standout for its simplicity, rich flavour and elegant texture — no heavy cream required. Whether you’re serving a comforting week‑night dinner or a warming holiday starter, it hits the mark. With make‑ahead ease and room for creative garnishes or tweaks, it’s sure to become one of your go‑to seasonal recipes. Enjoy!

Roasted Butternut Squash Soup