The Best Creamy Roasted Butternut Squash Soup Recipe

There’s nothing quite like a warm bowl of soup to chase away the chill of fall and winter. This creamy roasted butternut squash soup is a true comfort classic. It boasts an incredibly silky texture achieved entirely naturally, without adding heavy cream. This is due to the inherent nutritional benefits of butternut squash, which contributes to both flavor and a naturally creamy consistency, as highlighted by Bhooc.com in their discussion on the benefits of butternut squash. You’ll love the rich, sweet, and savory flavors that come from perfectly roasted butternut squash. This recipe is wonderfully easy to make and versatile enough for a quick weeknight dinner or a special gathering.

Why You’ll Love This Roasted Butternut Squash Soup

This roasted butternut squash soup is a standout for many delicious reasons.

• Deep, Complex Roasted Flavor: Roasting the squash caramelizes its natural sugars, creating an unmatched depth.
• Extreme Creaminess Naturally: The blending process transforms the tender squash into a luxuriously smooth soup without dairy.
• Simple, Wholesome Ingredients: You only need a handful of fresh, basic ingredients for this flavorful dish.
• Easy Hands-Off Roasting Method: Most of the cooking time involves the oven doing the work, freeing you up for other tasks.
• Perfect for Make-Ahead Meals: This soup tastes even better the next day and freezes beautifully.
• Versatile for Any Occasion: Serve it as an elegant appetizer or a hearty main course.

Ingredients

To make this delightful roasted butternut squash soup, gather these fresh ingredients:

• 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
• ⅓ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste

Notes & Substitutions

For the squash, any winter squash like acorn or kabocha can also work, though butternut offers the classic flavor. If you prefer a fully vegan or dairy-free soup, simply omit the butter or swap it for an extra tablespoon of olive oil. If shallots are unavailable, a small yellow onion (about ½ cup chopped) makes a fine substitute. You can use either vegetable broth for a vegetarian option or chicken broth for a richer, more savory base.

Equipment

You won’t need many special tools for this recipe.

• Large rimmed baking sheet for roasting the squash.
• Parchment paper for easy cleanup.
• Large soup pot or skillet for sautéing aromatics.
• High-powered stand blender is ideal for achieving the smoothest consistency.
• An immersion blender can be used directly in the pot, but the soup might not be quite as silky.

Instructions

Making this creamy roasted butternut squash soup is straightforward and fun! Follow these steps for the best results:

• Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
• Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). For optimal roasting, Epicurious suggests a general guideline of 400°F for most vegetables to ensure proper caramelization and tenderness. Set the squash aside until it’s cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
• Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

Pro Tips for the Best Roasted Butternut Squash Soup

Follow these tips to elevate your roasted butternut squash soup to gourmet status.

• Maximize Flavor by Proper Squash Roasting: Don’t rush the roasting. Let the squash get tender and slightly caramelized for the sweetest, most complex flavor. Browning adds depth.
• Achieve Ultimate Silkiness Through Blending: A high-speed blender is your secret weapon. Blend for several minutes until the soup is completely smooth and airy.
• Balance Sweetness and Savoriness: Maple syrup enhances the squash’s natural sweetness, while salt and pepper ensure a well-rounded, savory finish.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Steer clear of these common errors for perfect soup.

• Under-roasting the squash: If the squash isn’t fully tender, your soup will lack sweetness and won’t blend smoothly.
• Not blending soup long enough: A short blend results in a grainy texture. Blend until it’s velvety smooth.
• Adding too much liquid too soon: Start with less broth and add more gradually to achieve your desired consistency.

Serving, Storing, and Variations

This versatile roasted butternut squash soup pairs wonderfully with many accompaniments. Serve it alongside crusty bread, grilled cheese sandwiches, or a fresh green salad for a complete meal.

Make Ahead & Freezing

This soup is fantastic for meal prep!

• Refrigerate: Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 4-5 days.
• Freeze: Pour cooled soup into freezer-safe containers or bags, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Variations & Toppings

Get creative with your roasted butternut squash soup!

• Spices: Add a pinch of cinnamon, ginger, or even a touch of cayenne pepper for a little heat.
• Other Vegetables/Fruits: Roast an apple or carrot alongside the squash for extra sweetness and complexity.
• Garnish: Top with toasted pumpkin seeds (pepitas), fresh sage, a swirl of coconut cream, or a balsamic glaze drizzle.

Nutrition Information

Please note that nutrition facts can vary depending on specific ingredient brands and preparation. This information is an estimate based on the ingredients listed.

Always consult a qualified health professional or registered dietitian for personalized dietary advice. This information is for general guidance only.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this delicious roasted butternut squash soup.

• Q: Can I use pre-cut butternut squash? A: Yes, you can! Just spread it on the baking sheet and roast it until tender, adjusting the time as needed.
• Q: How can I reduce the carbohydrate content? A: Butternut squash is naturally starchy, so complete avoidance is difficult. You can reduce or omit the maple syrup to lower sugar.
• Q: Can chicken broth be used instead of vegetable broth? A: Absolutely! Chicken broth will add a richer, more savory depth of flavor to your soup.
• Q: What if the garlic flavor is too strong? A: Next time, you can reduce the number of garlic cloves or roast them with the squash for a milder flavor.
• Q: Is this soup suitable for freezing? A: Yes, it freezes beautifully for up to three months. Simply thaw and reheat when you’re ready to enjoy.

Conclusion

This creamy roasted butternut squash soup recipe truly delivers on flavor and simplicity. The natural sweetness of roasted squash, combined with a silky smooth texture, makes it an irresistible dish for any season. We hope you feel confident tackling this beginner-friendly recipe and enjoy every comforting spoonful. Give this delightful roasted butternut squash soup a try, and let us know what you think!

The Best Creamy Roasted Butternut Squash Soup Recipe

This comforting soup features roasted butternut squash blended with sautéed shallots, garlic, vegetable broth, and spices to create an incredibly creamy and flavorful dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine American

Servings 4 bowls

Calories 155 kcal

Equipment

• Oven
• Baking sheet
• Parchment paper
• Large soup pot
• Blender
• Large Spoon
• Serving bowls

Ingredients

  

Main Ingredients

• 1 large (about 3 pounds) butternut squash halved vertically and seeds removed
• 1 tablespoon olive oil plus more for drizzling
• ½ cup shallot chopped (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves pressed or minced
• 1 teaspoon maple syrup
• ⅓ teaspoon ground nutmeg
• freshly ground black pepper to taste
• 3 to 4 cups vegetable broth as needed
• 1 to 2 tablespoons butter to taste

Instructions

 

Instructions

• Preheat oven to 425°F. Line a baking sheet, place halved butternut squash on it, drizzle with olive oil, and season with salt and pepper.
• Roast the squash face down for 40-50 minutes until tender, then set aside to cool for about 10 minutes.
• While squash roasts, warm olive oil in a soup pot over medium heat. Sauté shallot and 1 teaspoon salt for 3-4 minutes until softened, then add garlic and cook for 1 minute until fragrant. Transfer mixture to a blender.
• Scoop the roasted butternut squash flesh into the blender. Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth, blending in batches if needed.
• Secure the lid and blend on high until the soup is ultra creamy and warmed through.
• If desired, stir in the remaining broth, then add butter and blend again. Adjust seasoning with more salt and pepper to taste.
• Serve the soup hot. If not already hot from blending, warm it in a pot over medium heat, stirring often. Garnish with black pepper if desired.

Notes

For ease, use a medium skillet instead of a soup pot if your blender has a soup preset. If using an immersion blender, follow instructions for blending directly in the pot. You may need to blend the soup in batches, adding remaining broth as needed. Browning of the squash during roasting adds good flavor.