Why You’ll Love Roasted Butternut Squash Soup Recipe

This soup shines because the squash is roasted first, which brings out a caramel‑rich, cozy taste. The ingredient list is minimal so the squash flavor is the star. And even though it’s ultra‑creamy, there’s no heavy cream involved — making it lighter and more comfortable for everyday meals.
It’s also easy to prep ahead or make for guests, and leftovers actually taste better the next day.

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 (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

Directions

Preheat the oven to 425 °F (about 220 °C) and line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut‑side down on the sheet, drizzle each half with just enough olive oil to lightly coat the inside (about ½ teaspoon each), rub the oil over the flesh, and sprinkle with salt and pepper.
Roast the squash face‑down until it’s tender and fully cooked through, about 40 to 50 minutes. Don’t worry if the skin or flesh browns a bit — that adds flavour. Set the squash aside to cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is just starting to turn golden around the edges (about 3‑4 minutes). Add the garlic and cook until fragrant, about 1 minute.
Transfer the sautéed shallot & garlic (and their oil) to your stand blender. Use a large spoon to scoop the roasted butternut squash flesh into the blender (discard the skins). Add the maple syrup, ground nutmeg, a few twists of black pepper, and pour in 3 cups of vegetable broth (be careful not to exceed the blender’s fill line; you can add remaining broth later).
Secure the lid (with care — hot liquid!) and blend on high (or use the soup setting, if your blender has one) until the soup is ultra‑creamy and warm through.
If you’d like a thinner consistency, stir in the remaining 1 cup of broth. Add 1 to 2 tablespoons of butter (or olive oil as a vegan alternative), blend again briefly. Taste and adjust salt and pepper as needed.
If the soup isn’t piping hot from blending, pour it back into your soup pot and reheat over medium heat, stirring occasionally, until hot. Serve immediately, with an extra twist of black pepper or optional garnish of toasted pepitas.

Servings and timing

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

Variations

For a vegan / dairy‑free version, substitute olive oil for the butter.
Try roasting the shallot and garlic together with the squash on the baking sheet to save a step.
Swap nutmeg for other warming spices like cinnamon, turmeric or sage if you prefer a slightly different flavour profile.
Add a peeled, cored and diced apple along with the squash for a subtle sweetness and twist.
Top with garnish options: toasted pumpkin seeds, a drizzle of balsamic glaze, cooked sausage crumbles, or fresh herbs like parsley.

Storage/Reheating

Let the soup cool to room temperature before storing.
Refrigerate in a covered container for up to 4 days.
To freeze: transfer to freezer‑safe containers and freeze for up to 3 months.
Reheat gently on the stove over medium heat, stirring occasionally, until warmed through. If reheating from frozen, thaw overnight in the fridge first or gently reheat from frozen on low heat, stirring often to prevent scorching.

FAQs

1. Can I use pre‑cubed butternut squash instead of halving the whole squash?

Yes — you can absolutely use pre‑cubed butternut squash. Roast it until tender and follow the rest of the instructions as written. Just monitor the roasting time since cubes may cook faster.

2. Can I blend the soup using an immersion (stick) blender instead of a stand blender?

Yes, but the texture might be slightly less smooth. If using an immersion blender, cook the shallot mixture in the pot, then add the roasted squash, all the broth (4 cups), maple syrup, nutmeg and pepper. Simmer 15‑20 minutes to let flavors meld, then blend with the immersion blender until smooth. Add butter or oil at the end and blend again.

3. What kind of squash can I substitute if I can’t find butternut squash?

You can substitute a similar winter squash like kabocha, acorn, or delicata. Flavor and texture may vary slightly. Roast until tender and continue as directed.

4. How do I adjust the recipe for a larger number of servings?

You can easily double or triple the recipe. Just ensure you have a sufficiently large baking sheet and pot/blender to handle the increased volume. Roast in batches if needed.

5. Can I make this soup ahead of time?

Yes — this soup is ideal for making ahead. In fact, it often tastes even better the next day as the flavours meld. You can make it ahead, refrigerate, and reheat when ready to serve.

6. What if the soup is too thick after blending?

If it’s too thick, simply stir in some of the remaining broth (or more if you like a thinner texture) and blend again or heat on the stove to combine. Adjust seasoning if necessary.

7. What garnishes work well with this soup?

Toasted pumpkin or sunflower seeds, a drizzle of olive oil or balsamic glaze, a sprinkle of fresh herbs (like parsley or sage), or fresh ground pepper all work nicely. The soup is great on its own, so garnish is optional.

8. How can I make it spicier or add more flavour depth?

You can add a pinch of cayenne or chili flakes for heat, or stir in a bit of curry powder, smoked paprika, or turmeric for extra warmth. Start with small amounts and taste as you go.

9. Is this soup gluten‑free and vegetarian?

Yes — the recipe as written is vegetarian and naturally gluten‑free. For vegan, just substitute the butter for olive oil.

10. What is the best way to reheat the soup without losing flavour or texture?

Reheat gently over medium‑low heat, stirring occasionally, until warmed through. Avoid boiling vigorously. If the soup separated in the fridge, a quick stir or re‑blend can help restore its creamy texture.

Conclusion

This roasted butternut squash soup is a comforting, flavour‑rich recipe that’s remarkably simple yet delicious. With minimal ingredients and a beautiful creamy texture (without heavy cream), it’s perfect for cozy nights, holiday meals, or make‑ahead lunches. Once you’ve roasted that squash and blended it up, you’ll have a vibrant, heart‑warming bowlful ready to enjoy.

Why You’ll Love Roasted Butternut Squash Soup Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use pre‑cubed butternut squash instead of halving the whole squash?

2. Can I blend the soup using an immersion (stick) blender instead of a stand blender?

3. What kind of squash can I substitute if I can’t find butternut squash?

4. How do I adjust the recipe for a larger number of servings?

5. Can I make this soup ahead of time?

6. What if the soup is too thick after blending?

7. What garnishes work well with this soup?

8. How can I make it spicier or add more flavour depth?

9. Is this soup gluten‑free and vegetarian?

10. What is the best way to reheat the soup without losing flavour or texture?

Conclusion

Roasted Butternut Squash Soup

Ingredients

Instructions

Notes

Nutrition