Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were. I was so happy to find butternut in stock again, and came home to make my favorite soup.
My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews!
This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.
This easy butternut squash soup recipe is also a great make-ahead option. In fact, it tastes even better the next day. Let’s get to it!
The Best Butternut Squash Soup
Here’s why readers love this recipe:
Simple Ingredients
I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.
Butter is Better than Cream
A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for vegan/dairy-free soup. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.
Roasted Butternut Yields Major Flavor
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.
Serve It Now or Later
If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.
Garnishes Are Optional
This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal.
How to Blend Butternut Soup
This is when the soup deviates from other butternut squash soups. You usually have two options, and I don’t recommend either of them:
- You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.
- You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.
I found a better way with this soup. We’re going to use a stand blender, since it yields creamier soup (see recipe notes if you’re determined to use an immersion blender).
Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients. Blend it until it’s ultra creamy.
If you have a regular stand blender:
Any stand blender will do! Once you’ve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Warm it up on the stove over medium heat, stirring occasionally. That’s it.
If you have a fancy blender with a soup preset:
Use the soup preset, and you can serve your hot soup straight from the blender. I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line.
If you have a fancy blender without a soup preset:
(By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. Consult your manufacturer’s directions for details.
Or, simply pour the mixture back into your soup pot and reheat on the stove. That will certainly work.
More Butternut Squash Recipes to Enjoy
Extra butternut squash? Here are some fun recipes to use it up:
- Balsamic Butternut, Kale and Cranberry Panzanella
- Butternut Squash Chipotle Chili with Avocado
- Roasted Butternut Squash Risotto
- Roasted Butternut Squash Tacos
- Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
Please let me know how this butternut soup turns out for you in the comments! Your feedback is so important to me, and I hope you love this soup as much as I do. It’s my absolute favorite.
Watch How to Make Butternut Squash Soup
Roasted Butternut Squash Soup
- Author:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 bowls or 6 cups 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: American
This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
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
- 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
Instructions
- 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). 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.
Notes
*How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.
Make it dairy free/vegan: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
NB Adams
Love this recipe and everyone I serve it to loves it also. I don’t eat garlic nor onions so if you need to skip those ingredients, it is still delicious! You can add a touch more nutmeg or another simple spice. Simply delicious!
★★★★★
Reb C
Good recipe. A bit sweet for my taste. I dash of chili powder was a big improvement. I see someone else suggested smoked paprika. That also sounds good.
★★★★★
bianca gibraltar
I made it with 1 tsp of smoked paprika, 3/4 tsp of ground cumin and half a tsp of thyme. After I sautéed the shallot and garlic I added 1 carrot and 2 celery sticks, which I took out when blending and added back in after blending. I did not use maple syrup as the soup already tasted enough sweet. We loved it.
Sandi in California
I get a “farm box” every week from my CSA subscription & there was a butternut squash in it that I wasn’t sure what to do with. I made this today & it is absolutely fabulous! So simple, yet such a delightfully complex flavor. Served it tonight with a nice salad (and your Tahini dressing!), and some crusty sourdough – everyone loved it! I shall never be intimidated by butternut squash again :-)
★★★★★
Nancy Friedman
Love this soup. Making it for the second time. Kept it vegan….so I can share it with anyone but I mention the butter addition if they are so inclined. I ate it without.
Thank you from NYC!!!
★★★★★
Another Kate
This is beyond the best soup ever! Added a can of coconut milk and only two cups of veggie broth. Sometimes I add pieces of an apple. Thank you for this recipe
★★★★★
Lisa
This is delicious, I wouldn’t change a thing
★★★★★
Lucy
I love this recipe and I’ve made it several times over the last few months. Have you ever tried freezing it? If you have, did it work well?
★★★★★
Kate
Hi! Yes, I believe this one freezes well.
Corliss R Harris
I’ve made this soup several times this winter and it’s always a big delight! Even better how nutritious, low calorie and filling it is!!!
It’s also only 4 weight watchers points per serving, which means we can each have a biscuit (not a cookie) and a small glass of wine. Win-win-win!
★★★★★
Sumathy Santahkumar
Thank you for sharing this recipe. This is the 4th time I made it. My son loves it.
★★★★★
Kate
I’m delighted to hear that, Sumathy!
Amy
Thank you for this delicious butternut squash soup!
It is so apparent that you take great time and care in preparing your recipes, and I think it is very generous that you share these wonderful creations! My family also loves your Spicy Lentil Soup.
I look forward to trying more of your recipes.
With sincere thanks,
Amy in Ontario
★★★★★
Charlene Velsini
I beg to differ with you on the immersion blender. I use a Cuisinart immersion blender. The soup is not gritty. It is smooth, creamy and absolutely beautiful. The difference may be is that I definitely use the blender long enough to get past the appearance of grittiness. The stand blender is an alternative. Just my experience with this soup over the past 10 years. To each their own. I do top mine with a dash of cayenne. Thank you.
★★★★★
Kate
I’m delighted it worked for you, Charlene! Thank you for your review.
Bill in Vienna
I made this several weeks ago, and I thought it was excellent! That’s why I’m giving it 5 stars. I made it again last week, but I changed the recipe a bit, so I can’t give a rating for that, although I liked it a lot. I peeled, cored, and chopped an apple and roasted it, some carrot, and onion along with the squash. I omitted the maple syrup (the sweetness of the apple took its place), amped up the nutmeg a little, and put in a 2-inch piece of cinnamon stick. With all of these changes, I will probably have to rename the soup. Whatever we call it, though, it
was good.
★★★★★
Kate
Thank you for your 5 stars! I appreciate it.
STAZA ON CAPE COD
Thank you for this recipe. I lost my old 3 squash recipe, needed to replicate. Using your recipe & another old one I had, it worked! I used 3 types squashes & 5 spice powder & harissa, skipping the maple syrup. I added some almond milk also. Slicing the squashes per your instruction & using parchment made the prep so much easier!
★★★★★
Samantha Salotti
Hi! I have butternut squash cubed in a package, will this still work?
Looks amazing!
Kate
Hi! Sure, just make sure you have the same weight as the recipe listed. I hope you love it!
Christina
This soup is absolutely delicious. I added some pumpkin seeds and parsley and a dollop of créme fraîche on top and it was to die for. I will definitely be making this again!
★★★★★
Kate
Wonderful, Christina! I appreciate your review.
Brenda Vittachi
I made this soup today. It was delicious. I roasted the garlic cloves and shallots in a foil packet drizzled with olive oil and salt beside the squash. Excellent flavor done this way plus I didn’t dirty a pan. Added a dollop of cream to the final product.
★★★★★
Dorothy
Yummy!!
Thank you!
Perfect on a stormy winter night :)
★★★★★
Kate
It would be perfect for a stormy night! Thank you for your review.
Lesli Bullock
I make this all the time now! I use the frozen squash without thawing and roast it with wedged onion and garlic still in skin. Then I just remove the garlic skins and throw it all into the Vitamix blender and add the seasonings.
★★★★★
Kate
Thank you for sharing, Lesli!
mark rael
fallowed the recipe exactly the way written
Perfect Soup
★★★★★
Jenna
This recipe has become a household favorite. I make it a few times a month and absolutely love it. Before finding this recipe I had never eaten butternut squash and now I absolutely love it
★★★★★
Kate
Thank you for your review, Jenna!
JoAnn Pohorsky
We loved this soup and we love our vitamix, same one now for 20 years.
I grow my squash and this makes it extra special to me. All your recipes i have tried have been wonderful , kuddos to cookie for her help and you for the delicious taste treats
Elaine
Made this last night. I love butternut squash haven’t made soup in years. This recipe is delicious, creamy with a great roasted flavor. So easy I will definitely be making again!
★★★★★
Katie
Wow wow wow! This soup was so easy to make and a huge family hit! I actually had an acorn squash on hand too so mixed it up a bit using both with great results. Thank you for this creation!
★★★★★
Adriana
Just made this tonight…Another incredible recipe and SO easy to make! Instead of the whole squash, i used a package of cubed ones from Costco; chicken broth in place of vegetable broth (all i had on hand). My husband ate two bowls and asked for the soup to be on the rotation! Thank you so much for sharing it. Go Chiefs!
★★★★★
Tina
I found this soup VERY bland….despite roasting the squash and potatoes….lots of S&P…. WENT BACK to recipe to see if I missed anything but I had not. Just not very exciting….
★
Kate
Hi Tina, I’m sorry to hear that. This soup didn’t call for potatoes. Are you sure this was the correct recipe?
K8
I love your recipes and have shared with many. I struggle with proper soup bowls and these look like they might fit my requirements. Could you please tell me where I can find them? Thanks.
Kate
Hi! I don’t see them right now, but Crate & Barrel has a lot of great options.
Ayori
Made this tonight and my husband loved it— he’s a real food critic. Thank you! I used a nutribullet blender in two batches with 1 cup of broth per batch and added the butter. It was so rich and creamy. It was a bit sweet so next time I will try with a few more spices, cumin and smoked paprika.
★★★★★
Kate
Wonderful to hear it impressed him, Ayori! I appreciate your comment and review.
Janine Gibson
Made it with garlic infused olive oil as garlic and onions are no go for me. Thankyou for such a simple delicious soup! Yeah butternut!
★★★★★
Valerie
I love this soup!! It’s been a go-to many times over! Do you think it would work with frozen butternut squash also? If so, any tips on how to prep?
Kate
Hi, I believe others have made it with frozen and then thawed and didn’t mind the results.
Helen H
Just made this, and it was so silky and smooth, and somehow transformative! I added a little cayenne (1/2 tsp) to play up against the maple syrup (as someone suggested). Just used an immersion blender at the end (no problems with texture). Thank you for this recipe, it’s the kind that when you get a butternut squash, and that’s pretty much all you got, this will save you! I served it with some fresh spring onions, but may try the toasted pumpkin seeds next. Throwing away all my other squash soup recipes!
★★★★★
Kate
Thank you for sharing, Helen!
Sasha
This is by far my favorite soup recipe. I usually improvise on it differently each time but I always roast the squash seeds and sprinkle them on top, and add some cream cheese. I’ve even brought this to potlucks before and it’s been a hit. Great recipe!!
★★★★★
Mary S.
This is a wonderful soup! I found that if I use an immersion blender on high speed it turns out pretty smooth, almost as good as with my Vitamix.
★★★★★
Kate
This is the first squash soup recipe that wasn’t a pain in the butt to make. Super easy and a great “base” recipe to add your own flare to (I did the original once, then made a more savory version with curry seasoning, smoked paprika and a dollop of Greek yogurt). I also love that it makes a manageable portion and I won’t be eating leftovers for two weeks! Pinning this one!
★★★★★
Debi
I made this soup the other night, and my husband and I both LOVED it!
In fact, we’ve loved every recipe I’ve made from your blogs. Thank you for sharing!
★★★★★
Joan Calabree
I loved this recipe! It was so easy TJ scoop out the cooked squash instead of trying to peel away the skin. I also used my immersion blender with good results. When served piping hot, I added a dollop of sour cream and some grated fresh nutmeg. It was delicious! Thank you for sharing!
★★★★★
T Car
Excellent soup recipe, which is easy to make. I love this soup!
★★★★★
Kate
That’s great! Thank you for your review.
Susan S Cook
Gosh, this is just the best butternut soup I’ve had! And hardly any calories (yea).
Amy B.
I cannot believe that I’ve been missing your website all my cooking life! Thankfully I’ve discovered it now.
Delicious recipe. The technique is so ingenious, and lends itself to all sorts of flavor variations. I had a huge butternut squash—enough for two batches. I made one recipe as written with the maple syrup. The other I modified based on another recipe with chipotle peppers.
Thank you!
★★★★★
Kate
Welcome! I’m glad you discovered it as well.
Teresa
I just made this for the first time and it is absolutely perfectly delicious! I will be making it regularly just as I have with many of your recipes:)
★★★★★
Kate
That’s great to hear, Teresa! Thank you for your review.
Nani
Hi there! Will it taste the same if I use chicken broth instead of veggie broth? Honestly I’m just too lazy to go to the store to get veggie broth and I have chickens broth on hand.
Kate
Hi Nani, I know others have made it with chicken broth and didn’t mind the resutls.
Kk
Too salty. Who new vegetable broth had so much sodium…. Next time I won’t add the salt called for in the recipe.
★★★★
Kate
I’m sorry it was too salty for you. Thank you for your feedback!
Jodi Hotvet
I made this recipe and unfortunately it was way too garlicky and oniony! My hubby made me throw it out. Sorry.
★
Kate
I’m sorry this one wasn’t for you, Jodi.
Susan
Just wanted to say I’ve been making this soup for my grandmother (subbing in low sodium vegetable broth) for a few years now and she loves it! There was a time where she was in the hospital and she didn’t want to each but then specifically requested this soup. Thanks for this amazing recipe!
★★★★★
Rebecca
I always hate when I read a review and someone says, “It was great but here are the 10 ways I changed it…” and it ends up not even being close to the actual recipe they’re reviewing! So I’m not going to do that but I did make a couple of (minor) tweaks.
I was trying to use up some veggies from my market box and I didn’t have a shallot so I used a whole yellow onion and added ~3 stalks of celery. I also had about 6-7 carrots so after the squash was finished roasting and I was waiting for it to cool, I tossed the peeled carrot chunks with olive oil, salt, and pepper and roasted them until they were really soft. I ended up with way more squash than I thought I would so I used 4 cups of veggie broth and 2 cups of water. Blended it up in two batches then added 1/8 teaspoon nutmeg and 2-3 tablespoons of Miyoko’s vegan butter. Tasted it, added a little bit more salt and it was amazing. I skipped the maple syrup because I think the carrots added just the right amount of sweetness. I measured it as I was putting it in containers to store and it made ~10 cups.
I have a loaf of sourdough bread from Boudin’s Bakery in San Francisco in the freezer. Tomorrow I’m going to thaw it, pop it in the oven for a bit and serve it with the soup for dinner. I can’t wait!
★★★★★
Kate
Thank you for sharing what worked for you, Rebecca! I love creativity in the kitchen. :)
Nancy Campbell
I made this soup with just a few changes. Buttercup squash, only 1 clove of garlic and 1/2 tsp medium Currie powder instead of the nutmeg. It was the best squash soup that I ever made. Love the technique. I changed out the nutmeg just because I don’t care for it in soup or veg dishes.
★★★★★
marianne
Making this soup now,just wondering, can i freeze it?
Kate
Hi Marianne! Yes, this soup freezes well.
Marianne
Thames I experimented to find that out. When I thawed it out for a lunch a couple days later I added some cream to thin it down a bit and OMGOODNESS, it was fabulous
Sowmya
Tried this recipe and turned out very well.
Thanks for sharing.
★★★★★
Amy
Can I substitute onions for the shallot?
Kate
Hi! Sure, but I do really prefer shallots here.
Jean
Roasted winter & butternut squash in the freezer. Love this recipe.
★★★★★
Nono
I don’t like butternut. But your recipe made me adopt it. It turned out so good! I even didn’t add the butter.
This will be a new favorite recipe for my family. Well done!
Can it be served cold? Thank you for your answer.
★★★★★
Kate
Hi, you can serve it cold if you like. I like it best warm.
Jo Zee
I made this today and WOW! It was tasty. I added a few extra things in my soup, nutmeg was one, I just love that and another was “Stinging Nettles.” We have a huge crop and I wanted to incorporate it into something and this soup was perfect. It didn’t alter the taste at all, this soup is AWESOME! Thanks for the fabulous recipe. I think this will be my go-to Squash Soup Recipe from now on!
★★★★★
Kate
Thank you, Jo! I’m glad you enjoyed it.
Elizabeth
I just made this soup. It’s wonderful! At the end I added some butter, and a small amount of ghee. In the future I’ll skip the ghee. It seemed to make it heavier tasting.
This will be my go-to squash soup recipe from now on.
Thank you!
★★★★★
Heather
5 stars! This soup is amazing. I’ve always had it with heavy cream and the butter is so much better! Thank you for sharing the recipe.
★★★★★
Kate
You’re welcome, Heather! Thank you for your review.
Jeff Van de Kleut
I have to say this is not only the best butternut squash soup recipe I have ever made but also one of the best soups I have made generally. Simple ingredients bursting with flavor. Thank you!
★★★★★
Kate
I love that, Jeff! Thank you for your review.
Elizabeth
Oh my goodness. As someone who already loves butternut squash, I’m amazed I’ve never had the soup before. Ultimate comfort food. This recipe will go into my weekly soup rotation now. Maybe I’ll roast a garlic bulb next time too, to build on the smooth, caramelized goodness. No maple syrup needed for my taste buds. And I only had low sodium chicken stock in the house. Many thanks for such a simple, satisfying recipe.
★★★★★
Lis Carpenter
¡Delcioso!
It was so good I ate it all and immediately started roasting another one to make some for my mom.
Fresh produce always makes the difference!
★★★★★
Fahmida Bashar
This has been a regular meal in our family since I found this recipe maybe 2 years ago. Thank you Kate!!
★★★★★
Kate
Hooray! I love that, Fahmida. Thank you for your review.
Tammy
This soup is my Mom’s favorite! I make it for her because she has a swallowing disorder and can only eat certain things. This is one of those things. She tears up when I give her a new batch. If you have any similar recipes I would love to try them also.
Thank you for sharing.
★★★★★
Kate
You’re welcome, Tammy!