Dive into a bowl of pure comfort with this delicious roasted butternut squash soup recipe. Perfect for chilly fall and winter days, this hearty, creamy soup offers deep, caramelized flavors. We make it incredibly easy to prepare, and it delivers a wonderfully smooth texture without needing any heavy cream. Get ready for your new favorite cozy meal!
Why You’ll Love This Butternut Squash Soup Recipe
- Deliciously rich roasted flavor. Roasting the squash brings out an incredible sweetness and depth unmatched by boiling.
The Maillard reaction, a key process in food science, is responsible for the rich flavors and browning achieved when roasting vegetables. Learn more about the Maillard reaction and its role in cooking.
- Effortlessly creamy texture (no heavy cream needed). The natural starchiness of the squash, combined with careful blending, creates a luxurious mouthfeel.
- Simple ingredients, big impact. You only need a few common items to create a gourmet-tasting soup.
- Ideal for make-ahead meals and entertaining. This soup tastes even better the next day and can be frozen, making it perfect for planning ahead.
- Naturally vegetarian and easily vegan. It’s a versatile dish that suits various dietary preferences with minimal adjustments.
Ingredients
Creating this amazing butternut squash soup recipe requires just a few simple ingredients. Each one plays a crucial role in building the incredible flavor profile. Gather these items, and you’re well on your way to a comforting meal.
- 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
- ¼ 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
Look for a firm, unblemished butternut squash around 3 pounds for the best results. You can swap olive oil for butter to keep the soup dairy-free and vegan, or use a neutral oil like avocado oil. If you do not have shallots, a small onion can work, though shallots offer a milder, sweeter flavor. Feel free to adjust the nutmeg, adding a pinch more for warmth or reducing it if you prefer.
Equipment
You don’t need many special tools to make this fantastic soup. Here are the essentials that will help you achieve the best results.
- Rimmed baking sheet
- Parchment paper
- Large soup pot or medium skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- High-speed stand blender for the smoothest, creamiest soup.
- An immersion blender works too, but might yield a slightly less silky texture.
Instructions
Get ready to make the best butternut squash soup recipe with these easy, step-by-step instructions. We will guide you from roasting the squash to blending your creamy, comforting soup.
First, preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the butternut squash halves on the pan. Drizzle each half with just enough olive oil to lightly coat the inside, about ½ teaspoon per half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down on the baking sheet. Roast it until it is tender and completely cooked through, which usually takes about 40 to 50 minutes. Do not worry if the skin or flesh browns in spots; this caramelization adds wonderful flavor. Set the squash aside and let it cool until it’s comfortable to handle, roughly 10 minutes.
Meanwhile, warm 1 tablespoon of olive oil in a large soup pot over medium heat until it shimmers. (If your blender has a soup preset, you might use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon of salt. Cook, stirring often, until the shallot softens and begins to turn golden at the edges, about 3 to 4 minutes. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently. Transfer these aromatic contents to your stand blender.
Use a large spoon to scoop all the tender butternut squash flesh into your blender, discarding the tough skin. Add the maple syrup, ¼ teaspoon of nutmeg, and a few twists of freshly ground black pepper to the blender. Carefully pour in 3 cups of vegetable broth, making sure not to fill the container past the maximum fill line. Work in batches if necessary, and you can stir in any remaining broth later.
Securely fasten the lid on your blender. Blend on high speed, or select the soup preset if your blender has one. Be careful to avoid hot steam escaping from the lid as it blends. Continue blending until your soup is ultra creamy and thoroughly warmed through.
If you prefer a thinner consistency, stir in the remaining cup of broth. Add 1 to 2 tablespoons of butter or olive oil, to taste, and blend again until well combined. Taste the soup and stir in more salt and pepper if needed to balance the flavors.
If your soup is piping hot from the blending process, you can immediately pour it into serving bowls. If it has cooled down, pour it back into your soup pot and gently warm it over medium heat, stirring often, until it is nice and steamy. I love to top individual bowls with some extra black pepper for a finishing touch.
Pro Tips & Troubleshooting
- How to Safely Slice Butternut Squash: Butternut squash can be tricky to cut. For easier and safer handling, microwave the whole squash for 2-3 minutes before cutting. This softens the skin slightly. Use a sharp, heavy chef’s knife and cut it lengthwise, from the stem to the base, on a stable surface.
- Blending for Ultra-Creamy Soup: A powerful stand blender is your best friend for silky-smooth soup. Blend in batches if your blender is small to prevent overfilling and ensure safety. Blend for a full 1-2 minutes until no lumps remain and the soup is completely uniform and warm.
- Flavor Adjustments: If your soup tastes too sweet, a splash of apple cider vinegar or lemon juice can brighten it up. Too bland? Add more salt and pepper, or a pinch of cayenne for a subtle kick. If garlic or shallot flavor is too strong, dilute with more broth or a touch more maple syrup.
Serving, Storage & Variations
Serving Suggestions
Garnish your bowl of butternut squash soup with toasted pepitas (pumpkin seeds) for crunch, fresh sage or thyme for herbaceous notes, or a dollop of crème fraîche or coconut cream. Serve alongside a classic grilled cheese sandwich, a slice of crusty bread, or a light side salad for a complete meal.
Storage & Make-Ahead
This soup is fantastic for meal prep! Store cooled leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Flavor Variations
Experiment with different spices like a pinch of ground ginger or a tablespoon of mild curry powder for an Indian-inspired twist. You can roast a peeled, cored apple along with the squash for added sweetness and complexity. For extra richness, swirl in a tablespoon of heavy cream or full-fat coconut milk just before serving.
Nutrition
This butternut squash soup recipe offers a healthy and satisfying option for your meal. Butternut squash is rich in vitamins A and C, fiber, and antioxidants. The recipe’s use of vegetable broth and minimal added fats keeps it light while maximizing flavor.
The USDA provides comprehensive nutritional information for butternut squash, highlighting its benefits. Review the full nutrition facts for butternut squash from the USDA.
Estimated Nutrition Information (per serving):
- Calories: ~170 kcal
- Carbohydrates: ~30g
- Protein: ~4g
- Fat: ~5g
- Fiber: ~6g
Note: Nutritional information is an estimate based on ingredients and preparation methods. Actual values may vary depending on specific brands and quantities used.
FAQ
- Can I use pre-cut butternut squash? Yes, absolutely! Pre-cut squash saves time, but watch roasting time as smaller pieces cook faster.
- How can I make this soup vegan/dairy-free? Use olive oil or another plant-based oil instead of butter in the final step. The rest of the butternut squash soup recipe is already vegan!
- Can I use an immersion blender instead of a stand blender? Yes, an immersion blender works. It might not achieve the same silky-smoothness as a high-speed stand blender, but it’s a great option for convenience.
- How long does butternut squash soup last in the fridge or freezer? It stores well in the fridge for 4-5 days and in the freezer for up to 3 months.
- What spices complement butternut squash soup? Beyond nutmeg, ginger, cinnamon, sage, and a pinch of cayenne or curry powder are excellent additions.
- Why is my soup too garlicky/oniony? You might have added too much, or they cooked too long and became intensely flavored. To balance, add more vegetable broth, a touch more maple syrup, or a swirl of coconut milk.
- Can I roast the shallots and garlic with the squash? You can, but they might burn before the squash finishes cooking. It’s best to sauté them separately as instructed for perfect tenderness and flavor.
Conclusion
This roasted butternut squash soup recipe truly embodies warmth and comfort in a bowl. With its rich, sweet, and savory flavors, plus an effortlessly creamy texture, it’s bound to become a staple in your kitchen. This versatile and easy-to-follow recipe is perfect for busy parents and beginners alike, making healthy and delicious meals simple. Give it a try soon and share your thoughts—we know you will love it!
