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
Suzanne
This soup is delicious and perfect for a cold evening! I don’t have a Vita mix, so I blended the onions (in place of shallots) and garlic in some of the broth first and then added the squash. Was wonderful! Thank you!
Kate
I agree with you, so great when it is chilly out. I like how you improvised with getting the creamy consistency without a Vita Mix. Happy it worked for you! Thank you, Suzanne for your great review.
hermsoven
Terrific soup. No problem using my immersion blender to produce a smooth result. Topped each bowl with a seed/nut blend and the entire potful of soup quickly disappeared with delight.
Thank you for this excellent recipe.
Kate
Welcome! Immersion blenders are a great tool to have in the kitchen. If you wouldn’t mind leaving a star review, I would appreciate it!
hermsoven
Please append the 5 star rating to my comment above.
Andrea
Amazing!! I’ve made this recipe 3 times already. It’s so great for lunches. I serve mine over extra chunks of roasted butternut squash and top with roasted hulled pumpkin seeds. The first two times I used an immersion blender and the last time I used my Ninja. Both methods are good but what a difference the Ninja makes!
Susanna Internicola
Just made this tonight!! Didn’t have shallots, so I used onion instead,…turkey stock also, boy it was amazing!!! Thank you so much!!
Blaire Piha
Was standing in the grocery store last night, when it came to me.. I want to make a soup! Of course pulled up your food blog and found this delicious recipe. It was SO easy, and SO delicious! I roasted so pumpkin seeds to put in top for a bit of crunch. Thank you Kate!
Quentin Stewart
This soup was the bomb! Five stars in our vegan cookbook. The beauty is the simplicity
Kate
Thanks so much, Quentin! I am happy this turned out so great for you and I really appreciate the review. Hopefully there are some leftovers you can enjoy this weekend!
Maura
This came out pretty good, loved the maple syrup and peppery edge, but I think it was too much garlic (and I love garlic). The garlic flavor overpowered the sweetness of the squash, so if i made it again, I would only add 1 clove, if any. My son loves squash soup and he would not eat it, unfortunately. Maybe my garlic was stronger?
Kate
Hi Maura, I’m sorry to hear that! I’m surprised by it, too, considering that garlic’s flavor mellows out so much as it is cooked. You might need to cook it a bit longer next time, but yes, I would scale back next time regardless.
Maura
Too much garlic!!!! (and I love garlic). I’d only use 1 clove, if any
Kate
Thank you for your comment, Maura! I do love garlic, but I am happy you are able to adjust this to your tastes to make it work :)
Jolie
Very nice soup, velvety texture, easy to make. I used this recipe to try out my Vitamix in soup mode for the first time. I added some fresh rosemary and thyme before processing in the Vitamix. Everything blended up nicely.
Kate
Great recipe to try out your Vitamix! It is a handy kitchen appliance. Thank you, Jolie for your review :)
Amber Nalezny
This was fantastic! I used a can of coconut milk in place of some of the broth for an extra creamy texture. The Vitamix made it silky smooth. I will make this again for sure!
Kate
Creamy and delicious! Thank you, Amber for your review :)
Aleta
I’m a big fan of butternut squash soup but I’ve never attempted to make it before. Wow, this was soooooo delicious.
Kate
It can be intimidating, but so happy you did try and that you enjoyed it! Thanks for the review, Aleta. If you would want to provide a star review since you loved it so much, that would be awesome :)
Christine Bailey
I fixed this Roasted Butternut Squash Soup and it was so very good!! I had enough from this recipe to put into 2 pint jars, freezing one. (my husband doesn’t like these ‘weird’ soups, ha). I couldn’t find shallots so I used about 2 tsp of finely chopped onion. Next time I will look harder for a shallot or only use 1 tsp…you could slightly taste the onion and much more would have overpowered the deliciousness of the soup! Thank you for this great recipe. Christine
Mary
Wow! I never was in love with butternut squash soup before, but this was delicious. I like how it’s creamless – it makes me feel better about eating an ample serving or two! Thank you for your amazing recipes.
Kate
Hooray! Glad I was able to win your butternut squash tastebuds with this recipe. Thank you, Mary for your review. :)
Aleta
I just had to rate this recipe….so good. I’m eating leftovers today and it’s amazing. Also freezing some;)
Kate
So happy you did provide a review, Aleta! I really appreciate it. Let me know how the freezing goes! I am always interested as I don’t always freeze my recipes. Enjoy!
Jessica
This soup was delicious! The depth of flavor achieved with only 5 ingredients…..! So Tasty! Thank you!
Kate
You are welcome, Jessica! Thanks so much for your review.
Sandra
I made this soup last night and It came out great. My husband loved it. I used 4 lbs of butternut squash so I added extra stock and a little extra shallots. This will become a regular for me. I like easy recipes which is another reason why I liked this.
Kate
Thanks so much for the review, Sandra! Happy to hear it will be a favorite go-to!
Crystelle
Delicious!! My family loves it.
Kate
That is great! Thanks, Crystelle for the review.
Roger Fairchild
Made this organic and vegan for my daughter’s birthday party (adult). It was salty! People said, delicious, but salty. Whether you are using veg broth or chicken, there is salt in broth. Would suggest no added salt in recipe, let eaters choose.
Kate
I am sorry you found it salty! Make sure to grab low sodium broth if you are concerned with over powering salty taste or add a little less of the salt it calls for based on your taste. Hope this helps!
Pam Van Velsor
can this be froze?
Kate
Great question, Pam! I don’t freeze all of my recipes so I can’t speak specifically to how it has turned out for me. But, I know some other readers who have froze this soup and it worked just fine. Let me know what works for you!
Pam Van Velsor
yes, it can, made it 4 days prior to the event and froze it for 3 days, defrosted it, warmed on stove top…. perfection.. I added a couple of teaspoons of curry powder to it… was a hit for the wedding brunch .. served with salad and quiche..
john dowd
just finished making butternut soup never had it before,it was delicious now i know what my friends are talking about.thanks kate *****
Kate
Thank you, John for your comment! Happy to hear you like it. I would welcome a star review if you wouldn’t mind since you liked it so much :)
Loretta
Is the best butternut squash soup I have ever had. It is creamy and delicious! I like mine a little sweeter so I added 2 teaspoons of maple syrup. So yummy!
Kate
Thank you for your review and comment, Loretta! I am happy you enjoyed it.
June
I’m just looking over this recipe and wondering if I’m really supposed to use 1/2 CUP of shallots. I’m not the most experienced cook, but that seems like an awful lot to me.
Kate
Hi June – Yes, you are correct! It calls for a 1/2 cup of chopped shallots or should be equal to one large shallot. I hope this helps!
Esther
Holy garlic batman! Would definitely try again with half the garlic.
Kate
I love garlic! But I know for some it can be more prominent. Let me know how it goes with less garlic.
Veronica
Epic soup! Made it today for lunch as I was home sick. I’ve always found squash too watery for soups, but cooked this way and with some butter to add creaminess, it turns out perfect!
Thanks for sharing, will become a staple for a soup lover like me :)
x
Kate
Sorry to hear you are sick! But I am happy this soup was just what you needed. Thanks so much for the review, Veronica :)
Katie Augustine
My mom never made squash for us growing up so I’ve always been a little afraid of it. I bought a butternut squash and didn’t know what to do with it – used it in this recipe and it was perfect! (I didn’t have shallots around so I used a regular onion and it was still great). Other recipes I’ve seen use cream cheese in this soup – I got creamy results without it! This will get copied down! Thanks!
Kate
Thank you, Katie for your review and comment!
Debra Balka
Hi Kate,
Excited to be making this today…for the sake that I’m feeling lazy, I bought my squash already chopped but I’m having portion anxiety because I need approximately 15 servings. So I bought 4 pounds of cut up squash. How many pounds do you think are in a large butternut squash? Once I figure out that, I will know how much broth etc… thank you!
Kate
Great question, Debra! I would say a large butternut squash is roughly 3 pounds, which is what this recipe calls for. Hope this helps!
Ros
Wow – I made this recipe almost exactly as stated (I used pre-cubed butternut squash and roasted until I could see the cubes were browning) and after the shallots and garlic were done, I deglazed the pan with a little splash of white wine. Also, I used freshly grated nutmeg with a fine grater. Then I heated it all up in my vitamix. I added enough broth to make it smooth (judged by eye). I added nearly 2 tbsp of butter at the end but still expected that I would need to add cream (I love creamed soup) but nope, it was beautiful and delicious just on its own! (I might add a swirl of cream to make it look fancy for company but it really didn’t need it). **Tip, to reduce the air bubbles from high speed mixing, just take it right down to the lowest speed at the very end and that will dispel most of the air bubbles that sometimes make a soup “foamy”.**
Kate
Thank you for your comment and review, Ros! Happy to hear how much you like it. It is so creamy without the cream, right?!
Truus
Tried the soup tonight for supper with some fresh baked bread and butter. so good! WILL DEFINITELY MAKE AGAIN!
Kate
Hooray! Thank you, Truus.
Cheryl
Delicious—it’s the roasting. I don’t have a cooker/blender, but I scooped the hot squash directly into my food processor, added the onion (didn’t have shallot)and garlic powder (out of fresh garlic) still hot in oil from the sauté pan, nutmeg, grated black pepper, teaspoon of molasses(out of maple syrup) and processed one minute. Perfect warmth for immediate serving and delicious.
Kate
Thank you, Cheryl for your comment and review!
Kathryn
This soup is delicious. I substituted honey for the maple syrup and pumpkin pie spice for the nutmeg because I didnt have either in my pantry and it is so delicious. For future recipe users, I cooked mine on stovetop and then blended it with a ninja- just a heads up, it looks thinner while it’s simmering on the stove than after it’s all mixed where it thickens back up so reserve the stock for the end. So good!!
Marge
Outstanding. There is no need to use any other recipe. Bravo!!
Kate
Thank you, Marge!
Rachel
I had to sub chicken broth for veggie broth and a regular yellow onion for a shallot and it was SOOOO good. I can’t wait to try it again when I have the actual ingredients but I no doubt it’ll be yum. My kids even liked (boys aged 2 & 4)!
Kate
I am glad you were still able to make it work! Those are good substitutions. It is so good. Thank so much for your review. :)
Katerina
I love this recipe!! I dont have a blender so I used a hand mixer. Still turned amazing & people loved it.
Kate
Hand mixer can work just as well! Thank you for your comment, Katerina. Since you liked it so much, I would love if you would leave a star review!. :)
Beth
This is an amazing recipe. I will never peel & chop butternut squash again for soup. I tend to like chicken broth better, so I used that and it came out so wonderful! This will definitely be a repeat. Thank you for your great recipe.
Kate
It makes it so much easier that is true! I am glad it turned out so well. Thank you, Beth for your review.
Rebecca Carroll
I love this recipe – I’ve made it so many times this fall :)
Do you post the nutrition information of your recipes?
Kate
Happy to hear that Rebecca! As for nutritional information, I provide estimates below the recipes and notes section. You need to click on Nutritional Information to expand. Hope this helps!
Katie
This soup is delicious! I don’t have a Vitamix, but blended it up in my Ninja blender and put it on the stove to heat up. It turned out really well! Thanks for the recipe.
Kate
Ninja works well too! Thank you, for your comment and review Katie.
Constance Farris
This is a good, very simple squash soup recipe and the Vitamix definitely makes a much creamier soup than my immersion blender. The soup was much sweeter than I like, even without the maple syrup but that probably had more to do with my squash than with the actual recipe.
Kate
Thank you, Constance for your review and comment! You could always add less maple syrup if you find it too sweet.
Regina Elizalde
This was super easy and soooo yummy!
Kate
Great to hear, Regina!
Nicole Wagner
Absolutely the tastiest butternut squash soup I’ve made to date! And so so easy! The roasted squash is the standout star of this yummy version. Thank you for this recipe!
Kate
Thank you, Nicole!
marilyn
This was very easy and delicious. I had some homemade chicken stock and wow… I forgot to add the maple syrup. I will remember next time. I added a little nutmeg, ginger, salt and pepper. enjoy!
Kate
I’m happy you found it simple and delicious! Thanks so much for your review.
Vidhi
Hi Kate! Can a regular blender be used instead of a vitamix?
Kate
Yes, you can. Vitamix works really great due to its power and set-up. It’s my blender of choice. :) You should be able to use other blenders as well.
Lindsey
My husband and I used this recipe in our NutriBullet. We had amazing hot puréed soup in 7 minutes! So simple, too.
Kate
Fantastic! Thanks, Lindsay for your feedback.
Marna
I love butternut squash soup and this is by far the tastiest I’ve ever had!
My boyfriend liked it so much that he has requested that I bring it to Christmas dinner at his parents’ house!
Kate
Winning! That’s great to hear, Marna. I appreciate the review.
Laura Skola
Love this recipe. I add a pepper sauce to give it some heat. I make this very often. Thank you!
Kate
Sounds wonderful! Thank you, for your review Laura.
Cindy Hoenes
I made this soup today, my entire family loves it!! I double the recipe, so we have plenty. REALLY warms you up on a 13 degree day!!
Kate
Yes, it sure does! I’m happy to hear that Cindy. Thanks so much for your review.
Mike
This soup is delicious. I saw many other recipes with heavy cream and/or sour cream in them and while I’m sure they also taste very good they aren’t going to be as healthy as this soup. It really doesn’t need any of that. It is great as written. Thanks for the recipe, I will be making this one again.
Kate
It is so creamy! You are welcome, Mike. Thanks for your review!
Bettina
Made it. Simply delicious!
Kate
Wonderful!
Elle
I made this soup tonight and it was deeeelish. I read through the comment section first and disagree with the “too much garlic” comments. If you use the required amount of butternut squash and stock the garlic portion is perfect. I omitted the maple syrup and used 1 cup of chicken broth simply because we like our soup on the savory side. I’ll definitely make this again for years to come. Thank you, Kate, for sharing your cooking talent and yummy recipes.
Kate
Thank you, Elle for your comment and review! I’m happy it was such a success and delight for you :)
Wende
A hit at family gathering. Such a delicious, creamy soup –without the cream! Easy gourmet food! I used an immersion blender and it worked out great. I used a combo of my own veg stock plus not-chick’n bullion. The mace and flavorings in the not chick’n blend with nutmeg etc for this recipe. I also used frozen cubed squash, thawed and tossed with olive oil s&p then roastd instead of whole squash.
Kate
Wonderful! Thank you, Wende for your detailed comment and review. I really appreciate it.
Nicole
Amazing soup with tons of flavour! I topped it with avocado, crispy onion rings broken up and pumpkin seeds!
Kate
Thank you, Nicole! Sounds like great additions. I appreciate the review.
Tiffany
Great soup! I didn’t have shallots so just used 1/2 cup of a diced red onion. Still was delicious! I also went the lazy route and just used frozen butternut squash. Heated on the stove in 7 minutes while sauté wing onion/garlic.
I always love the recipes shared on this website. So delicious and vegan friendly for my plant-based husband! Bravo!
Kate
Thank you for sharing! I appreciate the kind words, Tiffany. And sometimes, a few shortcuts are needed.
Victoria
Thank you so much for this recipe! It wa so creamy—how nice to know I can get that creaminess without cream! I added a dash of cinnamon with the nutmeg. It was so yummy at lunch the day after I made it.
Kate
That’s one of my favorite things about this recipe. Thank you, Victoria for your review!
Stacey
First, I love your blog, it’s one of my go-to’s. Second, I’d like to make a more savory version of this. I also have a lot of carrots in the house from my CSA box. Do you have any thoughts about making this savory and adding carrots? Thanks in advance!!
Kate
Hi Stacey! Carrots are sweet like butternut, so I’m not sure they would tip the flavor more to the savory side. I would call this soup well-balanced thanks to the shallot and garlic, though—it’s not exactly sweet. I wish I knew how to offer a better answer to your question!
Christine
I would cut the amount of shallots in half (1/4 cup) When I made this recipe, the shallots dominated and all the subtle flavors of the squash, maple syrup and nutmeg were lost.
Kate
I’m sorry to hear that! Thanks for sharing your experience and how you plan to make it your own in the future.
NashvilleKatie
I made this soup using two bags of frozen butternut squash (purchased at Publix.) I put the squash into a pot of water and boiled. The soup turned out beautifully! It is filling and feels like a comfort food to me. Thanks, Kate!
Kate
Wonderful! Thank you for stopping to provide a comment and review. Enjoy the leftovers (if you have any!).
Jean
I may be dense, but I thought you HAD to peel the squash in order to get the knife through it. Any tips for whacking it in half without peeling or cutting off a finger? Are my knives just not sharp enough?
Kate
It depends on the cooking method! Make sure you have a sharp and large knife. That should do the trick!
Karla
This soup was delicious! Thanks
Kate
Great! You’re welcome.
Desiree
Absolutely loved it!!
Kate
Wonderful! Thank you, Desiree for your review.
Marion
It was really good. I did add star anise. I thought it would add a nice flavour. Trust me, don’t add it.
Kate
Thanks for the tip, Marion!
Joyce
This is absolutely delicious soup and so easy to make! So glad I discovered you!
Kate
Welcome! I’m happy you discovered the blog as well. Thanks for the review, Joyce.
phyllis stedford
I used a small butternut squash to make this soup for lunch today. SO CREAMY and DELICIOUS- I finished it all! I am going to buy the ingredients to make a bigger batch share with my daughter’s family tomorrow. Perfect fare for these cold winter days!
Kate
Yes, it’s great for cold days! Thank you, Phyllis for your review and comment.
Doreen
Loved this recipe! So simple but so yummy. Much better and easier than the vegan recipe my daughter had me make. I added a little cayenne pepper for a little kick!
Kate
Nice addition. Thank you, Doreen for sharing.
Anna
Absolutely love this soup recipe! So easy to make and so so good.
Kate
It’s so good! I’m happy you like it, Anna. I appreciate the review.
Abby
So good and so easy!! I added cayenne as well for a little kick and extra broth because I prefer mine more on the runny side. Will definitely try this again
Kate
Great! Thank you, Abby.
Katie
Thanks for this great recipe! I particularly like this savory take on butternut squash soup (most of them I find to be too sweet for my liking). This is a very nice savory alternative. It’s amazing how thick and creamy this came out without using cream. A delicious and healthy soup! Yum!
Kate
You’re welcome, Katie! Thank you, for your review.
jess m
Don’t be deceived by the simple recipe! This soup is perfect. Used onions instead of shallot, and blended it with my immersion blender. The leftovers are fantastic.
Kate
Glad to hear that, Jess! Thank you for your review.
Karen Kc
This is my favorite squash soup recipe! I come back to it over and over again. I usually make it as written, but sometimes add some carrots/apples/sweet potatoes/whatever I need to use up. I also like to roast the shallot or onion with the squash.
I do like to save the seeds (why waste them?), roasting them with the squash in the last 10-15 minutes. I toss with a little oil and sprinkle with a spice blend or seasoning, such as garlic sriracha. They make an excellent garnish, and make it look fancy, too.
Kate
Thanks for sharing how you vary this sometimes, Karen! Thank you for the review.
Múka
Love love LOVE how simple and delicious this is! I don’t have a vitamix… so blended in my Ninja, then warmed up in the same pot I sautéed the shallots and garlic in. I added some Kasuri Methi leaves and a pinch of tikka masala powder for the extra kick. Soooo good! Especially on this dreary winter day. Can’t wait to try out your other soup recipes!
Ada
I have made this several times and just love to eat this soup! My daughter-in-law requested this recipe after visiting. It is always fun to find great recipes for my vegetarian that my meat eaters will love.
Kate
That’s great to hear, Ada! Thanks for your review.
Lynda
Just made the soup. I read it wrong, it said up to 4 cups of broth and I should of gradually added the broth instead of putting it all in at once. I would start with 3 cups next time so my soup is thicker. I’m simmering it now in hopes to reduce the liquid. I also will only use 2 cloves of garlic next time. It is a little heavy on the garlic side for my family but over all a very delicious soup!
Kate
Thanks for the review! Those sound like great ways to make it suit your taste, Lynda.
Anna
This soup was delicious I will definitely make it again. It was easy and not too many ingredients. Thank you for the recipe.
Kate
Wonderful, Anna! Thank you for trying it!
Lillian
I’m on the Whole30 diet so I left out the syrup and butter (subbed ghee) and it was AMAZING! My husband, who mind you HATES yellow/orange veggies, was over the moon about this soup. I sauteed the shallots/garlic in a big pot and mixed it all with a wand blender. I’ll be adding this as a dinner staple for sure!
Kate
Over the moon even with the colored veggies :) That’s wonderful. Thank you, Lillian for the review.
Pamela Smith
Did I miss the amount of calories? Thanks.
Kate
Hi Pamela – I’m actively working to resolve an issue with the nutritional plug-in. I’m sorry for any inconvenience!
Leslie
Thank you for this wonderful recipe! I use my Kitchen Aid blender and it works just fine. I’ve made it several times and it’s always a big hit. It’s a great soup for vegan and gluten free as well. Everyone can enjoy it!
Kate
You’re welcome! Yes, great soup for all. Thank you, Leslie!
naida
Loved it! The roasted flavour makes a lot of difference especially with the maple syrup.
Thanks!
Kate
I know! It really sets it apart. Thanks for commenting, Naida.
Beverley
Just finished making this. Absolutely delicious!!
Kate
Thank you, Beverly!
Peg Rop
Loved this recipe and the ease of making it!
Kate
Wonderful, Peg!
Cathy Pierce
This soup is delicious!! And very easy to make. I used 2 cloves of garlic the second time I made it, 4 was a bit overpowering.
Kate
If 2 cloves work for you, that’s great! A good way to adjust to your flavor profile. Thanks for sharing, Cathy!
Ester Orta
I have cooked this soup several times and it is really delicious. There is no other recipe for this soup that is so tasty. Thanks.
Kate
Love to hear that, Ester! Thanks for sharing.
Kat
I made this in a whim tonight for dinner after being on a soup kick for a week. Been craving butternut squash soup but the thick creamy kind. This recipe is beyond perfection. I will be making this a regular staple of mine. I’m so happy w how it turned out thank you for this recipe!
Kate
You’re welcome, Kat!
Patty
This soup was the best butternut squash soup ever! It was very creamy and the flavor was wonderful!
Kate
Thank you, Patty!
Sasha
Just made this recipe and it’s fantastic!! The flavour is so good and it was really easy to make. Thanks for sharing this! Best butternut squash soup I’ve had :)
Kate
Thank yoU, Sasha!
Carol Self
Honestly, it’s July 4th and I made this for the first time. SO easy, SO delicious!!!!
Kate
Thanks for sharing, Carol! I appreciate the review.
Steph
I´ve made the soup for our dinner today :) yummy
Kate
Great! Thank you, Steph for your review.
KT1965
Delicious soup!! Thank you for posting this recipe: easy to make, easy to follow instructions and marvelous taste!!
Kate
You’re so welcome!
Joy
Can you use acorn squash
Kate
I wouldn’t recommend it for this soup based on differing taste.
Sharon
Can I make this with citizen butternutswuafh cubes ? How much , Also whst can I replace the broth with pkease
Bella Mater
3 lbs of diced squash? or a 3 lb whole squash?
Juliana A
I made this soup several months ago, but it was disappointingly bland. I want to make it again, but am unsure of how to up the flavor. Any tips?
Julia St Amant
So good! Just made it and it’s one of the best butternut squash soups I’ve ever had! Will definitely make it again!
Kate
Great to hear, Julia! Thanks for your review and comment. I’m glad this is on your list to make again!
Samantha
So easy and delicious; perfect for fall! Even my non-soup-lover partner enjoyed it (with a grilled cheese on the side).
Will certainly make over and over again; thank you!
Kate
Oh grilled cheese, delicious! I’m happy you both were able to enjoy the soup. Thank you, Samantha for your review!
Carol
This was fabulous! I made vegetable broth in my instant pot and used that in my soup. I can’t wait to share some soup with my 90 year old mom!
Kate
Great to hear!
Stephanie Mattero
The color came out beautiful and the consistency seems right BUT something got messed up along the way. My soup came out with a tang that just wasn’t right :( I hope to retry in the future and see if I can get it right…
Kate
I’m sorry to hear that! Hmmm.. that’s interesting! You can always add a little more olive oil to taste to get it more of luxurious taste. Hope this helps some!
Susan Barnhart
Absolutely delicious!!!! The best butternut squash soup I have ever had!!!
Kate
Thank you, Susan!
Shaheena
Delicious!!!!
I used ginger in addition to the other ingredients and topped it up with full-fat coconut milk – Yummy
Kate
Oh that sounds like something I might need to try!
Charlotte
Just made this soup and wow! Thank you for continuing to create/share such amazing recipes. This soup was a hit with everyone, even those who claim to note like butternut squash dishes
Kate
You’re welcome, Charlotte!
Kim Wingert
Hi Kate, I have made this recipe several times since I found it online a year ago. It is out of this world. My husband and I both love it. The only thing I add at the end is when serving, we add 1 teaspoon of sour cream and crumbled Turkey bacon to each bowl. And wow the flavor explodes.
Kate
Out of this world? Well, thank you! I appreciate you taking the time to review and comment, Kim.
Nicole
I’m about three years late, but I made this recipe and loved it! ;) I’ve never made butternut squash soup before and am not the best cook, but I can generally tell by an ingredient list if I’ll like a recipe or not. This is perfect – easy, flavorful, and healthy. I used an immersion blender and followed the recipe exactly. Delicious, definitely will be making it again! Thanks for sharing!
Kate
You aren’t late! I’m so glad you commented, Nicole. You’re welcome! Thanks for our review and comment.
Mark Hartung
I have made this with and without butter depending on if my Vegan daughter is home. Honestly it is so creamy and good it really doesn’t need the butter. I make this with smoked gouda and apple sliced cheese sandwiches and it is to die for. Thanks for the awesome recipe.
Kate
That does sound like a great combination! I will need to try that. Thanks for sharing, Mark!
Jennifer
Oh my goodness. This has such a great flavor and texture! I used 2 cans of vegetable broth in total for my recipe. Ultimate comfort food here and perfect for fall. Thank you for sharing.
Kate
Great soup for fall, I agree! Thank you, Jennifer.