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:
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
- 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.
- 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
- 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.
*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
Someone wrote this soup was bland. I agree, it was bland. What is missing? It was disappointingly bland. I put some pepitas on top to help the soup. Any suggestions?
I’m sorry to hear that, Mary! How fresh was your garlic?
I made this soup for my girl friend and we added quite a bit more seasonings… salt, pepper, and esp nutmeg. 1/8 teaspoon nutmeg doesn’t seem like very much considering the amount of soup. But, again, it’s about personal preference.
Added onion powder, garlic powered, salt & pepper while roasting squash. It’s like any recipe .. gotta taste and adjust accordingly.
Great to hear, Lela! I appreciate your review.
This was big hit, creamy and delicious.
I made my own vegetable broth, so thag brought even more flavors. Thank you so much for the recipe, I now have a great soup in my culinary pocket.
P.S: I even skip the bread because it was so delicious
You’re welcome, Cheryl! Thank you for your review.
Kate, I’m also a dog lover (pet every one I see), but he is not getting any of my butternut squash soup it is SO GOOD. I’m not much of a cook, and have a puny appetite, but this will be added to my “must have” list. Thank you!
You’re welcome! Thank you for your kind comment, Joy.
Currently making this. Looking forward to having it for lunches this week. One note – no need to toss the seeds! Roast them and use them to top your soup – or just snack on them!
My husband and his 100 year old Father just love this soup! I’ve made it for them a few times and I believe it’s one of their favorites!
I had a little bit of left over lite sour cream and threw that in today and they ate the whole pot of soup! Thank you for a delicious recipe!
That’s great to hear, Donna! I appreciate your review.
Thanks so much for this fabulous recipe Kate! We have made it many times exactly as written and it always spectacular. It is so creamy and flavorful. One of our favorites of your many outstanding recipes! PS.Who is Cookie?
Thank you! Cookie is my dog :)
I made this last night and will be making it again. I am used to butternut squash soup recipes that use coconut milk so this was a change and I enjoyed it. I used fresh nutmeg and grated a little extra on top. I really liked making it in the Vitamix. Your recipes are the go to recipes at our family gatherings.
Everything about this soup is perfection. Simple, deliciously nourishing and it brightens even the gloomiest of winter days. ❤️
Thank you, Lisa! I’m glad you enjoyed it.
I had to make a lot of fixes to this. It takes much, much less than 1/2 tsp. oil to coat your squash. Garlic needs to cook at least several minutes to lose its bitter raw flavor. Every pureed soup since the dawn of man involves simmering your sauteed vegetables in stock, if only for a little while, BEFORE you stick them in the blender. As for flavor, well, I doctored mine with apple cider vinegar, more maple syrup, and a dash of hot to make it palatable.
I’m sorry you didn’t enjoy this recipe, Joan.
So easy to make and delicious
Just made and hubby and I both loved! Thank you for the great recipe.
That’s great to hear, Karen!
Thank you, great recipe. I highly recommend
Love this soup.
I added turmeric for a bit heat and spice…Will definitely make again…
Great to hear, Catherine! I appreciate your feedback.
L Birdie Brown
Kate, as you said up top, “It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.” :)
I found this recipe after my husband had already cut up an 8+ lb. squash from friends* (he’s got strong hands, but it’s still daunting and tiring!), so we didn’t roast the squash first — and he used an immersion blender — but the above still stands.
So we can’t wait to try it roasted! We make *a lot* of soups, and this is already close to #1 on my list on the first attempt. Amazing.
*He was starting our usual curried squash soup and discovered we didn’t have enough curry. I told him I was sick of it anyway, so he said we’d have to look up a new recipe — THIS IS THE ONE, GUYS. Don’t need no others. :D
I’m so glad you loved it! That is a lot of squash. I’m glad this one worked for you!
Fantastic soup. I am not a soup person, but wow! This is a great way to use butternut squash. I had three helpings just myself!!! It was that good. I read the reviews and was hesitant with the minced/saute garlic. Instead I wrapped a few cloves in foil and roasted it along with the squash. Then put it in the blender with everything else. Granted, I was heavy handed with nutmeg, syrup, butter…buy delicious!!! This was a huge hit in the house. I already put the ingredients on my grocery shopping list.
Hooray! That’s great to hear! I’m glad it was a hit in your house.
This was GORGEOUS! Especially the next day.
I put a fresh green chilli in and the kick was real. I will treasure this recipe. Thank you for sharing x
I’m excited you enjoyed it, Avril!
I made this today. It is delicious. I didn’t put all the garlic in. I added a bit more nutmeg.
This is the recipe I go to every single time I make butternut squash soup. It is absolutely not bland if you season it and use the amount of fresh garlic the recipe calls for (I use even more because I love garlic) and if you roast the squash until it gets a little browned. If you do all of this the soup will be PERFECT!! It is slightly sweet, savory, and has a lovely depth of flavor. It is simple and delicious, and a very healthy meal. I never get tired of eating this. Thank you Kate!
L Birdie Brown
The “bland” comments could relate to a particular squash; we’ve had squash that tasted like water, and squash that tasted like heaven. Homegrown has a better chance, of course.
And I’m with you on the garlic — the more the better!! (I’ve also had terrible-tasting garlic; you have to trust your sources. We’re also lucky to have great shallots at our local stores.)
I’ve never been a big fan of squash soup because I’ve always found it too sweet (can’t understand why people *add* sugar?!), but this one is exactly right.
This was delicious! I didn’t have mace so I skipped it. I also didn’t use heavy cream, and I accidentally bought vegetable broth instead of chicken so I also used that. Sounds like I changed the recipes but honestly I don’t think I did much and it’s so yummy.
Hi Kate, I’m very much looking forward to trying your recipe!
Is it ok to roast the butternut squash a day in advance and then blend it?
Thank you! Nora
This is my absolute favorite cold weather, soul-comforting soup! So easy too. I usually roast the squash one day and make the soup the next. I prefer dairy free but like a little creaminess so I add some almond milk instead of the 4th cup of broth. If the squash is really big I’ll roast it and use almost half for butternut and black bean enchiladas and then use the rest for the soup. Love the touch of maple syrup and nutmeg and freshly ground pepper livens it up. Wonderful recipe!
That’s great to hear, Stacey!
This soup is the BOMB! So flavorful and so creamy. Hard to believe there is no cream in this recipe. Have no clue what people are talking about saying this soup is bland. So much flavor!
Great to hear, Kathy!
I’ve now made this twice, absolutely delicious. I have made squash soups before and found them kind of watery, this was as advertised super rich and creamy tasting (without the cream). The squash I had for my first attempt was a little small so I made up the weight difference with yams, and it came out great as noted.
I will add that after going to the effort the first time around to prep the soup in my actual blender, I decided the second time to just use my immersion blender, and it was just as good, and a lot less bother.
I’m glad you enjoyed it! Thank you for sharing your experience, M.
I don’t usually comment on recipes but this is delicious! I used rosemary infused EVOO and blended it with the Emerson blender. I think roasting it really adds to the flavor! I bought pre- squash and just tossed it with the oil to roast
I’m so glad that you did! Thank you for sharing, Kim.
I made this last night. I doubled the recipe (except for the garlic since mine was straight from the store…I left the squash in oven (turned off and cooling) while I went to the store for some last minute missing ingredients). I also eliminated nutmeg since I don’t like it. So I ended up cooking the squash for almost twice the time, and cooked the onions for longer too (caramelized) and I also didn’t measure anything (I feel like it was close to the recipe though, maybe more pepper). It turned out really great. I just used a regular stand blender and when my soup was nearly the desired thickness I rinsed out the last soupy bit out of the blender and into the pot with a bit of straight broth. Then heated up on the stove (and added the suggested butter), had a test bowl, and divided the rest into freezer containers. This was my first attempt cooking butternut squash. I was a bit concerned on how well the creamy/milk part would freeze/reheat – glad I found this recipe that doesn’t have any milk and still tastes so creamy.
This is SIMPLY delicious! I had roasted squash in the freezer, and was trying to find a suitable recipe. This was great. I did, however, substitute some pork broth that was also in the freezer for the vegetable broth, and the rich pork flavor brought a new dimension to the soup. I will be making this versatile recipe again and again!
PS: I omitted the maple syrup, as I didn’t have any, but the squash was sweet enough on its own.
Thank you for sharing your experience, Carol!
So yummy and comforting! Hubby loved it and will definitely make again Thank you!
You’re welcome, Nelsa!
Not often I blend a creamy soup, but this was easy! Roasted butternut, then blended with veg broth, sautéed onion&garlic and remaining ingredients…2 batches, then reheated and served. Delicious. Maybe better the next day!
How would you recommend reducing the sodium without sacrificing flavour?
I recommend this best as written. Omit the salt and/or use low to no sodium added broth. I hope you enjoy it!
We’ve probably made this recipe 10 times. Perfect and foolproof every time. Thank you!
This recipe is absolutely delicious and has become one of staples this winter. I use the immersion blender edits and it’s such an easy one-pot recipe with very minimal mess. I’ve adjusted by adding some cream (about 2/3 cup) which adds calories but balances out the spices nicely – it is also great as is! I also peel the squash and roast in cubes to speed it up during weeknights (30-35 mins, 425F).
This soup is good enough you will want to make a double batch and freeze half to enjoy later.
I’m glad you love it, Laura! I appreciate your review.
I think this a great recipe. I did make changes, but my recipe reflects the fact the basics of this recipe allowed me to tweak to my own taste! Thank you for this recipe.
You’re welcome, Elizabet! I appreciate your review.
Elizabeth M Adams
This turned out awesome. It’s not bland if you use plenty of garlic and shallots. I didn’t even look at the measurements! I put a whole garlic (12 + individual cloves!) and 2 whole shallots. I also made a big recipe with 2 BN squashes. Delish. So yummy and creamy and it’s no dairy. Amazing.
I’m glad you enjoyed it, Elizabeth! I appreciate you sharing.
Delicious, I had no butter in the house :p so I used goat cheese in it’s place. worked as a pretty good substitute!
Thank you for sharing, Lynetta! I appreciate your review.
This turned out absolutely perfect as written. the only thing I substituted was onions for the shallot, and it worked out great!
The addition of butter made it rich, smooth and sophisticated.
Hi again, Cookie (and Kate),
This recipe was the third one for us ~ and your third hit! A hat trick! The directions were clear and easy to understand. This was my first time to use a shallot, but it won’t be the last. The final product was silky smooth and warming. We are on the lookout for a 4th new recipe (and a likely grand slam!). Good job.
That’s great to hear, Daisy! I appreciate your review.
A little too garlicy for me it covers the squash flavor.
Easy and delicious! Thank you for a great recipe!
I’m excited you enjoyed it, Lisa!
Thanks for sharing your recipe! This was super delicious! I made this when I was sick, and it was very comforting and hearty. I see the bland comments, but I think it was very flavorful — just season to taste. I added in a good amount of paprika, a pinch of cinnamon, and lots of black pepper. I also didn’t have maple syrup, so I added in Mike’s Hot Honey (also because I was sick and lazy, I just used pre-minced garlic in oil, haha). Thanks again!
You’re welcome! I’m happy you enjoyed it.
This soup was the first I ever made and it is my favourite. I make it in my Vitamix. I used all the ingredients stated except I substituted with a teaspoon of paprika and a teaspoon of turmeric since I had no nutmeg. I make enough to share with a friend. We both love this soup and up in Canada in warms our hearts. Great tasting soup and nothing bland about it.
This soup recipe is easy & the taste is outstanding! I cut my squash unevenly so ended up using the larger half & freezing the smaller half for later. Used an ice-cream scooper to scoop out all the pulp, worked like magic.
The soup tasted a bit lemony initially, do you think that’s because of my veggie broth? I just added a tad more maple syrup and got it to be perfect for our family’s taste. Thanks again for creating & posting yet another healthy, delicious recipe.
Hi Kate, I puréed the squash and sautéed shallot mixture in my blender tonight with just a little broth and will finish on Sunday. The roasted squash mixture is delish! Thanks for the recipe!
Second time I used this recipe..it’s a winner! Nothing needs to be changed! Bland? Not mine-only sun I made was a touch of agave instead of syrup. Thank you for a great recipe!
You’re welcome, Shirley! I’m excited you enjoyed it.
This is the third time, this year, that I have made this soup. It is so creamy and delicious. I adjust the taste to my personal
preference, and enjoy every spoonful. It is the only Butternut Squash recipe that has given me the creaminess I desire.
That’s great to hear, Selene! I appreciate your review.
I love so many recipes from this site. When I taste the dishes, it’s like a song in my mouth. I just can’t seem to make this one work. The garlic and shallot flavor seems to overpower the soup.