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: Cookie and Kate
- 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
Victoria
I added fresh ginger, chicken stock and boiled the butternut squash all together and it came out delicious!
Maxine Naylor
Absolutely delicious!!
krystal
This recipe is truly amazing! So simple and effortlessly delicious! This soup is a wonderful winter/fall delight <3 I've made it like 20 times now it's perfect, always serve it with sandwiches on sourdough!
Kate
Sounds delicious! Thank you for sharing, Krystal.
Kim
First time ever making this soup. And yes, SUPER EASY. I am a protein girl, so added on top, pulled roasted salted chicken, with shredded sharp white cheddar cheese, chopped bacon and chopped chives…so, I liked it and all my neighbors loved it,….my family..’eh. They do not like Squash. BUT, will make this receipe again!! Thank you!!
Roman
I just made it today for the dinner. I am surprised that it’s so good. My blender started to smoke though, so it looks like it’s time to buy a better one. So I can make this soup more often!
Dave
It’s a chilly day here so I thought this soup would be the perfect comfort dinner with fresh bread. It is incredible. So creamy and full of flavor. I added extra garlic. YUM!!!! 10 stars!
Kate
Thank you, Dave!
Richaad
I’ve have never commented on any recipe before but your Roasted Butternut Squash Soup recipe was not only EZ (appreciate the blender and cold stock trick) but a home run!! Fabulous! Out of this world! Thank you!
Sarah
I can not believe how good this soup was! I am a terrible cook and everyone absolutely loved it! It was so easy! Thank you so much for sharing.
Kate
I’m happy to hear you enjoyed it, Sarah! Thank you for your review.
Brenda Corey
Delicious! I’m going to pair the soup with a salad that includes apple slices.
Debi H
Wonderful soup! I used my food processor and it turned out spectacular.
Leigh
I am so proud of myself for making this! It’s the first time I’ve ever tried to make butternut squash soup. I made it for my 97 year old grandmother, who didn’t stop until she was finished. When I asked her how it tasted, she said “It tastes like more”!
Kate
I’m glad you and your grandmother enjoyed it, Leigh! Thank you for your review.
Hayley
Sooo good and so easy!
Kate
Thank you for your review, Hayley!
Peggy
My absolute favorite butternut squash soup recipe. So good! Making it for dinner guest along with a roasted cauliflower and chickpea piccata. Thank you, Kate. Love your food blog.
Kate
I’m glad you love it, Peggy!
Jill
I loved this soup! I am making it for my ladies group at church and serving with optional drizzle of heavy cream and a side of french bagettes. Yum!
Katie
Would this still be good if I used frozen cubes of butternut squash instead of fresh?
Kate
Hi Kaite, Others have and didn’t mind the results.
Debbie
I made this about a month ago. We loved it! Just bought another butternut squash to make it again later this week. Even my partner, who doesn’t like hot soup, loves it. He is the one who asked me to make it again :)
Kate
I’m glad you are going to make it again, Debbie! I appreciate your review.
Helen
Absolutely loved this recipe !! I didn’t add the maple syrup, I used a good sprinkling of cayenne pepper on the skins when I roasted the squash . Thank you, and it was so quick and easy .
Kate
I’m happy you enjoyed it, Helen!
MJ
Yum! Yum! Yum! So delicious: everyone liked it! :)
Monique
This is the BEST butternut soup recipe ever. Not only ridiculously tasty but super easy!
Shawna
I rinsed my seeds, tossed them with oil, added some salt and pepper, and then I roasted them for a few minutes. When they started popping in the oven, I pulled them out and saved them for a garnish on the soup. :)
Kate
Thank you for sharing! I love that idea.
Rosita Pagano
I made this soup for my family tonight. And they absolutely loved it . It was so easy..! We had grilled cheese sandwiches too . Thank you !
Mike K
I freaking loved it. I followed recipe exactly as I do with any new recipe. This one I am keeping to make again. Sooo healthy and tasty… Thanks a bunch.
Kate
I’m excited you enjoyed it, Mike!
Chris
Made this soup for dinner tonight for the snowy weather we are having here in Connecticut. This is by far up on the top of my soups to make right there with split pea and ham. Defiantly going in my secret recipe book I am making for my kids
Kate
I’m glad you enjoy it, Chris! I appreciate your review.
Tina
I make this soup all the time. For myself and for many occasions, it’s always a hit! Dare I say, it’s in my top 5 all time favorite recipes
Kate
That’s great, Tina! I appreciate your review.
Cathy
I love this recipe! It’s pretty straight forward and is very filling and comforting. Thank you for sharing!
Jen
Thank you so much for this recipe!!! Amazing!! My second time making it and turned out so well both times. This time I tried leaving out the maple syrup and instead added 1 tsp ginger and a little extra pepper and it was just great! I was grateful for the explanation on the advantages of roasting the butternut squash vs cube and boil. The roasting gives an amazing flavor and I find it takes a lot less time to scoop out and and blend and it does turns out super smooth as you said!! Thank you for sharing this!!
Kate
You’re welcome, Jen!
Debbie
I used the immersion blender version and forgot to add the butter at the end but still sooo good! Very creamy. I added chopped Kale just before serving to get some greens in.
Sheri
Delicious! I needed to double it for a bigger family dinner b it only had one squash so I made up for the rest with theee potatoes and a carrot. Roasted the carrot with the squash and boiled the potatoes before adding. Also roasted the garlic instead of using raw! So good :)
Kate
Thanks for sharing how you served this, Sheri! I appreciate your review.
Katie
Hi Kate,
We’re loving your recipes so far! I’m about to try this one today for the first time. I have a question about the squash… Is there any reason I shouldn’t keep the seeds in during the roasting? And for that matter, is there any reason I shouldn’t also include some of the roasted seeds in the blender mix? I thought it might add some extra nutrition as well as flavor, but I’m a far cry from a culinary expert so thought I’d ask in case you had any insight :)
Thanks!
Katie
Kate
Hi Katie, I find the texture and flavor is best with it removed. I hope you try it!
Katie
Thanks! We did try it (sans seeds) and it was a big hit. Saving this one :)
Sydney
That’s probably the best butternut squash soup I’ve ever tasted! I went into this thinking it wasn’t going to be sweet enough or creamy enough however the comments really made me hopeful. Oh My God it was just perfect! First time making it too! This is going to be a forever recipe!
Kate
I’m happy you liked it, Sydney! I appreciate your review.
Faeze
Loved it! Thank you!
Marika
Thinking about giving this a try. Even though it’s spring. Just sounds so good. So I think I’m going to substitute maple syrup for honey? What do you think?
Kate
Sure, that should work. Let me know what you think!
Georgeanne Fordham
Wow so good.
I’m a time and ingredient efficient cook. I don’t want extra steps, especially if they’re totally gratuitous. I want zero waste. My scraps go into my lazy lady backyard compost pile (toss it in that corner, it will decompose). I left the skin on the fully cooked roasted butternut squash and after a good long blending in my Nutribullet (or is it a Vitamix? Same difference?) it was soooooo smooth and sooooo creamy. I used water rather than broth. Isn’t broth just salty water really? I grabbed around 15 sage leaves from my garden and fried them up until crispy and threw in some of the thyme from same garden to compensate for water-not-broth. I bought some freshly made warm focaccia from my local Italian place. Served with my version of caesar (BA classic caesar dressing minus the parm), and my frisée radicchio arugula lettuce blend). Complete and delicious mid winter (I’m down undaaa it’s winter here) dinner.
Kate
I’ glad you loved it! Thank you for sharing how you served it.
Claire
This is the second time I’ve made the Butternut Squash soup and I think it’s absolutely delicious. I have Type II Diabetes and substitute sugar free maple syrup. Thank you for introducing me to Butternut Squash since I never had it before this. I surely missed out on a beautiful tasting vegetable.
anneke
i added some cinnamon and cumin and it’s so amazing
Celeste
Made the soup on a very cold day. Turned out delicious and it was very easy to make.
I usually bake homemade bread to dip in it.
Kate
Great to hear, Celeste! Thank you for your review.
Rose
Delicious! Thank you!
Jessica
Stunning recipe! I added on some sage and it was delish. I would have never thought to add butter instead of cream, but the end result was luxurious without being too heavy.
Kate
Thank you, Jessica! I appreciate your review.
Pamela
I love this soup! One of my absolute favorites. I added cashew milk instead of butter to thin it a bit. Great recipe all around.
TxBoyMom
This was amazing. The only thing I changed was roasting the garlic with the squash. I have always used cream in my butternut squash soup but will never do that again. Butter gave just the right amount of creaminess but left the soup light and almost airy after cooking in my Vitamix on the soup setting. I topped with roasted pumpkin seeds and it was absolutely delicious.
Kate
I’m glad you enjoyed it! I appreciate your review.
Joan
Will never understand why PRINT doesn’t show up on every recipe but it doesnt???
Kate
Hi Joan, I’m sorry you are having issues. It appears to be working for me. It should be on every recipe. Could you send an email to hello@cookieandkate.com with a screen shot of your browser showing your issue?
Kevin
Can you add curry powder to this. If so how much
Kate
Hi Kevin, I would recommend Thai Curried Butternut Squash Soup.
Amy
I found this recipe and started following the method of roasting the squash in the oven so I wouldn’t have to chop and peel, but then I followed the additions of nutmeg and butter and my soup came out perfect. So warm and comforting with a really delicate flavour profile.
Kate
Great to hear you enjoy it, Amy! I appreciate your review.
Karen
Just found your blog & signed up!!! Love your premise- vegetarian meals that are quick & easy. We are a family that loves protein, but I love that we can still have a great meal that’s vegetarian!
Thank you- great recipe!!!
Kate
Welcome, Karen! Be sure to let me know what you think as you try other recipes too.
Carol Carpenter
I made this soup and it was simple and super delicious!!!! I used chicken stock instead of vegetable broth, it was wonderful!! I love eating it with pistachios on the top!!! Thanks for this recipe
Kate
You’re welcome, Carol! I appreciate your review.
Vicki
Oh my goodness! This was delicious and so simple to make! I added a little extra maple syrup because I like my squash a little sweeter! Definitely on my soup list!
Thank you!
Jeff
I roasted the onion, quartered and five garlic cloves to save time. Came out perfect and one less thing to clean!
Christina
I’d like to prepare some for the winter now. Is there a good way to freeze this?
Kate
Hi! This soup freezes well. I recommend freezing in portion sizes.
Allie
I followed this recipe to a T, but found that there wasn’t any balance between the sweet/savory flavors in the end – it tasted very salty and the shallot was overwhelming. I’m wondering if maybe a bigger butternut squash and cutting the salt a little would have done the trick? In the end I added a little more syrup which didn’t do much, so I ended up adding about 3 tablespoons of brown sugar and that was able salvage it! If you love a more savory butternut squash soup, I’m sure this recipe would be perfect for you; and it can easily be made sweeter to your liking.
Kate
I’m sorry you didn’t love this recipe as is. I appreciate your feedback, Allie.
Joe
I liked this recipe but lately, every recipe I try to read on here or other websites I got to scroll down for miles until I find the actual recipe and ingredients…. why is that? I don’t mind the extra comments and lore about it but please place it after the recipe not before, it didn’t used to be this way
Kate
Hi Joe! Thank you for your feedback. You can always click the jump to recipe button to just skip to the bottom.
Betty mccormick
Kate l tried your recipe for squash soup. It was very good. I put 2 T of half and half. I cooked the squash with the chicken broth and cooked it like I do for mashed potatoes although I just use water for potatoes. When the squash was soft enough to mash I used my hand mixer worked great no messes
Blitzo
I loved this, made it with my 2 years old daughter and it was delicious.
Thank you so much!
Pam
Can this soup be served cold? I’d love to serve it for a large family dinner and have it in fancy glass bowls (actually cups) on the table when people sit down. Your thoughts? Is there an ingredient I should replace or add if serving it cold?
Thanks.
Kate
Sure, you can serve it cold. Although, I like it best warmed.
MK
Way too much garlic. Ruined it.
Kate
Hi MK, I’m sorry you didn’t enjoy this one.
Michele
I made this today with freshly picked butternut squash from my CSA. I added a little extra maple syrup and some pumpkin spice seasoning and it is DELICIOUS!! I used a pretty big squash and ended up with 3 quarts so I’ll be freezing any extra. I will definitely be making this again!
Kate
Great to hear, Michele! I appreciate your review.
Aja
I used an immersion blender with this recipe and it didn’t come out gritty or chunky at all. It was really smooth and delicious. So don’t be afraid to use an immersion blender with this one.
Kate
Glad to hear that! Thank you for sharing, Aja.
Mary Sweesy
I also use immersion blender mine was very creamy also.
Christine T
made this recipe again but with a kabocha squash this time. So tasty that it didn’t last for a second meal. Recipe is easy to follow and only requires staple ingredients. I added a little bit of half and half at the end which made it all the more creamy.
Ana
A perfect recipe that is also very forgiving & adaptable. Love it!!
Alys
I cooked this for Rosh Hashanah (shana tova!!) and really enjoyed how simple it was. I did change a few things, in that I added more butter & also added 5 bay leaves and 2 sticks of cinnamon while leaving it to simmer on the stove for like six hours. I love cookieandkate recipes because you can always use them as a base and then customize them however you like.
Bernadette Henderson
I read a comment that said too much garlic and I thought to myself, “that’s not a thing” lol. I actually roasted a head of garlic in tin foil right beside the butternut squash for even more garlic flavour. I loved it!
Daneca
The only things I did differently from the recipe is I added 1tsp of Saigon cinnamon to the butternut squash for roasting, and I didn’t have veggie broth, so I used chicken broth.
I had never used my food ninja blender for soups before. Thank you for changing my game. I normally insist on using my beloved emersion blender for soups.
Sarah
SO DELICIOUS!! I bought a cheap butternut squash and wanted to make an easy soup with it. I came across this recipe, and loved it because it didn’t require a ton of ingredients and seemed simple. IT WAS!! I made two tweaks:
– I put the soup back into the pot on the stove after blending, without butter, let it get hot, and then added the butter and let it melt down naturally.
– I used onion instead of shallot because I had onion lying around.
So good!! Deff making for thanksgiving. Thanks!!
Kate
I’m happy you enjoyed it, Sarah! I appreciate your review.
Elizabeth
Added some applesauce and cinnamon because I like it more in the sweeter side. Topped with croutons and pumpkin seeds. Turned out good!
Stephanie Q
Just made it…lovely texture and very tasty. Love the fall and spices that enhance this soup. Thank you.
Stephanie Q.
Deborah Lassman
This soup is perfect. The hardest part for me was peeling the butternut squash ♀️ (I could use some tips!) I used my immersion blender at the end, which made it so easy! Great flavors…!
Suzanne Müller
Loved this soup. Easy and delicious.
Didn’t have shallots, so I substituted a small onion.
Before roasting, I sprinkled my butternut squash with ginger, cinnamon, pink salt, and fresh cracked pepper.
I added a teaspoon of soy sauce to the veggie broth to give the soup additional depth.
The only other adaptation was with the garnish. Before roasting the pumpkin seeds, I tossed them with a bit of cayenne pepper and salt. Roasted them in a skillet before tossing in each bowl.
Melissa
Super Delicious! This is my 2nd time making it. This time I used my homegrown butternut squash planted from seed. I made three batches and froze most of it for a future dinner party. So easy to make too.
Thank you!
Patti Evans
Made this today and used my ‘fancy’ Pampered Chef blender. It is silky and smooth, and tastes divine. My mother-in-law is talking about how good it is on the phone right now. Easy, peasy fresh recipe! Thank you
Kate
You’re welcome, Patti! I appreciate your review.
Susan
I made this Sunday evening for dinner and used the leftovers for lunch prep….so easy, so delicious and will absolutely make again. I followed the recipe as written, no changes. Thank you for sharing this recipe.
Kate
You’re welcome, Susan! Thank you for your review.
Janet Sosnowski
Still my favorite soup! I thought the idea to sprinkle a spoon full of gorganzola or blue cheese prior to serving came from you but it is the perfect topping! Thank you!
Erla B
It tasted great. I was amazed.
Kate
I’m happy you enjoyed it, Erla!
Suzanne
Yum! Made this early in day then kept warm in crockpot for dinner. I finished with a tiny swirl of cream. Big hit with the family :)
Kate
Great to hear, Suzanne! I appreciate your review.
Susan
Have a dozen hubbard squash from a sister’s farm so gave this a go. Made it as posted and added a small amount of coconut milk to give it a creamy texture. Was really good. Felt good on this cool day. Thanks!
Kate
You’re welcome, Susan! I appreciate your review.
Kelly
I love all of your recipes.
This soup hit the spot. It tastes hearty and healthy.
Kate
I’m happy you enjoyed it, Kelly!
Saloni Godbole
Incredible. I ran out of nutmeg but added a dash of cinnamon and turmeric and it is so so good
Jill
This was delicious, and very smooth and creamy. A perfect autumn or winter meal. Roasting the butternut squash really enhanced its flavor. I did make a few minor tweaks to the basic recipe: sauteed shallots & garlic in butter instead of olive oil, used chicken broth instead of vegetable broth, used less broth to make a thicker soup, added a dash or so of cayenne pepper to balance the sweetness of the squash, nutmeg, and maple syrup, and added a generous splash of cream during the final heating step. I didn’t do this, but it also would have been really good topped with coconut oil-fried shallots for both added flavor and textural contrast.
Jess
I used the already cubed butternut squash from the produce section and roasted it for about 30 minutes until it was browned a bit and followed the rest of your recipe using my Ninja blender and it’s not only amazing but it was very simple. I’ve made butternut squash soup before but I think roasting it and getting that caramelized flavor made it so much better. I will make this often. Thank you!
Diane
I hate putting cream in soup but didn’t know another way to make butternut squash soup creamy. Butter? It’s FABULOUS. I didn’t have stock so I used plain water and the soup is still flavorful thanks to shallots and garlic. THANK YOU!
Scotty Middleton
Great recipe! When do you add the butter?
Kate
Hi! See step 6.
Andrea
I made this today, hands down!!! this is the best soup I’ve ever made!
I roasted 2 large carrots as well.
Thank you for the recipe
Kate
You’re welcome, Andrea! I appreciate your review.
Jennifer
A wonderful soup! I made exactly according to the recipe (except that I replaced the shallot with a small red onion I happened to have) and used my immersion blender. A lovely marriage of flavors and easy to make.
Kate
Great to hear, Jennifer! I appreciate your review.
Rita
OMG, AMAZING!!
Julia
Hello! Is it possible to use an onion instead of the shallot? If so, how much? Thank you!!
Kate
I would recommend trying to use 1/4 of it. Let me know what you think!
Joanne
So tasty. I added an extra tablespoon of maple syrup and some fresh sage for a sweeter undertone.
Sandie Waering
I made this butter nut squash soup yesterday for tonight’s dinner. YUMMY!! It is a simple recipe. With your instructions being so easy to understand, I thought you were in my kitchen talking to me. I substituted the shallot, ( my grocery store didn’t have any) with scallions. I used a bit more since these are not as hearty as the shallot. Thank you and this recipe will be added to my collections of favorites!!
Pira
Just made it tonight. It’s amazingly good and so simple. Family loves it.
alice
Your comment was so so precious and when your grandma said… ¨tastes like more¨ I giggled. what a sweet grandma.
Ruth Heilman
Delicious fall recipe, and vastly superior to anything from the grocery store! The recipe is straightforward and adaptable. I added ginger and used chicken broth, as it’s what I had on hand. I made it in the morning and reheated it on the stove for dinner. Reserve some broth to add, as it thickens in the fridge. We topped it with toasted pumpkin seeds and a splash of marsala at the table. This one’s a keeper!
Heather
Absolutely loved it!! I’ve tried to make squash soup a few times but have never achieved a good balance of flavors. The caramelization from the roasting really adds a nice depth and sweetness. This soup is so good that I could eat it by the shovel-ful! My husband who hates everything ate the whole bowl. I’ve added it to my permanent recipe file and emailed links to a couple of friends too!
Kate
I’m glad you love it, Heather! Thank you for sharing.
Dianne
Super simple! I made this with fresh pressed apple cider instead of 1/2 the broth (I ran out) and it turned out awesome!
sona
Would chicken broth work for this? I have some homemade I wanted to try.
Kate
Others have used it and didn’t mind the results.
Cathy Snider
Has anyone put sweet red pepper in it?
Deb
Excellent recipe – really delicious! I smoked the squash on our smoker and it added a nice little extra note to the soup. Love that’s it simple to make and low calorie! Thank you
Kate
You’re welcome, Deb! I appreciate your review.
Debra
Excellent recipe – really delicious! I smoked the squash on our smoker and it added a nice little extra note to the soup. Love that’s it simple to make and low calorie! Thank you
Sue
Turned out delish on this chilly evening!
Loved this easy, flavorful recipe!
Thanks for sharing! Yum!
Kate
You’re welcome, Sue! Thank you for taking the time to review.
Elle
Tried it for first time love it
Making it again
Monica
I added sour cream, apple sauce and cinnamon to it added onions instead of shallots (didn’t have it). Delicious!
Doug Wilder
Mmm this is so good! Thanks again!
Can’t wait to share with friends/family :)
Kate
You’re welcome, Doug! Thank you for your review.
Barb
I made this recipe and it’s excellent. It has a light and smooth flavor. I like that it was easy to make, delicious and perfect for the Fall. Thank you.
Kate
You’re welcome, Barb!
Bonnie Neville
Well today was the day to make soup. I started out cutting my squash into chunks ..leaving it unpeeled. I roasted it at 425 on parchment paper with olive oil, salt, pepper and garlic powder for about an hour. Sautéed the shallot and garlic; added nutmeg and maple syrup; added squash and a container of no salt chicken broth. Brought to a simmer and then used my immersion blender. It appears thick. I added the butter. I have never tasted a better butternut squash soup..it is delicious and I will certainly be making it again.
Kate
Wonderful to hear, Bonnie! I appreciate your review.
Mike
I toasted mini cornbread loaves and cut them in to long strips. They are a delicious soup dipper instead of bread!! Amazing soup recipe! The wife loved it
Leah
Great recipe. I used ground white pepper instead and gave it a really nice kick.
Haley
Great recipe! It was so much easier to make than other butternut squash soup recipes I’ve tried and it was still really flavourful! I roasted some carrots with my squash and added a dash of cayenne for an extra kick!
Kate
Thank you for sharing, Haley! I’m glad you enjoyed it.
Effie
Wow, was this easy and delicious! A definite keeper! We peeled the butternut squash before baking so I just easily cut it up after baking it and plopped it into the blender. I love that the recipe doesn’t use cream – it really was thick enough by itself along with the vegetable stock. And just enough nutmeg so it wasn’t overpowering. Thank you!
Uschi
Can you use orange juice instead of broth?
Kate
I wouldn’t recommend it here. The flavor won’t likely be what you are expecting.