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
Page
Excellent soup. I even omitted the garlic and shallot (subbed a good amount of ground nutmeg, ginger, and dried parsley and sage to make up for flavor deficiencies). It was amazing, the butter method was key.
Alan Bowman
I agree omit, the garlic! That evil thing makes everything taste the same so one is unable to appreciate the subtleties of flavours individual to this and any other soup. Always omit garlic!!!
Debbie George
I beg to differ on that…..but to each his own. I found the garlic added depth to the soup.
Candace
This butternut squash soup is just so fabulous. Made it just as specified in the recipe. First Fall soup of the season. It’s a winner, as it is every year. Kate, thank you so much for all your amazing recipes.
Kate
Thank you for your review, Candace! I appreciate your review.
Art
Great recipe! I’m a retired guy trying to learn how to cook a bit after many years of just not having time. I used leeks from my garden and chicken broth. Great hearty taste and encouraging for my efforts to learn.
John
I followed your recipe and the soup was fantastic! My wife loved it too and wants me to print the recipe to keep. Thank you so much!
Kate
You’re welcome, John! I’m glad it was a hit.
Holly
Hi Cookie and Kate!
I made this soup last night, just as written, and will definitely make it again. I can’t wait to polish off the leftovers! It was so fresh and delicious! Question: How do you think this would turn out if I tried using frozen cubed butternut squash?
Kate
Hi! I’m glad you loved it. I do know others have made it with frozen and didn’t mind the result. You will just need to thaw first.
Linda Bound
If using frozen, typically 12 ounce, how many bags to equate the quanity of whole squash?
Kate
Hi Linda, I would suggest trying to get as close to the weight suggested in the recipe as you can to make sure you have enough.
Dani
I usually follow your recipes to a T because I know they will always turn out delicious. But this time I made a sage brown butter sauce to replace the regular unsalted butter at the end (because I love sage brown butter sauce and we have so much sage growing in our yard) and it is beyond divine! Wow!
John Rhoe
Your variation sounds to be just the ticket! I will make it next. A hot bowl of Butternut soup and some canned pears and walnuts on a plate with some cheese on the side, followed by afternoon tea with cookies.
Sara
First time making this and after all the comments on butternut soup recipes being bland online, I wasn’t expecting it to be great especially since it’s a slightly sweet soup which I usually don’t like. I was wrong. This turned out wonderful. I did however make some changes. I used leftover turkey stock and topped up with water and msg to make up for stock. Added extra garlic. Added chopped celery and additional seasonings (chilli flakes, thyme, basil) to the onions during sauteeing. Perhaps I changed the recipe too much to be reviewing it but I was scared of not liking it without some extra flavour.
Chrlsea
Soooo good! I added a little bit of chai spice blend and a roasted apple, then served with toasted garlic loaf (loaded with Brie cheese, naturally).
A huge hit, this one’s permanently on the roster!
Deb Dahl
Just made your soup for lunch today and it was wonderful. Thank you for sharing.
Judy
The soup smelled so wonderful cooking, but I found it a little too sweet to have as a meal instead of the first course. What could I add as well as the pepper to make it less sweet?
Kate
Hi Judy! You could serve it with something savory to balance it out.
Beth
Wonderful recipe. I’ve never made butternut squash soup before but this was fantastic. I even roasted the squash a week before and froze it and it turned out perfect!
Rod Klassen
Made it exactly as instructed. Had to fight the urge to use my immersion blender. But the results were worth it. Much creamier than recipes I’ve tried in the past. The seasoning, as simple as it was, had all the flavor needed. My wife said it was the best I’ve made. Much creamier than in the past. Not sure why this was creamier than when I used the immersion blender, but it was.
Kate
I’m glad you enjoyed it, Rod! I appreciate your review.
Stacy
The garlic is a bit overpowering. I would be sure to cook the garlic down the next time. I love garlic and put it in every dish but this soup would be delicious without it.
Bernadette
My blender is not suitable for hot liquids. Can I cool the baked squash until it’s warm but not hot, and then add it and the shallot/garlic mixture, with the broth to blender to puree them? Or could I do the immersion blender method, but add the finished, cooled soup to the blender to puree?
Kate
Hi, you could reheat on the stove once blended or use the immersion blender.
Chris
Well I am sure this is an excellent recipe but I added way to much garlic to mine from seeing another post. I LOVE garlic but I did too much. I tried adding more maple syrup and more freshly ground nutmeg and still will enjoy a bowl tonight, it’s just a little strong
My husband thought it would be really good served over some spiralized zucchini noodles or some butternut squash ravioli so I’m looking forward to trying that as well!
Love roasting it first as that always brings out the flavors! Thanks for sharing
Kate
Thank you for sharing how you served it, Chris!
Donna
No sorry, but roasting this way wasn’t nearly as flavorful as when I peel and roast chunks. It was also messier while scrapping and removing the skin. So for me I will go back to my recipe. But I am always happy to look for a better way. This roasting procedure wasn’t it. For me anyway.
Kate
I’m sorry you didn’t love this one. I appreciate your feedback!
Julie
Hi. We had our first snow of the season today on Oct 22 so I pulled out this favorite soup recipe and made a double batch because so many people like it I need enough to share! I do add a bit of fresh ginger. It seems to me when I first made this last fall there was a link(?) for these wonderful pepitas that were toasted with spices that were a suggested garnish. I can not find them now! They were wonderful and you mention using pepitas as a garnish but no recipe for the spicy ones. Am I wrong about that or am I confusing it with another site?
Sherri L Hammett
Getting ready to make this and I was wondering if you could substitute Chicken broth? (I know a lot of butternut squash soups use Chicken broth) I do not have vegetable broth
Kate
Hi Sherri! I know others have tried that and didn’t mind the results.
Kathryn Kariotis
Hi!! I have an easy trick for roasting the squash. Just pop them in the oven WHOLE (you can use a sheet ban if you like;I put them straight on the racks). Bake at 350 for about an hour. They get soft and slightly brown out the outside. Cool. Slice in half longitudinally. Scrape out guts. The skin falls off. And voila! You’ve got roasted yummy squash with no risk to limbs:)
Jc
Easy, good texture. Needs some spices, ginger maybe? If you like bland soup it’s perfect
Kate
I’m sorry you didn’t love it, JC. I appreciate your review.
Cathy
I made this today according to the recipe. I used my food processor and it worked like a dream. I didn’t use all of the chicken broth as it seemed thin enough. As it cools I can still add some chicken broth to thin it out if it gets too thick. I like it a little sweeter so I added a little more maple syrup and some honey. At the end I used white pepper instead of the black pepper and I added the olive oil through the feeding tube of the processor. Great recipe and very easy.
MJ
OMGoodness!!!!! Just finished making this recipe and 1) it was easy peasey and 2) it is out of this world delish!!!! I pretty much followed the recipe exactly except I didn’t have a shallot so I just used a vadlia onion in its place. This is definitely a keeper and will be a regular in our dinner recipe rotation. Thanks for sharing!
Dana
Easy recipe that really delivers the flavor! A drizzle of chili oil before serving really makes this soup even more special.
Dana
I meant to add that the garlic really takes this soup to another level. I did add a little ginger, too. Can’t stop eating it.
Kate
I’m glad you loved it, Dana! I appreciate your review.
Helen
Reread recipe several times. When does stock get heated. Not clear to me sorry. Is the biggest difference that you don’t boil squash in the broth?
Thank you. Want to try this.
Helen
Terra
It seems the blending process will heat it up, but she says you can put it back in the pot to heat after blending. Hope this helps!
Roseanne
Can you serve chilled?
Kate
Sure, but I prefer this warm.
Elizabeth
This was great. Didn’t have shallot so subbed onion. Added a splash of white wine vinegar for a bit of contrast and topped with roasted pumpkin seeds. It was so creamy without cream! Can’t wait to make it again!
Kate
I love to hear that, Elizabeth!
Teresa
I made this recipe today. I used Kirkland chicken bone broth, otherwise, followed the recipe. Delicious and healthy! I also roasted the squash seeds. Thank you!
Kathy
Wow !Great flavor! I was looking for recipe that did not have cream in it.This one is perfect. Easy to follow instructions and hints.I have been eating clean for 11/2 years and have tried other recipes of yours with the same kind of results! Keep up the good work!
Kate
I’m glad you loved it, Kathy! Thank you for your review.
Melissa
I made this for a Halloween dinner last year and this year several friends who attended the dinner asked that I bring it again this year! This recipe is so creamy and delicious. Thank you so much!
Kate
You’re welcome, Melissa! I appreciate your review.
Wendy
Yes, it was very good. I used just a regular blender to make soup smooth. From Wisconsin
Jodi
Unsalted butter, right?
Kate
Yes. I hope you enjoy it!
Lisa S.
Very easy recipe to follow and it’s delicious. It’s a winner!
Kate
Thank you, Lisa!
Connie
It was amazing! I have been craving butternut squash soup since I was in France 4 years ago! This tasted soooo good! I wrote the recipe down. So glad I had doubled it so I can have leftovers— one slight change is I added a little cinnamon for some of the nutmeg.
Patricia C
Had a hankering for butternut squash soup and came across this recipe. This soup was delicious. I was hesitant about adding the garlic even though I’m a huge garlic fan, so I used two large cloves instead of the four called for in the recipe. It surprisingly gave a very nice flavor. I otherwise made the recipe exactly as called for and I will definitely make it again. Note: Saw a reader comment on another site that said you could roast a butternut squash whole without cutting it. I tried (425 for 90 min) and it worked like a champ. It was still a little firm in the middle when I cut it in half so I threw it back into the oven for another 30 minutes and that did the trick. SO PLEASED to have discovered this hack and avoid possible finger loss lol
Michelle
Absolutely delicious!!!
Kate
I’m glad you enjoyed it, Michelle! I appreciate your review.
Kym
Yum!
Debbie Austin
This truly was delicious
Peggy
I made this tonight. Roasted the squash 4 days ago and then refrigerated. Also added 3 roasted carrots. I agree with others that you have to be careful not to overdue the garlic. I used chicken broth instead of Veggie broth. So yummy that I had two big bowls as my appetizer for dinner and ate less of my fresh pan fried trout. And you KNOW it’s good soup if you eat less fresh trout!
Patrick O'Connor
Kate-I have been asked if I could combine butternut and acorn squashes. I have not found a recipe to do this other than simply mixing them together. I have a Vita-Mix blender and I would prefer to use that.
Pat
Kate
You can try it, although I haven’t yet. Let me know if you try it.
Marie
I have a KitchenAid stand mixer with both the whisk and beater attachments. I also have an immersion blender (that is not so great) and a Cuisinart food processor. Which one of these should I use for this soup? I couldn’t quite tell from your suggestions, since none of them are a stand blender, like you’re recommending. Thanks in advance!
Kate
Hi Marie, you could try the immersion blender or the food processor. I hope you enjoy it!
Lauren M
I have made this soup 3 times now and it is absolutely delicious. I was thrilled to see that I could literally put everything in my blender and just use the soup function. I follow the recipe exactly, but I prefer closer to a tablespoon of maple syrup. I like to top the soup with extra shallot, drizzled with olive oil and a heavy cream. Yum!!
Mary
This is my new favorite recipe! Loved how easy it is to make and it tasted great. I’ve made it several times now and added more maple syrup, Morton salt flakes and even a squeeze of orange juice. Always so good! A great soup for Fall.
Barbara
I really like this soup. It’s easy and yummy. I don’t usually use vegetable broth/stock and am wondering what brand you prefer. I used a store brand and the sodium content is pretty high. I may try chicken broth. the next time and add some herbs for extra flavor.
Kate
Great to hear, Barbara! I appreciate your review.
Lisa
This is a keeper! I added to much garlic too. I will add some more nutmeg and maple syrup to offset as suggested in the comments.
The blender did the trick…so smooth! Thank you!
Kate
You’re welcome, Lisa! I appreciate your review.
Elena
Soup is excellent! Easy to make and such a comfort on a cool fall day!
Suz
It smelled so good! All I can taste is garlic. I will try it again leaving out the garlic. used three cloves, so I am surprised.
Kate
I’m sorry you didn’t love it as is, Suz. I appreciate your review.
Elizabeth
This was an amazing recipe. I may omit the maple syrup next time though, as it was slightly too sweet for me (may have just been the squash I had though). I ended up adding a bit more salt and some lemon juice to tone it down. Definitely a keeper! I’ve never made any butternut squash soup that turned out this creamy. I did also force myself to use the real blender and not the immersion one. Was also nice to be able to roast the squash without chopping it into pieces first!
Kate
I’m glad you loved it, Elizabeth! I appreciate your review.
Emily
I did not like this unfortunately :( tasted way too much like butternut squash. It tasted as if I was eating only the vegetable. I followed the recipe to the tea as it is very easy to follow.
Kate
I’m sorry to hear you didn’t love it, Emily. I appreciate your feedback.
Caroline Huband
Love this butternut squash recipe as SO EASY. My friend grew loads of them by accident. I took out the Maple Syrup and added Harira spice instead (not African) – not too much, just to lift it.
Elizabeth
Loved it! Followed exactly and stopped at 3 cups broth. Yum!
Anna
Kate, can you freeze the soup without the butter? If so, how long. I had a little and it was truly so yummy. I want to have it for Thanksgiving. Thank you
CSM
Made this tonight for dinner – kept to your recipe! YUM!!!
Kate
Great to hear it, CSM!
Janet S
Love this Butte Squash soup, So tastym filling and satisfying I grew my own Squash and shared the seeds for more next year along with this recipe. Yummm!!!
Donna
I have been making butternut squash soup for years, but this is truly the best recipe I have ever tasted. SO flavorful, it’s amazing! I normally use an immersion blender, but used the blender instead which made it super creamy. Thank you for sharing this delicious recipe. I took your suggestion and made it ahead of time, and intend to serve it to my parents and farmer daughter tonight. Thank you, thank you, thank you!
Anna Lee
This was wonderful and so flavorful! I had some leftover butternut squash (as well as sweet potato) from another soup recipe I was making, so I gave this a try. I didn’t quite have 3 pounds of squash or sweet potato combined, so I had to tweak the other ingredients down a bit, but it was absolutely incredible. Would definitely make this again!
alexandra
apparently I don’t know the difference between a butternut squash and acorn… i used two acorn squashes and jt was delicious.
California Mom
OH MY GOODNESS! You nailed it! I wanted to use your recipe exactly but did not have butternut squash so substituted a very close honey nut squash. They are a lot smaller so I used about 6. I didn’t have vegetable broth so used 2 cups of chicken broth. After it was ready my first sample I could not believe that I made this by hand! Something so delicious from scratch. Thank you for sharing this winning recipe with the world!
Kate
Thank you!
Allie
Just made this with a few changes, and it was delish!! Didn’t have vegetable broth so used just 1 cup of chicken broth. It was a velvety thickness instead of a brothy soup. Also tossed quartered onion (no shallot in house) and halved garlic in oven to roast with butternut squash. Measured with my heart on cloves (no nutmeg available), allspice, cinnamon, dried thyme, sage, rosemary, garlic powder, onion powder, salt, ginger and red pepper flakes for more substance. It was amazing!! Topped with crushed Stacy’s roasted garlic pita chips and it was delightful. Will make again.
Joyce Martin
Easy and delicious
Janet
This is a go-to recipe for me! Super-easy, bursting with flavor, everyone loves it, and it easily accommodates my gluten-free, vegan friends. Despite its rich flavor it is inexpensive to make! Love it. Thank you!
Kate
You’re welcome, Janet! I appreciate your review.
Brittany
Sadly, I agree with the others who have said this soup is too garlicky. I even reduced the amount of garlic by half. Perhaps it would be helpful to have a measurement of garlic (ie 1 teaspoon) instead of just a number of cloves, as cloves can very greatly in size. Apparently the garlic can make or break this recipe and I’m afraid it definitely broke it for me. I would love to know a measurement estimate to try again another day!
Kate
I appreciate your feedback. I’m sorry to hear you didn’t love it as is.
Beth Handa
I made this soup last weekend and it was amazing!! I am making it for Thanksgiving as part of my hors d’oevres. How early can I make this before Thanksgiving? Thank you.
Kate
Hi! This is a great soup leftover so would be a good make ahead option. I hope you enjoyed your Thanksgiving!
Douglas Williamson
When I roast butternut squash I put a whole head of garlic in the cavity of the squash. It perfumes the whole squash with garlic. The garlic is caramel(ly) and roasted and can be squeezed into the soup before blending and… you have some to spread on crusty toasted bread. Otherwise this is a classic must keep recipe.
Marline
Loved this recipe! Delicious, especially on a cold fall night in New England.
Kate
Great for a cold night. Thank you for your review, Marline!
Lisa
This is such a tasty fall soup! The only change I made was using a small white onion in place of the shallot. Super tasty and easy to make. I love the smell of the roasted squash that has filled my home! Thanks!
Lauren
Absolutely delicious. I used 1/2 cup of yellow onion in place of shallot and I did not add the nutmeg and maple syrup. I also added crumbled bacon on top and a splash of heavy cream. Served with grilled cheese. Yum!
Beth Handa
I am tripling the recipe and preparing for Thanksgiving. How far in advance can I prepare and refrigerate? Thank you!
Kate
Hi Beth! This soup makes great leftovers. I hope you enjoyed it!
Beth Handa
I did, since I did not have any on Thanksgiving I had some the next day and the day after that! My mother was upset that I didn’t send any home with her. :)I plan on making again tomorrow.
Lizzie
Just made this soup for the first time and it was amazing I made it exactly as written, although I think my butternut squash may have been a medium size instead of large :/ I still followed the recipe as written but just had to reduce the amount of vegetable broth so it kept its creamy texture. Perfect! Great flavor and perfect texture, + affordable and easy to make! Will definitely put this recipe on the rotation.
Rennie Pieterman
I did make the recipe but added 1/3 pack of bacon which I fried up with the onion and garlic. Instead of nutmeg I added 2 tsp poultry seasoning and 1 1/2 tbsp of maple syrup and added 6 c of broth.
I taste tested it with my family, some of which don’t like squash soup and they all loved it.
Jemini Shah
how many cups of precut, cubed squash in place of a whole butternut squash?
Kate
Hi Jemini, I would suggest measuring the weight to ensure you have the proper amount.
Keeps vampires away?
FOUR cloves of garlic?!!! I used 3 and the garlic has overpowered everything else. Now I’m searching the internet for how to tone down the garlic flavor! Otherwise, this recipe is relatively easy, and it sure does look pretty, but if I ever make it again, I wouldn’t use more than 1 clove of garlic!
Kate
I’m sorry you didn’t love this. I appreciate your feedback.
Justin
Think I could substitute the maple syrup for honey?
Kate
Sure, although I prefer maple here. I hope you love it!
Christina
I usually looove your recipes but found that this had too much garlic, would be much better without it I think… maybe my squash wasn’t big enough and the garlic just overwhelmed it…
Felix
Wow! I never leave reviews for Recipies but this was fantastic! So easy and healthy with very little fat needed to get such full flavors. I swirled a teaspoon of whipping cream on top and stirred with a spoon for a gorgeous effect. Also added fresh marjoram. An absolute keeper that I will make throughout the year but definitely for Thanksgiving. Cookie and Kate is one of my go-to sites for ideas and inspiration. Thanks Kate!
trixie bedlam
The garlic was overpowering so I added applesauce and 2 green apples to smooth it out.
Kate
I’m sorry you didn’t love it as is. You can reduce the amount or size of garlic cloves next time.
Allie
This has wayyyy too much garlic! I couldn’t find a way to fix it on a Thanksgiving, even after adding more broth and maple syrup.
Kate
I’m sorry to hear you didn’t love it, Allie. I appreciate your feedback.
Bonnie Bauer
Love this soup! everyone loved it at my Thanksgiving lunch. Thank you!
Kate
You’re welcome, Bonnie!
Aysha
Wow! I’m not one to like squash soup because I found it to be either sweet or too curried, but tasted your recipe at my friends house for thanksgiving and I instantly became a fan of butternut squash soup!! Thanks!
Tim
I’m always amused how folk’s completely change a recipe and then review… seems pointless!
This is a go to soup for us that I make in 4x the recipe and freeze in quart containers. Absolutely delicious just as is! Thank you
Lauryn
Just made this soup and everyone loved it. It was so easy, creamy, and delicious. Thank you for this fantastic recipe!
Kate
I’m glad you loved it, Lauryn! I appreciate your review.
Barb
I made this soup again last week and this time I added two small sweet potatoes. So delish! Your recipes are always to die for. Thank you!
Kate
You’re welcome, Barb! Thank you for your comment.
Jenny
Hi, I have left over butternut squash, kinda whipped type (almost like mashed potatos but it’s the squash). Can I make this soup using that? Probably have to adjust something? Thanks!!
Kate
Hi Jenny, I’m not sure depending on other additions to the whipped butternut squash. You could try it? Still simmer as stated and blend with the rest of the ingredients. But you may need less cooking time.
Paula
This is absolutely the best Butternut Squash soup! I make it several times each fall!
James
I recommend peeling and cubing the squash, tossed with oil, salt and pepper in a bowl before pouring onto a pan to roast the cubes to a deep golden brown.
Hugh Jocke
phenomenal recipe
Kate
Thank you, Hugh! I appreciate your review.
Angela Haywood
Kate,
I made this soup exactly as you suggested and it makes my heart sing!This soup was amazing! The recipe is a keeper,thank you.
Kate
Hooray! That’s great to hear, Angela.
Katy
I made this for the first time last week and have already made a second batch. I think the onions and garlic balance the sweetness of the squash very nicely. I also really like how simple it is, as I pretty much always have all the ingredients on hand. I added a slice of bacon, crumbled, to the batch I made today. This recipe is by far my favorite butternut squash soup!
Michael
Love, Love, Love this recipe. Super delicious!!!
Kate
That’s great to hear, Michael!
Jennifer Demster
Do you think I could sub a white pumpkin for this and still get a good result?
I love butternut soup but I need to use this pumpkin!
King Carol
Just made it as my first soup in my Vitamix ! Tastes delicious and so glad there’s no cream.All I can taste is the squash!I roasted a huge squash, had some for dinner the other night and roasted a small onion and garlic at same time! Everything was ready to put together tonight for a quick cold and rainy night dinner ! Roasting pumpkin seeds now ! Couldn’t find pepitas.
Polly
Sorry but all I could taste here was garlic – it was so overpowering. I did not even taste butternut squash. Would completely omit the garlic next time. Wish I read the reviews beforehand! I also don’t really think it’s fair to give a recipe 5 stars if you completely changed how you made it and omitted things, because it’s not actually related to this recipe anymore if you’ve changed it
Kate
I’m sorry you didn’t like this recipe, Polly. I appreciate your feedback.
Marina Sandoval
Just perfect! I agree that you can definitely taste the garlic, but we absolutely love the dimension it brings to this soup. Easy, nutritious, and delicious. Thanks!
Kate
You’re welcome, Marina! I’m delighted you enjoyed it.
Nina Castro
This was the easiest butternut squash soup I ever made. It was delicious. I did add a cut up apple to the blender with a little soup to purée the apple. Added it to the soup and it was perfect.
Kate
I’m glad you enjoyed it, Nina! I appreciate your review.
Mary
Do you think a sautéed minced jalapeño would be a good addition?
Kate
It may be interesting. Let me know if you try it and what you think!
Carrie Helmcamp
Delicious. I modified by cubing the butternut squash and roasting it with 2 quartered shallots, 2 garlic cloves and the olive oil (400 degrees for about 45 minutes). Also used chicken broth (that’s what I had) and used my immersion blender to cream it all into a soup. Topped with sage leaves fried in butter and it was perfect for a winter evening.
Elle Minvielle
While eating out this week butternut squash soup was on the seasonal menu. As a long time vegetarian I asked if it had any animal products and, sure enough, chicken stock was used. My disappointment lead me to find a new butternut squash recipe and, as usual, yours was fabulous! I was out of nutmeg so I substituted cinnamon and the flavor profile was lovely. Thank you for all of the hard work, recipe development is as much science as it is art and you’ve earned high marks-I’ve been a frequent visitor of the site for a long time. I have your cookbook and haven’t made anything we didn’t just love. I’m hoping for another….
Kate
I’m delighted you loved it, Elle! I appreciate your review.
Donna
This is the second time I made your soup. I used two butternut squashes, as I have an abundance. Which of course means I need to add more liquid. As I was adding more broth to thin, I also used about a half-cup of coconut milk which turned out to be a delicious addition. I did also use the butter as suggested.
Thanks for creating such a wonderful recipe!
Jeff J.
The soup is delicious. The process of getting the squash scooped out from the skin after roasting is extremely difficult. This will work much better if you peel the skin or just cube the squash and put it right in the pot from the get-go with the broth. Tasty when done though!
Sita
I have made this recipe many times. We prefer it with 1 can of coconut cream added. Otherwise we follow recipe exactly. I’ve used all kinds of orange fleshed squash in this. All are good.
Dianna
This was my first time making this type of soup, but definitely not the last! It was really quick and easy to make. I used an immersion blender which was slightly messy but it worked fine. I followed instructions as written except I used chicken broth and a yellow onion bc that what I had on hand. I touched it off with a little sprinkle each of black pepper, nutmeg, cinnamon and a tiny bit of cayenne on top, and of course butter. Very tasty and very good for you, and I believe it’s keto friendly.
Jess
this is a little confusing. The instructions don’t update when you increase when you do 3x. It says you need 9-12 cups of broth but then in one place it tells you to use 3 (if you are using a stand blender) and in another place it says to use 4 (if you are using a immersion blender). Then it says to thin it you can use the remaining cup (as in 1 cup of broth) but you still have way more than 1 cup left.
Kate
Hi Jess, the ingredient quantities will change. The instructions won’t. So be sure to increase everything by the same you are increasing the recipe by. I hope that helps!
George Cook
Sliced lengthwise 2 large butternut, 2 large Acorn, 2 large Sweet potatoes,baked at 350 for1and a half hours till fork tender. removed meat from all, put in medium sized pot. fried 1/2 pound large summer sausage diced into 1/4 inch pieces. added 4 cups beef stock, boat motored all!added 2 tbls spoons minced onion, 2 ttbls minced garlic,
1/2 tabls nutmeg, Stirred, added lemon pepper to taste. REALLY GREAT TASTE! Wife loved it
James
Hi, Thanks for the recipe. I made it without any substitutions and it was delicious. Garlic was a little too much as it overpowered the butternut squash but it didn’t slow us down eating it. Ha! I’m making it again next week to take to a SOUPer Senior Adult Luncheon. I believe they will love it!
Kate
I’m excited you enjoyed it, James! I appreciate your review.