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
Mary Milbrath
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?
Kate
I’m sorry to hear that, Mary! How fresh was your garlic?
Lela
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.
Kate
Great to hear, Lela! I appreciate your review.
Cheryl
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
Kate
You’re welcome, Cheryl! Thank you for your review.
March
Way too much garlic. Covers up the natural sweetness of the squash. I really didn’t like it. I’d make again just with without the garlic.
Kate
I’m sorry you didn’t love it, March. I appreciate your feedback.
Joy Poole
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!
Kate
You’re welcome! Thank you for your kind comment, Joy.
Rasha
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!
Joe Schwartz
I made it last night and loved it! After blending smooth I added a little butter and reduced it on the stovetop until thick and velvety. It paired perfectly with some nice roast turkey sandwiches. Thanks for a great and easy recipe.
Donna Hogan
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!
Kate
That’s great to hear, Donna! I appreciate your review.
Lorna Claerbout
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?
Kate
Thank you! Cookie is my dog :)
Deanna
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.
Lisa
Everything about this soup is perfection. Simple, deliciously nourishing and it brightens even the gloomiest of winter days. ❤️
Kate
Thank you, Lisa! I’m glad you enjoyed it.
Joan Warner
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.
Kate
I’m sorry you didn’t enjoy this recipe, Joan.
Joanne Yong
No chef on this planet would cook garlic for several minutes! Your changes lost all credibility because of that. Plus! Be nicer to people! There’s no need for this review
Mary-Ann
So easy to make and delicious
Karen
Just made and hubby and I both loved! Thank you for the great recipe.
Kate
That’s great to hear, Karen!
Rache
Thank you, great recipe. I highly recommend
Catherine Archibald
Love this soup.
I added turmeric for a bit heat and spice…Will definitely make again…
Kate
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
Kate
I’m so glad you loved it! That is a lot of squash. I’m glad this one worked for you!
tvs75
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.
Kate
Hooray! That’s great to hear! I’m glad it was a hit in your house.
Avril Fung
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
Kate
I’m excited you enjoyed it, Avril!
Elysha
Very nice soup
I used chicken stock as I was out of veggie
I used lots of fresh cracked pepper to season the squash and used pink Himalayan salt.
I used half a regular cooking onion and sautéed it in oil, butter, salt, pepper, cinnamon, sage and nutmeg. Only used 3 cups of broth. Just a drizzle of maple syrup to finish
I dont think its bland as some were saying but it is a “soft flavored” soup
I may roast a coup carrots with the squash to add next time
SHEILA EDWARDS
I made this today. It is delicious. I didn’t put all the garlic in. I added a bit more nutmeg.
Silvia
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.
Mary
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.
Nora
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
Stacey
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!
Kate
That’s great to hear, Stacey!
Kathy
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!
Kate
Great to hear, Kathy!
m
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.
Kate
I’m glad you enjoyed it! Thank you for sharing your experience, M.
Kim
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
Kate
I’m so glad that you did! Thank you for sharing, Kim.
Carolyn
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.
Carol
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.
Kate
Thank you for sharing your experience, Carol!
Nelsa Ciapponi
So yummy and comforting! Hubby loved it and will definitely make again Thank you!
Kate
You’re welcome, Nelsa!
Daryl
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!
Sarah
How would you recommend reducing the sodium without sacrificing flavour?
Kate
I recommend this best as written. Omit the salt and/or use low to no sodium added broth. I hope you enjoy it!
Gabe
We’ve probably made this recipe 10 times. Perfect and foolproof every time. Thank you!
Laura
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.
Kate
I’m glad you love it, Laura! I appreciate your review.
Elizabet
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.
Kate
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.
Kate
I’m glad you enjoyed it, Elizabeth! I appreciate you sharing.
Lynetta
Delicious, I had no butter in the house :p so I used goat cheese in it’s place. worked as a pretty good substitute!
Kate
Thank you for sharing, Lynetta! I appreciate your review.
Tina
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.
Yummy!
Kate
Wonderful!
Daisy
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.
Kate
That’s great to hear, Daisy! I appreciate your review.
Rich
A little too garlicy for me it covers the squash flavor.
Lisa
Easy and delicious! Thank you for a great recipe!
Kate
I’m excited you enjoyed it, Lisa!
Kendra
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!
Kate
You’re welcome! I’m happy you enjoyed it.
lyse
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.
Merci
Sadhna
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.
Susan
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!
Shirley Richardson
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!
Kate
You’re welcome, Shirley! I’m excited you enjoyed it.
Selene Anderson
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.
Kate
That’s great to hear, Selene! I appreciate your review.
Stephanie M
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.
Susan
I made this and it was delicious.
Next I’m going to sauté the onions until they’re caramelized to add a little deeper flavor.
Lois
Made it exactly as written except I had chicken stock only in the pantry. It was delicious. It could be a difference in the size of the garlic cloves!
Kate
Great to hear, Lois! Thank you for sharing.
Ida Soekoe
I loved this recipe. I did, however, not have shalots in the house, so I added 2 onions which I roasted with the butternuts. Yummy!
Marilyn Morejon
The soup is terrible. I don’t know why it has so many good reviews. Way too much garlic and shallots. I spent over $25 on the ingredients since a made a lot and it all went to waste!
Kate
I’m sorry to hear you didn’t love this recipe, Marilyn.
Susan
Ive made this soup twice. Odd that it’s coming out bland for some. I use regular vegetable broth, not low sodium. I don’t know what would be making it bland.
Only thing I do different is use a whole onion, caramelized, instead of shallots. Shallots are hard to find here.
It’s one of my favorite soups. Delicious!
Lindsay H.
EXCELLENT! I added about a cup roasted carrots, and 1/2 ea roasted onions and celery. I had a very large squash, so I added a little more butter and maple syrup. It was AMAZING. A dash if ginger and cinnamon give it a nice spicy flavor as well. Husband and son loved it! So yummy!
Kate
I love to hear that, Lindsay! I appreciate your review.
Angelina
I grew shallots and garlic and it was thrilling to use them in this recipe :)
I used half the number of cloves and shallots since ours are premium, meaning huge!
24 lbs of squash made dinner for 3, leftovers for my son and his wife and for myself, and 4 freezer soup meals :)
Thanks for sharing this delicious recipe!
Jayne
Hello, Is the Roasted Butternut Squash Soup recipe in your cookbook?
Kate
This one is specific to the blog. I hope you love it!
Michelle B
I’ve made so many different butternut squash soup recipes, but now I can stop trying new ones. This was so yummy. I used packaged pre-cut squash cut in 1″ cubes which cut the roasting time to 20 minutes (and used a 400 setting). This time-saver worked great for a weeknight dinner. I also used less salt on the shallots and the flavor balance was perfect.
Dana
I made this for my husbands birthday lunch and we loved it. We had a plethora of butternut squash from our garden so I also made a second batch for later. I made it just like the recipe but it didn’t take all of the broth to make it the thickness that he wanted it. It was fabulous. Thank you so much for sharing your cooking talent with the world.
Kate
You’re welcome, Dana!
Kim W
I have to say this is the best ! My husband and I love it and I always make it in the fall. As far as bland.. we always add a teaspoon of sour cream and some crumbled fresh bacon to each bowl we fill and it makes the soup even delicious. Thank you for sharing this recipe.
Simone
Couldn’t stop tasting this from the blender. It’s wonderful. My squash was 2lbs so I scaled back the recipe a bit. I don’t often have shallots, so I used yellow onion. I was all out of homemade broth, so I used boxed chicken broth and this is still excellent! I look forward to trying it with shallot some time and homemade broth. I might cook my garlic a little longer next time but that’s just fine tuning for my taste.
This is a simple soup that shows off the ingredients. I don’t find it bland. Nutmeg is a strong spice and a touch is just right. Roasting the squash well to get a bit of browning and using good ingredients (grass fed butter!) makes this just lovely.
Thank you for this wonderful, easy recipe!
Kate
I’m glad you loved it, Simone!
Marlene
I’ve made this recipe 4 times exactly as written, and it is absolutely delicious. My only complaint is that it’s gone too soon!
Today I forgot to add the sautéed shallots and garlic to the blender, so the soup has tasty little bits to crunch on. Not bad as blunders go!
Although I enjoy hot, sweet, and savory spices, I wouldn’t add a thing to this recipe. The subtle-sweet flavor of the butternut squash does not need competition.
Thanks for a great recipe!
Charlene
Yummy! And easy!
Cynthia
Loved the recipe. The idea of using the upright blender instead of my immersion blender was the best advice. The last time I made butternut squash soup, I used my immersion blender and it was grainy and I was very disappointed. Just like you mentioned! I loved the suggestion of butter and syrup. It was perfect just the way you make it. I did, however, add applesauce and cinnamon because thats how my Grandma would make it. Thank you for your recipe. I will take a look at other recipes from you!
Kate
I’m glad you enjoyed it, Cynthia! I appreciate your review.
Lauren
Too garlicky imo. I will definitely be cutting back on that but everything else was delish
Jan
Hi Kate! Love your site! Question: Approximately how many cups of mashed butternut squash does a 3-lb squash yield for this recipe? I have a bunch leftover from making a half recipe of your butternut squash mac n cheese (YUM) and am wondering if I can use it for this recipe (or a scaled down version). If you have an estimate, that would be helpful! :)
Kate
I don’t have the cups measurement, sorry!
Vanessa
I roasted the shallots, squash and garlic on one pan to have one less thing to do. Really brings out the natural flavors and the touch of maple syrup + nutmeg really enhance it. The only addition I did was 5 cups total stock + 1/4 cup dried red lentils. I wanted to make it more filling but not alter texture or taste too much. The red lentils melted right in making it nice and creamy. Would great with stuffing croutons or brown butter fried sage leaves spooned on top.
Janice G
Absolutely delicious! Used Tbspn of maple syrup instead of tape, by accident, but the kids and I adored it!
Kate
Great to hear, Janice!
Nadine
Love, love, love your soups!
This is about the third time I’ve made this particular soup and it always turns out delicious.
LuAnn
I cooked my squash hole in the instant pot. And then scooped it out, avoiding cutting a hard squash. It worked out perfectly.
Kate
That’s great to hear, LuAnn!
Barb P.
Omg! This soup is so delicious…don’t know why people say it’s bland. It has all the flavour you need. I did do one thing different I added two carrots to roast with squash…I only did that because I try and get carrots in my diet every other day for my eyes. This is so simple, but it looks like it took a lot of time to make. Love that you don’t need cream milk…it’s so creamy non it’s own.
Kate
Great to hear, Barb!
Sarah
For some reason, the garlic was so overpowering! I’m wondering what I did wrong. I doubled the batch so that was 8 cloves of garlic – it’s all I could taste or smell. Darn!
Kate
I’m sorry to hear that! Were the cloves on the larger side?
Teresa
WOW. This was a super simple recipe and stunningly delicious. I roasted the butternut squash the day before along with the onions and a garlic bulb with the top trimmed off and dipped in olive oil. I added butter to the onions and carmelized them in the oven along with the squash. Used the Vitamix blender to puree them the next day with the other ingredients and just heated it up in the pan. I added a little additional maple syrup and a dash of cinnamon and topped with pepitas for a little texture. I’m already on my second bowl. Would never believe this is accidentally vegan. Will definitely make this for my sister who is hard to cook for. Thanks so much.
Trish
I usually have great luck with Cookie and Kate recipes. This one was just okay – it took a lot of extra seasoning to get some better flavor
Sabrina
This recipe was delicious, thank you ! I personally roasted the onion in the oven as well because i was feeling too lazy too chop it :) i took the onion out after 20 mins because it was cooked faster than the squash and put it straight in the blender to cool off. I truly don’t understand why people would take the time to make a negative review on your recipe. Everyones tastes and palate are different and every recipe needs to be adjusted for personal preferences. Thank you again it was delicious !
Kate
You’re welcome, Sabrina!
Kim
Best butternut squash soup I’ve ever had. I love that there is no cream or milk yet it was so creamy.
Roasting the squash made a hugh difference.
Braelin
I’ve made so many puréed butternut soups in my lifetime and this one may top the list (and easy to boot)! I agree they the roasting technique must make it work (do much more flavor than peeling and boiling)! Thanks for sharing your recipes and talent with us. Cheers!
Kat
Made this soup today, it turned out pretty good. I didn’t have some of the ingredients Nutmeg, I Substituted Cinnamon for that. Veggie Stock I used Chicken Stock. I did add a little Ground Cayenne Pepper, just cause I like a little heat. I also added some chopped Ham as I’m going to be taking this to work for lunch so I wanted a little protein as well. Good recipe to start with. Thank you for sharing it with us.
Cris
Time for this year’s first batch. I already know I love it from last year. It is spectacular! I often use onion instead of shallot because I have one handy. I love nutmeg, so I think I increased that a bit. This year I am roasting a small squash in the air fryer because it is still 80 degrees in October; but I can’t wait any longer!!!
Gerry
This Butternut Squash Soup recipe is the best I have tasted. I found myself licking every utensil and bowl I used not wanting to rinse away a single drop. (I will roast squash uncovered from now on as the flavour is just wonderful). It made lots so I’m freezing some as a future treat on a cold night. ❤️So good!!
Kate
Great to hear, Gerry! I appreciate your review.
Cris
Time for this year’s first batch. I already know I love it from last year. It is spectacular! I often use onion instead of shallot because I have one handy. I love nutmeg, so I think I increased that a bit. This year I am roasting a small squash in the air fryer because it is still 80 degrees in October; but I can’t wait any longer!!!
And I made it before I posted. Delicious.
Savannah
I searched quite some time for a butternut squash recipe before making it for the first time and landed on this version because of its simplicity and the suggestion of roasting the squash compared to boiling it. Some other recipes included cream, potatoes or even water but all of these I thought would take away from the flavor of the squash. I deviated slightly in adding half a farm fresh apple, more tart than sweet. Also, I used an immersion blender and found the consistency to be perfect. The spices selection is just right, although I also added a bit of cinnamon with the nutmeg. The outcome was phenomenal. I am looking forward to making it again, as the portion has already dwindled to the last bowl. Personally, I see spice measurements (mostly) as a safe guideline to be favorable to most, but always end up being more liberal with them myself. If you find something to be bland, just add more spice! Nothing wrong with that – taste is subjective. 5/5 super pleased with this recipe, set a really solid guideline to make a soup I have never made before.
Mary
Made this soup today from fresh butternut squash I got from a local farm yesterday. It’s my first time making anything like this. It’s amazing!! I followed the recipe as is and there is so much flavor! It’s anything but bland! Thank you!
Kate
You’re welcome, Mary!
Sydney
This recipe seemed bland to me. I added lemon juice, cinnamon, onion powder, garlic powder, and brown sugar and it came out perfect!
Susie Chambers
I loved this soup so much! I used 2 butternut squash from my garden and didn’t really measure the ingredients so may have used a little too much maple syrup, but it added such a wonderful depth of flavor! I’ve had butternut squash soup before that was a little bland but I thought roasting the squash as in your recipe really added flavor. This will definitely be a regular in my home from here on out. Thanks for the recipe!
Kat
Recipe is the best! Easy to follow and turned out delicious!
MissGG
Made this tonight and it was super easy and very good!
Kate
I’m happy to hear you enjoyed it!
Dave
It was delicious. Easy to make and prep. I went with a little more garlic, syrup and nut meg. Definitely going to be my go to BSS.
Kate
This recipe is too garlicky! I would have used 2 instead of 4 and only 1/4 c of shallots. It needs something…maybe a roasted apple with the squash? Will not make this again.
Kate
I’m sorry to hear you didn’t love this. I appreciate your review, Kate.
Mary Holland
Roasted butternut squash soup: Made today for the first time. No shallot on hand so substituted white onion. Delicious. The onion wound up a little crispier than called for but set aside some for a very delicious garnish. Also, what I considered a small squash weighed in at 3.15 lbs. Next time I’ll double it so some will go in the freezer. No idea why it would be called, ‘bland!’ (tip: the pan the onions and garlic sautees in can be small as the soup is assembled in the blender.)
Kate
Thank you for sharing, Mary!
ROBERT WILLIS
Can this recipe be canned for longer storage? Thanks
Kate
This recipe isn’t designed for canning. It does freeze well.
Annie Clark
Phenomenal soup! Full of flavor! Creamy and Smooth! Yummy!
Kristin
For people looking for flavor enhancement:
I used Trader Joe’s ginger miso broth – wonderful! – and a leftover half-container of their mirepoix (onion-celery-carrot mixture) to sauté with the shallot. (I added coconut milk for creaminess, too – personal preference for smoothing the texture).
A dash or two of ground clove, extra nutmeg at the end. Improvising and using up stuff is half the fun of making your own soup.
Kathie
I thought the soup was wonderful using the ingredients listed. I did add more nutmeg, as I like nutmeg and I used more maple syrup as I have a sweet tooth! And all this would depend on the size of the squash. Overall, I loved it and printed it to add to my collection.
Gail Ann Catalano
OMG—-THIS WAS DELICIOUS…..I USED BLUE HUBBARD SQUASH AND CHICKEN BROTH….THE BEST I HAVE EVER MADE!!!!!
Kate
Great to hear, Gail! Thank you for your review.
Racy
My go-to butternut squash soup recipe. I make it every fall for my family. Easy to make and delicious – thanks!!
Kate
You’re welcome, Racy!
Molly
Amazing! I was craving Panera bread autumn soup. I don’t cook much, at all, but your recipe was simple to follow and my soup it the mark! I originally uploaded a different recipe for butternut squash soup but I forgot the apple. So gal I used this recipe! Will make again soon! I’m even eating it for breakfast the following morning. I added toasted sugared almonds for a little crunch. YUMMY
Kate
I’m happy you enjoyed it, Molly! Thank you for your review.
Cayden
Roasting the butternut squash brought some amazing complex flavour but the part about it becoming easy to scoop is just a lie. It became so soft, the skin kept falling apart and it was basically impossible to separate the skin and the flesh.
The soup tasted good. A bit bland though, I had to add more garlic powder.
Chris Corcoran
Best simple butternut squash soup recipe ever. Full rich flavor, super easy, and not too time consuming with this delicious result? Amazing! My girlfriend, who loves butternut squash soup and has tried many versions, was crazy for this soup. Cookie and Kate ALWAYS deliver!!
Kate
Thank you, Chris!
Lindsay
This was delicious! I forgot the nutmeg and it still turned out with incredible flavour and so smooth. Probably the smoothest version of this soup I’ve made. Will keep and use again!
Lisa
What a beautiful autumn soup. So tasty and creamy! Didn’t change and wouldn’t change a thing about this soup. Thanks for this fab recipe.
I have sent the recipe to a few friends who I know will love it.
KJ
Thank you Kate for this great recipe! I followed it to the “T” though added some spices that gave the soup a warm heat. 1/4 tsp cayenne and 1 tsp cumin. As a finish I sprinkled some freshly ground nutmeg and cinnamon.
Kate
Thank you for your feedback, KJ!
Chris
I agree that cumin would be a great addition. More interesting! I find the maple syrup flavor to be cloying. In future, I will not add it. This soup came together quickly- huge bonus to me!
Kate
Wonderful to hear, Christ! I appreciate your review.
Jenny Hamann
This was delicious. It was incredibly rich without any dairy. I didn’t have any shallots or vegetable broth so substituted sweet onion and chicken broth. I used my immersion blender and started with 3 cups of the broth then gradually added about 1/2 cup more while blending to get a thick smooth consistency. I used olive oil instead of butter. I’ve printed this recipe (adding my own notes) for my files and will use it again. BTW, I did not throw out the seeds – my chickens loved them!
Gail Ann Catalano
OMG—-This was so good!!! I used blue hubbard squash and chicken stock–added cinnamon. Delicious!!!
Taylor
Fabulous recipe!! Admittedly I modified it quite a bit to taste (used roasted carrots and roasted apple instead of maple syrup, roasted a head of garlic, plus added some Penzey’s cumin and Cajun for a savory flavor), but the base recipe and tips to make it creamy are EXACTLY what I was looking for! Our friend is on a no-chew diet after breaking her jaw and she’s so tired of sweet things. I know she’ll enjoy sipping this silky-smooth, savory soup ❤️
Kate
Great to hear you loved it, Taylor! I appreciate your review.
Lori Pappas
Awesome soup! Your ingredients and cooking methods were fantastic! I upped the amount of nutmeg to 1/4 tsp and added a bit more maple syrup based on my taste. Then as suggested, added more salt and ground pepper at the end to taste. Definitely printing this one out for my recipe binder!