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
valerie
I had chopped up celery and realized it didn’t call for it but put it in anyway and only used 1 can of broth and added milk. Was so good though! I also used my immersion blender and it worked fine.
Melani
I added red bell peppers, purple pearl onions, celery and a few green seasonings before blending. It tastes amazing thank you.
maria
We love this recipe. Its very good. How did you get yours so yellow? Tumeric? Photoshop? Different varietal of butternut squash?
Erica
Wondering the same thing!
Jennifer
Hi Kate!
I am planning to make this soup for friends but one of them is allergic to onion, so I can’t use the shallot. She can eat onion powder. Do you think that would make up for the shallot or do you have any suggestions to replace it? Do you think the soup would be good without it? I make your Vegetarian sweet potato chili regularly and just made the quinoa vegetable soup tonight. My husband loves them both! Thanks!
Felicia Clegg
great soup. made to serve later for dinner. Imade a few changes: I used half a sweet Vidalia onion instead of the shallot. Also used vegetable oil as I was out of olive oil. I omitted the maple syrup and the butter. This soup is similar to a pumpkin soup we make every Thanksgiving and I believe that this is less caloric, always a plus! Thank you.
Catherine
I have now made this soup twice and love it!
Amy
This recipe is super easy to follow. It also turned out great. I made it twice since I enjoyed it so much.
Laura
Delicious! Turned out perfectly and amazingly good! Thank you!
Lisa
Loved this recipe! Used my Ninja blender with great results. More importantly, it tastes great!
Christine
I don’t usually leave comments on recipes, but I really loved the simplicity of this recipe. It’s delicious, creamy without having any dairy, and totally worth the job of cutting the butternut squash! I also liked that it could be made without boiling my stock (which leaves the gelatin more in tact!) Thanks!
nancy
I love your soup, Kate. I’d love to say that I am a die-hard vegetarian, but my family are die-hard carnivores. So-flexitarian it is, and vegetarian whenever possible. Your butternut squash soup, however, is loved by the entire bunch of us, veggies, meaties or whatever. Thanks so much!
Rachel Arwine
Sooo delicious!! The only thing I added was a few scoops of plain Greek yogurt and about 2 tablespoons of coconut oil for extra creaminess. But what a fantastic and healthy recipe! Thank you!
Greenie
Made it, loved it! Thank you!
Emily P
I followed the recipe and came out with a soup where all I can taste is garlic! I ended up having to add numerous other ingredients to cut the harshness and warm up the flavor (2 cups of applesauce, 1 baked sweet potato, cinnamon, pumpkin spice, and brown sugar). It was decent after adding the additional ingredients, but when I make this again I will use 1/2 the amount of both garlic and shallot to let the butternut shine.
Elizabeth
This was a simple and wonderful recipe. Definitely will be making it again! I loved the simple touch of Nutmeg!
Joyce Carter
Kate, I really like how plain and straight to the point way you have in explaining and giving directions.
Thank U so much for your soup recipes, I am 751/2 and learning how to make soups i am starting to check off my buckler list.
I have just treated myself with a Magic Bullet RX that is suppose to make hot soup. We will see because your recipe for buttonut squash soup will be its first user. I will be back to let U know how it turns out.
Thank U for now.
Jo
I tried this recipe twice and couldn’t get it to work. Not a success!
BRANDI
Same here. Wish I read your comment first!
Tess Dalessio
So glad I found your website – that made my day. I was looking for a butternut squash recipe and found just what I had in mind. And now you will be my “go to place” first for all my cooking and recipe adventures! Thanks.
lids mcd
I didn’t have very good luck with this recipe unfortunately.
Kati
What a treat! Healthy, filling, easy to prepare…. 10 thumbs up!
Tina
Made the soup today, first time I have roasted the butternut squash, usually I simmer in the vegetable stock, can’t believe the difference in taste, absolutely yummy. Will share this tip with my friends and family in Cyprus. Thank you x
Arlene
Omg! I am the worst cook but I just made the best soup! I also have an old Vita-mix that makes it so easy.
Brenda
I CAN’T WAIT to make this soup!! What I happen to have on hand right now is a 2 lb. container of cut squash. Can you tell me how much I should use and would I roast it the same way? Thank you so much!!
Laurane
Made this recipe tonight…5 inches of snow on the ground. It was delicious and comforting! Will be making again! Also used my vitamix..awesome machine
Kate
This one is a winter warmer, for sure! And the Vitamix – AMAZING. Glad you enjoyed it!
Lori
Omg! Just made this for lunch. Few changes roasted squash with onion and garlic in the hollow. Omitted nutmeg and syrup. Delicious. Definitely my go to favorites.
Kate
I’m glad this made regular rotation, Lori! Thanks for commenting :)
Amy
This is really delicious soup. Everyone loved it. The only thing I’ll do differently next time is double the recipe, as there wasn’t quite enough for a full bowl of soup for everyone.
Amy
Yum! I made this tonight. This was the best squash soup recipe I’ve ever tried. I like that it’s more sweet than savoury. I also added a little cream, but I certainly didn’t have to.
Kate
Hey, Amy – I’m glad this one made the top spot! Thanks so much for following.
Charley
I just made the soup, thank you – it was great. I have a sweet tooth and so my addition was a little brown sugar and cloves. I expected making butternut squash soup to be a huge production, which it was not – thank you.
Kate
Awesome! It’s always nice to have things work out far simpler than expected. Thanks, Charley.
Vicki
Just finished making this…..I only have one problem….I want to eat the whole thing. I’m pretty sure it’s probably more than one serving! LOL
Thank you so much for this wonderful recipe. I made it after my mom told me she made it and how amazing it was. She was right. Delish! <3
Kate
Haha! I’ve had that problem, too, on more than one occasion. Happy you & your mom enjoy it!
Patricia Weinzapfel
This was simple but absolutely outstanding! THANK YOU!
Kate
You’re welcome, Patricia!
Theresa Surgick
Made this soup tonight and it was delicious! I didn’t have enough shallots so I substituted onion and I used honey instead of the maple syrup! My daughter asked if she could take some to work for lunch! Great recipe!
Kate
Happy it worked with your on-hand ingredients, Theresa!
Angela
I made this recipe and added a carrot, celery & an apple. It tasted great ! I think my squash was a little on the small side. The extra ingredients made it flavorful but not too thick as most butternut squash soups.
Kate
Ooh, apple? That’s such an interesting addition. I’m sure it was like fall in a bowl! Happy you liked it.
Genevieve
Delicious and nutritious. I love a soup that doesn’t have cream yet is still thick and comforting. Thanks!
Kate
Yes – creamy doesn’t have to include cream! We have ways around that :)
Cat
Made this soup twice. Once with the vitamix and tonight with the immersion blender. Added some roasted apple tonight to the mix. DELICIOUS! I think I like it better with the immersion blender. Vitamix easier but a bit too creamy for my taste.
Kate
Interesting difference, Cat. I’m happy you figured out which technique works out best for your taste. I’m sure others will find this tip useful :)
Neha
This was absolutely fabulous!! I added a little Ethiopian bere bere seasoning and mint leaves as garnish…delicious! THANK YOU Kate!
Kate
Ooh, that sounds *amazing*. Will have to try that, Neha!
Martha
Thank you for this recipe! It is so easy yet so, so delicious and comforting. It’s a new favorite for sure.
Kate
Great for cold winter nights. Thanks, Martha!
Bindu P
Made the soup today loved it!! A simple and easy recipe. I made mine with just normal water as my husband can’t eat sodium but even with water the taste was great! Thank you for a wonderful recipe.
Kate
Great! Thanks for the low-sodium tip, too!
JK
I love your soup recipes so much and decided to try this one! I love butternut squash soup and this recipe is so easy! I made a few alterations based on what I had available…half an onion instead of the shallot, 5 spice mix (cinnamon, anise, nutmeg, and chives) instead of just nutmeg, a dash of cayenne pepper for spice, and I made my broth from bullion cubes. My only recommendation is cutting a bullion cube or two out as I used four for four cups of water (per box instructions), and my soup is a little salty…not bad by any stretch though! Thanks again!!!
JK
Forgot to give you a rating! 5 stars of course!
BRANDI
This recipe did not work for me. Over an hour of work and a bunch of ingredients thrown down the drain. Thought I followed the directions, unsure what went wrong.
Kate
Hi Brandi, I’m very sorry to hear that. If you would like to share more details about where it went wrong or what didn’t work, I could try to provide some feedback should you want to attempt it again.
S
My wife loves butternut squash and hearty soups, so I was looking up something to surprise her with when I found this site. I also found the Thai Curried version, and Thai food is her favorite ethnic cuisine. I combined the ingredients from that recipe, and the preparation methods used here, and it worked fantastically. It’s now my go-to thing to do on occasion when I think she could use some cheering up. Thanks!
Kate
I love that you cheer your wife up with soup! Glad to hear this method works well for the Thai version. Have a great day!
Kelly
I just made this soup. I couldn’t move along without coming back to compliment you on an outstanding, easy, nutritious recipe. This soup has restaurant worthy flavor, and will be a regular in my kitchen from now on. Thank you!
Kate
So sweet of you, Kelly. I love to hear all of this!
Sandy
I’m eating a bowl of this comforting soup as I type this.
“Creamy yet cream-less” was the best way to describe it and was what enticed me to try it. I’ve been going a bit heavy on the cashews or coconut milk in my soup recipes these days and wanted to go back to 100% vegetables.
It’s delicious and dreamy. The only thing I would change next time is the seasoning. I couldn’t feel the nutmeg at all and I’d need to use a more powerful spice or double the quantities. Because you better believe there will be a next time ! The creaminess of an indulgent soup without the guilt? Keeper! :)
Kate
Thank you so much, Sandy! What a nice comment. So happy you enjoyed it.
Nidia
Hello!! Thanks for a GREAT recipe!! It was AMAZING!! The kitchen smelled really good while the squash was roasting in the oven!! It almost didn’t get to be a soup (I was “tasting” the roasted squash while peeling it…ha). Roasting the squash really makes a difference in the flavor of the soup. Thanks again!!
Kate
You’re welcome, Nidia! Roasting it gives the dish a deeper, nuttier flavor that I love.
Bryan
This is SO GOOD. Thanks for the recipe!
Kate
You’re welcome, Bryan!
Amy
I love how simple it was, it turned out amazing!! Thank you
Kate
You’re welcome, Amy! Delicious doesn’t have to be complicated :)
Jackie Wetzsteon
Kate – All I can say it YUMMMMMMMMMMY!
Kate
Thanks, Jackie!
Jordan
Such a great recipe! I made it and it turned out beautifully smooth and creamy. I topped it with melted brie and roasted butternut seeds and it was fantastic!
Kate
Oh man, that melted brie sounds absolutely indulgent. I’m so glad it turned out so well, Jordan!
Sheryl
OH Wow!!! I have been eating “clean” the past few months and trying new vegetables and wanted to find some butternut squash recipes and found yours. The great thing is that I got a Vitamix 750 for Christmas and never dreamed I’d be able to have a great recipe that combined both of my needs that turned out awesome!!! I put some cooked chicken breast in first and shredded it and added the rest and I was soooooo pleased and it tasted wonderful!!!! Will be following more of your recipes. Thanks for sharing them.
Kate
What an awesome Christmas gift, Sheryl! I’m so glad you found this recipe, and that it turned out great.
Tina
When you say “shallots” do you mean French eschallots? That look like small brown onions? That’s what that word refers to here in Australia and I’ve tried it with these and it tastes wonderful but I’m wondering if you are actually referring to a different vegetable… thank you!
Kate
I think we’re talking about the same thing, Tina!
Debra
Made this soup today and used the immersion blender version. This was incredibly delicious and so easy! I have made butternut squash soup many times – always with cream. I was really skeptical about making this since I couldn’t imagine it could be as rich and smooth. I was completely wrong! This soup is rich, flavorful and so much healthier. Makes a really filling meal with salad and a crusty bread. I will never use cream again – this is a great recipe. Roasting the squash takes all the pain and effort out of chopping raw squash.
Kate
I’m so glad you loved it, Debra! And no need for cream, just let the squash shine. :) Thanks for commenting!
John Gamero
Delicious but reduced garlic cloves down to 2 and the soup still has a garlicky kick Never being able to resist changing a recipe I also added a tin of butter beans before blending with an added pinch of cayenne pepper for a hint of background zing
Fab soup will use again for sure A*
Kate
Thanks, John!
Bob McIntire
C&K
Web searching for a squash soup your roasted squash soup popped up. Made a few changes. I chose to peel, dice and bake the squash with diced garlic on top. 15:00 at 425 then toss. Bake for another 15 minutes. No shallots in the fridge. Used some purple onions. Omitted the nutmeg and maple syrup, even though it was Maple Sunday in Maine. The squash is soooo sweet alone! Used “Better Than Bouillon” to make the stock. The butternut was smallish so three cups of stock was enough. I employed an old standby for the final mix.
“I wish I was an Osterizer Blender.
That is what I really want to be.”
Recognize the tune?
Soup turned out great.
Kate
Thank you so much for the delightful note, Bob. I’m so glad you loved the soup.
Aline
This soup is so delicous and I have started doubling the recipe because we like it so much. Many times I freeze it.
Going to a potluck. Could I keep this warm in a crockpot?
Kate
I don’t see why not, Aline!
Kat
Step 1: Impulse buy a strange vegetable.
Step 2: Identify vegetable.
Step 3: Browse internet for an easy recipe to cook vegetable.
Step 4: Awesome soup!
Great recipe, simple even for people like me who don’t have any patience for cooking. Added some sun-dried tomatoes (yesterday’s impulse buy) for a nicely rounded veggie soup that even my boyfriend liked. And that man is picky.
Thanks for sharing!
Kate
Haha! Thanks, Kat. This made me laugh. I’m so glad you found a way to cook your weird veggie!
Nora
This is the best butternut squash soup recipe I’ve come across! So creamy and delicious – the roasting is an invaluable touch. I added some carrot to mine for a bit of extra heartiness, and subbed garam masala for nutmeg. I also sprinkled roasted & salted pepitas on top – perfect meal!
Kate
Sounds totally delicious, Nora! Thanks.
Nina Simmons
this soup is absolutely fantastic even on the first day of May! thanks Kate
Kate
You’re welcome, Nina!
melissa
I added curry to the recipe and it was delicious!!
Kate
Yum! Sounds warm and inviting, Melissa.
Laura
This soup has become a delicious problem for me… seriously, I can’t stomach any kind of store-bought butternut squash soup anymore! It’s the middle of May and just put the squash in the oven, because I really, really, REALLY wanted this soup today. So I’m making a double batch in my trustworthy old food processor and freezing half of it, just in case I get a craving for it when it’s 100° out side.
I’m very excited to see your cookbook is available, I might have to get myself an early birthday present… and ask my family for a Vitamix.
Thank you for sharing your amazing recipes with us!
Kate
Haha! I love the phrase “a delicious problem.” I’m so glad you adore this soup, Laura!
Rose
We have a winner! Im just finishing the last few mouthfuls and o my is it delicious! This will be a new regular for me, for sure. It is so easy to make (though it takes a while, but you can do other things while the squash is roasting), has such a rich flavor and feels so luxurious, even though it requires very few ingredients. I made it with a stick blender and im sure it is much creamier with the Vitamix, but this version is sufficient to save the day too. Thank you so much Kate!
Kate
You’re welcome, Rose! You’re right–the roasting takes a while, but I hope the finished product was worth it!
Ann
What can be used in place of vegetable broth/ maple syrup
Kate
I think water and honey would be fine swap-outs.
Helen
So delicious and simple! Best squash soup recipe for sure :)
Kate
Thank you, Helen! Simple and delicious. :)
Nancy Peacock
Best butternut squash soup I’ve ever made. Delicious! Thank you.
Kate
You’re welcome, Nancy!
Kirti Yadav
This is such a yummy and filling soup. Would give a try.
Kayla
I enjoyed every bite of this soup. I followed the recipe exactly and think it turned out great!
Kate
Perfect! Thanks, Kayla!
Lotta
This is one of my favorite soups!! making it for the 3rd time today, even though its 90 degrees outside. always followed your recipe, but maybe i will add some ginger today !
Kate
Go for it! Let me know how the ginger goes, if you decide to use it.
Kris C.
I want to use this recipe as Butternut Squash Soup Shooters for a baby shower – it has to be vegan and nut-free – what do you recommend to thin the soup a bit for the shooters?
Angela
Just made this soup. Easy and delicious! When I took the squash out of the oven, the skin peeled off with a fork. Since I don’t have a high-performance blender, I used my good old 4-speed Osterizer which worked great. Thank you for this recipe!
Angel Lee
Hi,
Can I use chicken broth? I don’t have shallots. Can I leave them out or substitute onion?
Thanks!
Kate
Hi Angel, you can use chicken broth. I use vegetable broth since I’m a vegetarian, but they work the same. Onion will work well as a substitute for the shallot, especially red onion.
Angel Lee
Thanks so much! Looking forward to trying this!
Lara
I made this today for a potluck and it was delicious. So simple to make yet, so flavorful! Thank you, I’ll be making this a lot this fall!
Arnella
This was INCREDIBLE!! Loved the recipe, so simple and easy to make, and tasted soo good! I usually never leave reviews, but I can’t stop raving about this. My husband doesn’t even usually eat butternut squash soup and he had 3 bowls of this. Thank you!
Arnella
Totally forgot to rate! 5 stars!
Jaboo
This is hands down the best butternut squash recipe I have tasted. Added a southern twist by using smoked molasses instead of maple syrup and added a “touch” of cayenne pepper. Oh Cher… Delicious.
Alicia
For a lighter squash soup, used a sweet apple instead of maple syrup. (I chopped it fine and cooked it in between adding the onion and the garlic)
After tasting, my husband said it needed acidity. A few drops of lemon (I mean very few) and it tastes great!
Joyce
Made this for Yhanksgiving and it is definitely a keeper. Doubled
The recipe and did it in 2 batches using 3 cups ov broth for each.
Perfect cosistency. Made it the day before but next year will make it 2 days in advance.
Meghan
Great recipe for a nice fall day! It was super quick, easy and tasted delish! Loved it!
Gabriela
We loved your recipe. The only downer is I don’t have a Vitamix, but I’m asking Santa for one. The texture was very smooth and creamy, and the flavor incredible. Topped it with the own squashes seeds roasted.
Pagli Ladki Kumar Vishwas
Delicious and easy.
Jennifer
So easy and so delicious!! I’ve made it twice this week
Kate
Twice in one week! I say that is a success. Thanks for your review, Jennifer!
Cynthia
Love this soup! Thank you so much! Agreed- it is the best butternut squash soup recipe I have had. Just a couple notes: I added zero sweetener/syrup and the flavor was perfect; I used an immersion blender (which I love) and the soup was thick, creamy and perfectly blended. So easy to clean up too. I felt a little discouraged reading the recipe, but I am glad I went for it; finally, chopping the shallot and garlic, preparing the squash and scooping it out, as well as blending took well over 10 minutes, more like 20… Thanks again for the recipe!
Kate
I am glad you gave it a try, Cynthia! Enjoy!
Nancy
This was a great soup, thank you! I had frozen butternut squash and really wanted to make something with it and I love soup any time. Really simple especially with my Blentec. My husband who thinks he doesn’t like fall/winter type squashes, loved it. Every recipe I have made from your cookbook have been fantastic too!
Kate
Winner! That is great. Thank you, Nancy for sharing and for your review!
Patti
If I just have a regular blender should I just put the squash in by itself
Kate
No, I would advise following the instructions here. All blenders require some liquid to blend properly.
Dan Urbancic
We loved this recipe when I made it a few weeks ago. Searched through my history so that I could make it again. Thank you!
Kate
Yay! Repeat. That is great, Dan. Thank you, for your review and feedback!
Manuel
I’m in the process of making this now. The squash has been roasting for about 35 minutes and I just looked in the oven and there is a significant amount of liquid in the pan. Is that supposed to happen??
Kate
Hi Manuel, sounds like you got a particularly juicy butternut! I hope your soup turned out well. If that happens again and causes problems, I might (very carefully!) pour some of that liquid off the pan into the sink, then return it to the oven.
Saida
Just made this and it is the best butternut squash soup ever! Flavorful and satisfying yet so easy to make. Many thanks for the recipe!
Kate
Hooray! You are welcome, Saida!
DIANE NOLAND
Just blended the batch. The best butternut squash soup I’ve ever tried and from my kitchen. Just beautiful. I’m so happy to have found your website. Keep up the great work. You inspire me.
Kate
Thank you, Diane for your kind words! I am happy you like it so much!
Kadri
Delicious!
Kate
Thank you, Kadri!
JJG
Flawless recipe. I should just stop using other websites and just use yours. This was the first time I made soup in my vitamix, and it was perfect. I added 1/2 tsp marjoram and a pinch of cayenne. Ran out of maple syrup so just put in a little honey. Roasted 2.5 lbs butternut squash cubes for 45 mins at 400. Such an amazing recipe!!
Kate
Thank you, JJG for your review and feedback! I am glad it was such a hit!
Virginia
So good…simply easy and delicious.
Kate
I couldn’t agree more, Virginia!
Marlene
For My soup, the garlic was too strong and I like garlic. I put the right amount to in and added them to the skillet once the shallots were almost done for almost a minute. The butternut squash was a smaller one, would that the problem? What could I do to fix it?
Kate
Hi Marlene, if your butternut squash was small, that would explain why the other flavors are more pronounced. I hope the garlic mellowed out overnight and that you enjoyed the soup more the next day! In the future, you can tame down strong flavors with some extra butter or cream.
Laurie
This was delicious, easy and amazingly creamy! I was so glad the instructions included cutting the squash in half and roasting. I see so many recipes that say to cut your raw butternut squash into several pieces, and I abandon those recipes immediately. Maybe I’m wimpy, but the idea of cutting a raw, hard butternut squash into more than just half sends nightmares of an ER visit through my brain. Also, I have an immersion blender, but following the instructions on your note about immersion blenders made this turn out perfectly! Even my meat-loving hubby enjoyed this soup. Thank you!
Kate
Happy you and your meat loving husband liked it, Laurie! Roasting the halved squash before cutting provides a great flavor and makes it easier for sure. Thank you for the great review!
Shennon O'Donnell
Super delicious, and easy to make. Love the flavor from the roasting the squash, and no heavy cream needed. Yumm!! Thanks :)
Kate
Can’t beat roasted butternut squash in the fall! Glad it was a winner for you, Shennon!
bells
Wow this turned out amazing for me! I roasted my butternut squash, sautéed onion and garlic, blended it with just chicken broth, salt, pepper and the little bit of nutmeg. That adds such a nice little touch!
Chad
Me too! Exact same method tonight! Smells amazing.
Kate
Happy you are so pleased, Bells! Can’t beat a good fall soup right about now. I appreciate your feedback and review!
Shauna
Roasting the butternut squash in the oven is so much easier than chopping raw. My family and I really enjoyed this soup. What a great recipe! Perfect for weeknights.
Kate
Butternut squash can be tricky! I agree with you. Thank you for sharing and for your great review, Shauna :)
Chad
Making this for office potluck tomorrow. High hopes. I love butternut squash and soups. Typical guy… I didn’t have shallots or vegetable broth so I used a small portion of onion and a thinned chicken broth. I carmelized the onions and garlic very well in the butter and olive oil to mellow out their onion-yness. Smells amazing. Tastes a bit darker than I expected, and very rich. Going to reheat then add the nutmeg, cinnamon, maple syrup and almonds as a drizzle on top tomorrow. Hope it works… Anxious to find out!
Kate
Good luck! Hard to go wrong with this soup during the fall. Thank you, Chad for sharing and your review!
KK
I am not really a soup-lover, so I am not a good soup-maker. However, my son asked for soup, and I decided to give this recipe a try. I am so glad I did! My son said it tasted like soup from a gourmet restaurant. The only problem was that it wasn’t enough. He ate most of it and my daughter only got a little. She also said it was great and she wanted more. I only got a taste. Next time I will double the recipe. Thank you for this recipe.I was redeemed as a soup-maker, at least this time.
Kate
Hooray! It never hurts to double the batch. Leftovers are the best! Thank you for sharing!
Robbi
Had the son in law peel my local grown butternut squash, I had a different recipe in mind. Am so glad I found your (Kate) recipe. An easy with a few simple ingredients recipe. I followed your recipe to the T with the exception of using local organic honey, no maple
syrup in the pantry! Thanks, I will be trying your other recipes…. My tummy is full and satisfied! YUM!
Kate
You are welcome, Robbi! Love hearing it worked well and you are satisfied :) Thanks so much for your feedback and review!
Nancy
Can I use my regular Kitchen Aid blender if I don’t have the Vitaminix blender?
Kate
Yes, that will work!
Lynn Noland
5 star rating. Delicious, made it with Vitamix, then put in 3qt. Crock Pot to keep warm for a late supper, also made Cuban Sandwich to serve with soup. Will make this again.
Thank you,
Janet Murphy
I skipped the mayple syrup and it still tastes wonderful. Thank you for a simple recipe that I can enjoy.
Tara
I found this recipe and knew this was exactly what I was looking for. Roasting the squash make all the difference. I have doubled the recipe twice and drizzled the top with a friends pure maple syrup. Oh my gosh I got raves. It is velvet in my mouth and the sweet was the perfect accompaniment. Thank you so much!
Kate
Roasting the squash is delightful for sure! Velvet is such a wonderful descriptor. I like it! Thanks so much for the review!
Liz
I used this recipe as a loose guide to doctor up some store bought (bland) butternut squash soup and OMG it was the best decision. Next time I’ll definitely start from scratch but the addition of the maple syrup and fresh nutmeg *swoon* so good.
Kate
I am happy it helped you make your store bought version so much better. I recommend making it from scratch :) It is always better. Thanks so much for your review, Liz!