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
Lori
How incredibly simply perfect. Really top notch!
Thank you for sharing!
Kate
You’re welcome, Lori!
Tracy
I made this yesterday for dinner today. So good! It’s hard to believe there’s no cream in it. I’ll definitely make this again.
Amanda
I just wanted to create this message as a warning for everyone. I found my butternut squash soup recipe on another website that I am hoping to find again. It called to remove the soup from heat and put in a blender. It did not specify a specific type of blender, but mentioned it could be small or large.
I removed the soup from the stove and put it in my nutribullet. The soup was so hot and the pressure so built up that it exploded all over my kitchen and on my left hand, wrist and arm, as well as my right wrist. I suffered 2nd degree burns and am still recovering. I am very thankful to God that it did not hit my face.
Please be careful! enjoy the soup. I did taste the soup. It was creamy and very good. Just a bit heavy on my stomach.
Debbie
I had the same experience so now I only use the immersion blender for hot items. So much safer
lisa
you clearly didn’t follow the directions!
Cali
Super helpful comment, Lisa. She was just trying to help.
sophie
Next time, if you are dealing with a small blender like a nutribullet, you have to wait for your ingredients to cool down or only do your soup in batches so you do not get burned. Maybe like a a 3/4 cup at a time. Honestly, go with an immersion blender at that point to avoid the hassle.
Kane
This recipe is great! I made it for my estranged father and now he loves me again!
Lynda F
I absolutely love this recipe! It’s super simple to make, and freezes really well. I stock up on produce at the farmer’s market when it’s available and then search for great recipes to use what I’ve bought. Butternut squash is readily available right now so I’m prepping lots of soup for the upcoming winter months. This soup is delicious and is visually appealing to all. Thanks for this great recipe!
Lynda
Julie N
I have a question … I roasted two small squashes and then found your recipe. I have about two cups of mashed squash – how do I scale the recipe for the amount of squash I have?
Kate
Hi Julie! This is is needed for 3lbs of squash. If you know the weight, that would be helpful. Then, you can alter by that amount.
Dalissa
Can I use frozen butternut squash cubes?
Kate
Hi! That should work, you will just want to thaw prior to roasting.
Triona
Making this in SW France on a very hot August day. Love roasted squash soup
Kate
I’m glad you loved it, Triona! Thank you for taking time to review.
Colleen Reid
I want to pre make this several days before a gathering. What do you think about freezing it? Looks delish!
Kate
Hi! This one freezes well, Colleen. I hope you love it!
Brigette
Would this work with acorn squash?
Kate
Hi! I haven’t tried it, sorry.
Debbie
This was delicious! My husband loved it as well and is asking me for a do-over. I am lactose intolerant so it was a plus to find a recipe for a cream soup that didn’t contain cream!
Kate
I’m glad you loved it! Thank you for sharing, Debbie.
Lost
Worst soup in the world. Never, Never add GARLIC to a butternut squash soup. I lost of of my squash to this recipe
Kristin
If you don’t like garlic, why didn’t you just leave it out? There was no reason to be so rude
Anthony Angelo
I love garlic. More than most people. I decided to try this recipe and add garlic to my butternut soup. This recipe absolutely ruined my night. No stars!
Ruby
Lol dang Anthony. Ruined your night??
Kate
Hi, I’m sorry you didn’t love this soup. I appreciate the feedback.
Anthony Angelo
I owe you an apology. I was way out of line to say the recipe ruined my night. If I could delete that comment I would. I’m sorry. Truth is your tips on blending were genius and resulted in a remarkably creamy soup. I will definitely be trying more of your recipes. Keep up the good work.
Kate
Hi Anthony, Thank you for your follow-up and I appreciate the apology. I hope you can find something you enjoy from my blog. Be sure to let me know!
Ariana
I just made this for my family and it was a hit. Everyone loved it and my little sister asked for seconds… she never asks for seconds.
Absolutely delicious and such an easy recipe to follow. -it is finding itself a permanent place in my favourite recipes binder.
Thank you
Kate
Wonderful to hear, Ariana! I’m glad you love it. Thank you for your review!
Bibi
When I eventually find the ingredients and method amongst all your other detritus, I’ll be pleased to give the recipe a try!
Jesse
When you’re mentally competent enough to use the internet properly, you’ll find the ingredient list and recipe. Everyone else had no problem, so I have faith that one day you’ll figure it out.
David
There’s a little button…Jump To Recipe…at the top of the page. Next time try that, things work well when you think critically instead of criticizing.
D Hughes
Just made your Butternut Squash soup easy and yummy family loved it going to try more of your rescipes
Neil
I roasted my garlic with the squash and squished it into the soup, made it a little bit more smokey! Delicious.
Vickie
Perfect. Even better on day two. I’m testing soup recipes to freeze for Christmas family gifts. No need to look further for Butternut squash soup. Spot on!
Megan McMahon
Can I use a regular yellow onion instead of the shallot?
Kate
Hi! You can, although i prefer the flavor of shallot better.
Alyssa Maisano
This recipe was delicious! 4/4 kids ate it with smiles, which is a big deal! So creamy and delicious. Plus, the tip on how to blend the soup was genius!
Thank you for all the helpful tips (like not to panic at the brown spots when the butternut roasted)! Will definitely be making this again.
Jessica
Hands down my favorite soup. Its healthy for you, delicious, and so simple to make. Thank you for the recipe, I am so excited its almost fall and squash is back in season here! I am definitely freezing some this year.
Shamyla
I bought butternut squash for the first time and had no idea what to do with it. I thought a soup would be a welcome change and this recipe was perfect! I seasoned the squash before roasting with salt, garlic and garam Masala and added chili powder and parsley while simmering the soup before serving. I ran out of veg broth but subbed with water and extra salt and spices. I love that there isnt any cream in this. The butter adds a nice gloss too.
Thanks so much for the recipe, I’ll definitely keep coming back to it and keep buying squash!
Kate
This is a great recipe to try butternut squash for the first time! Thank you for sharing your experience, Shamyla.
Valerie
This was easy and delicious! I used my Instant Pot for my squash, peeled it after it was cooked, cooked up the garlic and used my BlendTec soup setting to make the final product. Holy wow! It is delicious. So creamy and it didn’t even need cream!! I am thrilled!
Amy
I made this in on a rainy day! Perfect!! So delicious!! Thank you!!
Gayle
Can I substitute onions for the shallots? I have red, white, or green! If so, how much of which?
Kate
Hi Gayle, you can use onions although I love shallots for this one. More on substituting onions.
Vivi
Easy to make. When squash was cooked all it needed to do was to peel off the skin. Easier than scooping it out and save a lot of the squash. The skin peels off very easy.
I am not an onion lover but made it for others. I used half of a sweet onion that I cooked in the oven with the squash.
Blended in batches on the Vitamix. Perfect.
It tastes too much like onion so I added the butter and maple syrup to balance the taste. It is so creamy and perfect for a cold night.
Thank you for posting this recipe.
Julia
This was so good!!!
Will be my go to recipe.
David Bingham
I doubled this batch. I will freeze 3/4 of it and enjoy it through the coming cold weather season. I didn’t have maple syrup so I used a small amount of vanilla extract and honey.
Susan M
Deeeelicious! Just made this on a bizarrely hot (for the UK!) September day. Was planning to freeze it for the colder months, but couldn’t resist having a bowl for lunch, it was that good. Additions like the nutmeg, the maple syrup, the sauteed garlic/shallots, the butter… it all added subtle layers to the flavour, but without being too complex or fiddly to prepare. Have made roasted squash soup several times, using several different recipes but this is the BEST. Thanks Kate :-)
Courtney T
Made this recipe, it was my first time ever making butternut squash soup, and it was delicious!! I always thought that would have to be a “restaurant meal” because it sounded so difficult to make, but your recipe made it pretty easy to do so thank you for posting it! I did have a rather hellish time scooping the cooked squash out of its skin; the skin was paper thin and just kept tearing with the flesh. Do you have any tips to make that part go a little better?
Kate
Hi Courtney! I’m sorry you had some trouble. Did you check out the video on the soup? That may be helpful to watch technique. It really could have been your squash skin was just more delicate. I’m glad you loved the result though!
Debbie
Just made this for the1st time. Simple & absolutely delicious. Tried butternut squash recipe’s before, but with cream. Found them way too heavy.This is a beautiful balance, with just that touch of butter at the end. Bonus that it freezes well!!
Jenn
Loved this!! If you don’t have enough broth, leave it thick and pour over tortellini as a sauce and top with a boneless, skinless grilled chicken thigh, and a tad of fresh parsley & grated parmesan. It was a sexy and tasty dish. We sent picture of it to friends and they thought we were at a high dollar restaurant. If you could see the picture you would be drooling!
Emily
This is the best butternut squash soup recipe. I cut the skin off my squash, do a large dice, and roast it in a different fashion, but the actual recipe is perfect. You can use a small amount of yellow onion, but shallots have a more delicate flavor. I am usually heavy handed w garlic, which is a mistake w this recipe. Use exactly the amount of garlic they tell you.
Wendy Neugebauer
Someone gave me a butternut squash and I wasnt sure what to do with it, so I looked up recipes. This one sounded interesting and I tried it. I hate to say that I didnt like it. I dont think there was anything wrong with the recipe though. I just think my palate has a strong dislike for this vegetable in general. Also, my mind is prewired to only accept a soup as something salty or sour…not something sweet with maple syrup. I had fun trying it though!
Lisa
I boiled the broth separately before hand and added rosemary and basil and then strained it off before I used the broth it is amazing!
Chicava Roslyn L Tate
Insanely delicious!!
Jenissa
I had a store bought squash and a baby Alaskan squash from the garden. Birch syrup from the backyard too. I taste tested as I went along with my wonky amounts. It turned out SO delightful, thank you!
I added a fresh sprig of rosemary and a dash of chili pepper to reserve in the fridge. It didn’t go in the freezer, it wont be around long.
Kate
Thank you for sharing, Jenissa!
Martha
Delicious!
I did not saute the onion and garlic. Instead, last night I roasted the onion and the garlic at the same time as I roasted the squash. I blended the ingredients this evening when I was making supper and heated it all up on the stove.
Super easy.
I used less garlic than called for (probably 2 cloves) and I added a couple of cooked (microwaved) apples for a little more sweetness.
Cathy
Love this soup and We’re not even vegan…found out something today that I didn’t know but saves a lot of frustration and time(I usually do 3x’s the soup)…you can ask the produce department to cut your squash!!!! Asked today and sure enough they cut in half for me!!
You’re Welcome! Lol
Jill
So good
Randi
Hi Kate…
I bought a 5 pound butternut squash today and I’m buying the shallots and garlic tomorrow. I was hoping you could tell me what adjustments you would make to the soup based on the additional weight? How much shallots, garlic, salt, maple syrup, ground nutmeg, butter, and vegetable broth would you add to it?
Thanking you in advance…
Randi
Kate
Hi Randi, I’m sorry to not be of more help but I didn’t test this one with a larger quantity, you could try and follow the doubling ingredients with making slight modifications since you will be 1 pound short of squash.
June
I had a little over 6 pounds of squash and I made the soup in two batches and mixed them came out great.
Pam H.
I made this soup today exactly like the recipe and it was delicious! Will definitely be making it again. Thank you!
Susan
I’m very careful to use less salt than a recipe calls for, but this soup still was too salty for me. Is there a way to counterbalance the salt? I did add a little more maple syrup, but that only helped a little. Help, please!
Kate
Hi Susan, I’m sorry you don’t love this one. Did you use a really salty broth? That could impact it. I don’t have any suggestions on balancing it out at this point without changing more of the soup and not having a desired result. Wish I could be of more help!
Jane
Try adding more squash if you have it. That could help.
Jolli
If you don’t like a salt, don’t put it.
I don’t like salt is well and I’m not use at all.
P.s. Recipe good as can be
June
Have been making this soup for three years now and I get rave reviews. Don’t dare make it any other way.
Gabrielle Martinez
Holy Moses….this is the BEST EVER!!!! Just now made this recipe and I can’t say enough…by far the best tasting soup ever!!!!
Lisa von Kaitz
Hi Kate & Cookie,
I love your recipes, they are absolutely delish! I’m trying to get my family to eat a more healthy diet and as challenging as it is you are making it easier for me. I can’t thank you enough, l’m looking forward to your next cookbook! :)
cheers,
from you #1 Canadian fan!
Lisa vK
Michele
This turned out great. I was doing meal prep today-Sunday- for the week, so I roasted the squash and took it out to let it cool…for like 3 hours. I used homemade veggie stock that I had defrosted and the only thing that was hot was the onion and garlic mix. I put it in the blender and it turned out fantastic. It was lukewarm, which was perfect for cooling in the fridge for our Meatless Monday meal tomorrow. The maple syrup gave it a nice flavor, too. I used EVOO in the blender to keep it vegan. Thank you!
Becky
Just a quick question. I do not have a stand blender. Just an immersion blender and a food processor. Will a food processor work as well as blender to get this soup silky smooth?
Kate
Hi Becky! I know some have tried the immersion blender and didn’t mind the results. I think it all depends on your immersion blender, but I think you could still like it. Texture may be slightly different.
Christene
This has been my go-to recipe since February – the soup is delicious, and this recipe is quite flexible and can be adapted with my own small adjustements to seasoning or to the ingredients depending on what I have on hand (e.g. unsweetened almond milk instead of cream). Looking forward to the fall weather for more of it. Thank you!
Joanne
Excellent!!!
Ilana
Made it a few times and even told a friend about it. Tried it with roasted butternut squash and also pumpkin, both turned out delicious.
Louise
My daughter made this last night, I loved it so much that i went ou and bought a squash to make some
Tryna Owen
It was simple and not as messy as I expected. My husband had no idea he was eating a vegetarian soup. And he did not say “where’she the meat.” This is a keeper.
Jackie
SO GOOD! I also boiled up a sweet potato and blended that in with some cinnamon. I also used chicken broth. Everything else the same and so creamy and delicious.
Kate
I like your creativity, Jackie! I appreciate you taking the time to review.
Tamatha
Hi Kate,
Can I use my food processed?
Kate
Hi Tamatha, That could work fine. Be sure to not over fill it and you may need to work in batches.
Tiffany
Really delicious. Love that there aren’t any crazy ingredients.
Antonette
Tried this recipe yesterday and it turned out great! I love the maple syrup, (I added more) and the butter at the end, such a great tip. Adding this to my recipe box;) I roasted the squash the night before and it was so quick and easy to make the soup the next day. Thank you for sharing!!
Michele Pepe
Wow! I just made this. Tastes like it came from a 5 star restaurant.
Addie
This was a total fail for me and I consider myself a good cook. Perhaps it was because I bought a bunch of the spiraled butternut squash that you can microwave but instead I put them in the oven to roast thinking it would save me time because I wanted to have it for our first cool night. everything was going swimmingly. the squash was absolutely delicious when I took it out of the oven, very soft and slightly browned in places. so excited. Then I put it in the blender and it was gritty. Blended for probably 5 minutes. Added more broth but still gritty after even more blending (have a Ninja blender). Perhaps it needed to be a long slow roast of the vegetable? IDK but thankfully I got the butternut on BOGO. Any thoughts??
Kate
Hi Addie, I’m sorry you were disappointed. This was not meant for pre-packaged spiraled butternut squash. If you try it again the way the recipe was written, I would love to hear your thoughts!
Brad
I have made this soup twice now, both times to rave reviews from family and friends! I love how perfect it is for chilly Autumn days!
Natalie Keller
Tastes great! My first time I ever made anything with butternut squash. My husband grew them in the garden so I needed a recipe. I left some of the broth and the squash out until later to avoid overflow in the vitamix. When adding them later, the soup would have went everywhere if I didn’t have it on the lowest setting and hold the lid down tight.
Al Dimsi
BEWARE – Not sure if anyone else had thus issue, but I added 4 cloves of crushed garlic and it basically singlehandedly ruined the soup. Even after trying to dilute it with broth / cream / sweeteners, it tasted overwhelmingly like garlic.
Highly recommend starting with less garlic than 4 cloves.
John
Awesome recipe! Added some fresh ginger at the end to tie all the flavors together and to brighten it up a touch
Lisa J. Tissari
I made this recipe yesterday, with three variations:
1). When I roasted the squash in the oven, I made a rub using cinnamon, cardamom, clove, coriander, nutmeg, and cayenne.
2). I sautéed two finely chopped macintosh apples with the shallots and garlic
3). I added a cup of apple cider when I blended the soup in my Ninja
Norma
In other words, you have not tried this recipe! Try it, you’ll like it.
Annie
This soup is delicious and beautiful! Next time I think I’ll cut the garlic to 1-2 cloves. Otherwise- perfection!!
Kate
Has anyone tried adding sage to this recipe? I was thinking of adding it when you saute the shallots. I know it is usually a win with butternut squash, but I am not sure about the other ingredients. Thanks!
Kate
I think some sprinkled fried sage on top could be delicious! Let me know what you think.
Kate Heilman
Hi Kate,
I didn’t even think of sprinkling the sage on top, which probably would be great too, but I added the sage to the stage of sautéing shallots and it was great. A new favorite recipe!
Kate
Mary
Easy way to cut the squash: wash it and pierce 6 to 8 times with a fork. Microwave for 5 minutes on high. That softens the skin and it’s really easy to cut through.
Kate Heilman
This was excellent — the only change I made was to add some fresh chopped sage when I sautéed the shallots.
Beth
How compassionate
Stephanie Lagace
Hey there! Your are m favourite site! I love butternut squash but detest nutmeg… what other slice could I use to compliment?? Cayenne, or ginger or smoked paprika??
Kate
Hi Stephanie! Since it is just a small amount, you can omit. Cayenne would give it a little kick, sweet spicy might be nice. If you try it, let me know!
Kerry
I made as is and it was delicious!! 5 stars on its own – I might add some apple cider next time based on some comments below. I very much enjoyed this! I don’t have a stand mixer so I used my immersion blender and had great results (very smooth) – thank you!
Audrey Le
This recipe is so good and easy to follow! Nailed it on the first try. I added a little bit of cayenne pepper to give it a slightly spicy kick! Thanks for this great recipe Kate
Pamela Scheipe
My husband became a vegetarian this past Spring. With a house full of busy kids, who are not vegetarian, it is a challenge to find dishes that we all love… I am so thankful that I came upon your site! I love your recipes, ideas, and their explanation…definitely helps me understand how to keep nutritional value in our meals.
This soup is my favorite! It’s so easy and comes out spot on each time I make it! So creamy and delicious…Thank you!
Allison Foster
Hi, has anyone tried making this recipe in the instapot? From reading other soup recipes I was thinking of just not cooking the ingredients in the oven or on the stove, placing all in the pot on high pressure and then using an immersion blender at the end? I’m making a large dinner and need to save stove/oven space where I can!
Any thoughts? Thanks!
Kate
Hi Allison, I don’t have insight for you there as I like this one on the stovetop.
Aliya
I have some frozen cubes of butternut, do you think it would work if I thawed them and roasted them, and then used it in the recipe?
Kate
Hi Aliya! I believe others have tried that and haven’t minded the results.
Andreea Andrei
I made this soup today for Thanksgiving (lunch) and it was so super delicious!! Thank you!! I used my immersion blender very easily. The flavours are delicious! And the maple syrup is brilliant! :) I used a concentrated vegetable broth “jam,” which has amazing flavour on its own. I added butter at the end, like the recipe said. So delicious!! Seriously. :)
maryp
My squash was a bit on the lighter side, so I roasted 2 medium carrots along with the squash and used the instructions for the immersion blender method. This was the BEST butternut squash soup I – and my family! – have tasted. Thanks so much for this recipe. It’s a keeper!
Kay
This was delicious!
Maria
Forgot how easy and delicious this soup is! So enjoyed it once again last night. Roasted squash in the morning and it quickly came together for a comforting dinner. Thank you.
Steph
OH. MY. So good. Thank you!
Cyd
This soup was so delicious❣️ I followed the recipe except I had a cooking onion instead of shallots. I also used my Vitamix for the first time to make soup! So easy, and absolutely divine.
Thank you for the easy and delicious recipe!
Elena
Roasting the squash really brings out the flavor. I used homemade vegetable broth and it turned out delicious! Sprinkled a bit a thyme. I forgot to add the butter and everyone still loved it.
I made the soup a day ahead. I cooled the squash put a bit a broth then used the my Nutriblast in batches. You don’t need to add all the broth when blending. Just scoop out the squash into a pot with the rest broth and heat
Kate
Thank you for your review after making this soup, Elena! I’m happy you loved it.
Amorena Scamardella
Absolutely amazzzzzzzing! I made this tonight after roasting a squash and trying to remember an old recipe of mine. I decided to trust Google and it took me to this delicious recipe. I only needed 1 cup of broth and didn’t have a shallot so I sautéed a yellow onion with garlic and blended it in my Blendec. I finished it off with crumbled feta and roasted pumpkin seeds. Seriously good. Thank you for this recipe
Kate
I’m happy you came to my recipe and were able to enjoy it with what you had! I appreciate your review, Amorena.
Wia Jarrett
Made this today, a definite repeat. Husband loves it and I have sent the recipe to my daughter! I only used two garlic cloves
Carolina
Oh we love your recipe, it is wonderful my family enjoy it thank you for sharing with the world.
Kate
I’m glad you love it, Carolina! Thank you for your review.
Megan
I finally have to review this soup after using it for about a year every few weeks. I LOVE IT! I’ve tried a few butternut squash soups and this is the BEST and so easy. A quick few notes on things I’ve tweaked for my palette and oven:
-I usually need to cook the butternut squash longer than recommended. Even @ 50 mins, it’s usually still too hard in certain sections on the squash.
-I usually use more olive oil with the shallots so they don’t burn in my pan
-I add more salt and pepper after blending
Thank you for this recipe!! It’s AMAZING!
Kate
I’m glad you reviewed it, Megan! I’m glad you love it.
Miss. Violet Love
Perfectly simple and delicious! Will be put into the fall rotation!
Nicholas Radice
Have made this a few times for my wife who loves butternut squash soup, she simply loves it! This is an easy recipe and really allows the flavor of the butternut squash to come out. Other recipes have too many ingredients.
Instead of adding more butter I add a little sour cream and it makes it really creamy.
Jneen
Absolutely fantastic! Even my picky 5 year old and 2 year old asked for more. I crumbled crispy bacon on top to give it even more depth of flavor for them. Thank you! Love that it is dairy free as well for less carbs and healthier.
Kate
That’s great! Thank you for sharing, Jneen.
Sofie
I’ve been making this soup every fall since 2017 I think, and it’s always delicious. The second I see butternut squashes are back in season, I immediately think to make this soup! I love that it’s a savory garlicky soup but with a hint of the butternut squash sweetness. I’ve had too many squash soups that are super sugary, butternut squash is sweet enough by itself!
I also add a drizzle of pumpkin seed oil as a garnish, it’s a speciality here in Austria and it adds a nice nutty flavor. Would highly recommend :)
Kate
That’s amazing! I’m excited this is a soup you look forward to every season. I appreciate your review, Sofie.
LisaLou
This soup is delicious! I was a little leery about the amount of garlic it called for but I went for it and was not disappointed. I followed the recipe exactly except added a bit of cinnamon and a tad more maple syrup. I used an immersion blender and it blended perfectly! Thank you for a wonderful recipe!!
My son gave me your cookbook as a gift for my birthday and I have used many of your recipes and have enjoyed the all
Kate
I’m delighted to hear you weren’t disappointed with this soup and that you love my cookbook. Thank you for sharing!
Linda T.
Tasty soup. I added crispy bacon as a garnish. I don’t add a lot of salt when I’m making soup, so this was a delicious flavor boost.
Steve
I’ve made this soup many times and I love the flavor & texture. Yesterday I made a double batch and found that the garlic flavor was a bit overwhelming which is strange considering I kept everything in proportion. Have you seen that you need to scale back the garlic a bit when you’re making bigger batches? Also, is the weight of the squash including the skins or is it after you’ve scooped out the cooked flesh?
Thanks again for this excellent recipe!
Kate
Hi Steve, if this is too much garlic you can adjust to your tastes. I tend to prefer this amount. The weight is a whole squash, prior to cutting.
Wendy Abdi
Super Yummy! So thick and creamy, yet no cream or milk. The best butternut squash soup I have tried!. I also made the lentil soup, but added a roasted pumpkin to make more of a Dal-like concoction. Also super yummy!
Kate
Thank you for sharing, Wendy!
Karen
Love this soup so easy to make and tastes delicious. I leave out the maple syrup and I find it sweet enough for my taste. Thank you for sharing and for the tips.
Killian
I am planning to try this recipe at Thanksgiving. Do you think vegan butter (earth balance) would be a better vegan substitute than the olive oil? Recipe looks amazing!
Kate
Hi! It wouldn’t provide the same flavor, but you may try it. I’m not sure it will hold up to the heat as well when you cook the shallots.
Hrm
Just made it for part of my boyfriend’s birthday dinner and it’s delicious! Substituted cinnamon for nutmeg and onion for shallot because that’s what I had on hand. Great comfort food for a cold, rainy fall day. Thank you, Kate (and Cookie), for adding to my repertoire as a new vegetarian.
Kate
You’re welcome! I’m happy you found it comforting. It’s a great soup for right now.
Sara-Jane
I made this the other night to have for dinner with Kate’s Greek Kale Salad and it was an absolutely delicious combination & overall meal. The soup is so easy and so so good. I opted for a thicker soup so I stuck with 3 cups of broth instead of 4. I haven’t made a ton of butternut squash soup, but this one was plenty creamy for me! Keeps well too–we’re on our 3rd day of delicious soup!
KT
Absolute perfection. The only change I made was using 2.5 cups of broth because we like thicker soups. Other than that, I followed the recipe exactly and it is everything I wanted and more <3
Spike
This recipe tasted great and was easy to make, even with my immersion blender. Delicious, I did throw some toasted pumpkin seeds on top and the crunch gave it some textural interest.
I used honey as maple syrup is not available in my country except as a very expensive import, it seemed to work fine although I know the maple flavor would be a nice addition.
I do want to say, once again, that you should recommend silicone baking mats as parchment paper does not recycle.
Also, it would be useful if you also had metric/celcius conversions included in your recipes. It takes a while to convert all the US measurements and means I have to mark up the recipe instead of using what prints.
Viji's New Recipes
This recipe is great! I made it. This soup is delicious and visually appealing to all.
opinion.
Elizabeth
Can I use chicken broth instead of vegetable broth?
Kate
Hi Elizabeth, I believe others have and didn’t mind the results.
Carolyn
Thank you for such a great recipe!
I’ve been making butternut squash soup for years but I’ve never seen this technique. Keeping the roasted squash separate from the broth and shallots until the end created an amazing squash flavour.
My only change was to add roasted apples and curry powder.
Kate
That sounds interesting, Carolyn! Thank you for sharing your variation.
Elizabeth
Wonderful recipe, and great for a first timer. I used an immersion blender and it was smooth and delish. I will be making this again! Thank you!
Cassie Leger
This soup is just delicious. It’s become a staple in our house. I wouldn’t change a thing. Super simple, savory and healthy. We eat ours with sour cream to make it feel extra hearty. Thank you Kate! Your recipes never disappoint! <3