Name: Roasted Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
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

If you’re craving something comforting and a little bit special, this Roasted Butternut Squash Soup Recipe might just become your new fall favorite. I absolutely love how this soup is creamy without any cream, packed with cozy flavors, and surprisingly easy to make. Whether it’s a chilly weeknight or you want something soothing for your weekend, you’ll find that roasting the squash brings a richness and sweetness that takes this soup to the next level. Let me walk you through everything to help you nail it perfectly every time!

💚

Why You’ll Love This Recipe

Full richness without cream: Roasting the squash and blending it with simple ingredients yields a velvety texture that’s naturally creamy.
Simple pantry ingredients: You likely have most of these in your kitchen already, making it a go-to comforting meal anytime.
Flavor depth with easy steps: Roasting brings out sweetness and toasty notes that elevate the humble squash to gourmet status.
Crowd-pleaser: My family absolutely goes crazy for this one, especially when I make it for gatherings or cozy dinners.

A white cup filled with smooth bright orange-yellow soup topped with a few sprinkles of black pepper, sitting on a round wooden tray. Another white cup with the same soup is partly visible in the background. On the left side, two silver spoons rest on a folded light blue cloth, all placed on a white marbled surface. The soup looks creamy and thick, filling the cup close to the rim. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Roasted Butternut Squash Soup Recipe comes together with fresh, simple ingredients that balance sweetness, savoriness, and warmth perfectly. When you shop for your squash, picking one that’s firm and heavy for its size ensures it’s ripe and flavorful.

Butternut squash: Choose a large, firm one about 3 pounds; the roasting caramelizes its natural sugars bringing out incredible flavor.
Olive oil: Adds richness and helps roast the squash evenly without drying it out.
Shallot: Provides a mild onion flavor that melts beautifully when cooked.
Salt: Enhances all the flavors, don’t skip it!
Garlic: Fresh cloves pressed or minced for just the right aromatic kick.
Maple syrup: A little sweetness that complements the natural sugars in the squash without overpowering.
Ground nutmeg: Adds a subtle warm spice that perfectly suits fall flavors.
Black pepper: Freshly ground to your taste—don’t be shy with it.
Vegetable broth: Use good-quality broth to build a flavorful base; adjust quantity for desired soup thickness.
Butter: Or olive oil, to enrich and add a silky finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Roasted Butternut Squash Soup Recipe is how easy it is to tweak to match your mood or dietary needs. Feel free to make it your own!

Spicy kick: I sometimes add a pinch of cayenne or a splash of hot sauce to give the soup a gentle heat, which balances the sweetness wonderfully.
Dairy-free option: Simply swap butter for a drizzle of extra olive oil to keep it just as silky and rich.
Herb focus: Fresh thyme or sage stirred in at the end brings a fragrant twist that’s gorgeous for autumn menus.
Cream boost: For a truly indulgent version, swirl in some coconut milk or heavy cream right before serving.

How to Make Roasted Butternut Squash Soup Recipe

Step 1: Roast the Squash to Sweet, Tender Perfection

Start by preheating your oven to 425°F and line a baking sheet with parchment paper. Cut your butternut squash in half lengthwise and carefully scoop out the seeds. Drizzle about half a teaspoon of olive oil into each hollow, rubbing it in so the inside is lightly coated. Don’t forget to sprinkle with salt and pepper — this little touch awakens the flavors during roasting. Place the squash face down on your pan to focus the heat into the flesh. Roast for 40 to 50 minutes until it’s tender enough to pierce with a fork easily. The edges might brown — that’s a good sign! Set it aside for about 10 minutes to cool just enough so handling isn’t a challenge.

Step 2: Sauté the Shallots and Garlic

While your squash is roasting, heat a tablespoon of olive oil in a large soup pot over medium heat. Once shimmering, toss in your chopped shallots and a teaspoon of salt. Cook them gently, stirring frequently, until they soften and edges turn golden, about 3 to 4 minutes. Then add minced garlic and sauté just until fragrant, usually around 1 minute. This step layers in a subtle sweetness and savory base that your soup will thank you for.

Step 3: Blend It All into Creamy Bliss

Transfer your sautéed shallots and garlic into your blender, then scoop out the roasted butternut squash flesh — toss the skin (it’s tough!). Add maple syrup, nutmeg, several twists of pepper, and pour in about 3 cups of vegetable broth. Be careful not to fill past the blender’s maximum fill line to avoid spills (if you need, blend in batches). Secure the lid tightly. Blend on high or use your blender’s soup preset, if available, until you get a super creamy, steaming soup. If it’s too thick, stir in more broth until you hit your desired consistency. Finally, stir in 1 to 2 tablespoons of butter or olive oil for that silky mouthfeel, and taste to adjust salt and pepper.

Step 4: Warm It and Serve

If your soup isn’t warm enough straight from blending, pour it back into the pot and gently heat it over medium, stirring often until it’s piping hot. Ladle into bowls and add your favorite garnishes to finish (keep reading for some of my tried-and-true favorites!).

👨‍🍳

Pro Tips for Making Roasted Butternut Squash Soup Recipe

Roasting Face Down: I discovered that roasting the squash face down concentrates the heat and makes the flesh so tender and caramelized—don’t skip this trick!
Use a High-Speed Blender: This helps make the soup ultra smooth and creamy without heating it too much during blending.
Add Maple Syrup Last: This preserves its delicate sweetness, balancing savory flavors perfectly.
Don’t Overfill Your Blender: It helps avoid dangerous splatters and gives you the best emulsification.

How to Serve Roasted Butternut Squash Soup Recipe

A close-up view of a white cup filled with smooth, thick bright yellow soup with small black specks on the surface. The soup has a soft creamy texture and swirls slightly in the center. A silver spoon with an intricate handle is inside the soup on the left side, leaning against the cup's edge. The white cup has two small handles and sits on a white marbled surface with a light blue cloth nearby. Another similar cup is partly visible on the lower right corner on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl of roasted butternut squash soup with a few twists of freshly cracked black pepper and a drizzle of good olive oil. Sometimes I sprinkle chopped fresh sage or toasted pumpkin seeds for extra texture and flavor. A dollop of sour cream or plain Greek yogurt is another favorite, especially when I want a little tang to contrast the sweetness.

Side Dishes

For a full meal, I usually serve this soup with warm crusty bread or garlic breadsticks for dipping. A simple mixed green salad with vinaigrette helps lighten things up and balances the richness. When having guests over, roasted Brussels sprouts or a quinoa salad pairs beautifully with the soup’s mellow flavor.

Creative Ways to Present

For holidays or special dinners, I like to serve this roasted butternut squash soup in mini pumpkin bowls or hollowed-out bread bowls — it’s such a fun way to impress your guests and adds a natural flair to the table. Garnishing with edible flowers or drizzles of chili oil can also elevate the presentation without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so if you can resist, it tastes better the next day! Just stir it gently before reheating.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers, leaving some space as it expands. When I want it, I thaw it overnight in the fridge and give it a good stir before warming. Sometimes the texture thickens a bit, so I add a splash of broth or water when reheating to loosen it up.

Reheating

To reheat, I gently warm the soup on the stove over medium-low heat, stirring often to prevent sticking and ensure even heat. If it’s too thick, a splash of broth or water brings it back to the perfect consistency. Avoid boiling as it can dull the fresh flavors.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While butternut squash offers a perfect balance of sweetness and texture, you can substitute with kabocha or acorn squash. Just keep in mind these varieties have different moisture levels and flavors, so you might want to adjust roasting times and seasoning slightly to taste.
Do I have to peel the butternut squash before roasting?

Nope! Roasting the squash halves skin-side down helps the flesh soften perfectly, and the skin becomes easy to remove after cooking. Simply scoop the flesh out with a spoon before blending—it’s much easier and safer than trying to peel raw squash.
Can I make this soup vegan?

Definitely! Just swap the butter for olive oil or a plant-based butter alternative. The soup is naturally creamy and rich from the roasted squash, so you won’t miss any dairy flavors.
What if I don’t have a blender with a soup preset?

No worries! Just blend the ingredients on high in batches, being cautious of steam escaping. If you prefer, you can use an immersion blender directly in the pot to puree until smooth. Both methods work great!
How thick should the soup be?

That depends on your personal preference! I like mine creamy but pourable. If it’s too thick, just stir in a bit more vegetable broth to loosen it up. The recipe’s broth range lets you adjust for your favorite consistency.

Final Thoughts

When I first tried this Roasted Butternut Squash Soup Recipe, I was amazed at how rich and comforting it was without any cream or fancy ingredients. It’s become one of my go-to dishes for cooler days and a real crowd-pleaser whenever I make it for friends or family. I hope you enjoy making it as much as I do, and that it finds a cozy place in your recipe rotation. Give it a try – I promise you’ll love the warmth and depth of flavor that roasting brings to this humble butternut squash soup!