Roasted Butternut Squash Soup is creamy, warming, and full of autumn flavor—it’s the perfect blend of sweet and savory. Whether you’re looking for a cozy dinner, something elegant for guests, or a healthier lunch option, this soup delivers. With roasted squash, garlic, shallots, and just a hint of maple syrup and nutmeg, it’s simple, satisfying, and deeply comforting. Ready in about an hour, it’s also ideal for batch‑cooking since it reheats beautifully.
Why You’ll Love This Roasted Butternut Squash Soup
- Rich roasted flavor. Roasting the butternut intensifies its natural sweetness and gives the soup a deep, caramelized complexity.
- Comfort food that’s still light. Uses vegetable broth, minimal butter (or dairy‑free with oil), and warm spices—full but not heavy.
- Versatility. You can adjust the thickness, sweetness, or spice level, make it vegan, etc.
- Make‑ahead friendly. Perfect for leftovers, freezing, or reheating, so you get maximum value for your effort.
Ingredients
- 1 large butternut squash (≈ 3 lb), halved vertically, seeds removed
- ~1 Tbsp olive oil (plus extra for drizzling/roasting)
- ½ cup chopped shallot (≈ 1 large shallot bulb)
- 1 tsp salt (adjust to taste)
- 4 cloves garlic, pressed or minced
- 1 tsp maple syrup
- ⅛ tsp ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24‑32 oz) vegetable broth, depending on desired thickness
- 1–2 Tbsp butter (or olive oil for dairy‑free / vegan version)
Step‑by‑Step: How to Make Roasted Butternut Squash Soup
- Preheat & prep squash – Heat your oven to 425°F (≈ 220°C). Line a rimmed baking sheet with parchment. Halve the butternut squash vertically, remove seeds.
- Oil & season squash – Lightly drizzle inside each half with olive oil (about ½ tsp each), rub oil over surface, sprinkle with salt & pepper.
- Roast – Place squash face down on baking sheet. Roast 40–50 minutes, until flesh is soft and cooked through. Browning is good—it adds flavor. Let cool about 10 minutes.
- Sauté shallot & garlic – While squash roasts, heat 1 Tbsp olive oil in large soup pot over medium heat. Add chopped shallot + salt; cook 3–4 min until soft and starting to turn golden. Add garlic and cook ~1 min until fragrant.
- Blend the base – Scoop roasted squash flesh (discard skin) into blender. To that, add the sautéed shallot & garlic, maple syrup, nutmeg, fresh black pepper. Pour in 3 cups vegetable broth (working in batches if needed). Blend until very creamy and smooth.
- Thin & finish – If it feels too thick, add more broth up to the fourth cup. Stir in 1–2 Tbsp butter (or olive oil for vegan). Taste, adjust salt & pepper.
- Warm & serve – If soup cooled during blending, warm it in pot over medium heat until steaming. Ladle into bowls, garnish as desired (extra black pepper, drizzle of oil or cream, herbs).
Helpful Tips
- Use a sharp knife & a stable cutting board (put a damp kitchen towel underneath) when halving the squash to avoid slipping.
- Roasting face‑down helps caramelize the bottom and intensify flavor.
- Don’t discard browned bits on the baking sheet—they add flavor. If safe, scrape and incorporate into the soup base.
- For very smooth texture, strain (optional), or double blend in batches.
- Taste before serving—roasting and caramelizing may reduce needed sweetness or salt. Adjust accordingly.
Substitutions And Variations
- Vegan / dairy‑free variant: omit butter; use good olive oil or a neutral oil instead. Coconut milk can also add creaminess.
- Different sweeteners: If you don’t have maple syrup, try a mild honey (if not strictly vegan), brown sugar, or a touch of agave.
- Spice changes: Add a pinch of cayenne or chili flakes for heat. Or use cinnamon instead of nutmeg, or even smoked paprika for a smoky twist.
- Herbs & toppings: Garnish with fresh thyme, sage, or chives. A swirl of coconut cream or yogurt makes a great visual and flavor punch.
- Broth variation: Use stock (vegetable, or for non‑vegetarian versions chicken) for added depth.
Storage Instructions
- Refrigerate: Let the soup cool completely. Store in airtight container in fridge up to 4 days.
- Freeze: Transfer to freezer‑safe containers; freezes well for about 3 months. Thaw overnight in fridge, reheat gently (stove top or microwave), stirring occasionally.
- Reheating: Warm on stove over low to medium heat, stirring often. If too thick, splash in some broth or water to reach desired consistency.
Nutritional Information
(Approximate per 1½‑2 cup serving)
| Nutrient | Amount* |
|---|---|
| Calories | ~250–300 kcal |
| Fat | ~10–14 g (depends on butter/oil used) |
| Saturated Fat | ~3–5 g |
| Carbohydrates | ~35–45 g |
| Fiber | ~6–8 g |
| Sugars | ~6–9 g (natural from squash & sweetener) |
| Protein | ~4–6 g |
| Sodium | depends on broth and added salt (adjust to taste) |
*Values will vary based on exact squash size, broth brand, whether butter or oil used, etc.
Serving Suggestions
- Serve with crusty bread (sourdough, baguette) or garlic toast.
- A side salad with tangy vinaigrette balances the sweetness of the soup.
- Top with roasted pumpkin seeds, a swirl of cream or yogurt, or fresh herbs (thyme, sage).
- For a more substantial meal, serve with grilled cheese, roasted vegetables, or a grain bowl.
Frequently Asked Questions About Roasted Butternut Squash Soup
Q: How do I know if the squash is fully roasted?
A: You’ll know the squash is ready when its flesh is soft and tender, easily pierced with a fork. Also, the surface browning inside helps illustrate that it’s caramelized and flavorful.
Q: Can I use an immersion blender instead of a stand blender?
A: Yes! Use the pot: after roasting squash and sautéing shallots & garlic, add squash, broth, spices all into one large pot. Bring to simmer so flavors meld, then carefully use the immersion blender right in the pot until smooth and creamy. It reduces dishes and is easy. Just ensure safety with hot liquids.
Q: How can I make the soup ahead of time?
A: You can roast the squash a day ahead, refrigerate until ready. Or, make the full soup up to 2 days ahead; store in fridge, warm before serving. Freezing is also excellent (see Storage Instructions above); thaw overnight. Reheat gently so it doesn’t scorch.
Q: My soup turned out too thick or too sweet—what can I do?
A: If too thick, stir in more broth (vegetable or water) until you get your desired consistency. For sweetness, sometimes roasting intensifies squash’s natural sugars—offset by adding a pinch more salt, or a splash of acid (lemon juice or apple cider vinegar) to balance.
Q: Can I add other vegetables or mix‑ins?
A: Absolutely. Carrots, sweet potatoes, or even apples (for a hint of tartness) can be roasted with the squash. For a creamier variation, stir in coconut milk or cashew cream. Herbs like rosemary or thyme work nicely too.
Conclusion
Thank you so much for trying this Roasted Butternut Squash Soup recipe! It always warms my heart to pull out that sweet, earthy roasted flavor in the squash, balanced by gentle shallot and that touch of maple and nutmeg. I hope you find this soup not only easy to make, but deeply satisfying to eat—whether served on a chilly evening or as a show‑stopping starter for dinner with friends. May your kitchen be filled with warmth, your bowls with creamy comfort, and your cooking full of joy. Happy cooking, and enjoy every spoonful!
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Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Roasted Butternut Squash Soup is smooth, creamy, and full of roasted fall flavor. Made with caramelized squash, garlic, shallots, and a touch of maple syrup, it’s a cozy bowl of comfort that’s naturally gluten-free and can easily be made vegan.
Ingredients
1 large butternut squash (~3 lbs), halved and seeded
1 tbsp olive oil (plus extra for roasting)
½ cup chopped shallot (1 large shallot bulb)
1 tsp salt
4 garlic cloves, minced
1 tsp maple syrup
⅛ tsp ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups vegetable broth
1 to 2 tbsp butter or olive oil (for vegan option)
Instructions
- Preheat & prep squash – Heat your oven to 425°F (≈ 220°C). Line a rimmed baking sheet with parchment. Halve the butternut squash vertically, remove seeds.
- Oil & season squash – Lightly drizzle inside each half with olive oil (about ½ tsp each), rub oil over surface, sprinkle with salt & pepper.
- Roast – Place squash face down on baking sheet. Roast 40–50 minutes, until flesh is soft and cooked through. Browning is good—it adds flavor. Let cool about 10 minutes.
- Sauté shallot & garlic – While squash roasts, heat 1 Tbsp olive oil in large soup pot over medium heat. Add chopped shallot + salt; cook 3–4 min until soft and starting to turn golden. Add garlic and cook ~1 min until fragrant.
- Blend the base – Scoop roasted squash flesh (discard skin) into blender. To that, add the sautéed shallot & garlic, maple syrup, nutmeg, fresh black pepper. Pour in 3 cups vegetable broth (working in batches if needed). Blend until very creamy and smooth.
- Thin & finish – If it feels too thick, add more broth up to the fourth cup. Stir in 1–2 Tbsp butter (or olive oil for vegan). Taste, adjust salt & pepper.
- Warm & serve – If soup cooled during blending, warm it in pot over medium heat until steaming. Ladle into bowls, garnish as desired (extra black pepper, drizzle of oil or cream, herbs).
Notes
For a vegan version, replace butter with olive oil.
Use an immersion blender directly in the pot if preferred.
Add cayenne for a spicy kick or coconut milk for extra creaminess.
Great for make-ahead meals—store in fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: ~1.5–2 cups
- Calories: 270
- Sugar: 7g
- Carbohydrates: 38g
- Protein: 5g