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

Scale

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)

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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