I’m so excited to share my Roasted Butternut Squash Soup with you! This isn’t just soup — it’s a cozy, creamy, naturally sweet experience that hugs you from the inside out. Imagine caramelized roasted squash blended into silky soup with subtle hints of maple and nutmeg. Perfect for chilly days, weeknight dinners, or holiday gatherings.
Level: Easy
Total Time: 1 hour 5 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 4 bowls (about 6 cups)
Course: Soup
Cuisine: American
I still remember the first time I roasted a butternut squash and made it into soup — the aroma alone filled the kitchen with warm, nutty sweetness! There’s something magical about how roasting brings out the natural sugars, and blending it with a touch of butter and spices creates a creamy, comforting bowl that feels like a hug in every spoonful.
This recipe is beginner-friendly but packed with flavor. We’ll roast the squash until caramelized, sauté shallots and garlic for depth, and blend everything together to create a smooth, rich soup. It’s dairy-light yet indulgent, naturally sweet yet savory, and a perfect companion for salads, sandwiches, or holiday dinners.
Whether you’re making this soup for yourself, family, or company, it’s sure to become a go-to recipe all season long.
Description
This soup is all about letting the butternut squash shine. Here’s what makes it special:
• Roasted butternut squash for naturally sweet, caramelized flavor
• A touch of butter (or olive oil for a vegan option) to make it silky
• Aromatic shallots and garlic to add depth without overpowering
• Maple syrup and nutmeg to enhance the cozy, fall flavor
• Easy-to-use vegetable broth that keeps it light yet satisfying
• Optional garnishes like black pepper or toasted pepitas for crunch and color
It’s simple, wholesome, and deeply comforting — plus, leftovers taste even better the next day!
Ingredients
• 1 large butternut squash (about 3 pounds), halved vertically, 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, minced or pressed
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth (24–32 ounces), as needed
• 1 to 2 tablespoons butter or olive oil, to taste
Directions
- Prep and Roast the Squash:
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Place the butternut squash halves cut-side up on the sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Rub the oil evenly over the flesh.
• Roast squash face down for 40–50 minutes until tender and caramelized. Let it cool for about 10 minutes before handling. - Sauté Aromatics:
• In a large skillet or soup pot, heat 1 tablespoon olive oil over medium heat.
• Add chopped shallots and 1 teaspoon salt. Cook for 3–4 minutes until soft and lightly golden.
• Add garlic and cook for 1 more minute until fragrant. Transfer this mixture to your blender. - Blend the Soup:
• Scoop the roasted squash flesh into the blender (discard the skin).
• Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth.
• Blend on high until creamy and smooth. If needed, add more broth to reach your desired consistency.
• Stir in 1–2 tablespoons butter or olive oil for richness. Taste and adjust salt and pepper. - Heat and Serve:
• Pour blended soup into a pot and warm over medium heat if it’s not already hot. Stir occasionally until steaming.
• Serve in bowls or mugs, optionally topping with a sprinkle of black pepper or toasted pepitas.
Process Details
• Roasting the Squash: This brings out natural sweetness and deep, nutty flavor. Don’t worry about browned edges — that’s pure caramelized goodness.
• Blending Tips: Using a stand blender creates the creamiest texture, but an immersion blender works in a pinch — just be careful with hot liquid.
• Flavor Balancing: Maple syrup adds subtle sweetness, nutmeg adds warmth, and butter rounds everything out.
Tips for Success
• Cutting Safely: Use a sharp knife and steady cutting board. Cut off top and bottom, then halve the squash vertically and scoop out seeds.
• Vegan/Dairy-Free: Substitute olive oil for butter — it still tastes luxurious.
• Make-Ahead Friendly: Soup keeps well in the fridge for up to 4 days and freezes beautifully for 3 months.
Serving Ideas
• Cozy night in: Pair with grilled cheese or crusty bread.
• Holiday starter: Serve in mugs for Thanksgiving or winter dinners.
• Light snack: Enjoy with a sprinkle of pepitas or pumpkin seeds for crunch.
Nutrition Info (Approximate per Serving)
• Calories: ~180
• Protein: 3g
• Carbohydrates: 32g
• Fat: 6g
• Fiber: 5g
• Sodium: 650mg
• Sugar: 6g
This Roasted Butternut Squash Soup is creamy, comforting, and naturally sweet without heavy cream. It’s easy enough for weeknight dinners yet elegant enough for holiday gatherings. Every spoonful delivers cozy roasted squash flavor with just the right touch of butter, maple, and nutmeg. Once you try it, I promise it’ll become your go-to soup all season long.
