Experience the ultimate comfort in a bowl with this incredible butternut squash soup recipe. This dish is a celebration of fall, bringing together the natural sweetness of roasted squash with aromatic spices. Its velvety smooth texture and rich flavor make it the perfect addition to any cozy meal. You’ll love how simple it is to create this delightful soup from scratch.
Why You’ll Love This Butternut Squash Soup
This delightful butternut squash soup is packed with reasons to become your new favorite.
- Naturally Creamy: You don’t need heavy cream here! Roasting the squash creates a smooth, luxurious texture.
- Deeply Flavorful: Roasting the squash brings out the squash’s natural sweetness and adds rich caramelized notes.
- Simple Ingredients: Wholesome, easy-to-find components make this soup both healthy and delicious.
- Minimal Prep Steps: We keep the process straightforward, perfect for busy parents and beginners alike.
- Make-Ahead Friendly: This soup tastes even better the next day, making it ideal for meal prepping.
Butternut squash is not only delicious but also packed with essential nutrients; learn more about the health benefits of butternut squash.
The Best Creamy Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the halved butternut squash on the baking sheet, drizzle with olive oil, rub to coat, and season with salt and pepper.
- Roast face down for 40–50 minutes until tender and caramelized. Cool slightly for 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add shallots and 1 teaspoon salt, cooking 3–4 minutes until golden. Add garlic and cook for 1 minute until fragrant.
- Scoop the roasted squash flesh into a blender. Add sautéed shallots, garlic, maple syrup, nutmeg, black pepper, and 3 cups of broth. Blend until smooth.
- For a thinner texture, add more broth as desired. Blend in butter or olive oil. Taste and adjust seasoning with salt and pepper.
- Reheat gently in a pot if needed and serve warm with toppings like pepitas, chives, or a drizzle of cream.
Notes
Ingredients for This Delicious Butternut Squash Soup Recipe
Gather these fresh, simple ingredients to make your homemade butternut squash soup recipe. Each component plays a crucial role in building the incredible depth of flavor and creamy texture.
- 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, plus more for seasoning
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ¼ 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
Notes & Substitutions
- Dairy-Free/Vegan: Use olive oil or a plant-based butter alternative instead of dairy butter. This keeps the soup naturally vegan.
- Shallot Alternative: A small yellow onion, finely chopped, works wonderfully if you don’t have shallots on hand.
- Pre-Cut Squash: Save time by buying pre-cut butternut squash. You’ll need about 5-6 cups of chunks. Toss them directly with oil, salt, and pepper on the baking sheet.
- Spice It Up: Experiment with a pinch of ground ginger, a touch of curry powder, or even a dash of cinnamon for different flavor profiles.
- Broth Choice: Vegetable broth keeps it vegetarian/vegan. Chicken broth also works for a richer flavor. Opt for low-sodium broth to control the saltiness yourself.
Equipment You’ll Need
Making this butternut squash soup requires just a few basic kitchen tools.
- Rimmed baking sheet and parchment paper for roasting.
- A large soup pot or medium skillet for sautéing.
- A stand blender is key for achieving the silkiest texture.
- A sharp chef’s knife and cutting board for safe prep.
How to Make This Butternut Squash Soup Recipe
Follow these step-by-step instructions to create the best creamy butternut squash soup recipe right in your kitchen.
- Roast the Squash: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the halved butternut squash onto the pan. Drizzle each half with about ½ teaspoon of olive oil on the inside. Rub the oil over the squash flesh and sprinkle it with salt and pepper.
- Bake Until Tender: Turn the squash halves face down on the baking sheet. Roast for about 40 to 50 minutes, or until the squash is very tender and cooked through. Don’t worry if the skin or flesh browns; this adds excellent flavor. Set the roasted squash aside to cool slightly for about 10 minutes until it’s cool enough to handle.
- Sauté Aromatics: While the squash roasts, warm 1 tablespoon of olive oil in a large soup pot over medium heat until it shimmers. Add the chopped shallot and 1 teaspoon of salt. Cook, stirring often, for 3 to 4 minutes until the shallot softens and begins to turn golden at the edges. Add the minced garlic and cook for just 1 minute more until fragrant, stirring frequently.
- Prepare for Blending: Carefully scoop the tender butternut squash flesh into your stand blender, discarding the tough skin. Add the sautéed shallots and garlic from the pot. Stir in the maple syrup, ground nutmeg, and a few twists of freshly ground black pepper to the blender.
- Blend Until Smooth: Pour in 3 cups of vegetable broth. Be careful not to fill the blender container past its maximum fill line; work in batches if needed. Securely fasten the lid. Blend on high speed, or use your blender’s soup preset if available, being mindful of hot steam. Blend until the soup is completely silky smooth and warmed through.
- Adjust & Finish: If you prefer a thinner soup, gradually add the remaining cup of broth while blending until you reach your desired consistency. Stir in 1 to 2 tablespoons of butter or additional olive oil, blending again briefly to combine. Taste the soup and adjust seasonings with more salt and pepper as needed.
- Serve Warm: If your soup is piping hot from blending, ladle it directly into serving bowls. If it needs warming, pour it back into your soup pot and gently heat over medium heat, stirring often, until steamy. Serve immediately, perhaps with a sprinkle of extra black pepper.
Pro Tips & Troubleshooting for Your Butternut Squash Soup
Elevate your homemade butternut squash soup with these expert tips and quick fixes.
- Don’t Skip Roasting: Roasting the squash caramelizes its sugars, deepening the flavor immensely. This step is crucial for the best taste. According to Southern Living, roasting vegetables at 425°F is a sweet spot for achieving perfect caramelization.
- Garlic Too Strong? If the garlic flavor is too intense, reduce the number of cloves next time. You can also roast the garlic with the squash.
- Soup Too Sweet? A pinch more salt, a dash of white vinegar, or a squeeze of lemon juice can balance the sweetness.
- Consistency Issues: If the soup is too thick, simply add more broth until it reaches your desired consistency. If it’s too thin, simmer it gently on the stove over low heat to reduce.
- Safely Cutting Squash: To safely cut a butternut squash, first slice a small piece off one end to create a flat base. Stand it upright on your cutting board, then carefully slice it in half lengthwise.
- Ultimate Creaminess: A high-speed stand blender is your best friend here. It creates an incredibly smooth and luxurious texture that’s hard to beat.
Serving Suggestions & Variations
Your homemade butternut squash soup is delicious on its own, but these ideas can take it to the next level.
Serving Suggestions
- Garnishes: Add a textural crunch with toasted pepitas (pumpkin seeds), a swirl of crème fraîche, fresh chopped chives or sage, or homemade croutons.
- Pairings: Serve your soup alongside a classic grilled cheese sandwich, a crusty loaf of artisanal bread, or a light side salad for a complete meal.
Variations
- Spicy Kick: Stir in a pinch of cayenne pepper or a few chili flakes during the blending process for a gentle warmth.
- Other Squashes: This recipe also works beautifully with other winter squashes like delicata, kabocha, or even acorn squash. Adjust roasting times as needed.
- Make it Heartier: For a more substantial meal, add roasted chickpeas, crumbled cooked sausage, or a handful of cooked lentils to the soup.
Storage & Freezing
- Refrigerate: Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freeze: This soup freezes beautifully! Pour cooled soup into freezer-safe containers or bags, leaving some headspace. Freeze for up to 3 months.
- Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it seems too thick after thawing.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients provided for one serving of this butternut squash soup recipe. Actual values may vary depending on specific brands, preparation methods, and serving sizes.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 450mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 6g |
| Total Sugars | 9g |
| Protein | 4g |
Frequently Asked Questions (FAQ) About Butternut Squash Soup
Is this butternut squash soup vegan/dairy-free?
Yes, this recipe is naturally vegan and dairy-free if you use olive oil or a plant-based butter substitute. It’s a wholesome choice for everyone.
Can I use an immersion blender instead?
Absolutely! An immersion blender works well for this butternut squash soup recipe. Just blend directly in your soup pot until it reaches your desired creamy consistency.
How do I safely cut a butternut squash?
To cut safely, trim the ends flat, then stand the squash upright and carefully slice it in half lengthwise. A sturdy cutting board and a sharp chef’s knife are key.
Can I make this soup ahead of time?
Yes, this soup is fantastic for making ahead! Prepare it completely and store it in the refrigerator for up to 4 days, or freeze it for up to 3 months.
What are good topping ideas?
Crispy sage leaves, toasted pepitas, a swirl of coconut cream, or a sprinkle of fresh chives all make wonderful toppings.
How to adjust the sweetness level?
The natural sweetness comes from the squash. If you prefer it less sweet, slightly reduce the maple syrup. If you like it sweeter, add a tiny bit more maple syrup to taste.
Conclusion
You now have all the tools and knowledge to create the best creamy butternut squash soup recipe right in your own kitchen. This simple, flavorful, and comforting dish is a testament to how easy truly delicious meals can be. We hope you enjoy every spoonful of this wholesome and satisfying soup. Give this favorite recipe a try, and don’t hesitate to share your thoughts and creations with us!
