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Creamy butternut squash soup recipe garnished with a beautiful cream swirl and black pepper in a white bowl.
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The Best Creamy Butternut Squash Soup

Experience the ultimate comfort in a bowl with this incredible creamy butternut squash soup recipe. Naturally sweet, velvety smooth, and deeply flavorful, it’s a cozy fall favorite made with roasted squash, warm spices, and wholesome ingredients. Perfect for meal prep, holidays, or chilly weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large butternut squash about 3 pounds, halved vertically and seeds removed
  • 1 tbsp olive oil plus more for drizzling
  • 1/2 cup shallot chopped, about 1 large bulb
  • 1 tsp salt plus more for seasoning
  • 4 cloves garlic pressed or minced
  • 1 tsp maple syrup
  • 1/4 tsp ground nutmeg
  • black pepper freshly ground, to taste
  • 3–4 cups vegetable broth 24–32 ounces, as needed for texture
  • 1–2 tbsp butter or olive oil for dairy-free option

Equipment

  • Rimmed baking sheet
  • Parchment Paper
  • Large Soup Pot
  • Stand Blender or Immersion Blender
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the halved butternut squash on the baking sheet, drizzle with olive oil, rub to coat, and season with salt and pepper.
  3. Roast face down for 40–50 minutes until tender and caramelized. Cool slightly for 10 minutes.
  4. 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.
  5. 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.
  6. For a thinner texture, add more broth as desired. Blend in butter or olive oil. Taste and adjust seasoning with salt and pepper.
  7. Reheat gently in a pot if needed and serve warm with toppings like pepitas, chives, or a drizzle of cream.

Notes

This butternut squash soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months. For a vegan version, use olive oil or plant-based butter. Try adding a touch of curry powder, ginger, or cinnamon for extra warmth.