Butternut Squash Soup is an easy, creamy recipe that’s perfect for chilly fall and winter days. Roasted squash, garlic, and shallots create a smooth and flavorful soup that’s both hearty and nourishing.
Interested in other butternut squash soup recipes? Try my Curried Butternut Squash Soup next. You’ll love my Butternut Squash Risotto with Pancetta and Brown Butter Sage Butternut Squash too!
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There’s something so cozy about a warm bowl of butternut squash soup, especially when the weather turns crisp. The roasted squash and garlic give it that rich, restaurant-style flavor you’d expect from a fancy café, but it’s incredibly easy to make at home. This stovetop recipe comes together in just 1 hour for a convenient lunch or dinner.
Pair it with crusty bread or a fresh salad, and you’ve got a meal that feels both comforting and elevated. It’s one of those recipes I love to revisit during the fall and winter seasons.
Why This Recipe Works
- Nourishing – Butternut squash soup is packed with vitamins and nutrients, making it a healthy choice for any meal. Loaded with vitamin A, vitamin C, fiber, and antioxidants, this soup supports a strong immune system during colder months.
- Flavorful – Roasting the butternut squash brings out its natural sweetness while adding a subtle caramelized depth. Balanced with savory shallots, garlic, and fresh herbs like rosemary and thyme, this soup has bold, well-rounded flavors in every spoonful.
- Indulgent – Creamy and comforting, this soup feels indulgent without relying on heavy cream or meat products. It’s the perfect example of plant-based comfort food that’s rich, satisfying, and entirely guilt-free.
- Freezer-Friendly Recipe – For those days when you just don’t feel like cooking, this soup has your back. Double the recipe and keep it handy in the refrigerator or freezer. When I know I have a busy week ahead of me, I rely on this soup to get me through without having to turn on the stove.
Tools You’ll Need
- Baking Sheet
- Blender or immersion blender
- Saucepan
- Wooden spoon or ladle
Ingredients You Will Need for Roasted Butternut Squash Soup
Here is a breakdown of what you will need to make the best butternut squash soup recipe. For actual measurements, see the recipe card at the end of this post.
- Butternut squash – Peeled and cubed, this forms the base of the soup, providing natural sweetness and a creamy texture when roasted and blended.
- Aromatics – Shallots and garlic (with papery outer layers peeled and the tops trimmed by ¼ inch) add depth and savory notes to balance the sweetness of the squash.
- Fresh herbs – Rosemary (leaves separated from the stem) and thyme (roughly chopped) infuse the soup with earthy, aromatic flavors.
- Vegetable broth – Adds liquid to the soup while enhancing the overall flavor; use more or less to adjust the consistency.
- Pure maple syrup – A touch of maple syrup complements the natural sweetness of the squash without overpowering it.
- Seasoning – A pinch of ground nutmeg adds warmth, while freshly cracked black pepper and kosher salt bring out the soup’s full flavor.
How To Make Butternut Squash Soup
Below is a summary of how to make roasted butternut squash soup. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Preheat oven to 425°F.
- On a baking sheet, add butternut squash, cut head of garlic, shallot, and herbs. Season generously with salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of oven. Roast for 40-50 minutes or until butternut squash is soft.
3. Set garlic aside and add the rest of the vegetables into a blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender. Discard papery leaves.
4. Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Blend until smooth. Pour pureed soup into a medium saucepan and bring to a low boil over medium heat. Lower heat to a simmer and adjust seasoning with salt and pepper. Add more vegetable broth to thin out the soup, if necessary. Pour soup into bowls, garnish with more black pepper and serve.
Tips and Tricks
- Cut the squash into even cubes. This ensures the squash roasts evenly and becomes tender at the same time.
- Don’t skip roasting the garlic. Roasting mellows its flavor and adds a creamy, savory depth to the soup.
- Adjust the broth for your preferred consistency. Start with 3¼ cups and add more if your butternut squash soup is too thick after blending.
- Season at each step. Adding salt and pepper during roasting and after blending layers flavor throughout the soup.
Variations
- Extra Creaminess — Add a swirl of heavy cream, olive oil, or coconut milk (to keep it vegan) to each bowl for a luxurious, creamy texture in every bite.
- Crockpot Option — Prepare the soup in a crockpot by slow-cooking the squash, aromatics, and broth until tender, then blending for an easy hands-off method.
- Broth — If you’re not keeping this recipe vegan, you can swap vegetable broth for chicken broth.
- Herbs & Aromatics — Try adding sage or fresh ginger for an extra layer of warmth and complexity.
- Garnish — Top with shredded cheese, toasted nuts, crunchy croutons, or a sprinkle of microgreens for added texture and flavor.
Storage
Once the roasted butternut squash soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4 days. To reheat, pour the soup into a saucepan and warm it over medium heat, stirring occasionally, until heated through. If the soup has thickened while stored, add a splash of vegetable broth or water to adjust the consistency.
What to Eat with Butternut Squash Soup
If you’re wondering what to serve with butternut squash soup, it pairs well with a variety of sides. Garlic Bread Grilled Cheese or warm, crusty bread is perfect for dipping and adds a comforting touch. For a lighter option, serve it alongside a a seasonal salad like my Fall Salad, Kale Pomegranate Salad, or Persimmon Salad to balance the richness of the soup.
Frequently Asked Questions
What can I do if the soup is too thick?
If your soup ends up thicker than you’d like, simply stir in additional vegetable broth or water while reheating until you reach your desired consistency. Adjust the seasoning after thinning, if needed.
What does roasted butternut squash soup taste like?
Roasted butternut squash soup has a rich, creamy texture and a well-balanced flavor. The roasted squash adds a natural sweetness, complemented by the savory depth of garlic, shallots, and fresh herbs. A hint of maple syrup enhances the sweetness, while nutmeg adds a warm, subtle spice, making this soup comforting and full of flavor.
What’s the best way to blend the soup?
A countertop blender works best for achieving a smooth, creamy texture, but an immersion blender is a great alternative. If using a countertop blender, blend in batches and let the vegetables cool slightly to avoid pressure buildup.
Can you freeze butternut squash soup?
Absolutely! If you find yourself with leftovers, simply ladle cooled soup into an air-tight container and keep frozen for up to 2 months. To reheat, run the container under running water to release soup from the container. Transfer soup to a pot, add a little bit of water and stir frequently until soup is no longer frozen.
Looking for More Soup Recipes?
- Creamy Spinach Tortellini Soup
- Miso Scallion Corn Soup
- Creamy Tomato Bisque
- French Onion Soup Dip
- Sotanghon Soup (with chicken)
- Crab Soup with Shiitake and Napa Cabbage
Loving this Butternut Squash Soup Recipe?
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Roasted Garlic and Butternut Squash Soup
Equipment
- Baking Sheet
- Blender or immersion blender
- Wooden spoon or ladle
Ingredients
- 2¼ pounds butternut squash, peeled, cubed
- 3 tablespoon shallots, halved
- 2 heads garlic, papery outer layers peeled, cut ¼ inch from top of cloves
- 1 sprig rosemary, leaves separated from stem
- 1 tablespoon thyme, roughly chopped
- 3¼ – 4 cups vegetable broth
- 1½ teaspoons pure maple syrup
- pinch ground nutmeg
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 425°F.
- On a baking sheet, add butternut squash, cut head of garlic, shallot, and herbs. Season generously with salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of oven. Roast for 40-50 minutes or until butternut squash is soft.
- Set garlic aside and add the rest of the vegetables into a blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender. Discard papery leaves.
- Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Blend until smooth. Pour pureed soup into a medium saucepan and bring to a low boil over medium heat. Lower heat to a simmer and adjust seasoning with salt and pepper. Add more vegetable broth to thin out the soup, if necessary. Pour soup into bowls, garnish with more black pepper and serve.
Jennifer Mcdonald says...
I couldn’t stop eating this soup. Printing recipe and sharing it too!! It’s perfect. Thank you so much!
Jeri Mobley-Arias says...
So glad you enjoyed, Jennifer!
Val says...
This soup was absolutely delicious. The herbs and garlic sent it over the top. I used chicken broth, but will try vegetable for my vegan friends. Totally worth cutting up the squash!
Jeri Mobley-Arias says...
Thank you, Val!
Rachel says...
Came out perfect – next time no maple syrup it actually made it a little too sweet. And pairs well with croissants
Jeri Mobley-Arias says...
So glad you enjoyed and yes; sweeten to your preference 🙂
Bridget says...
Delicious!! I bought pre-diced fresh butternut squash from the store. This came together very easily and is the perfect fall soup!
Jeri Mobley-Arias says...
I agree, easy + a solid recipe for these fall + winter months. Thank you!
Kelly says...
Delicious!! I skipped the maple syrup and nutmeg, and I used dried rosemary and thyme. I cooked 1/2 C dry wild rice and stirred it in at the end. So good! Suggested toppings: pumkin seeds and/or smoked gouda.
Jeri Mobley-Arias says...
Oh–great idea to add wild rice. Sounds mega yum + thank you!