Roasted Butternut Squash Soup
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh brownsâthat’s good for flavor). Set the squash aside until itâs cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
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Continue Reading at Cookieandkate →Chef's Notes
*How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.
Make it dairy free/vegan: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
*How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.
Make it dairy free/vegan: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
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Reviews from the Original Source
This soup is excellent . Nice and easy to make.
I tried this recipe after falling in love with your roasted cauliflower soup, and it is another winner! It is as gorgeous to look at as it is delicious! Using the regular blender rather than an immersion blender was a great tip to get that perfectly creamy texture. Thank you!
Great recipe! I used 3 plump cloves and one small clove of garlic and it was a trifle pungent, but that is a matter of adjustment to personal taste. Using roasted garlic is a great suggestion for future reference. Stick blender worked just fine for me. There are plenty of opportunities to vary flavors for variety, I’d definitely make it again!
Hi Ali, I also added a dash of cumin. I'll try a bit of curry the next time.
Just wonderful for my Valentine luncheon of 6!!!
Possibly the best soup I've made.
I rubbed the skin down with some honey instead of adding it later. Not a clue if it made a difference, but apparently it does.
Also through in a carrot which I baked alongside the Butternut. Also, not a clue if it did anything.
SO GOOD. The butternut creatures had such a silky smooth texture, I absolutely loved it.
Simply divine!!! I have made this soup weekly for almost 4 months now and absolutely love it. This recipe also converted my "I hate butternut squash" kids, for which I am extremely grateful.
I have tried a lot of butternut squash recipes. This one is the best! Very creamy without using cream, and not too sweet. I like to crumble salted cashews on the top and a dollop of sour cream.
This is the second time i've made your butternut squash recipe and the second time i've ever made it in my whole life. My husband and I absolutely love it, perfect. I use the beef broth because that's what I had on hand, onion because no shallots, and I use the immersion blender. This recipe is so good!! Thanks so much!!
I've made this recipe several times and love it. I add 1/8 tsp of cayenne and an extra tsp of maple syrup to get the spicy-sweet flavor. I've also made this with Honey nut squashes or a blend of Butternut and Pumpkin. I don't even add the butter, it's delicious without it.
Made this for dinner tonight and it was delicious! I added some thyme and rosemary too and it made it even better. That’s the beauty of this recipe, it’s customizable so you can add or remove any spices to your taste.
One of the best soups I've made! I did follow another reviewer's suggestion to roast a head of garlic in the end of one half of the squash. I then squeezed several of the roasted garlic cloves into blender with the rest of the ingredients. Amazing! And filling. I served it with toasted sourdough with a smear of roasted garlic on it. Delicious and no vampires in sight. ♀️♂️ Lol!
I always use an immersion blender and my soup is very smooth and creamy. I think the results depends on the quality of the blender. This recipe is a keeper. Thanks.
I agree 100%. This is the best Butternut soup I have made and the best one I have had in a restaurant. (although I have only ordered it once.). But this recipe is fabulous. A keeper for sure.
Thank you,
Tana
I made this soup today, and it was delicious…my husband said he could eat 4 more bowls of it! I used 4 large garlic cloves, chicken broth (because it was what I had on hand) and added 1 shake of curry powder. I will make again soon and double the recipe !
Excellent and simple recipe. Takes very little time to make. I added cilantro and toasted baguettes. Very filling!!!
Soooo good! Thank you for recipe!
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