There’s something almost magical about turning a humble, rugged squash into a velvety, soul-warming soup. This isn’t just any soup; it’s a hug in a bowl, a celebration of autumn’s finest offering.

The secret, and what makes this recipe truly special, lies in the roasting. We’re not just boiling vegetables here, we’re caramelizing them, coaxing out a deep, nutty sweetness that forms the very heart of this dish.

Why Roasting Makes All the Difference

You might wonder why we bother roasting the squash instead of just simmering it in the pot. Well, it’s a complete game-changer for flavor. That high heat works its magic, concentrating the squash’s natural sugars and giving it those beautiful, caramelized edges.

This process adds a complex depth you simply can’t achieve through boiling alone. It transforms the squash from something simple into the star of the show, with a rich, almost smoky sweetness that forms the foundation of your soup.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward a fantastic meal. Each one plays a specific role, coming together in a beautiful, harmonious way.

• 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
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ 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

How to make Roasted Butternut Squash Soup?

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Preheat and Prepare Your Squash

Start by heating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper. Place your squash halves on the pan, cut sides up, and give them a light drizzle of olive oil.

Use your fingers, or a brush, to rub that oil all over the fleshy insides. Then, season them generously with a pinch of salt and a few cracks of black pepper before flipping them face down onto the pan.

Roast to Sweet Perfection

Slide the baking sheet into your preheated oven and let the squash roast until it’s completely tender. This usually takes between 40 to 50 minutes.

You’ll know it’s ready when a knife slides into the flesh with absolutely no resistance. Don’t fret if you see some darkened, caramelized bits on the skin or edges—that’s pure flavor gold.

Sauté the Aromatics

While the squash is cooling, warm a tablespoon of olive oil in a large soup pot or a medium skillet over medium heat. Add your chopped shallot and that teaspoon of salt, which will help draw out its moisture.

Cook, stirring often, until the shallot pieces have softened and their edges just begin to turn a lovely golden color. This should take about three to four minutes, then add the garlic and cook for just one more minute, until fragrant.

Combine and Blend Everything

Once the squash is cool enough to handle, use a large spoon to scoop the soft, sweet flesh directly into your stand blender. Discard the tough, papery skin.

Add the sautéed shallot and garlic mixture to the blender as well. Follow that with the maple syrup, nutmeg, another pinch of pepper, and three cups of the vegetable broth.

Create that Velvety Texture

Now for the transformative part! Securely fasten the lid on your blender. If you have a ‘soup’ preset, go ahead and use that; if not, just blend on high.

Please be careful of the hot steam that can escape from the lid. Blend until the mixture is perfectly smooth, creamy, and warmed all the way through.

Finish and Adjust to Taste

Take a moment to appreciate that beautiful, silky texture. If you prefer a slightly thinner soup, stir in the remaining cup of broth now.

This is also the time to add the butter, which will round out the flavors and add a lovely richness. Blend one last time to incorporate it fully, then taste and adjust the seasoning with more salt or pepper if you like.

Serve and Enjoy Immediately

If your soup is piping hot from the blender’s motor, you can pour it directly into serving bowls. If not, simply pour it back into your soup pot to warm it gently on the stove.

Ladle the steaming soup into bowls, maybe add an extra crack of black pepper on top, and serve it right away. It’s a moment of pure, simple comfort.

The Secret to a Creamy Soup Without Cream

You might be surprised that this incredibly creamy soup contains no heavy cream at all. The magic lies in the high-powered blending of the roasted squash itself, which creates a naturally luxurious, thick puree.

The small amount of butter added at the end is our clever trick. It provides a rich, rounded mouthfeel that mimics the decadence of cream, but without weighing the soup down or dulling that brilliant squash flavor.

Tips

For a beautiful, elegant presentation for guests, consider serving the soup in small mugs or teacups. It’s a charming way to start a holiday meal without taking up too much plate space.

This soup is a fantastic make-ahead dish, as the flavors meld and deepen overnight. Just let it cool completely before storing it in an airtight container in the refrigerator for up to four days.

When reheating, do so gently over medium-low heat on the stovetop, stirring occasionally. You may need to add a small splash of broth or water if the soup has thickened up in the fridge.

What to Serve With Your Soup?

A classic, utterly satisfying pairing is a perfectly crispy grilled cheese sandwich. The gooey, savory cheese and crunchy bread create a textural dream alongside the smooth soup.

For a lighter meal, a simple salad with a sharp vinaigrette offers a wonderful contrast. The bright, acidic notes of the dressing will cut through the soup’s richness beautifully.

Don’t overlook a thick slice of crusty, artisanal bread for dipping. It’s the perfect tool for savoring every last drop from the bottom of your bowl.

Creative Ways to Use Leftovers

If you find yourself with extra soup, think beyond reheating it in a bowl. You can use it as a fantastic, flavorful sauce for pasta, simply thinning it out with a bit more broth if needed.

Try using it as a cooking liquid for grains like risotto or farro. The squash puree will make them incredibly creamy and imbue them with a wonderful autumnal flavor.

For a quick and easy dinner, poach some chicken or white fish directly in the warmed soup. It turns the soup into a complete, protein-packed meal with minimal extra effort.

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Roasted Butternut Squash Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 55 mins Rest Time 10 mins Total Time 1 hr 15 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 15 Calories: 125

Best Season: Fall, Winter

Description

This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious roasted butternut flavor. Perfect for cozy fall and winter evenings, Thanksgiving, or anytime you crave a nourishing, plant-based bowl of comfort.

ingredients

Servings

• 1 large butternut squash (about 3 pounds, halved vertically and seeds removed)
• 1 tablespoon olive oil (plus more for drizzling)
• 0.5 cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt (plus more to taste)
• 4 garlic cloves (pressed or minced)
• 1 teaspoon maple syrup
• 0.13 teaspoon ground nutmeg
• freshly ground black pepper (to taste)
• 3 to 4 cups vegetable broth (24 to 32 ounces, as needed)
• 1 to 2 tablespoons butter (or olive oil for vegan option)

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut-side up on the pan. Drizzle each half with about ½ teaspoon olive oil and rub it over the flesh. Sprinkle with salt and pepper.
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2. Flip the squash cut-side down and roast until tender and fully cooked through, about 40–50 minutes. Set aside to cool for 10 minutes.
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3. In a large soup pot or skillet, warm 1 tablespoon olive oil over medium heat. Add chopped shallot and 1 teaspoon salt. Cook, stirring often, until softened and golden at the edges (3–4 minutes). Add garlic and cook 1 more minute until fragrant. Transfer to a stand blender.
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4. Scoop the roasted squash flesh into the blender (discard the skin). Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth (do not exceed blender’s max fill line).
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5. Secure the lid and blend on high until ultra creamy (or use the soup preset if available). If needed, blend in batches.
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6. Add remaining broth if a thinner consistency is desired. Blend in 1–2 tablespoons butter (or olive oil for vegan) to taste. Season with additional salt and pepper if needed.
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7. If the soup isn’t hot enough after blending, pour it back into the pot and warm over medium heat, stirring often, until steaming. Serve warm, optionally topped with extra black pepper or toasted pepitas.
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Nutrition Facts

Servings 4

Serving Size 1.5 cups

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Amount Per Serving

Calories 125kcal

% Daily Value *

Total Fat 5 gg8%

Saturated Fat 2 gg10%

Trans Fat 0 gg

Cholesterol 10 mgmg4%

Sodium 630 mgmg27%

Potassium 520 mgmg15%

Total Carbohydrate 21 gg8%

Dietary Fiber 4 gg16%

Sugars 7 gg

Protein 2 gg4%

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Calcium 60 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• How to safely slice butternut squash: Use a sharp chef’s knife and a damp towel under your cutting board for grip. Trim both ends, stand upright, and slice vertically in half. Scoop out seeds with a spoon.
• Make it dairy-free/vegan: Use olive oil instead of butter for a rich, plant-based version.
• Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Flavor improves overnight!
• Using an immersion blender? Simmer all ingredients in a pot for 15–20 minutes, then blend directly in the pot. Stir in butter/oil after blending.

Keywords: butternut squash soup, roasted butternut squash soup, healthy soup, vegetarian soup, fall soup, vegan soup option, creamy soup without cream