Roasted Butternut Squash Soup is a creamy, comforting dish that captures the essence of fall in every spoonful. Made without cream, this soup gets its luscious texture and deep flavor from roasted squash, shallots, garlic, and a touch of maple syrup. It’s the perfect cozy meal for cold weather and holiday gatherings.

Why You’ll Love This Recipe

This butternut squash soup is incredibly smooth and rich in roasted flavor, yet uses simple, wholesome ingredients. It doesn’t rely on heavy cream, making it lighter while still being satisfyingly creamy. It stores beautifully, tastes even better the next day, and can be customized to suit dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash (about 3 pounds), halved and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot)
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 vegetable broth, as needed
1 to 2 tablespoons butter (or olive oil for vegan option)

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Place squash halves on the pan, drizzle with olive oil, rub to coat, and sprinkle with salt and pepper. Roast cut-side down for 40-50 minutes, until tender.
While squash cools, heat 1 tablespoon olive oil in a soup pot over medium heat. Add chopped shallot and 1 teaspoon salt; cook until softened (3-4 minutes). Add garlic and cook for 1 more minute. Transfer to blender.
Scoop squash flesh into the blender. Discard skins. Add maple syrup, nutmeg, pepper, and 3 cups broth. Blend until smooth.
If desired, stir in remaining broth to thin soup. Add butter or more olive oil and blend briefly.
Reheat soup in pot if needed. Serve with fresh black pepper or toasted pepitas if desired.

Servings and timing

Servings: 4 bowls or 6 cups
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Use chicken stock instead of vegetable broth for added depth.
Add a tart apple to the sautéed shallots for a hint of sweetness.
Stir in a pinch of cayenne or curry powder for a spiced version.
Top with roasted butternut squash seeds or garlic croutons.

Storage/reheating

Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat on the stove over medium heat, stirring often until hot.

FAQs

Can I make this soup vegan?

Yes, just use olive oil instead of butter.

Do I have to use a blender?

A high-speed blender is best for ultra-smooth texture, but you can use an immersion blender for a slightly more rustic finish.

Can I use pre-cut squash?

Yes, roast the chunks as directed and blend as usual.

Is this soup freezer-friendly?

Absolutely. Freeze for up to 3 months in freezer-safe containers.

What if I don’t have shallots?

Use a small yellow or sweet onion as a substitute.

Can I prepare this soup in advance?

Yes, it tastes even better the next day after flavors meld.

What should I serve with this soup?

Pair with grilled cheese, a green salad, or crusty bread.

Can I skip the maple syrup?

Yes, or substitute with a small amount of honey or leave it out entirely.

Is this soup gluten-free?

Yes, it contains no gluten ingredients.

Can I use an apple or other fruit?

Yes, a chopped tart apple can be sautéed with the shallot and garlic for extra sweetness.

Conclusion

Roasted Butternut Squash Soup is a simple yet flavorful dish perfect for fall and winter meals. Its creamy texture and sweet-savory balance make it a favorite for weeknights or holiday starters. Easy to prepare ahead and full of nourishing ingredients, this soup is a must-try comfort food that warms you from the inside out.