Roasted Butternut Squash Soup

Let’s comfortable up with a bowl of warm, velvety butternut squash soup. Butternut squash and cool weather condition fit like they were produced each other which, actually, they were. I was so pleased to discover butternut in stock once again, and came house to make my preferred soup.

My butternut squash soup is extremely velvety and loaded with complicated roasted butternut squash taste. This dish has actually ended up being a blockbuster with readers, getting a 5-star score from well over 500 evaluations!

how to prepare butternut squash for soup

This standard butternut squash soup will complete your fall and winter season meals. Serve it with grilled cheese sandwiches and salads through completion of winter season. Keep it in mind for the vacations, too. I developed this soup to enhance normal Thanksgiving fare, like green beans and mashed potatoes.

This simple butternut squash soup dish is likewise a fantastic make-ahead alternative. In truth, it tastes even much better the next day. Let’s get to it!

key butternut squash soup ingredients

The Very Best Butternut Squash Soup

Here’s why readers enjoy this dish:

Basic Active Ingredients

I kept the components list basic so the squash taste can shine through, however completion outcome provides incredibly abundant taste. You’ll just require 8 fundamental components to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, veggie broth, maple syrup and nutmeg.

Butter is Much Better than Cream

A bit of butter complete the taste and makes it genuinely tempting, without weighing down the soup like whipping cream tends to do. (You can replace olive oil for vegan/dairy-free soup. It’s currently vegetarian.) That’s a little technique that I utilized in my tomato soup in my cookbook, too. It’s without a doubt the very best butternut squash soup I have actually ever tasted, and definitely much better than any canned or boxed alternative.

Roasted Butternut Yields Significant Taste

The majority of this soup’s taste originates from the cooking technique, which begins with roasting the butternut squash to draw out its caramelized finest. Bonus offer! That indicates you do not need to peel and slice the squash. When the squash runs out the oven, you can begin sautéing some shallot and garlic.

Serve It Now or Later On

If you’re preparing to make this soup for business, you can serve the soup directly from your mixer. Or, make it the day previously and reheat it in your mixer or in a pot on the range. Thanksgiving table property is constantly restricted, so you may wish to serve this soup in matching mugs or tea cups to leave space for the salad plates.

Garnishes Are Optional

This soup actually does not require a garnish, however do not hesitate to include a spray of newly ground black pepper or some toasted pepitas (green pumpkin seeds) for additional visual appeal.

how to make butternut squash soup

How to Mix Butternut Soup

This is when the soup differs other butternut squash soups. You typically have 2 alternatives, and I do not suggest either of them:

  1. You can include the staying components to the pot and after that attempt to mix it with an immersion mixer, which undoubtedly leaves the soup disappointingly gritty.
  2. You can really thoroughly move hot soup to a mixer in batches, which is constantly a little traumatic however yields creamier outcomes.

I discovered a much better method with this soup. We’re going to utilize a stand mixer, because it yields creamier soup (see dish notes if you’re figured out to utilize an immersion mixer).

Here’s the essence: Rather of warming all of the components in the pot, merely move scoops of roasted butternut squash and sautéed shallot and garlic to the mixer. Then, gather the veggie broth and staying components. Mix it till it’s extremely velvety.

If you have a routine stand mixer:

Any stand mixer will do! When you have actually mixed the components into velvety oblivion, put the soup back into your soup pot. Warm it up on the range over medium heat, stirring sometimes. That’s it.

If you have an expensive mixer with a soup pre-programmed:

Utilize the soup pre-programmed, and you can serve your hot soup directly from the mixer. I utilized my Vitamix (affiliate link/provided by Vitamix) and it worked excellent. The container is 64 ounces, which permitted me to fit all of the components for this soup without going beyond the optimum fill line.

If you have an expensive mixer without a soup pre-programmed:

( By expensive, I suggest a high-end efficiency Vitamic, Blendtec, KitchenAid or comparable.) Usually, mixing your soup for 4 to 6 minutes will warm it up adequately to serve straight from the mixer. Consult your producer’s instructions for information.

Or, merely put the mix back into your soup pot and reheat on the range. That will definitely work.

creamy blended butternut squash soup

More Butternut Squash Recipes to Take Pleasure In

Additional butternut squash? Here are some enjoyable dishes to utilize it up:

  • Balsamic Butternut, Kale and Cranberry Panzanella
  • Butternut Squash Chipotle Chili with Avocado
  • Roasted Butternut Squash Risotto
  • Roasted Butternut Squash Tacos
  • Roasted Butternut Squash, Pomegranate and Wild Rice Packing

Please let me understand how this butternut soup ends up for you in the remarks! Your feedback is so crucial to me, and I hope you enjoy this soup as much as I do. It’s my outright favorite.

easy butternut squash soup recipe

Watch How to Make Butternut Squash Soup

roasted butternut squash soup recipe

Roasted Butternut Squash Soup

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 55 minutes
  • Overall Time: 1 hour 5 minutes
  • Yield: 4 bowls or 6 cups 1 x
  • Classification: Soup
  • Technique: Roasted and mixed
  • Food: American

4.8 from 1025 evaluations

This homemade butternut squash soup is the very best I have actually ever tasted! This dish is very velvety (yet cream-less) and loaded with scrumptious butternut taste. Remaining soup tastes even much better the next day. Dish yields about 4 bowls or 6 cups of soup.

Active Ingredients

  • 1 big butternut squash (about 3 pounds), cut in half vertically * and seeds gotten rid of
  • 1 tablespoon olive oil, plus more for sprinkling
  • 1/2 cup sliced shallot (about 1 big shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pushed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Newly ground black pepper, to taste
  • 3 to 4 cups ( 24 to 32 ounces) veggie broth, as required
  • 1 to 2 tablespoons butter, to taste


  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Location the butternut squash on the pan and drizzle each half with simply sufficient olive oil to gently coat the squash on the within (about 1/2 teaspoon each). Rub the oil over the within the squash and spray it with salt and pepper.
  2. Turn the squash face down and roast till it hurts and totally prepared through, about 40 to 50 minutes (do not stress if the skin or flesh browns that benefits taste). Set the squash aside till it’s cool enough to manage, about 10 minutes.
  3. On The Other Hand, in a big soup pot, warm 1 tablespoon olive oil over medium heat till sparkling (if your mixer has a soup pre-programmed, utilize a medium frying pan to decrease meals.) Include the sliced shallot and 1 teaspoon salt. Cook, stirring typically, till the shallot has actually softened and is beginning to turn golden on the edges, about 3 to 4 minutes. Include the garlic and cook till aromatic, about 1 minute, stirring regularly. Transfer the contents to your stand mixer (see notes on how to utilize an immersion mixer rather).
  4. Utilize a big spoon to scoop the butternut squash flesh into your mixer. Dispose of the hard skin. Include the maple syrup, nutmeg and a couple of twists of newly ground black pepper to the mixer. Gather 3 cups veggie broth, bewaring not to fill the container past the optimum fill line (you can operate in batches if needed, and stir in any staying broth later on).
  5. Safely attach the cover. Mix on high (or pick the soup pre-programmed, if offered), bewaring to prevent hot steam leaving from the cover. Stop when your soup is extremely velvety and warmed through.
  6. If you wish to thin out your soup a bit more, stir in the staying cup of broth. Include 1 to 2 tablespoons butter or olive oil, to taste, and mix well. Taste and stir in more salt and pepper, if needed.
  7. If your soup is piping hot from the mixing procedure, you can put it into serving bowls. If not, put it back into your soup pot and warm the soup over medium heat, stirring typically, till it’s good and steamy. I like to leading specific bowls with some additional black pepper.


* How to securely slice your butternut squash: You’ll require a sharp chef’s knife and a slip-free cutting board (location a gently moist tea towel below your cutting board to keep it from walking around). Utilize the knife to cut off the good and really bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Thoroughly slice through it from top to bottom to divide it in half (your fingers ought to never ever remain in the blade’s method). Finally, utilize a big spoon to dig the seeds and discard them.

Make it dairy free/vegan: Alternative premium olive oil for the butter. It will make your soup taste glamorous and gently organic.

Storage recommendations: Let remaining soup cool to space temperature level prior to moving it to a correct storage container and cooling it for approximately 4 days (leftovers taste even much better the next day!). Or, freeze this soup for approximately 3 months.

If you are dealing with an immersion mixer: Prepare the shallot mix in a big soup pot. Then include the scoops of prepared butternut squash, all 4 cups of broth, maple syrup, nutmeg and a couple of twists of newly ground black pepper. Bring the mix to a simmer and cook, stirring sometimes, for 15 to 20 minutes so the tastes have a possibility to combine. Thoroughly utilize your immersion mixer to mix the soup totally, then include 1 to 2 tablespoons butter or olive oil, to taste, and mix once again. Taste and mix in more salt and pepper, if needed.

▸ Nutrition Details

The info revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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