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Why You’ll Love This Butternut Squash Soup
- Creamy & dairy-free: Roasting and blending create a rich, silky texture naturally.
- Simple, complex flavor: Caramelized vegetables and warm spices deliver depth with ease.
- Make-ahead friendly: Tastes even better the next day for easy meals or entertaining.
- Endlessly customizable: Adapt garnishes, swirls, or spice to suit your taste.
Ingredients & Tools
- 1 large butternut squash (about 2–2.5 lbs / 900 g–1.1 kg)
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and black pepper to taste
- Optional toppings: toasted pumpkin seeds, a drizzle of coconut cream, fresh thyme leaves
Tools: Baking sheet, blender or immersion blender, large pot
Notes: Choose a heavy, firm-skinned squash and a vegetable broth you enjoy drinking. Maple syrup enhances caramel notes and balances spices.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 3 g |
| Fat: | 7 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your squash. A good butternut squash should feel heavy and have a firm, unblemished beige skin. Avoid any with soft spots or green tinges—that usually means it’s underripe.
- Don’t skip the roasting step. Roasting the squash instead of boiling it intensifies the flavor dramatically. You’ll get those lovely caramelized edges that add depth and sweetness to the final soup.
- Blending safely is key. If using a stand blender, never fill it more than halfway with hot soup, and hold the lid firmly with a kitchen towel. The steam can build up pressure and cause the lid to pop off—I’ve learned this the messy way!
- Season in layers. Don’t wait until the end to add all your salt and pepper. Season the squash before roasting, then again when you add the broth. This builds a more balanced flavor throughout.
How to Make Butternut Squash Soup
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating, carefully peel the butternut squash with a sturdy vegetable peeler. Slice it in half lengthwise and scoop out the seeds and stringy bits with a spoon. Then, cut the squash into roughly 1-inch cubes—they don’t have to be perfect, just similar in size so they roast evenly. Place the cubes on a large baking sheet.
Step 2: Add the chopped onion and whole garlic cloves to the baking sheet with the squash. Drizzle everything with the olive oil, and season generously with salt and black pepper. Use your hands to toss it all together, making sure every piece is lightly coated in oil. You’ll notice the squash will start to glisten—that’s what you want. Spread the vegetables in a single layer, which helps them roast instead of steam.
Step 3: Roast for 25–30 minutes, or until the squash is tender and has some golden-brown spots on the edges. The onions should be soft and slightly charred in places. You should be able to easily pierce a squash cube with a fork. The aroma in your kitchen will be absolutely incredible—sweet, savory, and deeply inviting.
Step 4: Carefully transfer the roasted vegetables to a large pot. Add the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring everything to a gentle simmer over medium heat, then reduce the heat to low and let it cook for about 10 minutes. This allows the flavors to meld together beautifully.
Step 5: Now for the magic! Turn off the heat. If you’re using an immersion blender, submerge it directly into the pot and blend until the soup is completely smooth. If using a stand blender, work in batches, filling the blender no more than halfway each time. Hold the lid firmly with a kitchen towel and blend until velvety. The texture should be thick and creamy, with no lumps.
Step 6: Taste the soup and adjust the seasoning. You might need more salt, a crack of black pepper, or even another tiny drizzle of maple syrup if your squash wasn’t very sweet. The soup is now ready to serve immediately, or you can let it cool and store it for later.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in airtight containers or bags up to 3 months.
- Reviving: Reheat gently on stove; thin with broth if needed.
Serving Suggestions
Complementary Dishes
- A crusty baguette or focaccia — There’s nothing better for dipping and sopping up every last bit of soup. The contrast between the creamy soup and chewy, crisp bread is just perfect.
- A simple arugula salad with a lemon vinaigrette — The peppery, bright salad cuts through the soup’s richness beautifully and adds a fresh element to the meal.
- A grilled cheese sandwich — For the ultimate comfort food duo, serve this soup with a classic cheddar grilled cheese. The salty, gooey cheese is a fantastic match for the sweet soup.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its acidity and citrus notes cleanse the palate between spoonfuls and complement the soup’s earthy sweetness.
- Sparkling apple cider — A non-alcoholic option that mirrors the autumnal flavors in the soup. The bubbles feel festive and light.
- Earl Grey tea — The bergamot in the tea adds a lovely floral note that pairs surprisingly well with the warm spices in the soup, especially on a chilly day.
Something Sweet
- Spiced pear galette — This rustic, free-form tart continues the cozy spice theme and feels elegant without being overly fussy.
- Dark chocolate ginger cookies — The warmth of ginger and the bitterness of dark chocolate are a wonderful follow-up to the smooth, savory soup.
- Pumpkin bread with a cinnamon swirl — It keeps the autumn vibe going strong and is just the right level of sweetness to end the meal on a happy note.
Top Mistakes to Avoid
- Mistake: Underseasoning the soup. Butternut squash needs a good amount of salt to make its flavors pop. Season at every stage—on the roasting pan and again in the pot—and always do a final taste test before serving.
- Mistake: Boiling the soup after blending. Once the soup is puréed, it just needs to be warmed through. A rolling boil can sometimes cause it to separate or take on a slightly grainy texture.
- Mistake: Adding too much liquid at once. Start with about three-quarters of the broth, blend, and then decide if you need the rest. Squash sizes vary, and you might prefer a thicker or thinner soup.
- Mistake: Rushing the roasting step. If the squash isn’t properly roasted and caramelized, your soup will lack depth and taste a bit flat. Those browned bits are pure flavor gold.
Expert Tips
- Tip: Roast the squash seeds. Don’t throw them away! Clean them, toss with a little oil and salt, and roast at 325°F (160°C) for 15–20 minutes. They make a fantastic, crunchy soup topping.
- Tip: Add a splash of acidity at the end. A squeeze of fresh lemon juice or a tiny dash of apple cider vinegar just before serving can brighten the entire soup and balance the sweetness perfectly.
- Tip: For an extra-silky texture, pass the soup through a fine-mesh sieve. This is a restaurant trick that removes any tiny fibrous bits, resulting in an unbelievably smooth purée.
- Tip: Freeze it flat. Let the soup cool completely, then pour it into a large, zip-top freezer bag. Lay it flat on a baking sheet to freeze—this saves a ton of space and makes thawing quicker later.
FAQs
Can I make this soup ahead of time?
Absolutely, and honestly, it might even be better that way! The flavors have more time to meld and deepen. Let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days. When you’re ready to serve, reheat it gently on the stove over medium-low heat, stirring occasionally. If it has thickened too much, you can thin it out with a little extra broth or water.
Can I freeze butternut squash soup?
Yes, this soup freezes beautifully. Make sure it’s completely cooled, then transfer it to freezer-safe containers or heavy-duty zip-top bags, leaving about an inch of space for expansion. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stove. Give it a good stir or a quick re-blend with an immersion blender to bring back its creamy texture.
My soup is too thin. How can I thicken it?
The easiest way is to simply simmer it uncovered for a bit longer, which will allow some of the liquid to evaporate and the soup to reduce. Alternatively, you can add a small, peeled potato to the roasting pan. Once it’s soft and roasted, blend it in with the squash—it will naturally thicken the soup without altering the flavor.
What can I use instead of vegetable broth?
Chicken broth works perfectly well if you’re not vegetarian and will add a richer, savory depth. For a different flavor profile, you could even use water, but you’ll need to be a bit more generous with your seasoning. A good-quality broth is the foundation of the soup’s flavor, so choose one you like.
Why is my soup bland?
This almost always comes down to seasoning. Butternut squash needs a surprising amount of salt to shine. Don’t be shy! Also, make sure you roasted the squash until it was properly caramelized—that’s where a lot of the flavor comes from. A final pinch of salt and a crack of black pepper at the end can make all the difference.
Butternut Squash Soup
Make this creamy, dairy-free Butternut Squash Soup with simple roasted ingredients. Perfect for fall meals and easy to customize. Get the recipe now!
Ingredients
For the soup:
-
1 large butternut squash (about 2–2.5 lbs / 900 g–1.1 kg)
-
1 large yellow onion (roughly chopped)
-
3 cloves garlic (peeled)
-
2 tbsp olive oil
-
4 cups vegetable broth
-
1 tsp maple syrup
-
1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
-
salt and black pepper (to taste)
For the optional toppings:
-
toasted pumpkin seeds
-
coconut cream (a drizzle)
-
fresh thyme leaves
Instructions
-
First, preheat your oven to 400°F (200°C). While it's heating, carefully peel the butternut squash with a sturdy vegetable peeler. Slice it in half lengthwise and scoop out the seeds and stringy bits with a spoon. Then, cut the squash into roughly 1-inch cubes—they don't have to be perfect, just similar in size so they roast evenly. Place the cubes on a large baking sheet.01
-
Add the chopped onion and whole garlic cloves to the baking sheet with the squash. Drizzle everything with the olive oil, and season generously with salt and black pepper. Use your hands to toss it all together, making sure every piece is lightly coated in oil. You'll notice the squash will start to glisten—that's what you want. Spread the vegetables in a single layer, which helps them roast instead of steam.02
-
Roast for 25–30 minutes, or until the squash is tender and has some golden-brown spots on the edges. The onions should be soft and slightly charred in places. You should be able to easily pierce a squash cube with a fork. The aroma in your kitchen will be absolutely incredible—sweet, savory, and deeply inviting.03
-
Carefully transfer the roasted vegetables to a large pot. Add the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring everything to a gentle simmer over medium heat, then reduce the heat to low and let it cook for about 10 minutes. This allows the flavors to meld together beautifully.04
-
Now for the magic! Turn off the heat. If you're using an immersion blender, submerge it directly into the pot and blend until the soup is completely smooth. If using a stand blender, work in batches, filling the blender no more than halfway each time. Hold the lid firmly with a kitchen towel and blend until velvety. The texture should be thick and creamy, with no lumps.05
-
Taste the soup and adjust the seasoning. You might need more salt, a crack of black pepper, or even another tiny drizzle of maple syrup if your squash wasn't very sweet. The soup is now ready to serve immediately, or you can let it cool and store it for later.06
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