Creamy Butternut Squash Soup
Velvety roasted butternut squash soup with a touch of maple, warm spices and toasted pumpkin seeds on top. A cozy fall starter that freezes well.
Butternut squash soup is fall in a bowl: smooth, naturally sweet and gently spiced. Roasting the squash first brings out a caramelized flavor that boiling alone cannot give you.
A little maple syrup and a pinch of nutmeg round it out, and a splash of cream (or coconut milk) makes it silky. Toasted pumpkin seeds on top add crunch.
It makes a lovely first course for Thanksgiving because it can be made up to 3 days ahead and simply reheated.
Why You’ll Love This Recipe
- Silky and naturally sweet
- Roasted for deeper flavor
- Make ahead or freeze
- Easy to make vegan
Ingredient Notes
Butternut squash: One large squash (about 3 lb) is enough. Many stores sell it already peeled and cubed, which saves 10 minutes.
Broth: Use vegetable broth to keep the soup vegetarian, or chicken broth if you prefer.
See the recipe card below for full measurements.
How to Make Creamy Butternut Squash Soup
Roast the squash
Heat the oven to 400°F (200°C). Toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt and the pepper, and spread it on a large sheet pan. Roast 30 to 35 minutes, turning once, until tender and browned at the edges.
Cook the vegetables
Near the end of roasting, heat the remaining oil in a large pot over medium heat. Cook the onion and carrot for 6 to 8 minutes until soft. Add the garlic and cook 1 minute.
Simmer
Add the roasted squash, broth, maple syrup, nutmeg, cinnamon and the remaining salt. Bring to a boil, then simmer 10 minutes so the flavors blend.
Blend
Blend until completely smooth with an immersion blender, or carefully in batches in a regular blender with the lid cracked and covered with a towel to let steam escape.
Finish
Stir in the cream and warm through without boiling. Taste and adjust salt. Thin with a little more broth if it is too thick. Serve topped with pumpkin seeds.
Tips for the Best Results
- Do not crowd the sheet pan. Use two pans if needed so the squash browns instead of steams.
- Never fill a blender more than halfway with hot soup.
- A squeeze of lemon at the end brightens the flavor.
- The soup thickens in the fridge; add broth when reheating.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Boiling the squash instead of roasting | Roasting gives a richer, caramelized flavor. |
| Blending hot soup in a sealed blender | Vent the lid and blend in small batches. |
| Boiling after adding cream | Warm gently so the cream does not separate. |
Substitutions
- Heavy cream: Coconut milk for a dairy-free, vegan soup.
- Butternut squash: Sugar pumpkin or kabocha squash.
- Maple syrup: Brown sugar or honey, or leave it out.
What to Serve With It
- Soft dinner rolls
- Grilled cheese sandwiches
- Classic Greek salad
- Crusty bread
Storage and Reheating
Fridge: Refrigerate in airtight containers for up to 4 days.
Freezer: Freeze for up to 3 months, ideally before adding the cream. Stir the cream in when reheating.
Reheat: Reheat on the stove over medium-low heat, stirring and adding broth to loosen.
Tools That Make This Easier
- Immersion blenderBlends soup right in the pot with no transferring.Check price on Amazon
- Rimmed half sheet pansRoom to roast the squash in one layer.Check price on Amazon
- Y-peelerPeels tough squash skin safely.Check price on Amazon
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Creamy Butternut Squash Soup
Velvety roasted butternut squash soup with a touch of maple, warm spices and toasted pumpkin seeds on top. A cozy fall starter that freezes well.
Ingredients
Instructions
- Heat the oven to 400°F (200°C). Toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt and the pepper, and spread it on a large sheet pan. Roast 30 to 35 minutes, turning once, until tender and browned at the edges.
- Near the end of roasting, heat the remaining oil in a large pot over medium heat. Cook the onion and carrot for 6 to 8 minutes until soft. Add the garlic and cook 1 minute.
- Add the roasted squash, broth, maple syrup, nutmeg, cinnamon and the remaining salt. Bring to a boil, then simmer 10 minutes so the flavors blend.
- Blend until completely smooth with an immersion blender, or carefully in batches in a regular blender with the lid cracked and covered with a towel to let steam escape.
- Stir in the cream and warm through without boiling. Taste and adjust salt. Thin with a little more broth if it is too thick. Serve topped with pumpkin seeds.
Nutrition (per serving)
- Calories
- 220 kcal
- Protein
- 3 g
- Carbohydrates
- 30 g
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 690 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I peel a butternut squash easily?
Microwave the whole squash for 2 to 3 minutes to soften the skin, cut off both ends, then peel with a sturdy Y-peeler. Cut the neck from the bulb and scoop out the seeds.
Can I make butternut squash soup ahead?
Yes. It keeps 4 days in the fridge and tastes even better the next day. Reheat gently and add broth if it thickened.
Can I freeze butternut squash soup?
Yes, for up to 3 months. For the best texture, freeze it before adding the cream and stir the cream in when reheating.
Is this soup vegan?
It is vegan when you use vegetable broth and coconut milk instead of heavy cream.
