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Overhead shot of creamy, golden butternut squash soup in a white bowl with black pepper garnish.

Best Creamy Roasted Butternut Squash Soup

A rich, velvety roasted butternut squash soup made with simple ingredients like shallots, garlic, and maple syrup. Cozy, comforting, and perfect for fall meals.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Fall Comfort Food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash (about 3 lbs), halved and seeds removed
  • 1 tbsp olive oil, plus more for drizzling
  • 1/2 cup chopped shallot (about 1 large bulb)
  • 1 tsp salt
  • 4 cloves garlic, minced or pressed
  • 1 tsp maple syrup
  • 1/4 tsp ground nutmeg
  • freshly ground black pepper, to taste
  • 3 to 4 cups vegetable broth
  • 1 to 2 tbsp butter or dairy-free substitute

Equipment

  • Large baking sheet
  • Parchment paper
  • Large soup pot
  • Blender (immersion or stand)
  • Spatula or spoon

Method
 

  1. Preheat oven to 425°F. Line baking sheet with parchment. Place halved squash cut-side up, drizzle with olive oil, season with salt and pepper.
  2. Place squash face-down and roast for 40–50 minutes, until tender and browned. Cool 10 minutes before handling.
  3. While squash roasts, heat 1 tbsp olive oil in a soup pot over medium heat. Sauté shallots with 1 tsp salt for 3–4 minutes. Add garlic and cook 1 minute more. Set aside.
  4. Scoop squash flesh into blender. Add shallot-garlic mix, maple syrup, nutmeg, pepper, and 3 cups broth. Blend until ultra creamy and hot.
  5. Add more broth to thin if needed. Add 1–2 tbsp butter or oil. Blend briefly again. Taste and adjust seasoning.
  6. Serve warm in bowls. Optional: reheat in pot over medium-low heat if needed. Garnish with pepper, cream swirl, or pumpkin seeds.

Notes

Swap shallots for yellow onions. Use coconut milk or cashew cream for extra creaminess. Maple syrup balances sweetness; adjust to taste. Add a pinch of cayenne for heat or lemon juice for brightness. Use plant-based butter to keep it vegan.