-
Calories: 183kcal
This roasted butternut squash soup is pure comfort in a bowl—creamy, rich, and loaded with deep, roasted flavor. By roasting the squash, you bring out its natural sweetness and create a soup that feels indulgent, even though it’s cream-free! A touch of maple syrup and warm nutmeg add depth, while sautéed shallots and garlic make the flavors pop. It’s simple, healthy, and perfect for cozy fall and winter nights. Bonus: It tastes even better the next day, making it great for meal prep or holiday entertaining.
Ingredients
- 1 large Butternut Squash about 1.4 kg, halved and seeds removed
- 1 tbsp Olive Oil plus more for drizzling
- ½ cup Shallots Chopped
- 1 tsp Salt
- 4 Garlic minced
- 1 tsp Maple Syrup
- ⅛ tsp Nutmeg
- Black Peppers to taste
- 3-4 cups vegetable broth 720-960 ml
- 1-2 tbsp butter optional
Instructions
Roast the squash:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. Place the butternut squash halves face-up on the pan and drizzle each with olive oil. Rub the oil across the squash, then sprinkle with salt and pepper. Flip the squash over so the cut sides are facing down. Roast for 40-50 minutes, until the squash is tender and caramelized on the edges. Let it cool for 10 minutes.
Sauté the aromatics:
- While the squash cools, warm 1 tbsp olive oil in a large pot over medium heat. Add the chopped shallot and 1 tsp salt. Cook, stirring often, for 3-4 minutes, until the shallots are soft and turning golden on the edges. Add the garlic and cook for 1 minute until fragrant. Remove from heat.
Scoop and blend:
- Scoop the roasted squash flesh out of the skins and add it to a blender, discarding the skins. Add the sautéed shallot and garlic to the blender. Pour in 3 cups of vegetable broth, along with the maple syrup, nutmeg, and a few twists of black pepper. Blend on high until the soup is ultra creamy. You may need to work in batches depending on the size of your blender.
Adjust thickness and season:
- If the soup is too thick, add up to 1 more cup of broth to thin it out to your desired consistency. Blend in 1-2 tbsp butter or more olive oil for extra richness. Taste and adjust seasoning with more salt and pepper, if needed.
Serve or reheat:
- If the soup is hot from blending, serve immediately. If it needs warming, pour it back into your pot and heat over medium, stirring occasionally until steaming. Ladle into bowls and top with black pepper or toasted pepitas if you like!
Notes
Roasting the squash gives this soup its rich, caramelized flavor. You can add a drizzle of maple syrup or skip it for a more savory taste. The butter adds a smooth finish, but if you’re making it vegan, olive oil works just as well. This soup stores beautifully—refrigerate for up to 4 days or freeze for up to 3 months.
A warm bowl of roasted butternut squash soup is the perfect way to embrace the cooler months. Whether you’re hosting a holiday dinner or just craving a cozy meal at home, this recipe is a hit. The best part is how easy it is to customize—garnish it with toasted seeds, a swirl of coconut cream, or a sprinkle of herbs. It’s simple, satisfying, and a must-try for soup lovers!
Get more tasty recipes like this one by signing up for Recipe Lovers today!
Estimated Nutrition:
Calories: 183kcal (9%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mg (3%)Sodium: 1370mg (60%)Potassium: 782mg (22%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 20418IU (408%)Vitamin C: 43mg (52%)Calcium: 110mg (11%)Iron: 2mg (11%)
