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Easy Butternut Squash Soup

Butternut soup is kind of a must-make for fall. Here roasted squash then gets pureed with sautéed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy sour cream or crème fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon, snipped chives, or roasted pumpkin seeds. So simple, and really quite fabulous.

Two bowls of Roasted Butternut Squash Soup.

Why Do You Roast Squash Before Making Soup?

Roasting butternut squash before you puree it into a soup gives it that lovely caramelization. This deepens the natural sweetness of the squash and gives the soup a depthness of flavor that you wouldn’t get with steaming or boiling the squash.

Other Winter Squashes in Soup

You could also use another kind of winter squash instead of the butternut.  Some of the other winter squashes can be peeled and cut up similarly to butternut, but others don’t peel and cube so easily (psst, here is everything you need to know about peeling and cutting up butternut squash).

Bowl of Roasted Butternut Squash Soup.

Roasted Butternut Squash Soup: This soup has a stunning color, smooth texture, and a deeply sweet flavor. A definite fall must-make!

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Take acorn squash for example, with all of those little ridges, and a skin that is super hard and thick.  But what you can do with those types of squash is to cut them in half, scrape out the seeds and stringy gunk inside, and then roast them as is.  Here is a nice little tutorial on how to do just that.  Be really careful when cutting acorn squash; use a sharp knife and a sure hand.

Seasoning Butternut Squash Soup

You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.  And if you don’t have shallots, use chopped onions, all good.  If you have vegetarians joining you at the table use vegetable broth and pass the bacon on the side, or just give the bowls a sprinkle of fresh parsley instead.

Woman sprinkling chives onto a bowl of Roasted Butternut Squash Soup.

Think about this soup as a nice way to start off a Thanksgiving dinner, or another holiday meal.

How to Make Butternut Squash Soup

Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.

Spatula grabbing diced butternut squash from a lined baking sheet.

Heat the oil in a stockpot over medium heat. Saute the shallots for 10 minutes, until softened. Add the broth and bring to a simmer.

Add the cooked butternut squash to the simmering broth and working in batches, puree the soup in a blender or food processor or puree right in the pot with an immersion blender. Taste and adjust the seasoning.

Immersion blender in a pot with pureed butternut squash.

Add the cream and heat just until warmed through.

Woman pouring heavy cream into a pot of butternut squash puree.

Ladle the soup into bowls, and dollop or swirl in a bit of the sour cream or crème fraiche.

Sprinkle with some pumpkin seeds, crisped bacon, or chives, if desired.

Woman dropping pumpkin seeds into a bowl of Roasted Butternut Squash Soup.

What to Serve with Butternut Squash Soup:

More Fall Soup Recipes:

Two bowls of Roasted Butternut Squash Soup topped with chives, sour cream, and pumpkin seeds.

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Roasted Butternut Squash Soup

5 from 1 vote
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 6 Servings
This squash soup has a stunning color, smooth texture, and a deeply sweet flavor. A definite fall must-make!

Ingredients 

  • 1 large butternut squash peeled, seeded and cubed
  • 1 tablespoon unsalted butter melted
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • ½ cup chopped shallots or onions
  • 3 cups low-sodium chicken or vegetable broth
  • ½ cup heavy cream

To Serve (pick and chose)

  • ½ cup crisp cooked bacon pieces
  • ½ cup sour cream or crème fraiche
  • roasted pumpkin seeds
  • snipped fresh chives

Instructions 

  • Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 35 to 40 minutes until tender and lightly browned on the bottom.
  • Heat the oil in a stockpot over medium heat. Add the shallots or onions and sauté for 10 minutes, until the shallots have softened and turned a light golden brown. Add the broth and bring to a simmer.
  • Add the cooked butternut squash to the simmering broth and working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Ladle the soup into bowls, and dollop or swirl in a bit of the sour cream or crème fraiche, and sprinkle with some pumpkin seeds, crisped bacon, or chives, if desired.

Nutrition

Calories: 287.88kcal, Carbohydrates: 17.5g, Protein: 7.87g, Fat: 22.16g, Saturated Fat: 9.59g, Cholesterol: 48.03mg, Sodium: 219.02mg, Potassium: 637.7mg, Fiber: 2.5g, Sugar: 3.04g, Vitamin A: 13646.24IU, Vitamin C: 26.25mg, Calcium: 79.19mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

    1. Thanks, Cyrina! You can use half and half or even whole milk if you prefer, of you can leave it out and use a bit more broth! Happy holidays to you!

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