Classic, easy and delicious! My Roasted Butternut Squash Soup, is … simply perfect!
This recipe was first published 3 years ago, but I wanted to update the post and re-share it, as it remains my favourite and one of the first things I make when the weather cools every Fall!
I know there are dozens of versions of roasted butternut squash soup out there, but this is the one that I make and have made for years, so I though I’d share it. It’s simply perfect and if you’re craving a simple and satisfying squash soup this Fall, I promise you won’t regret making this one.
This soup starts with roasted squash. Roasting the squash really brings a wonderful flavour to this soup. It also means you don’t have to peel or cut the butternut squash into chunks, and if you’ve ever done that, you know that’s a bonus! I’ll often roast the butternut squash off ahead, maybe the night before or the morning of the day I’ll be making the soup. Simply roast, let cool a bit, then scoop the roasted flesh out in to a bowl and refrigerate. You can also make this soup ahead and re-heat, which is perfect for Thanksgiving. If the soup thickens while sitting in the fridge, simply thin with a little more chicken stock, if needed, but re-heat first, then add stock.
Added to the soup is a bit of onion a bit of thyme and it is finished with maple syrup and heavy cream. Optionally, add a bit of grated apple to your soup, for another layer of flavour to this classic butternut squash soup.
Cook’s Notes for Roasted Butternut Squash Soup
The addition of a bit of grated apple to the soup is optional, so don’t worry if you don’t have an apple on hand. It does add a lovely depth of flavour to the soup. If using a sweet apple, you may wish to reduce the amount of maple syrup you add to the soup slightly.
The most important tip for making this soup is to taste at the end of cooking and adjusting the seasoning as necessary. As with all soups, the saltiness of the stock used will vary, so you may need to add only a little or a bit more, but you will probably need to add some. I can’t stress this enough. Honestly, the one thing that I’ve learned that has made the biggest improvement in my cooking is to learn to salt properly. So taste your soup and add salt, then taste again and add a bit more if you need to.
This is my favourite version of this soup, but when I’m looking to change it up a bit, I’ve added a bit of curry powder or smoked paprika. You can make this soup vegetarian by using vegetable stock. If you don’t eat dairy, you could substitute coconut cream for the heavy cream or just omit the cream altogether, for a less creamy, but still delicious soup. So many ways to make this one your own!
When it came time to garnish my soup for photos, I kept it simple with just a few drops of heavy cream, that I ran a skewer through and a few fresh thyme leaves. For a heartier version, garnish with some simple homemade croutons (or maybe bacon-fat crisped croutons!).
Roasted Butternut Squash Soup
Ingredients
- 6 cups roasted butternut squash (from 2 medium-large butternut squash)
- 3 Tbsp butter
- 1/2 cup diced onion
- 4 cups chicken broth
- 1 sprig thyme
- 1/3 cup real maple syrup
- 2/3 cup heavy (35%) cream
- 1/2 medium apple (Optional) peeled, cored and shredded
Instructions
- Roast the squash (can do ahead and refrigerate): Preheat oven to 375° Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Note that you want the squash to lay perfectly flat, so you can get some caramelization going for best flavour. If they won't all lay flat, use two baking sheets if necessary and rotate their position in the oven half way through roasting. Roast in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash.
- Remove from oven and using a spatula, flip the squash halves over and allow to cool a few minutes. Using a spoon, scoop all the roasted squash flesh out and in to a bowl, being careful not to take any of the skin. Discard squash skins. If making the soup immediately, measure out the amount of cooked squash needed for the soup and set aside. Any extra squash can be refrigerated or frozen and used for another purpose.
- For the soup: In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash. Add the chicken broth and stir to combine well. *If using the optional shredded apple, add it now as well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to blend the flavours.
- REMOVE THYME SPRIG and discard. Using an immersion blender (or alternately in small batches in a blender) puree the soup well until smooth. In the soup pot, add the maple syrup and the heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
- Taste soup. Add salt as needed and some freshly ground pepper. You don't want to be skimpy with the salt! Salting well is the key to bringing out all the great flavours in this soup. Maple syrups vary in intensity. If you don't notice a subtle maple taste in the soup, add a bit more maple syrup, as needed. Serve warm garnished with drops of heavy cream and fresh thyme leaves. If you like, use a skewer to run through the drops of cream to make a pretty design.
Notes
Nutrition
More Butternut Squash Soups from Seasons and Suppers
Matt says
So easy and so good!!!
Jennifer says
So glad you enjoyed it, Matt! Thanks so much :)
Rhawnie says
Made as is and it is amazing!
Jennifer says
So glad to hear, Rhawnie :) Thanks so much!
Angie says
Does this freeze ok?
Jennifer says
I think it should freeze well, Angie. It may need a little thinning (with a bit more chicken stock) after freezing/thawing/reheating.
Katie says
I loved this recipe! I’ve made butternut squash several times but this is hands down the best version. So simple – I love roasting squash, way easier and so much tastier than cubing and boiling it. I’ll be making this again – maybe adding some nutmeg and/or cinnamon as others have done to add even more warmth.
Jennifer says
So glad to hear, Katie! I made a batch myself this past week. Really hits the spot this time of year. Thanks so much :)
Andrew says
Made this tonight for myself and a friend. It was absolutely delicious and really simple to make. I made a few alterations by adding a touch of cinnamon, and garnished with some ginger infused oil, Justin a few drops really gives It a kick.
As for the seeds I never throw them out and rinse them off and pat them dry. Then I roast them with some olive oil salt pepper and tonight some cinnamon and sugar. These make for a great snack just like roasted pumpkin seeds.
Thanks for the delicious recipe!
Jennifer says
Sounds delicious, Andrew :) And great tip to use the seeds, too! Thanks so much.
Kelly | Foodtasia says
This soup looks just heavenly! I love roasted butternut squash. And it’s so much easier – and tastier – than peeling and cubing it.
Jennifer says
Thanks so much and I agree. Never interested in peeling a butternut squash, let alone cubing it :)
Derek Andrews says
When I roast the squash there is quite s lot of liquid in the pan which becomes toasted and brown. Should the liquid be discarded or included in the soup?
Jennifer says
Hi Derek and no, you should just discard the liquid. Sometimes it scorches a bit and that is usually quite bitter tasting.
Taylor Rutberg says
I literally refer to this soup as Holy Water. It is tied with Eggs Benedict as my favorite food. I can’t say enough good things about this recipe… I’ve made it on multiple occasions and will continue for years to come!
Jennifer says
Lol! I agree :) I just never tire of this soup. It’s soul soothing every time with that first spoonful! So glad you are enjoying it, too. Thanks :)
Pat says
I have made this now three times. Family loves it so much . I have made other versions but have to agree this version is a winner. Your tip in roasting the squash is very smart. I make it exactly as you say. Fantastic !
Jennifer says
So glad to hear, Pat! Thanks :)
Aleks says
This might be the best soup I’ve ever made!! Wow! Wow! Wow! Amazing!! I can’t stop eating it. I’m going make this for everyone that comes over this fall and winter!
Jennifer says
So glad you are enjoying it, Aleks :) Thanks!
Bev Funk says
I agree with you. Just made this for myself for supper tonight. Simply delicious!
Jennifer says
So glad to hear, Bev :) Thanks!
Susanne says
Can you freeze this soup after cooking cheers
Jennifer says
Hi Susanne and yes, it should freeze just fine :)
Jenny says
Okay, wow! After following this recipe, now I know why it’s a 5 star recipe. I usually don’t like butternut squash and the addition of apple being in a soup doesn’t scream yum to me, but let me tell you, it was amazing! The ingredients are simple yet so flavorful! I used frozen butternut squash instead and it still tasted delicious. I even veganized it and it tasted incredible. I made a few substitutions cause I didn’t have some of the ingredients. Instead of maple syrup I used brown sugar… About two tablespoons. I didn’t have cream so I used almond milk instead. And I used thyme powder (1/2 tsp) instead of fresh and it still turned out delicious! I took in the suggestion of adding a pinch of nutmeg and I even added a pinch of cayenne for a kick and every one just loved it. We topped it off with croutons and called it a night! Next time, I’ll make it with fresh roasted butternut squash. :)
Jennifer says
So glad you enjoyed it Jenny and love that you were able to adapt it to your need so nicely :) Thanks!
Samantha says
I agree Jenny, 5 stars as I usually don’t like butternut squash soup either. I added aunt jemima’s pancake syrup because I didn’t have maple syrup, and didn’t have thyme, but added a tiny pin of cinnamon. Awesome!
Jennifer says
So glad you enjoyed it, Samantha! And I have busted out the Aunt Jemima’s a few times, too :) Thanks!
Teresa Wong says
Omg. I just made this soup and it is amazing, I added a pinch of nutmeg .
We were going to have it tonight but I think a day in the fridge will meld the flavours even more.
Can’t wait until tomorrow to enjoy.
This was my first attempt at butternut squash soup,it will not be my last.
Roasting the squash and adding the juices that escaped made it truly amazing.
Thank you posting this recipe .
Teresa
Jennifer says
Glad to hear, Teresa! Enjoy the soup and thanks :)
Julie Eiseman says
I loved this soup!!! I included the apple, so reduced the pure maple syrup to 1/4 cup. The soup was intoxicatingly delicious!!! I made this for dinner guests and garnished with toasted pumpkin seeds – They loved it.!! If you are looking for the quintessential roasted butternut squash soup – This is it!!!! Do allow 2 hours to make this soup as there is cooking, cooling, and blending to do.
Jennifer says
So glad to hear, Julie! Thanks :)
Jennifer says
Amazing!! Definitely a keeper. The combinations of the different flavors are so complementary that I might just have to have yet another bowl. My sister and I thoroughly enjoyed this soup. Thank you for sharing!! (Side note, love your name ?)
Jennifer says
So glad to hear, Jennifer :) Thanks!
Lore says
This is the most delicious butternut squash soup ever! Made it today because I wanted to try something new instead of my old reliable and this one is stellar. Thank you.
PS I didn’t even follow the recipe exactly and it still turned out extremely well.
Jennifer says
So glad to hear, Lore and now worries! I rarely follow the recipe exactly either :) It’s a very forgiving soup. Thanks!
Alicia York-Bird says
I made this soup a couple of days ago, following the recipe almost to a T (I had to switch out the maple syrup which i thought I had for honey).
It is absolutely, incredibly delicious.
The time it takes to roast off the butternut squash is completely worth it, so if someone is looking to skip a step for time, just…don’t. ?
Thank you for an excellent recipe! One question; if i wanted to make my next batch a little less sweet, what would you suggest I add/subtract, while still keeping a great flavour?
Jennifer says
Hi Alicia and so glad you enjoyed it! To make it a little less sweet, I would reduce the maple syrup a tad and increase the salt a bit. Tweak until it hits the sweet spot for you :)
Melabie says
Just finished making this and OMG I wanna eat the whole pot myself!! I had to substitute with coconut milk for allergies and you’d never know! I’m loving the maple syrup in it! My husband did his own this year for the first time and am loving all the ways I am finding to use it in cooking!
Jennifer says
So glad to hear, Melabie and even better with homemade maple syrup! Thanks :)
Shomit Adhya says
Soup turned out really good. Though my family is vegan so substituted to vegatable broth (instead of chicken) and coconut milk instead of cream. I skipped the apples and maple syrup though added 1/2 jalepeno (diced) with the onions. So good! My wife even took it to work for lunch and she’s the chef in the house, so that says a lot :)
Jennifer says
So glad you enjoyed this, Shomit! Thanks :)
Kendall says
Love this soup! I added the apple and also some nutmeg and apple cider vinegar (only a little bit which brings some brightness into the soup and balances out the flavour). I made a bit pot of it and could eat it all to myself! So perfect for a fall day <3
Jennifer says
Sound lovely! So glad you’re enjoying it. Thanks :)
Stef says
Amazing recipe! We blended the apple into the soup. Our family doesn’t like overly sweet, how much maple syrup would you add just to add flavour without the sweetness?
Jennifer says
Hi Stef, I would start with a couple of Tablespoons, then taste and add a bit more if you feel it needs it :) Thanks!
sheenam | thetwincookingproject.net says
Looks absolutely perfect!!! Love the colour of the soup. Yum!
Jennifer says
Thanks so much :)
Jennifer says
Thanks Irene and glad you enjoyed this. I will often roast the squash off ahead, as well. Then it’s just a short trip to a delicious pot of soup when I”m ready.
Irene (former Ontarian, now PEI) says
Made this recipe awhile back when local squash was available. Roasted the squash ahead of time which cut down prep time on the day it was made. I’ve roasted squash for many years as I find it more flavourful.
Maple syrup is a regular pantry item. Don’t usually use heavy cream (except for desserts!) but I did for your receipe.
YUMMY!!
Jill Yates says
Hi Jennifer I am planning my 80th birthday party and am thinking of doing soup and a cold buffet. Have you ever made it in a slow cooker or even made it frozen it unti required? Also any ideas about quantities for 30 people! Looking to your reply . Thank you Jill
Jennifer says
Hi Jill, You really don’t need to go the slow cooker route with this one. It comes together super quickly once you have the squash roasted. And that’s where you can “do ahead”. I haven’t frozen this, but I have roasted the squash up to several days ahead. Then I scoop it out and refrigerate. From there, it’s really all into a pot, add the broth etc and your soup is ready in about 20-30 minutes. From there, you could use a slow cooker to keep it warm, if you like. Won’t hurt it. As for quantities, I think the recipe as written should get you about 8-ish servings, if it is a “starter” soup. So for 30, I would at least triple the recipe. If you want to be super sure of lots, I might 4x it. You’ll need a big pot :) Enjoy!
Natalie says
My mom and I made this soup over the weekend and it’s absolutely delicious! We left out the apple and maple syrup but it was still nice and creamy with the perfect amount of sweetness. This recipe is the perfect fall soup!
Jennifer says
So glad you enjoyed this! Roasted butternut squash is so lovely, isn’t it :) Thanks!