Creamy Roasted Butternut Squash Soup with Sage and Garlic

Warm up with creamy roasted butternut squash soup.

Roasted Butternut Squash Soup Recipe

When the weather cools, a bowl of soup is pure comfort. This roasted butternut squash soup is rich, velvety, and full of warm autumn flavors. It’s easy to make and pairs beautifully with simple homemade bread for a cozy meal.

What you need to make Butternut Squash Soup:

* 1 large butternut squash (about 3 pounds), cut in half vertically and seeds removed
* 2 teaspoons olive oil
* 4 tablespoons butter
* 1 large shallot, diced
* 1 teaspoon salt
* 2 cloves garlic, minced
* 1 teaspoon maple syrup
* 1 dash ground nutmeg
* Freshly ground black pepper to taste
* 4 cups chicken or vegetable stock (32 oz.)

How to make Butternut Squash Soup:

Roasting the squash concentrates its natural sweetness and caramelizes the edges, which adds depth to the soup. After roasting, combine the flesh with sautéed aromatics and stock, then puree until silky smooth with an immersion blender or regular blender (allowing steam to escape).

Tips and Tricks to make Butternut Squash Soup:

– Use a potato masher to break down the squash before finishing with an immersion blender for a faster, easier pureeing process.
– If using a countertop blender, blend in small batches and leave the center of the lid slightly open or cover with a kitchen towel to let steam escape safely.

What to serve with Butternut Squash Soup?

Keep the meal simple: serve the soup with crusty or quick breads for dipping. It pairs nicely with plain or flavored breads and rolls for a satisfying, uncomplicated dinner.

Print

Butternut Squash Soup

This homemade butternut squash soup is creamy, flavorful, and comforting—perfect for chilly days.

Author Kami – NoBiggie.net

Ingredients

• 1
  large
  butternut squash (about 3 pounds)
  cut in half vertically and seeds removed
• 2
  teaspoons
  olive oil
• 4
  tablespoons
  butter
• 1
  large
  shallot
  diced
• 1
  teaspoon
  salt
• 2
  cloves
  garlic
  minced
• 1
  teaspoon
  maple syrup
• 1
  dash
  ground nutmeg
• fresh ground black pepper
  to taste
• 4
  cups
  chicken or vegetable stock (32oz.)

Garnish with:

• 1/2
  cup
  cooked bacon
  crumbled and crispy
• 1/2
  cup
  crumbled feta
• 2
  chives
  minced

Instructions

1. Preheat your oven to 400°F (200°C).

2. Line a sheet pan with parchment. Place the squash halves cut-side up and drizzle with olive oil (about 1 teaspoon per half). Rub the oil over the flesh and season with salt and pepper.

3. Turn the squash cut-side down and roast for 45–50 minutes, until tender and caramelized at the edges. Let cool about 10 minutes, scoop the flesh into a bowl, and discard the skin.

4. In a large soup pot over medium-high heat, melt the butter. Add the diced shallot and 1 teaspoon salt. Cook, stirring, until softened, about 3–4 minutes. Add the garlic and cook until fragrant, about 1 minute.

5. Add the roasted squash, maple syrup, nutmeg, and black pepper. Pour in the chicken or vegetable broth.

6. Use a potato masher to break down the squash, then finish with an immersion blender until smooth. If using a countertop blender, blend in batches and allow steam to escape.

7. Simmer the soup for 10–15 minutes, stirring occasionally. Adjust seasoning to taste. Serve garnished with crispy bacon crumbles, crumbled feta, and minced chives if desired.

Recipe Notes

Let leftovers cool completely before refrigerating. Store in the fridge for up to 4 days or freeze for up to 3 months.

If using a regular blender, work in batches to avoid overfilling and leave the center of the lid off so steam can escape while blending.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

MORE Soup recipes we LOVE:

• Broccoli Cheese Soup
• Loaded Baked Potato Soup
• Creamy Tomato Basil Soup