Butternut Squash Soup

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This hearty, thick, and filling Butternut Squash Soup is loaded with flavor and is adapted from a famous restaurant recipe!

Overhead image of a bowl of Butternut Squash Soup.

All through my college years, I worked at a restaurant that was famous for its honey-whole wheat bread and butternut squash soup. The soup was only sold seasonally (fall and winter) and reservations during that time would increase dramatically, largely because butternut squash soup was back on the menu. Using that soup recipe as my inspiration, I’m excited to release my Butternut Squash Soup recipe today.

It’s very thick and hearty, with a robust flavor, truly the best butternut squash soup recipe I’ve ever had!

How to make Butternut Squash Soup

Below is a quick photo overview of the process for making Butternut Squash Soup. 

  1. Arrange peeled and cubed butternut squash, onions, and garlic on a large sheet pan. Drizzle with olive oil and season with salt and pepper.
  2. Roast for 15 minutes at 425 degrees F.
  3. Flip and roast for another 10-15 minutes.
  4. Melt butter in a large stock pot or soup kettle and toast the spices.
  5. Add the roasted squash and onions to the pot and mix with the seasonings.
  6. Add chicken stock and cook for 5 minutes.
  7. (Pictures lower down in post) Transfer to a blender and process until smooth.
  8. Add cream and maple syrup, and it’s ready to eat!

Process shots-- images of the butternut squash and onions being roasted; then put in the pot to be cooked into the soup.

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Butternut Squash Soup

5 from 2 votes
This hearty, thick, and filling Butternut Squash Soup is loaded with flavor and is adapted from a famous restaurant recipe!
Print Recipe

Butternut Squash Soup

5 from 2 votes
This hearty, thick, and filling Butternut Squash Soup is loaded with flavor and is adapted from a famous restaurant recipe!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 331kcal
Cost $4.79

Ingredients

  • Heaping 5 cups butternut squash, cut into 1-inch pieces Note 1
  • 1 large yellow onion, halved and each half cut into 4 parts Note 2
  • 1 head garlic
  • 1/4 cup olive oil, separated
  • 1 tablespoon unsalted butter
  • 1/16 teaspoon (just a small pinch) ground nutmeg
  • 1/16 teaspoon (just a small pinch) ground cloves
  • 1 teaspoon yellow curry powder
  • 3 cups chicken stock (or chicken broth)
  • 3 tablespoons pure maple syrup
  • 1/2 cup heavy cream Note 3
  • salt and pepper
  • Serve with: toasted and salted pepitas (pumpkin seeds)

Instructions

  • VEGGIES: Preheat the oven to 425 degrees F. On a very large sheet pan, add the cubed and peeled butternut squash and onion chunks. Peel and discard the outer layers of the entire garlic bulb, making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with foil, adding 1 teaspoon olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the squash and onions. Drizzle the remaining 3 tablespoons + 2 teaspoons oil over everything else (yes it's a lot of oil!). Season with salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss and bake for 15 minutes. Remove, toss, and bake for another 10-15 minutes. Set aside the foil pack of garlic.
  • STOCKPOT: Meanwhile, place butter to a large stock pot or soup kettle and melt over medium heat. Add ground nutmeg, cloves, and curry powder. Stir for 1 minute or until fragrant. Transfer the squash, onions, and all the oil leftover on the tray into the pot. Stir to coat the squash in seasonings and butter. Add chicken stock. Cook for 5 minutes over medium high heat. Carefully transfer everything to a large high-powered blender (process in batches, if needed). Add 2-3 cloves of the cooked garlic (more or less, depending on how much you love garlic; I add 3 cloves.). Secure the lid on the blender and carefully blend (if you have Blendtec, blend on soup setting). Avoid too much power or pulsing as it could explode out of the blender. Once very smooth, transfer back to the stock pot and set at medium heat.
  • FINISHING TOUCHES: Add in maple syrup and heavy cream (see Note 3). Stir to combine and warm through. Season to taste with salt and pepper again; I add another 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference. Ladle into bowls and garnish with toasted and salted pepita seeds.

Recipe Notes

Note 1: If you buy the pre-cut squash that comes in 16 ounce bags, you'll need 1 and 1/2 bags.
Note 2: Use an onion (or you may need 2) around 14 ounces in size.
Note 3: Non-dairy and vegetarian/vegan variations:
  • Butternut Squash Soup with coconut milk: You can replace the heavy cream with coconut milk in this soup to make a dairy-free alternative. The flavor is a bit different, and perhaps not quite as thick, but it's still delicious!
  • Vegan Butternut Squash Soup: Replace heavy cream with coconut milk and chicken stock with vegetable stock.
  • Vegetarian Butternut Squash Soup: Replace the chicken stock with vegetable stock.

Nutrition Facts

Serving: 6servings | Calories: 331kcal | Carbohydrates: 35.1g | Protein: 6.5g | Fat: 20.1g | Cholesterol: 31.1mg | Sodium: 188mg | Fiber: 3.3g | Sugar: 12.4g

DID YOU MAKE THIS RECIPE?

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5 Comments

  1. 5 stars
    it’s definitely soup season, at least for me, and don’t have any butternut squash soup go to recipes, so thank you, and the seeds are a nice texture tweak too

  2. Hi, I am getting ready to make this and I was wondering about freezing the soup. I normally make full recipes so I can freeze for having later in the year.
    Thanks!

    1. Since it has a cream base I don’t normally recommend freezing this, but I haven’t attempted it. Let me know if you do freeze it and how it turns out? Thanks! 🙂

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