Butternut Squash Soup

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This hearty, thick, and filling butternut squash soup is loaded with flavor. This recipe is adapted from a restaurant that is known for their butternut squash soup!

Overhead image of a bowl of butternut squash soup

I worked at a restaurant throughout college that was famous for its honey whole wheat bread and butternut squash soup. The soup was only sold seasonally in the fall and winter and reservations during that time would increase dramatically, due in large part to the soup being back on the menu. Using that soup recipe as my inspiration, I’m excited to release this butternut squash soup recipe today.

It’s a very thick and hearty soup 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 this roasted butternut squash soup recipe. 

  1. Add butternut squash, onions, and garlic to a large sheet pan. Drizzle with olive oil and season with salt and pepper
  2. Roast for 15 minutes
  3. Flip and roast for another 10-15 minutes
  4. Melt butter in a large pot 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 blend 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 and then put in the pot to be cooked into the soup

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Butternut Squash Soup

5 from 1 vote
This hearty, thick, and filling butternut squash soup is loaded with flavor. This recipe is adapted from a restaurant known for their butternut squash soup!
Print Recipe

Butternut Squash Soup

5 from 1 vote
This hearty, thick, and filling butternut squash soup is loaded with flavor. This recipe is adapted from a restaurant known for their butternut squash soup!
Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 331kcal

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
  • Salt and pepper
  • Serve with: toasted & salted pepita seeds (pumpkin seeds)

Instructions

  • VEGGIES: Preheat the oven to 425 degrees F. On a very large sheet pan, add the cubed 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 tin 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 garlic in the foil pack.
  • STOCKPOT: Meanwhile, add butter to pot and melt over medium heat. Add in 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 (do in batches if needed). Add 2-3 cloves of the cooked garlic (more if you love garlic and less if you don't; I add 3). 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 into pot and set at medium heat.
  • FINISHING TOUCHES: Add in maple syrup and heavy cream. Stir to combine and warm through. Season to taste with salt & 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. Enjoy!

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: get an onion (or you may need 2) around 14 ounces in size

Nutrition Facts

Calories: 331kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in butternut squash soup

How healthy is butternut squash soup?

This soup contains a good helping of butternut squash, onions, chicken stock, and garlic all which provide your body with essential vitamins and minerals. Olive oil is one of the best oils you can use and is filled with healthy fats.

Heavy cream and maple syrup aren’t the healthiest additions to soup, but I believe they are fine ingredients to have in moderation. The term “healthy” is very dependent on personal beliefs, preferences, and goals.

To make this soup healthier, you can replace the heavy cream with half and half (it won’t be as thick/rich). You can also reduce the maple syrup to personal preference.

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One Comment

  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

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