Why You’ll Love This Creamy, Cozy Fall Soup
- You only need 5 ingredients!
- Thick and creamy texture.
- The roasted garlic is the secret ingredient.
- Full of fall flavors and spices.
- Naturally sweetened.
- Easy to freeze and reheat.
- Caramelized roasted butternut squash flavor and color.
Need another cozy soup? Try Panera autumn squash soup, marry me chicken soup, or creamy chicken tortilla soup next.
Love butternut squash? Make butternut squash pasta sauce, brown butter butternut squash ravioli, or sheet pan butternut squash and sausage next.
Ingredients You’ll Need
- Butternut squash: Look for a medium to large squash at the farmers market or grocery store. You need about 3lbs of squash!
- Onion: Sweet onion is a staple to add depth and flavor.
- Olive oil: Butter works too.
- Vegetable broth: This is a vegan butternut squash soup recipe.
- Fresh sage and cream: Crisp up the sage to garnish and drizzle with cream or cashew cream for the best squash soup.
How to Make 5-Ingredient Butternut Squash Soup
Step 1. Cut the Squash. Cut the squash in half lengthwise with a sharp knife and use a spoon to scoop out the seedy centers.
Step 2. Roast Butternut Squash. Cut a whole garlic bulb in half crosswise and rub it with oil. Roast them face down for 40-50 minutes. Check the garlic at 30 minutes.
Step 3. Cook the Onion. Cook the onion in a large Dutch oven or stock pot with olive oil until soft, 2-3 minutes.
Step 4. Add to a Blender. Transfer the onion to a blender with the remaining ingredients. Scoop the butternut squash from the skin and squeeze in the roasted garlic.
Step 5. Cook the Onion. Cook the onion in a large Dutch oven or stock pot with olive oil until soft, 2-3 minutes.
Step 6. Serve and Enjoy! Serve it piping hot with crispy fried sage and a swirl of heavy cream or cashew cream.
Molly’s Tips for Success
- Use a sharp knife to cut through the squash lengthwise. If you’re having a hard time cutting it, place it in the microwave on high for 2 minutes to soften slightly.
- Don’t skip roasting the garlic! It adds a sweet flavor you won’t get in any other butternut squash soup recipe.
- Scoop the squash directly into the blender with the ingredients and blend until smooth. It’s easier than an immersion blender and prevents you from transferring hot broth to the blender.
- Add a few cubes of butter for richness. They go right into the blender with the spices.
Roasted Butternut Squash Soup
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Ingredients
- 1 medium-large butternut squash (3 lbs)
- 1 whole head garlic
- Olive oil and kosher salt to taste
- 3 cups low sodium vegetable broth or chicken broth
- 1 medium yellow onion diced
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground nutmeg optional
- 1 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 400°F and cover a sheet pan with parchment paper.
- Cut the squash in half and scoop out the seedy centers. Rub it with olive oil and sprinkle with salt. Cut a whole garlic bulb in half crosswise and rub it with more oil. Roast them face down on the baking sheet for 40-50 minutes. Check on the garlic at the 30-minute mark and remove it if it's caramelized on the surface. Set it aside until it's cool enough to handle.Olive oil and kosher salt, 1 medium-large butternut squash, 1 whole head garlic
- While it's cooling, heat remaining Tablespoon of olive oil in a large dutch oven or stock pot over medium heat. Add the onion and sweat until its translucent and starts to turn golden, 2-3 minutes.1 medium yellow onion
- Transfer the onion to a stand blender with the vegetable broth, maple syrup, nutmeg, cinnamon, salt, and pepper. Use a large spoon to scoop the butternut squash from the skin and add to the blender. Squeeze the roasted garlic into the blender.3 cups low sodium vegetable broth, 1/4 cup pure maple syrup, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Cover the blender tight and blend on high until smooth, 1-3 minutes. You can use the soup setting to heat the soup if you have one. If not, return the smooth soup to the pot and simmer over low to warm. Taste and add more salt, pepper, or cinnamon as needed.
- Serve warm in a bowl and stir in a pinch of crispy fried sage, heavy cream or coconut milk, crème fraîche, toasted pumpkin seeds, croutons, crispy bacon, or more cinnamon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Variations
- Make it creamy: Blend in coconut milk to keep it vegan or try heavy cream or creime fresh for a creamy texture.
- Add apples: For sweetness if you have them like in autumn squash soup!
- Curry butternut squash soup: Omit the nutmeg and cinnamon and replace them with 1 teaspoon of curry powder like in this curry noodle soup.
- Use acorn squash: Swapping another winter squash is easy!
What to Serve with Roasted Butternut Squash Soup
Enjoy this soup as a starter, side dish, or main dish. Here are a few ways I love to serve this soup!
- With bread: Add a side of crusty bread, sourdough rolls, or cottage cheese toast.
- With a salad: Serve it with kale apple salad, shaved brussels sprout salad, or la scala chopped salad.
- As a side dish: Serve it with everything bagel chicken salad, blackened chicken tenders, healthy sloppy joes, curry chicken salad, or sausage stuffed acorn squash for some protein.
- As an appetizer: Serve it as an app before a hearty vegetarian main dish like cottage cheese alfredo, vegan mac and cheese, burrata pasta, or cauliflower gnocchi.
- Thanksgiving side: This soup stands up against the best Thanksgiving recipes like cheesecloth turkey, boursin mashed potatoes, and broccoli casserole.
Storing Leftovers
Allow the soup to cool and store it in an airtight container in the fridge for up to a week. Butternut squash soup freezes well laying flat in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
FAQs
Use the soup present if your blender has one! If not, just blend as directed.
Yes! You can scoop the squash into the pot with the onion, add the spices and broth, and use an immersion blender to blend until smooth.
Yes! Peel and cube butternut squash and add it to a slow cooker with the rest of the ingredients. Cook on high for 4-6 hours or low for 6-8 hours. Transfer to a blender to blend until smooth or use an immersion blender.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Nice list! Thanks for that. Homemade can’t be beat. You control everything that goes in and create the greatest dishes.
Harold Burton
hi,
could you use maple extract to lower the carbs?
Absolutely! You could use any sweetener you like for this recipe.
Hi Molly, I can’t wait to try this soup! Thanks for the recipe! I think maybe there is a typo-should the recipe should read 4 TBS not 42? 😉
Hi Christine! LOL yes, you’re right! I fixed it:)