Butternut Squash Soup is more than just a dish; it’s a comforting experience. This hearty, thick, and incredibly flavorful soup, adapted from a beloved restaurant’s signature recipe, promises warmth and satisfaction in every spoonful. Perfect for crisp fall evenings or chilly winter days, it’s destined to become a staple in your kitchen.

The Ultimate Creamy Butternut Squash Soup: A Restaurant-Inspired Masterpiece

There are some recipes that leave a lasting impression, and for me, this Butternut Squash Soup is one of them. Back in my college days, I had the pleasure of working at a renowned restaurant, celebrated for its exquisite honey whole wheat bread, decadent Crème Brûlée, and, most famously, this incredible butternut squash soup. Each autumn and winter, patrons would eagerly anticipate its return to the menu, a true testament to its irresistible appeal.

I was incredibly fortunate that the head chef, recognizing my passion for cooking, generously shared his prized recipe. Over the years, I’ve made a few subtle adjustments, primarily scaling it down to a more home-cook-friendly size without compromising any of its original magic. The result is a soup that is undeniably thick, luxuriously creamy, and packed with layers of rich, savory-sweet flavor.

This isn’t just *a* butternut squash soup; it’s hands down the *best* butternut squash soup I’ve ever tasted. What makes it truly exceptional is its elegant simplicity: with just a handful of carefully selected ingredients, the natural sweetness and depth of the roasted vegetables are allowed to truly shine, creating a symphony of flavors that will delight your palate. It’s a dish that embodies comfort, sophistication, and homemade goodness all at once.

Key Ingredients for the Perfect Butternut Squash Soup

Crafting this phenomenal Butternut Squash Soup requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the soup’s distinctive flavor and creamy texture. Here’s a detailed look at what you’ll need:

• Butternut Squash: The star of our soup! When selecting, look for squash with smooth, unblemished tan skin. It should feel surprisingly heavy for its size and have a firm, intact stem. Avoid any squash with soft spots or cuts. Butternut squash is rich in vitamins A and C, and a good source of fiber, making this soup not only delicious but also nutritious.
  • Substitution Tip: If butternut squash isn’t available, sweet potatoes make a fantastic alternative, offering a similar sweetness and creamy texture. Try our sweet potato soup recipe for inspiration.
• Yellow Onion: A large, heavy yellow onion is essential for developing a deep, savory base. Roasting the onion along with the squash sweetens it and adds a complex flavor profile that can’t be achieved with raw or sautéed onion alone.
• Garlic: Roasting an entire head of garlic transforms its pungent raw flavor into a mellow, sweet, and nutty aroma. This subtle sweetness and depth are vital for the soup’s rich taste.
• Olive Oil: Used to coat the vegetables for roasting, olive oil ensures even caramelization, enhancing their natural flavors. It also contributes a lovely richness to the soup’s overall texture.
• Butter: Unsalted butter is melted to gently toast the spices, releasing their fragrant oils and adding a luxurious, velvety richness to the soup base. It’s a non-negotiable for achieving that signature restaurant-quality taste.
• Spices: This carefully curated blend is where much of the soup’s magic happens:
  • Nutmeg: Offers a warm, slightly sweet, and woody note that pairs beautifully with squash.
  • Cloves: Provide a deep, aromatic, and subtly peppery warmth.
  • Curry Powder: A crucial ingredient that adds an unexpected layer of complex, earthy, and aromatic flavor, elevating the soup beyond a simple squash puree.
• Chicken Broth or Stock: Forms the liquid base of the soup. Chicken stock provides a robust and savory foundation.
  • Vegetarian Option: For a meatless version, simply substitute with a high-quality vegetable broth.
• Maple Syrup: Just a hint of pure maple syrup is used to perfectly balance the savory notes and enhance the natural sweetness of the butternut squash, creating a harmonious flavor profile without being overly sweet. Find pure maple syrup here.
• Heavy Cream: Swirling in heavy cream at the end creates an incredibly smooth, velvety texture and adds a decadent richness that makes this soup truly comforting.
  • Non-Dairy Swap: For a dairy-free alternative, full-fat coconut milk works wonderfully, lending a subtle tropical note and similar creaminess.
• Pepitas (Roasted Pumpkin Seeds): These small, green, shelled pumpkin seeds are the perfect garnish. Toasted pepitas add a delightful crunch and a hint of nutty flavor, providing a wonderful textural contrast to the creamy soup. Grab your pepitas here.

Simple Steps to Make Your Best Butternut Squash Soup

Creating this gourmet-quality butternut squash soup at home is surprisingly straightforward. The key lies in the roasting process, which brings out the deep, sweet flavors of the vegetables. Follow these steps for a perfect bowl:

1. Prepare and Roast the Vegetables: Begin by preheating your oven to a robust 425°F (220°C). Peel your butternut squash and carefully cut it into uniform 1-inch cubes to ensure even cooking. Take your large yellow onion and cut it into four thick chunks. Next, prepare the garlic: slice about a quarter-inch off the top of the entire garlic bulb, drizzle it with a teaspoon of olive oil, and wrap it tightly in aluminum foil. Arrange the squash cubes and onion chunks on a large sheet pan. Drizzle the remaining olive oil over the squash and onions, then season generously with salt and pepper. Toss everything together until well coated. Place the foil-wrapped garlic bulb on the same sheet pan. Roast for 15 minutes, then gently toss the squash and onions, and continue roasting for another 15 minutes, or until the vegetables are beautifully tender and slightly caramelized. The roasted garlic will be soft and sweet.
2. Sauté the Aromatic Spices: While the vegetables are roasting, prepare your spice base. In a large, sturdy pot (preferably a Dutch oven), melt the unsalted butter over medium heat. Once the butter is shimmering, add the ground nutmeg, ground cloves, and yellow curry powder. Stir continuously for about one minute until the spices become wonderfully fragrant. This brief sautéing step truly awakens their flavors.
3. Combine and Simmer: Carefully add the roasted butternut squash and onions to the pot with the sautéed spices. Be sure to scrape in any flavorful oil left on the sheet pan. Stir to coat the roasted vegetables with the fragrant spice mixture. Pour in the chicken stock (or vegetable broth for a vegetarian option). Bring the mixture to a gentle simmer over medium-high heat and let it cook for 5 minutes, allowing all the flavors to meld beautifully.
4. Blend Until Velvety Smooth: This is where the soup transforms into its iconic creamy consistency. Carefully transfer the contents of the pot to a high-powered blender. If your blender is smaller, process in batches to avoid overfilling. Squeeze 3 to 5 cloves of the roasted garlic into the blender (adjust to your taste preference for garlic intensity). Secure the lid tightly and blend until the soup is incredibly smooth and velvety. Exercise caution when blending hot liquids: start on a low speed and gradually increase. If using a high-powered blender, a “soup” setting is ideal; avoid harsh pulsing at high speeds, as this can create too much pressure.
5. Finish and Serve: Return the perfectly smooth soup to the pot and gently warm it over medium heat. Stir in the pure maple syrup and heavy cream (or coconut milk). Taste and adjust the seasoning with additional salt and pepper as needed. Ladle the hot soup into bowls and garnish generously with toasted pepitas for a delightful crunch. Enjoy this exquisite homemade butternut squash soup immediately!

Perfect Pairings: What to Serve with Butternut Squash Soup

Butternut squash soup is wonderfully versatile and pairs beautifully with a variety of dishes, transforming a simple meal into a delightful feast. Here are some of our favorite accompaniments:

• Artisan Bread: A thick slice of hearty, crusty no-knead bread or a warm, soft dinner roll is perfect for soaking up every last drop of this delicious soup.
• Soup-and-Salad Combo: For a lighter but still satisfying meal, serve your soup alongside a crisp, fresh salad. Our Healthy Italian Salad or a vibrant Spinach Salad would be excellent choices.
• Classic Grilled Cheese: You can never go wrong with a classic! A warm, gooey grilled cheese sandwich is the ultimate comfort food pairing, adding extra heartiness and a nostalgic touch.
• Complementary Roasted Vegetables: Enhance the meal with more roasted goodness. Sides like roasted carrots or savory Parmesan Brussels sprouts create a well-rounded and nutritious plate.
• Simple Crackers: For a quick and easy textural contrast, a handful of simple, crunchy crackers offers a satisfying bite against the soup’s creamy consistency.

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★★★★★

5 from 4 votes

Butternut Squash Soup

By
Chelsea Lords

This thick and hearty Butternut Squash Soup is bursting with flavor, adapted from a popular restaurant recipe!

Prep Time:

30 minutes

Cook Time:

25 minutes

Total Time:

55 minutes

Yields:

6 servings

Recipe Video

A video demonstration for this recipe will be available soon!

Equipment

• Large Sheet Pan (15″ x 10″)
• Large Pot or Dutch Oven
• High-Powered Blender

Ingredients

• 5 cups cubed butternut squash (see Note 1 below for pre-cut squash)
• 1 large yellow onion (about 14 ounces, see Note 2)
• 1 head garlic
• 1/4 cup olive oil (divided)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon yellow curry powder
• 3 cups chicken stock (or vegetable broth)
• 3 tablespoons pure maple syrup
• 1/2 cup heavy cream (see Note 3 for substitutions)
• Pepitas (for serving)

Instructions

1. Roast the Vegetables: Preheat your oven to 425°F (220°C). Peel the butternut squash and cut it into 1-inch cubes. Cut the yellow onion into 4 large chunks. On a large sheet pan, arrange the squash and onion. Prepare the garlic by slicing about 1/4 inch from the top of the bulb, drizzling it with 1 teaspoon of olive oil, and wrapping it tightly in foil. Place the wrapped garlic bulb on the sheet pan with the other vegetables.
2. Season and Bake: Drizzle the remaining olive oil (about 1/4 cup minus 1 teaspoon) over the squash and onions. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss everything together on the pan to ensure even coating. Roast in the preheated oven for 15 minutes, then remove, toss the vegetables, and return to the oven for another 15 minutes, or until the squash and onions are fork-tender and slightly caramelized. Set the roasted garlic aside to cool slightly.
3. Sauté Spices: In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add 1/8 teaspoon of ground nutmeg, 1/8 teaspoon of ground cloves, and 1 teaspoon of yellow curry powder. Stir the spices constantly for about 1 minute until they become wonderfully fragrant, releasing their essential oils.
4. Simmer and Blend: Add the roasted butternut squash and onions to the pot, along with any pan drippings from the sheet pan. Pour in 3 cups of chicken stock (or vegetable broth). Bring the mixture to a gentle simmer over medium-high heat and cook for 5 minutes, allowing the flavors to deepen. Carefully transfer the hot soup mixture to a high-powered blender. Squeeze 3-5 cloves of the sweet roasted garlic into the blender (adjust to your preference). Secure the blender lid tightly and blend until the soup is exceptionally smooth and creamy. If necessary, blend in batches. Remember to exercise caution when blending hot liquids; start slow and gradually increase speed.
5. Finish and Serve: Pour the smooth soup back into the pot and place it over medium heat to warm through. Stir in 3 tablespoons of pure maple syrup and 1/2 cup of heavy cream. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the warm, creamy butternut squash soup into bowls and garnish with a generous sprinkle of toasted pepitas before serving. Enjoy this comforting and flavorful dish!

Recipe Notes & Variations

Note 1: Pre-Cut Squash: If you opt for the convenience of pre-cut butternut squash (typically sold in 16-ounce bags), you will need approximately 1 1/2 bags to achieve the recommended 5 cups.

Note 2: Onion Size: Ensure you use a truly large yellow onion, weighing around 14 ounces, for optimal flavor contribution to the soup.

Note 3: Dietary Variations: This soup is easily adaptable to different dietary needs:

• Non-Dairy: Simply swap the heavy cream for full-fat coconut milk to make this soup dairy-free while maintaining its rich, creamy texture.
• Vegan: For a completely vegan version, use coconut milk instead of heavy cream and substitute the chicken stock with a high-quality vegetable stock.
• Vegetarian: To make the soup vegetarian, replace the chicken stock with vegetable stock.

Storage & Freezing:

• Freezing: Leftover soup freezes beautifully! Store it in an airtight, freezer-safe container for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
• Refrigeration: If made with chicken stock, the soup will last for 4-5 days in an airtight container in the fridge. If using vegetable broth, it can last up to 1 week.
• Reheating: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it’s too thick.

Nutrition Information

Serving: 1 serving
|

Calories: 331 kcal
|

Carbohydrates: 35.1 g
|

Protein: 6.5 g
|

Fat: 20.1 g
|

Cholesterol: 31.1 mg
|

Sodium: 188 mg
|

Fiber: 3.3 g
|

Sugar: 12.4 g

Nutrition information is automatically calculated and should be considered an approximation.