Creamy Roasted Butternut Squash Soup (Velvety, Simple & No-Peel Hack)
A velvety, deeply flavorful roasted butternut squash soup made without peeling or chopping. Roasting whole squash creates caramelized sweetness, blended with aromatics and broth for a naturally creamy fall comfort soup.
Equipment
- Baking sheet
- Blender or immersion blender
- soup pot
Ingredients
- 1 large butternut squash (about 3 lbs), halved and seeded
- 1 Tbsp olive oil, plus more for drizzling
- 0.5 cup shallot, chopped (or yellow onion)
- 4 cloves garlic, minced (or roasted with squash)
- 3-4 cups low-sodium vegetable broth
- 1 tsp maple syrup (or honey)
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- salt and freshly ground black pepper, to taste
- 1-2 Tbsp butter or olive oil, optional for finishing
Instructions
- Preheat oven to 425°F (220°C). Halve squash, scoop seeds, drizzle with oil, salt, and pepper. Place cut-side down on a lined baking sheet and roast 40–50 minutes until very tender.
- In a soup pot, heat olive oil over medium. Add chopped shallot with salt and sauté 4 minutes until soft and golden. Add garlic and cook 1 minute. Turn off heat.
- When squash is cool enough to handle, scoop flesh into a blender. Add sautéed aromatics, maple syrup, nutmeg, ginger, and 3 cups of broth.
- Blend on high until completely smooth and velvety. Add remaining broth as needed for desired consistency. Add butter or olive oil and blend briefly.
- Pour soup back into pot if needed and warm over medium heat. Serve hot, topped with pepper and pepitas.
Notes
Roast the squash whole for maximum flavor and zero prep hassle. Blend until ultra-smooth for the silkiest texture.