Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

2 Reviews
From:, July 2019

Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 butternut squash (2¼ pounds), peeled, seeded and cut into 1-inch chunks (6 cups)
  • 3 shallots, halved lengthwise
  • 4 cloves garlic, smashed
  • 5 sprigs thyme, plus thyme leaves for garnish
  • 1 sprig rosemary
  • 4 large fresh sage leaves
  • 2 tablespoons olive oil
  • 4 cups unsalted chicken broth or vegetable broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons pure maple syrup
  • ¾ teaspoon salt
  • ½ cup plus 1 tablespoon crème fraîche


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.
  2. Add broth to the blender. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.)
  3. Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1½ tablespoons crème fraîche. Garnish with thyme leaves, if desired.
  • To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 223 calories; 12 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 5 g protein; 43 mcg folate; 17 mg cholesterol; 8 g sugars; 4 g added sugars; 15,359 IU vitamin A; 33 mg vitamin C; 88 mg calcium; 1 mg iron; 396 mg sodium; 663 mg potassium
  • Nutrition Bonus: Vitamin A (307% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1 starch, ½ vegetable

Reviews 2

September 19, 2019
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By: anifer
I used only 3 cups of chicken broth to make it thicker. After running it through the blender, the flavor and consistency was so good, did not want to run any chances adding the vinegar and maple. Left it just like that. No creme fresche because my husband not tolerating it. It came out Perfect!. This will substitute my previous butternut squash soup recipe and will do it often! loved it!
July 17, 2019
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By: MeganOS
Roasting the squash really brings out all of its sweet and nutty flavors.
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