A Meal Perfect for the Fall Season: Roasted Butternut Squash Soup

Melina Hicks

Fall has arrived! With the beauty of its many changing leaves, it’s a season that many hold close too heart. With the changing of the seasons though, many are familiar with the nipping cold that greets them outside during this time of the year. It’s time to bring out those gloves and jackets that have been sitting in your closet all year and face the great outdoors! To warm up further, nothing beats some warm homemade soup. This Butternut Squash soup will surely do the trick! 


  • 1 large butternut squash, halved vertically and with seeds removed 
  • 1 tablespoon olive oil, plus more for drizzling 
  • ½ cup chopped shallot (about 1 large shallot bulb) 
  • 1 teaspoon salt 
  • 4 garlic cloves, pressed or minced 
  • 1 teaspoon maple syrup 
  • ⅛ teaspoon ground nutmeg 
  • Freshly ground black pepper, to taste 
  • 3 to 4 cups of vegetable broth, as needed 
  • 1 to 2 tablespoons butter, to taste 


 1.) Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.                                                                                                                                                                                                                                              2.) Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside and let it cool for about 10 minutes                                                                                                                                              

 3.) In a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (using a stand blender will give your soup a much smoother texture).                                                                                           

 4.) Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary).                                                                                                              

 5.) Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is super creamy and warmed through.                                                                                   

 6.) If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.                                                                 

 7.) If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper. 

The end result is a warmly spiced, smooth, and slightly sweet bowl of soup that will warm you from the inside!