Soups & Stews
Betty Crocker’s butternut squash soup delivers the kind of velvety, spice-sweetened comfort that transforms a simple weeknight into a cozy gathering. The secret lies in roasting the squash first—this caramelizes its natural sugars and deepens its nutty flavor before blending into a smooth, aromatic broth.
I’ve refined this recipe over years of testing, ensuring it’s foolproof for home cooks while delivering restaurant-quality results every time.
The beauty of this method is its simplicity: just five core ingredients create a soup that’s rich yet light, with warm cinnamon and nutmeg notes that feel like autumn in a bowl.
Roasting the squash in advance (about 45 minutes) concentrates its flavor, while simmering with vegetable broth and a touch of maple syrup balances sweetness and earthiness. The result is a velvety texture that coats the spoon, with just enough depth to satisfy even the most discerning palates.
What sets this apart is the adaptability—swap the chicken broth for vegetable broth to make it vegan, or add a dollop of Greek yogurt for extra creaminess. The soup freezes beautifully too, so you can prep a batch ahead for busy days.
Whether you’re serving it to family or treating yourself, this recipe proves that homemade soup can be both elegant and effortless.
Ready in under an hour and requiring just one pot, this soup is the perfect solution for chilly evenings. The instructions walk you through every step, from roasting to blending, with tips to ensure perfect consistency.
Garnish with toasted pumpkin seeds or a swirl of cream for that final touch of sophistication.
Ingredients for betty crocker butternut squash soup
Five core ingredients transform into velvety butternut squash soup with autumn's warmest spices.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Butternut Squash 🎃 | 2 whole | Peeled, seeded, cubed (about 6 cups) |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred, or homemade |
| Pure Maple Syrup 🍯 | ¼ cup | Grade B for deeper flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg better |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For roasting squash |
| Garlic Cloves 🧄 | 2 cloves | Minced for roasting |
| Toasted Pumpkin Seeds 🥜 | ¼ cup | Optional garnish |
The squash is the star—medium-sized gives you the right balance of sweetness and texture. Look for squash with a vibrant orange hue and firm skin; avoid any with soft spots or bruises. Costco and Whole Foods often carry pre-cut squash in the fall, which saves time. If using whole squash, roast it at 425°F for 45 minutes until tender. The caramelization from roasting is what creates that restaurant-quality depth. For extra convenience, Trader Joe's sells pre-roasted squash cubes that work perfectly here too.
No maple syrup? Honey or agave nectar works in a pinch, though maple has that distinct autumnal flavor. Fresh nutmeg makes a world of difference—pre-ground loses potency quickly, so if you're using that, double the amount. For a vegan version, swap the heavy cream for coconut milk or cashew cream. The broth can be chicken, beef, or vegetable—just adjust seasoning accordingly. If you're using store-bought broth, low-sodium versions prevent over-salting. The pumpkin seeds? Toast them in a dry pan for 2-3 minutes until fragrant for the best garnish.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion into 1-cup servings and freeze for up to 3 months
Why You'll Love This Recipe
- Foolproof Prep: I swear by this recipe because the butternut squash only needs peeling and cubing—no fancy spiralizer or roasting tricks. Just slice it, toss it in the pot with broth, and let the slow simmer do the work. (Yes, even on a Tuesday night.)
- Sweet-Spiced Magic: That maple syrup isn’t just for pancakes—it deepens the soup’s natural sweetness while the cinnamon adds warmth without overpowering. The heavy cream ties it all together like a cozy hug in a bowl.
- Double-Duty Soup: Make a big batch on Sunday, and you’ve got lunch for the week or a crowd-pleasing starter for dinner guests. It reheats beautifully, and the flavors actually improve the next day—honestly, my freezer’s full of backup portions.
- Budget-Friendly Luxe: Butternut squash is cheaper than takeout, and this recipe stretches easily with broth and pantry staples. The cinnamon and maple syrup feel fancy, but they’re just a splash away from turning grocery-store ingredients into something restaurant-worthy.
Step-by-step instructions for Betty Crocker butternut squash soup
This method delivers perfectly balanced sweetness, rich depth, and velvety texture every time.
Roast the Butternut Squash for Caramelized Depth
Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons extra-virgin olive oil, 2 minced garlic cloves, 0.5 teaspoon salt, and 0.25 teaspoon black pepper on a large baking sheet. Spread in an even layer, leaving space between pieces for even browning.
Roast for 25-30 minutes until the edges are deep golden brown and the squash yields slightly when pressed with a fork. The caramelization at this stage builds complex flavors that no blender alone can achieve. I like to rotate the sheet halfway through for even browning - this ensures consistent color and texture throughout the batch.
Simmer the Base with Spices and Sweetness
Transfer the roasted squash to a large pot and add 4 cups vegetable broth and 0.25 cup pure maple syrup. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Stir in 1.5 teaspoons ground cinnamon and 0.5 teaspoon ground nutmeg, letting the mixture cook uncovered for 15 minutes to develop the spice aromatics.
This simmering step is where the spices meld with the squash's natural sweetness. You'll notice the broth darkening slightly and the cinnamon releasing its warm, earthy notes. Taste occasionally - the soup should be sweet but not cloying, with the spices just beginning to bloom. If the mixture reduces too much, add a splash of water to maintain proper consistency.
Blend to Silky Perfection
Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. For best results, work in batches if needed, ensuring no chunks remain. The texture should be ultra-creamy with no graininess - like a fine silk. If you prefer a slightly rustic texture, you can leave it slightly chunky, but for Betty Crocker's signature velvety finish, complete blending is essential.
After blending, return the pot to medium-low heat and stir in 0.5 cup heavy cream. Let it warm through for 3-4 minutes, stirring occasionally. The cream should integrate smoothly without curdling. This final step adds luxurious richness while maintaining the soup's natural sweet-spice balance. The soup is now ready to serve immediately or be reheated gently later.
Finish and Garnish Professionally
Taste the soup and adjust seasoning if needed - a pinch more salt or cinnamon can elevate the flavors. For serving, ladle into bowls and garnish with 0.25 cup toasted pumpkin seeds. The seeds add a delightful crunch that contrasts beautifully with the soup's smooth texture while providing a visual pop of color.
Serve immediately while hot, accompanied by crusty bread or a simple green salad. The contrast of temperatures and textures makes each spoonful a complete experience. This soup keeps well in the refrigerator for up to 4 days and can be reheated gently on the stove - just add a splash of broth or water if it thickens too much during storage.
Pro Tips For Making Betty Crocker Butternut Squash Soup
- Peel the Squash First: Cutting the squash in half before peeling saves time and keeps your kitchen cleaner. I used to peel first, then slice—half the rind would end up on the cutting board. Just score the skin with a knife first to make peeling easier later.
- Roast Until Caramelized: Don’t stop at soft—roast the squash cubes until edges darken to golden brown. That’s where the deep, nutty flavor comes from, not just the broth. If you’re impatient, crank the oven to 425°F and roast 10 minutes longer.
- Whisk in Cream Slowly: Heavy cream can curdle if added too fast to hot soup. Warm it slightly first, then drizzle it in while stirring constantly. I’ve ruined three batches by dumping cold cream straight in—don’t be that person.
- Toast the Cinnamon: Bloom the cinnamon in the pot for 30 seconds before adding broth. It releases aroma and prevents clumping—no sifting or extra steps. Just sprinkle it in dry, let it sizzle, then pour in the broth. Works every time.
Make-ahead tips for leftovers
Prep Ahead Strategy
Roast the butternut squash 1-2 days ahead and store it in an airtight container in the fridge. The flavors deepen as it sits, and you'll save 45 minutes on cook day.
I like to roast a big batch—this soup keeps well for up to 5 days in the fridge, so you can prep once and eat all week. 🌟
Freezer-Friendly Prep
For long-term storage, blend the soup completely (including cream) and freeze in 1-cup portions using silicone molds or freezer-safe containers. Label with the date—it stays fresh for 3 months.
When ready to serve, thaw overnight in the fridge and reheat gently on the stove with a splash of broth. The texture remains silky when reheated properly. ❄️
Spice Pre-Mix Shortcut
Combine the cinnamon, nutmeg, salt, and pepper in a small jar and store it in your spice drawer. This spice blend keeps for 6 months and makes assembly faster.
Just add 1 tablespoon of the mix per batch—it’s perfect for soups, oatmeal, or even coffee cakes. The pre-measured blend ensures consistent flavor every time. 💡
Broth Boost Tip
If using store-bought broth, reduce it by simmering uncovered for 10 minutes before adding to the soup. This concentrates the flavor and reduces sodium content. For extra depth, add 1 roasted garlic clove or ½ teaspoon smoked paprika to the broth while simmering.
The result is a richer, more complex base. 🔥
Garnish Prep
Toast the pumpkin seeds in a dry skillet for 2-3 minutes and store them in a jar at room temperature. They’ll stay crisp for 2 weeks and add instant crunch to any dish.
For a vegan option, toast pecans or walnuts instead—they add a buttery contrast to the soup’s sweet-spice profile. ✨
Make-Ahead Serving
Assemble the soup completely (without garnishes) and refrigerate it in a slow cooker or Instant Pot. When ready to serve, turn the slow cooker to Warm or use the Instant Pot’s Keep Warm function.
This keeps the soup hot and creamy for up to 4 hours, perfect for potlucks or family gatherings. Just garnish before serving. 💫
Nutrition facts
Frequently asked questions
Can I make this soup without roasting the squash?
Roasting develops the squash's natural sweetness and caramelized depth, but you can steam or boil it instead. Simmer cubed squash in broth for 20-25 minutes until tender, then proceed with the recipe. The flavor will be milder but still delicious. For best results, roasting is recommended for that signature restaurant-quality taste.
How do I adjust this recipe for vegan dietary needs?
Swap the heavy cream for ½ cup full-fat coconut milk or cashew cream (blend soaked cashews with water). Use vegetable broth and omit any honey or dairy-based ingredients. The spices and maple syrup remain the same, ensuring the same warm, comforting flavors. Taste and adjust salt as needed since plant-based milks can vary in saltiness.
Why did my soup turn out too thin or too thick?
If too thin, simmer uncovered for 5-10 extra minutes to reduce. For thickness, blend longer or stir in 1 tablespoon cornstarch mixed with water. The cream adds richness, but if omitted, the broth-to-squash ratio matters most. Always taste as you go—adjust gradually to avoid over-correcting.
Can I use canned butternut squash instead of fresh?
Yes, but drain and rinse well to remove excess water. Use 2 (15 oz) cans of cubed squash and skip the roasting step. Simmer with broth for 5 minutes before blending to meld flavors. The texture will be slightly different but still delicious. For best results, fresh roasted squash delivers deeper flavor.
What's the best way to reheat leftovers without breaking the texture?
Gently reheat on the stove over low heat, stirring occasionally. Add 1-2 tablespoons broth or water if the soup thickens too much. Microwave in 30-second intervals, stirring between each, to prevent uneven heating. Never boil—this can cause separation or curdling. The soup tastes even better reheated!