Get ready to fall in love with the cozy flavors and velvety texture of Roasted Butternut Squash Soup. Packed with sweet oven-roasted squash, aromatic spices, and a creamy finish, this soup is a celebration of the best fall has to offer—a bowlful of warmth that’s both nourishing and absolutely irresistible. Whether you’re hunting for a soul-soothing weeknight dinner or a dish to impress at your next gathering, this Roasted Butternut Squash Soup is sure to become a new favorite in your kitchen.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, but every ingredient brings something vital to the table. By combining earthy butternut squash, savory aromatics, a touch of spice, and richness from cream or coconut milk, you’ll achieve a soup that’s as balanced in flavor as it is in color.
- Butternut squash: The sweet, nutty star of the show—roasted for deeper flavor and a perfect creamy base.
- Olive oil: Just a couple tablespoons are all you need to coax out the best from your veggies and carry their flavors through the soup.
- Yellow onion: Provides a sweet and savory backbone, enhancing the overall depth.
- Garlic: Adds a fragrant punch and unbeatable warmth—try roasting it with the squash for even more flavor.
- Vegetable broth: Lends the soup its body and ties all the flavors together; use a good quality broth for the best results.
- Salt: Essential for bringing out the natural sweetness of the butternut squash.
- Black pepper: Adds gentle heat and complexity.
- Ground cinnamon: Just a bit brings aromatic warmth and classic autumn comfort.
- Ground nutmeg: A quarter teaspoon goes a long way—don’t skip this for that unmistakable undertone.
- Coconut milk or heavy cream: Swirl in at the end for extra silkiness—coconut milk keeps it vegan, cream makes it extra luxurious.
- Optional toppings: Pumpkin seeds, fresh thyme, or a swirl of cream—these little extras make each bowl beautiful and even more delicious.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Spread out those butternut squash cubes on a baking sheet, drizzle them with just a tablespoon of olive oil, and toss to coat. Roasting at high heat caramelizes the edges and intensifies that sweet, earthy flavor we crave. Bake for 25 to 30 minutes until the squash is fork-tender and golden—the aroma alone will have you counting down to dinner.
Step 2: Sauté the Aromatics
While your squash is roasting, reach for a large soup pot and warm up the remaining olive oil over medium heat. Add the chopped onion and let it cook, stirring occasionally, until soft and translucent—about 5 minutes. Toss in the garlic and let it cook just for a minute, filling your kitchen with its mouthwatering scent.
Step 3: Simmer with Spices
Scrape those caramelized squash cubes into the pot with your onions and garlic. Pour in the vegetable broth, then add salt, black pepper, ground cinnamon, and ground nutmeg. Stir it all together and bring to a gentle simmer. Let it bubble quietly for around 10 minutes—just enough time for the magic to happen and the flavors to mingle beautifully.
Step 4: Purée Until Silky Smooth
Carefully remove the pot from the heat. Now, for the transformation—grab an immersion blender and blend until the soup is completely smooth and creamy. If you don’t have an immersion blender, just blend in batches in your blender, but be sure to let some steam escape to avoid overflow. You’ll see the transformation as the soup becomes a luscious, golden puree.
Step 5: Finish and Serve
Return the soup to low heat and gently stir in the coconut milk or heavy cream. Taste and adjust the seasoning if needed (some like it with a little more salt or a dash more spice). Let the soup heat through, then ladle it into bowls and get ready for the fun part—toppings!
How to Serve Roasted Butternut Squash Soup
Garnishes
This soup shines even brighter with a finishing touch. Sprinkle a few toasted pumpkin seeds for crunch, add a drizzle of cream or coconut milk for gorgeous creaminess, or a sprig of fresh thyme for an herbal scent—these garnishes add texture and sparkle to every serving.
Side Dishes
Roasted Butternut Squash Soup pairs like a dream with crusty bread, cheesy toasts, or a classic grilled cheese. For something lighter, serve alongside a crisp green salad. The soup’s velvety texture matches beautifully with contrasting sides for a full meal.
Creative Ways to Present
Pour the soup into mini mugs or shot glasses for an elegant appetizer at fall gatherings. Try serving in hollowed-out small pumpkins for a memorable dinner party, or swirl a different design with cream or pesto on top for a personal touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the soup even more delicious the next day.
Freezing
To freeze Roasted Butternut Squash Soup, let it cool completely, then transfer to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. If the soup thickens in the fridge or freezer, just add a splash of broth or water and stir well until it reaches your desired consistency.
FAQs
Can I use pre-cut squash from the store?
Absolutely! Pre-cut squash saves on prep time and works perfectly in this recipe. Just make sure the pieces are evenly sized so they roast uniformly.
How can I make this soup completely vegan?
To keep Roasted Butternut Squash Soup vegan, use full-fat coconut milk or another plant-based cream alternative, and double-check that your vegetable broth is vegan-friendly.
Is it possible to make this soup ahead for a party?
Yes, this soup is ideal for making ahead! Prepare the soup up to 3 days in advance and store in the fridge. Reheat gently before serving and add fresh garnishes just before your guests arrive.
Can I add other vegetables to the soup?
Certainly. Carrots or sweet potatoes complement the sweetness of butternut squash beautifully. Just roast or cook them along with the squash and blend everything together as directed.
What if I don’t have an immersion blender?
No problem! Simply use a standard blender to puree the soup in batches. Be careful with hot liquids—fill the blender halfway, hold the top down with a towel, and vent the lid to let the steam escape safely.
Final Thoughts
This Roasted Butternut Squash Soup is comfort in a bowl—creamy, aromatic, and brimming with seasonal flavor. I hope you’ll give it a try and let its golden richness warm up your home and heart. Don’t forget to share your favorite twist or topping—I can’t wait to hear how you make it your own!
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegan
Description
Indulge in the cozy flavors of fall with this velvety Roasted Butternut Squash Soup. Creamy, aromatic, and satisfying, it’s perfect for chilly evenings and holiday gatherings.
Ingredients
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 2 tablespoons olive oil
For the Soup:
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup full-fat coconut milk or heavy cream
Optional Toppings:
- pumpkin seeds
- fresh thyme
- a swirl of cream
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the squash: Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25–30 minutes until tender and caramelized.
- Saute onions and garlic: In a pot, sauté chopped onion in olive oil until soft. Add garlic and cook for an additional minute.
- Cook the soup: Add roasted squash, vegetable broth, salt, pepper, cinnamon, and nutmeg to the pot. Simmer for 10 minutes.
- Puree the soup: Blend the soup until smooth, then stir in coconut milk or cream. Adjust seasoning and reheat before serving.
Notes
- For extra flavor, roast the garlic along with the squash.
- This soup can be frozen and made ahead up to 3 days in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
