Nothing beats a bowl of creamy, velvety roasted butternut squash soup on a cool autumn evening. This soup has become my go-to recipe when the leaves start falling and I crave something warm and nourishing.
I started making this soup years ago when my neighbor dropped off a basket of butternut squash from her garden. I had no idea what to do with them at first, but after roasting them and blending them into this incredible soup, I was hooked.
The natural sweetness of the butternut squash caramelizes beautifully in the oven, creating a depth of flavor that stovetop cooking just can’t match.
What I love most about this recipe is how simple it is. You don’t need fancy ingredients or complicated techniques. Just roast, blend, season, and enjoy.
The soup works perfectly for meal prep too. I often make a big batch on Sunday and enjoy it throughout the week for quick lunches or light dinners.
Read Also: Fall Dinner Recipes
Why You’ll Love This Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup is everything you want in a fall comfort food. It’s rich without being heavy, naturally sweet without added sugar, and incredibly satisfying.
The roasting process is where the magic happens. When you roast butternut squash at high heat, the sugars caramelize and intensify, giving the soup a complex, almost nutty flavor. Compare that to boiling or steaming the squash, and you’ll taste the difference immediately.
Here’s what makes this recipe special:
- Simple ingredients that you probably already have in your kitchen
- Naturally vegan and can be made dairy-free with ease
- Freezer-friendly for make-ahead meals
- Rich and creamy without heavy cream
- Customizable to suit your taste preferences
- Budget-friendly since butternut squash is inexpensive during fall
Read Also: Lentil and Vegetable Soup Recipe
Ingredients For Roasted Butternut Squash Soup Recipe
Here’s everything you’ll need to make this delicious roasted butternut squash soup. The ingredient list is refreshingly short, which is one of the reasons I make this soup so often.
- 1 large butternut squash (about 3-4 pounds or 1.4-1.8 kg), peeled, seeded, and cubed
- 2 tablespoons olive oil (30 ml)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (950 ml)
- 1 cup coconut milk or heavy cream (240 ml)
- 1 teaspoon ground cumin (5 ml)
- 1/2 teaspoon cinnamon (2.5 ml)
- 1/4 teaspoon nutmeg (1.25 ml)
- Salt and black pepper to taste
- 2 tablespoons maple syrup (30 ml), optional
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Kitchen Equipment Needed
You won’t need any specialized equipment for this recipe. Just basic kitchen tools that most home cooks already own.
- Baking sheet
- Large pot or Dutch oven
- Immersion blender or regular blender
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
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Step-by-Step Instructions
Follow these detailed instructions to create the perfect roasted butternut squash soup. I’ve broken down each step so even kitchen beginners can follow along with confidence.
1. Prepare the Butternut Squash
Start by preheating your oven to 425°F (220°C). This high temperature is crucial for getting that caramelized, roasted flavor.
Peel your butternut squash using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cube the flesh into roughly 1-inch (2.5 cm) pieces. Try to keep the pieces relatively uniform in size so they roast evenly.
2. Roast the Squash
Spread the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
Toss everything together with your hands to ensure every piece is lightly coated. Roast for 30-40 minutes, flipping the pieces halfway through. The squash should be tender when pierced with a fork and lightly browned at the edges.
3. Sauté the Aromatics
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5-7 minutes until soft and translucent.
Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. You’ll know it’s ready when your kitchen smells amazing.
4. Add the Spices
Stir in the ground cumin, cinnamon, and nutmeg. Toast the spices for about 30 seconds to release their aromatic oils.
This step might seem small, but it makes a huge difference in the final flavor. The warm spices complement the natural sweetness of the butternut squash perfectly.
5. Combine and Simmer
Add the roasted butternut squash to the pot along with the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for 10-15 minutes.
This allows all the flavors to meld together. The squash should be very soft and starting to break apart.
6. Blend Until Smooth
Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. If you’re using a regular blender, work in batches and be careful with the hot liquid.
Fill the blender only halfway and hold the lid down with a kitchen towel to prevent hot soup from exploding out. Blend each batch until silky smooth, then return it to the pot.
7. Add the Cream
Stir in the coconut milk or heavy cream. This adds richness and a beautiful creamy texture.
If you want a sweeter soup, add the maple syrup at this stage. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve
Ladle the soup into bowls and garnish with your favorite toppings. I love adding a drizzle of cream, some toasted pumpkin seeds, and a sprinkle of fresh herbs.
Serve immediately while hot. This soup is best enjoyed fresh but can be refrigerated and reheated.
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Tips for Success
After making this soup dozens of times, I’ve learned a few tricks that ensure perfect results every time. These tips will help you avoid common mistakes and create the most flavorful soup possible.
- Don’t skip the roasting step. I know it’s tempting to just boil the squash to save time, but roasting creates those caramelized, sweet flavors that make this soup special.
- Make sure your squash pieces are dry before roasting. Any moisture on the surface will steam the squash instead of roasting it. Pat the pieces dry with paper towels if needed.
- Taste your soup before adding the maple syrup. Some butternut squash is naturally sweeter than others. You might not need any additional sweetener at all.
- If your soup is too thick, thin it with more broth until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few more minutes to reduce and thicken.
- For an extra-smooth texture, strain the soup through a fine-mesh sieve after blending. This removes any fibrous bits.
- Season generously. Butternut squash can handle a good amount of salt, and proper seasoning is what transforms this from bland to incredible.
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Serving Suggestions
This roasted butternut squash soup is incredibly versatile and pairs beautifully with many accompaniments. I love serving it as a starter for dinner parties or as a main course for lighter meals.
The soup works wonderfully with crusty bread for dipping. Try it alongside Healthy Cornbread or some fresh sourdough. The contrast between the smooth, creamy soup and the crunchy bread is perfect.
Here are some of my favorite ways to serve this soup:
- With Grilled Vegetable Skewers on the side for a complete meal
- Topped with crispy bacon bits and Deviled Eggs as appetizers
- Alongside a fresh Chickpea Salad for added protein
- With Air Fryer Balsamic Brussels Sprouts as a veggie side
- Paired with Healthy Bruschetta for an Italian-inspired meal
For toppings, get creative. Some of my favorites include toasted pumpkin seeds, a swirl of coconut milk, crispy sage leaves, or crumbled feta cheese.
Read Also: Fall Bread Recipes
Variations to Try
Once you’ve mastered the basic recipe, try these delicious variations to keep things interesting. I rotate through these versions depending on my mood and what I have in the pantry.
For a spicy version, add 1-2 teaspoons of curry powder or a pinch of cayenne pepper. The heat balances nicely with the natural sweetness of the squash.
Try an apple butternut squash soup by adding 2 peeled and chopped apples to the roasting pan. The apples add another layer of sweetness and complexity.
Make it Thai-inspired by using Thai red curry paste instead of the cumin and cinnamon, and finish with a squeeze of lime juice and fresh cilantro.
For a roasted garlic version, add a whole head of roasted garlic to the soup. The mellow, sweet garlic flavor is incredible with the butternut squash.
Create a harvest soup by adding roasted carrots and sweet potatoes along with the butternut squash. This makes the soup even more nutritious and adds beautiful color variations.
Add some ginger for a warming, spicy kick. Fresh grated ginger pairs beautifully with butternut squash and adds an anti-inflammatory boost.
Read Also: Vegan Fall Recipes
Storage and Reheating
This soup stores beautifully, which makes it perfect for meal prep. I often make a double batch and freeze half for later.
Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and deepen over time, so day-two soup often tastes even better.
Freezer: Freeze the soup in freezer-safe containers or freezer bags for up to 3 months. Leave some room at the top of containers since liquid expands when frozen. Label with the date so you know when you made it.
Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or water since the soup thickens as it sits. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
Read Also: Crockpot Fall Recipes
Nutritional Facts
Here’s the approximate nutritional information per serving, based on 6 servings. These values will vary depending on the specific ingredients you use.
Per Serving (approximately 1.5 cups or 350ml):
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 680mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 3g
- Vitamin A: 280% DV
- Vitamin C: 45% DV
- Calcium: 8% DV
- Iron: 10% DV
This soup is naturally low in calories and packed with nutrients. The butternut squash provides an excellent source of vitamin A, which supports eye health and immune function.
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Health Benefits of Key Ingredients
This roasted butternut squash soup isn’t just delicious – it’s incredibly nutritious too. Every ingredient brings something beneficial to the table.
Butternut squash is a nutritional powerhouse. It’s loaded with beta-carotene, which your body converts to vitamin A.
This helps maintain healthy vision, supports immune function, and promotes skin health. The fiber in butternut squash aids digestion and helps you feel full longer.
The key ingredients offer these health benefits:
- Butternut squash provides antioxidants that fight inflammation and support heart health
- Garlic contains compounds that may lower blood pressure and improve cholesterol levels
- Coconut milk offers healthy fats that support brain function and provide sustained energy
- Onions are rich in quercetin, an antioxidant with anti-inflammatory properties
- Cumin aids digestion and may help regulate blood sugar
- Cinnamon has anti-inflammatory properties and may improve insulin sensitivity
- Olive oil contains heart-healthy monounsaturated fats and polyphenols
The combination of complex carbohydrates, healthy fats, and fiber makes this soup satisfying and nourishing. It provides steady energy without causing blood sugar spikes.
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FAQs
1. Can I make this soup without roasting the squash?
You can boil or steam the butternut squash instead of roasting it, but the flavor won’t be as rich and complex.
Roasting caramelizes the natural sugars in the squash, creating depth and sweetness that you simply can’t achieve with other cooking methods.
If you’re short on time, you could use pre-cubed butternut squash from the store and roast it the same way.
2. What can I substitute for coconut milk?
Heavy cream works beautifully if you’re not avoiding dairy. You could also use regular milk, half-and-half, cashew cream, or even plain Greek yogurt stirred in at the end.
For a completely dairy-free option, almond milk or oat milk work well, though they’ll make a slightly thinner soup.
3. How do I know when the butternut squash is done roasting?
The squash is ready when it’s tender enough to pierce easily with a fork and the edges are starting to turn golden brown. This usually takes 30-40 minutes at 425°F (220°C).
The caramelization at the edges is what you’re looking for – those browned bits add incredible flavor to the soup.
4. Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will give the soup a richer, more savory flavor. I often use chicken broth when I want a heartier soup or when I’m serving it as a main course rather than a side dish. Bone broth also works wonderfully and adds extra protein and nutrients.
5. Why is my soup bitter?
Butternut squash can sometimes have a slightly bitter taste if it’s underripe or if you’ve accidentally included some of the skin or stringy bits from the seed cavity. Make sure to peel the squash completely and scoop out all the seeds and stringy parts.
Adding a bit of maple syrup or a pinch of brown sugar can balance any residual bitterness.
Read Also: Pork Tenderloin with Roasted Root Vegetables Recipe
Final Thoughts
This roasted butternut squash soup has become one of those recipes I return to again and again throughout the fall and winter. It’s comforting, nourishing, and surprisingly easy to make.
What I appreciate most is how forgiving this recipe is. You can adjust the spices, swap the coconut milk for cream, or add extra vegetables without worrying about ruining it.
The roasted butternut squash creates such a solid flavor foundation that the soup turns out delicious every time.
I hope you’ll give this recipe a try. Make it your own by experimenting with different spices or toppings. Share it with family and friends on chilly evenings when everyone needs something warm and comforting.
Once you taste how much better roasted butternut squash tastes compared to boiled, you’ll never go back. The extra 30 minutes of roasting time is absolutely worth it for the incredible depth of flavor it creates.
Happy cooking, and enjoy every spoonful of this delicious autumn soup!
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