Few things feel as comforting as a steaming bowl of Roasted Butternut Squash Soup. Whether you’re cozying up on a crisp fall evening or longing for something nourishing and vibrant, this soup is a celebration of sweet roasted squash and aromatic spices. Each spoonful is silk-smooth, fragrant with a touch of cinnamon, and can be made ultra-creamy with a swirl of coconut milk or cream. Roasted Butternut Squash Soup is a kitchen staple you’ll turn to again and again whenever you crave warmth, color, and flavor in a bowl!

Roasted Butternut Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple—the ingredients are easy to find but each one brings a layer of flavor, texture, or gorgeous hue to the final dish. When you let each element shine, the result is a bowl of Roasted Butternut Squash Soup that’s equal parts homey and impressive.

Butternut Squash: The star of the show! Roasting it brings out its natural sweetness and savory depth.
Olive Oil: Helps the squash caramelize in the oven while adding richness.
Yellow Onion: Adds a savory backbone and a subtle sweetness to the soup base.
Garlic: Lends warmth and a touch of pungency, making the flavors pop.
Salt: Essential for balancing flavors and highlighting the squash’s sweetness.
Black Pepper: Adds a gentle heat and complexity to every bite.
Ground Cinnamon: Adds just enough warmth and autumnal spice.
Ground Nutmeg: Brings out a subtle earthiness that pairs perfectly with squash.
Vegetable Broth: Provides the smooth, savory foundation for the soup.
Coconut Milk or Heavy Cream (optional): Stir in for extra creaminess and a lovely finish—totally customizable!
Fresh Thyme or Parsley (optional): A fresh, colorful garnish for the final touch.

How to Make Roasted Butternut Squash Soup

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F. Spread those cubes of butternut squash evenly on a baking sheet, drizzle with olive oil, and toss until every piece is beautifully coated. Roasting draws out the squash’s natural sweetness and develops those irresistible golden edges—plan for about 30 to 35 minutes, flipping halfway, until they’re fork-tender and a little caramelized.

Step 2: Sauté the Onion and Garlic

While the squash is roasting, warm a splash of oil or butter in a large soup pot over medium heat. Add your chopped onion and let it gently soften for about 5 to 6 minutes, stirring occasionally. Once the onion is looking translucent and smelling amazing, stir in the garlic and cook for just one more fragrant minute.

Step 3: Simmer with Spices and Broth

Add your roasted squash to the pot, then sprinkle in the salt, black pepper, ground cinnamon, and nutmeg. Pour in the vegetable broth and give everything a good stir. Bring the mixture to a gentle simmer, letting those flavors meld and deepen for about 10 minutes.

Step 4: Blend Until Silky Smooth

Now comes the magic! Use an immersion blender right in the pot or carefully transfer the mixture in batches to a standard blender. Blend until the soup is velvety-smooth—you want it completely creamy, with no lumps in sight.

Step 5: Add Creaminess and Season to Taste

If you’d like your Roasted Butternut Squash Soup extra luscious, stir in your coconut milk or heavy cream at this stage. Taste and adjust the seasoning, adding more salt or pepper if needed. Ladle into bowls, garnish with fresh thyme or parsley, and get ready for compliments!

How to Serve Roasted Butternut Squash Soup

Garnishes

Garnishing is where you can really add personality to your bowl! Sprinkle some freshly chopped thyme or parsley on top for an herbal touch, or add a swirl of coconut milk or cream for a stunning look. Toasted pumpkin seeds, croutons, or a dusting of smoked paprika also take your Roasted Butternut Squash Soup to the next level.

Side Dishes

This soup makes a wonderful starter, but can also be the main event with the right accompaniments. Try serving it with a warm, crusty loaf of sourdough, a crisp green salad, or a gooey grilled cheese sandwich. Even a simple baguette with butter turns your meal into an occasion!

Creative Ways to Present

If you feel like impressing your guests, ladle the soup into mini mugs or shot glasses for party-friendly shooters. For a showstopper moment, serve your Roasted Butternut Squash Soup inside a hollowed-out roasted squash or a small bread bowl. Colorful, edible garnishes like pomegranate arils or chive oil add a chef’s touch.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Butternut Squash Soup keeps beautifully for up to 4 days in the refrigerator. Simply let it cool to room temperature, then store in an airtight container. The soup actually gets even more flavorful as it sits!

Freezing

This soup is a freezer’s best friend! Cool completely, portion into airtight freezer-friendly containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently for an easy meal.

Reheating

To reheat, just warm your soup in a pot over medium-low heat, stirring occasionally until hot. If it thickens too much in the fridge, add a splash of broth or water to get the perfect consistency again. Microwave reheating also works for single servings—just cover and stir halfway through.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! While roasting fresh squash gives the best caramelized flavor, you can use frozen cubed butternut squash in a pinch. Toss the frozen cubes with oil and roast a little longer, or simply add straight to the pot and simmer until soft.

Is Roasted Butternut Squash Soup vegan?

Yes! If you use coconut milk (or leave out the cream entirely) and stick to vegetable broth, this soup is fully vegan as well as gluten-free. It’s naturally creamy and satisfying even without any dairy.

How do I make the soup spicier?

Want a little heat? Add a pinch of cayenne pepper or a dash of hot sauce along with your other spices. Even a bit of red pepper flakes can give your Roasted Butternut Squash Soup a gentle kick!

What’s the best way to peel and cut butternut squash?

A strong vegetable peeler works wonders—peel off the skin, trim the ends, then cut in half lengthwise and scoop out the seeds. From there, slice and cube the flesh. If you’re short on time, many stores also carry pre-cut squash!

Can I make Roasted Butternut Squash Soup ahead for a party?

Absolutely! This soup is a make-ahead dream. Prepare it a day or two in advance, refrigerate, then reheat gently before serving. Give it a good stir and finish with your favorite garnish just before your guests arrive.

Final Thoughts

Give this Roasted Butternut Squash Soup a try, and you’ll see why it’s such a beloved staple for cozy nights, holiday tables, and any time you want a soul-warming meal. Don’t be surprised if it becomes a regular in your kitchen rotation—it’s pure comfort in a bowl!

Roasted Butternut Squash Soup Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the rich and comforting flavors of Roasted Butternut Squash Soup, a creamy and velvety dish perfect for chilly evenings. This vegan and gluten-free soup is a delightful blend of roasted butternut squash, aromatic spices, and a hint of coconut milk for added creaminess.

Ingredients

Scale

Butternut Squash:

1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)

Seasonings:

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Liquid & Garnish:

4 cups low-sodium vegetable broth
½ cup canned coconut milk or heavy cream (optional for creaminess)
Chopped fresh thyme or parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 400°F. Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 30–35 minutes until tender and lightly browned.
Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion in oil or butter until softened. Add garlic and cook for 1 minute.
Cook & Blend: Add roasted squash, seasonings, and vegetable broth to the pot. Simmer for 10 minutes. Blend the soup until smooth. Stir in coconut milk or cream, adjust seasoning, and serve hot, garnished with herbs.