If you’re looking for cozy comfort in a bowl, Roasted Butternut Squash Soup is truly a must-try. Imagine tender cubes of caramelized squash mingling with sweet carrot, savory onion, and a swirl of creamy coconut or decadent heavy cream, all infused with subtle spices. Whether you’re hoping to warm up on a chilly evening, need a nourishing crowd-pleaser, or just want to celebrate the very best soup season has to offer, this vibrant golden soup always delivers. It’s my go-to hug-in-a-bowl and I can’t wait to show you why!
Ingredients You’ll Need
With just a handful of wholesome, everyday ingredients, you can transform simple vegetables into something extraordinary. Every item here plays a part in building that signature, heartwarming flavor, silken texture, and gorgeous color that make Roasted Butternut Squash Soup absolutely irresistible.
- Butternut squash: Choose a firm, heavy squash for maximum sweetness and velvety texture; this is the hero of the soup!
- Olive oil: Helps caramelize the squash during roasting and gives a luscious base for sautéing veggies.
- Onion: Adds savory sweetness and depth to the soup’s backbone.
- Carrots: Boosts both color and natural sweetness, creating an extra layer of flavor.
- Garlic: Just two cloves infuse tons of aroma and tie all the flavors together.
- Vegetable broth: Keeps the soup vegetarian or vegan while providing a savory, flavorful base; use low-sodium if you like to control the seasoning.
- Coconut milk or heavy cream: For creaminess—coconut milk offers a subtle tropical note, while cream brings indulgent richness.
- Ground cinnamon: Lends cozy warmth and that classic autumnal aroma.
- Ground nutmeg: Enhances the soup’s naturally nutty sweetness with a subtle spice complexity.
- Salt and black pepper: Essential for brightening and balancing every bite.
- Optional garnish: Pumpkin seeds, fresh thyme, or a swirl of cream give your bowl a beautiful finishing flourish.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a generous drizzle of olive oil, a good pinch of salt, and a crack of black pepper. Spread the squash in a single layer on a baking sheet—this gives each piece plenty of space to caramelize and develop flavor. Roast for 30–35 minutes, flipping once, until the squash is fork-tender and dyed with golden, toasty edges. Roasting turns the natural sugars in the squash into caramel magic—don’t rush this step!
Step 2: Sauté the Aromatics
While the squash is roasting, heat your remaining tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and carrots and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the minced garlic and let it sizzle just until it smells irresistible—about one minute. You’re laying the foundation for deep flavor here, so take your time!
Step 3: Simmer the Soup
Tip in your beautifully roasted squash and pour in the vegetable broth. Give everything a gentle stir, scraping up any bits stuck to the pan for extra flavor. Bring the soup to a simmer and let it bubble away for about 10 minutes. This melds the flavors and ensures the veggies are perfectly soft for blending.
Step 4: Blend Until Silky Smooth
Carefully blend the soup until creamy and velvety. An immersion blender does the trick right in the pot (no mess!), or transfer everything in batches to a regular blender. Just be careful with the hot liquid and don’t overfill the blender. When the soup is totally smooth, stir in the coconut milk or cream, cinnamon, and nutmeg. Taste and adjust for salt and pepper. The final texture should be luscious, thick enough to coat a spoon, yet perfectly sippable.
Step 5: Serve and Garnish
Ladle your Roasted Butternut Squash Soup into bowls and add your favorite finishing touches. Try a swirl of cream, a sprinkle of pumpkin seeds for crunch, or a scattering of fresh thyme leaves. Each option takes your soup from lovely to unforgettable!
How to Serve Roasted Butternut Squash Soup
Garnishes
With just a few creative garnishes, you can take your Roasted Butternut Squash Soup to the next level. I love a swirl of coconut cream or heavy cream for visual drama, a handful of toasted pumpkin seeds for nutty crunch, and a sprinkle of fresh thyme or parsley for color and earthy brightness. Roasted chickpeas or a pinch of smoked paprika are delicious too if you want even more excitement in each spoonful!
Side Dishes
Pair your soup with a thick slice of rustic bread—sourdough, multigrain, or even a slab of toasted baguette. For a heartier meal, try serving it alongside a crisp green salad or a grilled cheese sandwich. This soup is so versatile, it plays well with just about anything, from simple crackers to an elaborate cheese board.
Creative Ways to Present
Presentation counts, especially if you’re sharing your Roasted Butternut Squash Soup for a dinner party or festive occasion! Serve it in small espresso cups or shot glasses as an elegant appetizer. For an autumnal touch, ladle it into hollowed mini pumpkins or colorful bowls and finish with a dramatic swirl of cream or a dusting of cinnamon right before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash Soup will keep beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making your next bowl even more delicious!
Freezing
This soup freezes like a dream! Cool it completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to three months—just remember to leave some space for expansion if storing in glass. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pour the soup into a pot and warm gently over low to medium heat, stirring occasionally until steaming hot. For single servings, the microwave works great—just reheat in one-minute bursts, stirring in between. If it thickens too much during storage, loosen with a splash of broth or water.
FAQs
Can I make Roasted Butternut Squash Soup vegan?
Absolutely! Just use coconut milk instead of heavy cream, and double check your broth is vegetable-based. The coconut milk lends a lovely creaminess and a light flavor, keeping the soup fully plant-based.
How can I make this soup even richer?
For extra decadence, use heavy cream in place of coconut milk, or add a pat of butter when stirring in the cream. Roasting the squash until deeply caramelized also intensifies richness and flavor.
Is there a way to add more spice or flavor?
Certainly! Add a pinch of cayenne pepper, smoked paprika, or a splash of apple cider for depth. A finely chopped apple added with the carrots brings extra brightness and a hint of natural sweetness.
Can I use frozen butternut squash?
Yes, although the flavor will be best with fresh, you can roast frozen squash straight from the freezer—just add a few extra minutes to the roasting time. Make sure to drain any excess moisture before adding to the soup.
What should I do if my soup is too thick?
Simply add more vegetable broth or a bit of water, stirring well until you reach your desired consistency. Adjust salt and pepper as needed since extra liquid can mellow the seasoning.
Final Thoughts
Once you try this Roasted Butternut Squash Soup, I have a feeling it will become a staple in your kitchen too. It’s wholesome, heartwarming, and endlessly adaptable, making even the simplest dinner feel special. If you’re searching for the perfect bowl of fall comfort, I hope this recipe brings you as much joy as it brings me!
Print
Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: Serves 6
- Diet: Vegetarian
Description
Indulge in the warmth and comfort of a bowl of creamy Roasted Butternut Squash Soup. This easy and flavorful soup is perfect for fall and makes a satisfying meal. The combination of roasted butternut squash, aromatic spices, and a hint of sweetness from coconut milk creates a delightful blend of flavors.
Ingredients
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Soup:
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Optional Garnish:
- Pumpkin seeds
- Fresh thyme
- A swirl of cream
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized.
- Prepare the Soup: In a large pot, sauté onion and carrots in olive oil until softened. Add garlic and cook until fragrant. Add roasted squash and vegetable broth, simmer for 10 minutes. Blend until smooth. Stir in coconut milk or cream, cinnamon, and nutmeg.
- Serve: Adjust seasonings and serve hot with optional garnishes.
Notes
- For extra depth, add a splash of apple cider or a pinch of cayenne pepper before blending.
- Soup can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~160 kcal
- Sugar: ~6 g
- Sodium: ~400 mg
- Fat: ~8 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~4 g
- Protein: ~2 g
- Cholesterol: 0 mg
