There’s nothing quite like a cozy bowl of Roasted Butternut Squash Soup to welcome the flavors of fall into your kitchen. Creamy, comforting, and brimming with the natural sweetness of caramelized squash, this vibrant soup is a must-make for chilly evenings or casual gatherings with friends. With its velvety texture and a subtle hint of aromatic spices, it’s a dish that feels both indulgent and nourishing – guaranteed to impress at your table and warm you from the inside out.

Roasted Butternut Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully simple, letting the rich flavors of each ingredient shine through. Every addition brings something special to the finished soup, from the sweetness of butternut squash to the creamy finish of coconut milk or cream.

Butternut Squash: The star of the show, its natural sweetness and creamy texture form the foundation of the soup.
Olive Oil: Helps roast the squash to golden perfection and gives a lovely richness in the soup base.
Yellow Onion: Adds subtle savory-sweet notes and depth of flavor.
Garlic: Brings gentle warmth and a hint of pungency to every spoonful.
Vegetable Broth: Balances out the richness and makes the soup deliciously sippable.
Ground Cinnamon: Gives a cozy aromatic twist that plays beautifully with the squash.
Ground Nutmeg: Adds a little earthy spice and elevates the soup’s flavor profile.
Salt and Pepper: Essential for seasoning and bringing all the flavors into harmony.
Coconut Milk or Heavy Cream (optional): For those who love an extra creamy, luxurious finish.
Fresh Thyme or Parsley: The perfect garnish for a touch of freshness and color.

How to Make Roasted Butternut Squash Soup

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, plenty of salt, and a good crack of black pepper. Spread everything out on a baking sheet in a single layer for even roasting. Pop it in the oven for 25 to 30 minutes, or until the pieces are fork-tender and slightly caramelized at the edges — this roasting step gives the soup its deep, sweet flavor.

Step 2: Sauté the Onions and Garlic

While the squash is working its magic in the oven, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, and let it sauté gently until translucent and fragrant, about 5 minutes. Toss in the minced garlic and cook for another minute, just until it releases its aroma.

Step 3: Combine and Simmer

Add the roasted butternut squash to your pot with the onions and garlic. Pour in the vegetable broth and sprinkle in the ground cinnamon and nutmeg. Season with more salt and pepper to your liking. Bring the mixture to a simmer, reduce the heat, and let it cook for about 10 minutes. This helps all those flavors meld together beautifully.

Step 4: Puree the Soup

Now it’s time for that signature creamy texture. Use an immersion blender right in the pot to blend everything until silky smooth. If you don’t have an immersion blender, no worries—carefully transfer the soup to a blender in batches, then return it all to the pot.

Step 5: Add Creaminess and Serve

Stir in the coconut milk or heavy cream if using, and gently heat the soup through. Ladle into bowls while piping hot, and top each serving with a sprinkle of fresh thyme or parsley for a pop of color and freshness. Your Roasted Butternut Squash Soup is now ready to enjoy!

How to Serve Roasted Butternut Squash Soup

Garnishes

A simple garnish can make your Roasted Butternut Squash Soup feel restaurant-worthy. Try a swirl of coconut milk or cream, a handful of toasted pumpkin seeds, or a shower of fresh thyme or parsley. For extra flair, add a crack of black pepper and a tiny drizzle of good olive oil, just before serving.

Side Dishes

This soup shines alongside slices of crusty artisan bread or a warm baguette perfect for dunking. If you’re after something more indulgent, a gooey grilled cheese or a sharp cheddar toast takes comfort food to another level. Pair it with a crisp green salad for a lighter, well-balanced meal.

Creative Ways to Present

For a show-stopping presentation, serve your Roasted Butternut Squash Soup in hollowed mini pumpkins or squash bowls. If you have guests, offer a “soup bar” with toppings like crumbled feta, roasted chickpeas, or spiced pepitas so everyone can customize their own bowl. Even shot glasses filled with soup make an elegant appetizer for holiday get-togethers!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Roasted Butternut Squash Soup to room temperature and transfer it to an airtight container. It keeps beautifully in the refrigerator for up to four days, making it a delicious, ready-to-go lunch or weeknight dinner.

Freezing

This soup is a dream for meal prep! Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to three months. Just remember to leave a little space in the container for the soup to expand as it freezes.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If it’s too thick, add a splash of vegetable broth or water to reach your desired consistency. If reheating from frozen, thaw overnight in the fridge for best results.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! If you’re short on time, frozen cubed butternut squash works well. Just roast it straight from frozen until tender and lightly golden, though it may need a few extra minutes in the oven.

What can I use instead of coconut milk or cream?

If you’d prefer a dairy-free soup without coconut, try swirling in a bit of cashew cream or even a splash of oat milk for a gentle creaminess. You can also leave it out entirely for a lighter soup that’s still silky and delicious.

How spicy is this Roasted Butternut Squash Soup?

This recipe is mild and cozy, with just aromatic warmth from cinnamon and nutmeg. If you love a little heat, feel free to add a pinch of cayenne or red chili flakes when simmering the soup.

Can I make Roasted Butternut Squash Soup ahead of time for guests?

Definitely! In fact, the flavors tend to deepen and improve if made a day ahead. Reheat gently on the stove before serving, and add any garnishes at the last minute for the freshest taste.

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

Use a sharp vegetable peeler to remove the thick skin, then cut off the ends and halve the squash lengthwise. Scoop out the seeds with a spoon and cut into cubes. If your knife seems to stick, cutting the squash into manageable pieces before peeling can make things easier.

Final Thoughts

If you’re craving something wholesome and soul-warming, give this Roasted Butternut Squash Soup a spot in your kitchen rotation. It’s easy, deeply flavorful, and sure to become a seasonal staple you’ll look forward to year after year. Enjoy every golden spoonful!

Roasted Butternut Squash Soup Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the warm, comforting flavors of this Roasted Butternut Squash Soup. Perfect for a cozy night in or a festive gathering, this vegan and gluten-free soup is a fall favorite that combines the sweetness of butternut squash with aromatic spices for a satisfying bowl of goodness.

Ingredients

Scale

Butternut Squash:

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

Other Ingredients:

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup canned coconut milk or heavy cream (optional for creaminess)
Chopped fresh thyme or parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Roast the Squash: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
Sauté Onion and Garlic: In a pot, sauté onion in olive oil until translucent. Add garlic and cook briefly.
Cook the Soup: Add roasted squash, broth, spices, salt, and pepper. Simmer for 10 minutes. Blend until smooth.
Finish the Soup: Stir in coconut milk or cream. Heat through.
Serve: Garnish with herbs and enjoy warm.