Hey y’all! If you’re searching for the ultimate cozy comfort food, this Roasted Butternut Squash Soup ticks all the boxes—it’s velvety, bursting with caramelized flavor, and is guaranteed to warm you up on chilly evenings or impress guests at a dinner party. This soup is so easy to make, packed with wholesome veggies, and just the right amount of spice. Let’s get cooking!
Why You’ll Love This Roasted Butternut Squash Soup
- Super creamy and naturally sweet without any heavy cream.
- Loaded with vitamins, fiber, and antioxidants from fresh veggies.
- Perfect for meal prep—flavors get even better overnight.
- Easy to adapt for vegan, gluten-free, or dairy-free diets.
- Ideal for weeknight dinner, holiday starters, or comforting lunches.
Ingredients for Roasted Butternut Squash Soup
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (from a can, for creaminess)
- 1 tbsp maple syrup (optional, for extra sweetness)
- Fresh herbs (thyme or parsley) for garnish
Directions: How to Make Roasted Butternut Squash Soup
Step 1: Roast the Butternut Squash
- Preheat your oven to 425°F (220°C).
- Spread the cubed butternut squash on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
- Roast for 30-35 minutes, tossing halfway, until the squash is golden and fork-tender.
Step 2: Sauté Aromatics
- In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat.
- Add the chopped onion and carrots. Sauté for 5-7 minutes, until softened and translucent.
- Stir in garlic, cinnamon, and optional cayenne. Cook for 1 minute until fragrant.
Step 3: Simmer the Soup
- Add the roasted squash, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing flavors to meld.
Step 4: Blend Until Creamy
- Turn off the heat. Use an immersion blender right in the pot, or transfer the soup to a blender in batches. Blend until completely smooth and velvety.
- Stir in coconut milk and optional maple syrup. Taste and adjust seasoning as needed.
Step 5: Serve
- Ladle into bowls, garnish with fresh herbs, a swirl of coconut milk, and cracked black pepper. Enjoy hot!
Notes for the Best Roasted Butternut Squash Soup
- For extra depth, add a pinch of smoked paprika or roast a head of garlic alongside the squash. See more roasting tips at Simply Recipes.
- You can prep the squash in advance—just store cubed squash in an airtight container in the fridge for up to 2 days before roasting.
- Use full-fat coconut milk for ultra-creamy texture, or swap for light coconut milk if you prefer it lighter.
Variations of Roasted Butternut Squash Soup
- Spicy Thai: Stir in 2 tablespoons red curry paste and finish with a squeeze of lime juice.
- Apple & Squash: Add 1 peeled, diced apple to the pot with the carrots for a touch of fruity sweetness.
- Herby: Blend in a handful of fresh sage or rosemary for savory undertones.
Required Equipment for Roasted Butternut Squash Soup
- Baking sheet
- Chef’s knife and cutting board
- Large soup pot or Dutch oven
- Immersion blender or countertop blender
- Ladle
Storage Instructions for Roasted Butternut Squash Soup
Cool soup completely before transferring to airtight containers. Store in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
Serving Suggestions & Pairings for Roasted Butternut Squash Soup
- Pair with crusty bread or homemade garlic croutons.
- Serve alongside a crisp green salad or a grilled cheese sandwich.
- Top each bowl with toasted pumpkin seeds or a dollop of Greek yogurt for added texture.
Pro Tips for the Best Roasted Butternut Squash Soup
- Roast squash until deeply golden for that signature caramelized flavor—check out roasting techniques at Love & Lemons.
- Always blend the soup in batches and vent the blender lid to avoid steam build-up.
- For an ultra-smooth texture, pass the blended soup through a fine mesh sieve before serving. Learn more soup blending tips at Bon Appétit.
Roasted Butternut Squash Soup FAQ
- Can I use frozen butternut squash?
- Yes! You can use frozen squash—no need to thaw, just roast a little longer until golden and soft.
- How do I make this soup vegan?
- This recipe is already vegan if you use vegetable broth and coconut milk!
- Can I prep Roasted Butternut Squash Soup ahead for a party?
- Absolutely—make it up to 2 days in advance and reheat gently before serving. Flavors intensify over time!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 30-35 minutes, until tender and lightly caramelized.
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3In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more.
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4Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 5-10 minutes to blend the flavors.
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5Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Stir in coconut milk or heavy cream if using. Adjust seasoning with salt and pepper to taste.
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6Serve hot, garnished with a swirl of cream or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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