Roasted Butternut Squash Soup is a warm and comforting dish that highlights the natural sweetness of roasted squash blended into a smooth and creamy soup. With a hint of cinnamon and nutmeg, this soup feels like a cozy hug on a chilly day. The roasted edges of the squash add a subtle caramelized flavor that makes every spoonful special.
I love making this soup when the weather starts to cool down because it fills the kitchen with a wonderful aroma that instantly makes me feel at home. A little tip I’ve learned is to roast the squash until it’s nicely browned—it really brings out its rich flavor. Sometimes I like to add a touch of ginger or a swirl of cream on top to make it even more soothing.
This soup is perfect served with some crusty bread or a simple green salad for a light but satisfying meal. I often enjoy it as an easy weeknight dinner or a starter for gatherings where everyone always asks for seconds. It’s one of those recipes that feels both simple and a little bit fancy, making it a favorite to keep coming back to whenever I want something cozy and delicious.
Key Ingredients & Substitutions
Butternut Squash: The star of the soup with its sweet, nutty flavor. Roasting it brings out the best taste. If not available, try kabocha squash or pumpkin as alternatives.
Onion & Garlic: These add depth and aroma. Yellow or sweet onions work well. Fresh garlic is best, but garlic powder can substitute in a pinch.
Broth: Vegetable broth is great for a vegan version; chicken broth adds extra richness. Use low-sodium broth to control saltiness.
Spices (Cinnamon & Nutmeg): These spices add warmth and a cozy note. If you prefer, ground ginger or allspice can add a nice twist.
Coconut Milk or Cream: This makes the soup creamy. Coconut milk gives a slight tropical touch while heavy cream keeps it rich. Use any plant-based milk for dairy-free options.
Fresh Sage & Pumpkin Seeds: Sage adds earthiness and a nice herb flavor. Roasted pumpkin seeds bring crunch and nuttiness. Toasted nuts like almonds can work too.
How Can I Get a Smooth, Creamy Soup Without Lumps?
Blending the soup well is key. Here’s how to get it perfectly smooth:
- Let the soup cool slightly before blending, especially if using a blender, to avoid splatters.
- Use an immersion blender directly in the pot for easy blending and less mess.
- If using a blender, puree in small batches for safety and blend until silky.
- Strain through a fine mesh sieve if you want an extra smooth finish, but it’s not necessary.
- Be patient and blend long enough—you’ll get that lovely creamy texture!
Adding the cream or coconut milk after blending keeps the texture silky. Heat gently after adding to avoid curdling. Enjoy making this cozy soup with these simple tips!
Equipment You’ll Need
- Baking sheet – perfect for roasting squash evenly and getting those caramelized edges.
- Large pot – for sautéing veggies and simmering the soup; choose one with high sides to avoid spills.
- Immersion blender – makes pureeing the soup easy and mess-free right in the pot.
- Knife and cutting board – essential for prepping squash and chopping onions safely.
- Ladle – to serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Add a diced apple while sautéing onions for a touch of natural sweetness and subtle fruitiness.
- Stir in cooked sausage or crispy bacon bits for a smoky, meaty boost.
- Mix in curry powder or smoked paprika for a warm, spiced twist on the classic flavor.
- Top with crumbled goat cheese or a sprinkle of Parmesan for creamy tanginess.
How to Make Roasted Butternut Squash Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut milk or heavy cream (plus extra for garnish)
- 1 tablespoon fresh sage leaves (plus extra for garnish)
- ¼ cup roasted pumpkin seeds (pepitas), for garnish
- Optional: pinch of red pepper flakes for a slight heat
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 30-40 minutes for roasting the squash, and another 20 minutes for cooking and blending the soup. In total, you’ll spend around an hour making this delicious soup from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly on a baking sheet and roast for 30-40 minutes until it’s tender and caramelized on the edges, turning once halfway through.
2. Sauté Onion and Garlic:
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Combine and Simmer:
Add the roasted butternut squash to the pot along with the broth, cinnamon, nutmeg, and fresh sage leaves. Bring the soup to a gentle simmer and let cook for 10 minutes so the flavors blend nicely.
4. Blend the Soup:
Remove the sage leaves and use an immersion blender right in the pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until creamy. Return the soup to the pot afterward.
5. Add Creaminess and Season:
Stir in the coconut milk or heavy cream to make the soup rich and velvety. Taste and add more salt, pepper, or a pinch of red pepper flakes if you want a little heat. Warm the soup gently but don’t let it boil after adding the cream.
6. Serve and Garnish:
Ladle the soup into bowls. Add a swirl of cream or coconut milk on top, sprinkle with fresh sage leaves and roasted pumpkin seeds for a lovely crunch. Serve warm with crusty bread or a simple side salad. Enjoy your comforting bowl of roasted butternut squash soup!
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can use frozen butternut squash to save prep time! Just thaw it fully and pat dry before roasting to avoid excess moisture. Roast it until nicely caramelized for the best flavor.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and coconut milk instead of heavy cream to keep it creamy and dairy-free without sacrificing richness.
What Can I Substitute for Fresh Sage?
If you don’t have fresh sage, dried sage works too—use about one-third of the amount since it’s more concentrated. Alternatively, try rosemary or thyme for a slightly different but delicious flavor.
