Roasted Butternut Squash Soup is a creamy and comforting bowl that really celebrates the sweet, nutty flavors of roasted squash. It’s smooth, a little velvety, and often has a hint of warming spices like cinnamon or nutmeg that make it perfect for cooler days. The roasting caramelizes the squash, deepening its natural sweetness and adding a slightly smoky touch.
I love making this soup when I want something that feels cozy but doesn’t take forever in the kitchen. Roasting the squash ahead of time gives it such a rich flavor without any fuss. A little trick I use is to add a splash of apple cider or orange juice for a bright twist that really wakes up the soup.
My favorite way to enjoy this soup is with a piece of crusty bread or a sprinkle of toasted pumpkin seeds on top for some crunch. It’s one of those recipes that’s simple but feels special when you serve it. Whenever I make it, it brings back memories of chilly fall afternoons and friends gathered around the table sharing stories and lots of laughter.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. I like roasting it to bring out its natural sweetness and get those caramelized bits. If you can’t find butternut, sweet potatoes or pumpkin work well as substitutes.
Broth: Vegetable or chicken broth adds depth. For a vegan version, stick with vegetable broth, or use water with added seasonings.
Coconut Milk or Heavy Cream: I enjoy coconut milk for a dairy-free option and a slight tropical flavor. Heavy cream gives a richer, classic texture. You can also try almond milk for a lighter, nutty twist.
Spices (Cinnamon and Nutmeg): Just a pinch makes the soup warm and cozy. Feel free to add a little ginger or curry powder for a different flavor angle.
Garnishes: Toasted pumpkin seeds add crunch and nutty flavor. Fresh sage leaves bring an herbal note that pairs beautifully. If you don’t have sage, thyme or rosemary are good options.
How Can I Make the Soup Smooth and Creamy Without It Being Watery?
The key is roasting the squash well and blending carefully. Here’s how I do it:
- Roast the squash until it’s tender and caramelized for concentrated flavor and natural sweetness.
- When blending, use an immersion blender directly in the pot or a regular blender in batches. Blend slowly and add broth gradually to control the soup’s thickness.
- Add coconut milk or cream last—this keeps the richness without thinning the soup too much.
- Don’t forget to taste and adjust seasoning after blending, since flavors can mellow out.
Equipment You’ll Need
- Large baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Sharp chef’s knife – makes peeling and cubing butternut squash much easier and safer.
- Large pot – ideal for sautéing onions, simmering the soup, and blending ingredients.
- Immersion blender or regular blender – to puree the soup until smooth and creamy without lumps.
- Wooden spoon or silicone spatula – great for stirring the soup and scraping the pot clean.
Flavor Variations & Add-Ins
- Add a diced apple or pear before roasting for a touch of natural sweetness and a hint of tartness.
- Stir in cooked sausage or bacon bits for a smoky, meaty flavor that adds richness.
- Swap coconut milk for cream and add a pinch of curry powder for a spiced twist.
- Top the soup with crispy fried sage or caramelized onions for extra texture and flavor.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut milk or heavy cream (plus extra for garnish)
Garnishes:
- Pumpkin seeds (pepitas), toasted
- Fresh sage leaves
- Pinch of red chili flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, 25-30 minutes to roast the squash, 15-20 minutes for simmering and blending, so in total roughly 50-60 minutes from start to finish. Most of that time is hands-off while roasting and simmering, so you can relax or prepare a side dish.
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 olive oil, salt, and pepper. Spread it out evenly on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized on the edges. This roasting step brings out a wonderful natural sweetness.
2. Sauté Aromatics:
While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another 1-2 minutes, stirring often, until fragrant.
3. Combine & Simmer:
Add the roasted butternut squash to the pot alongside the broth, cinnamon, and nutmeg. Bring the liquid to a boil, then reduce heat and simmer gently for 10-15 minutes, so all the flavors can blend and deepen.
4. Blend Until Smooth:
Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender and puree until velvety.
5. Finish and Serve:
Stir in the coconut milk or heavy cream to add richness. Taste and add extra salt and pepper if needed. Serve hot, drizzled with a little extra cream or coconut milk on top. Garnish with toasted pumpkin seeds, fresh sage leaves, and a pinch of red chili flakes for a bit of heat if you like.
Enjoy your cozy, creamy roasted butternut squash soup—a perfect way to warm up on chilly days!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw the frozen squash completely and pat it dry before roasting. This helps prevent excess moisture so the squash caramelizes nicely.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You may want to add a splash of broth or cream to refresh the texture when reheating.
How Can I Make the Soup Vegan?
Use vegetable broth and substitute coconut milk for the cream. Skip any garnishes like cheese or butter, and stick to plant-based toppings like toasted pumpkin seeds and fresh herbs.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
