Roasted Butternut Squash Soup is a cozy, comforting bowl that’s perfect for chilly days. The natural sweetness of the roasted squash shines through, blending beautifully with warm spices and a smooth, velvety texture. It’s simple but packed with flavor, making it feel like a special treat even on a busy weeknight.
I love roasting the squash first because it brings out a deeper, caramelized flavor that you just can’t get with boiling alone. It’s one of those soups where the roasting step really makes all the difference. Plus, it’s pretty easy to throw together, and the kitchen smells amazing while it’s cooking!
My favorite way to enjoy this soup is with a sprinkle of crunchy toasted pumpkin seeds on top and a drizzle of a little cream or coconut milk if you want it extra creamy. It’s great as a light lunch or as a starter for a cozy dinner with friends or family. Every spoonful feels like a little hug in a bowl, and honestly, that’s just the kind of thing I need sometimes.
Key Ingredients & Substitutions
Butternut squash: This is the star of the soup! Roasting it brings out a natural sweetness and rich flavor. If you can’t find butternut, try kabocha or acorn squash as substitutes.
Onion & garlic: They add depth and aroma. Yellow onion is best for a mild sweetness, but white or shallots work too.
Broth: Vegetable broth keeps it plant-based, but chicken broth adds extra richness. If you want a lighter soup, use water with a bit of seasoning.
Coconut milk or cream: Adds creamy texture and subtle flavor. Use heavy cream, coconut milk, or even plain yogurt depending on your preference or diet.
Spices: Nutmeg and cinnamon bring warmth and complexity. If you don’t have cinnamon, a pinch of allspice or ground ginger works well.
Garnishes: Toasted pumpkin seeds add crunch and nutty flavor. Fresh sage complements the squash beautifully. Red pepper flakes add a gentle kick if you like some heat.
How Do You Get Perfectly Roasted Butternut Squash for Soup?
Roasting butternut squash is key to the soup’s deep flavor. Here’s how to get it just right:
- Cut squash into similar-sized cubes so they cook evenly.
- Toss with olive oil, salt, and pepper to enhance sweetness and help caramelize.
- Arrange in a single layer on a baking sheet—crowding causes steaming, not roasting.
- Roast at 400°F (200°C) for 25-30 minutes, turning halfway, until soft and golden.
- Check tenderness by piercing with a fork—it should slide in easily.
- Let the squash cool slightly before blending to avoid splatter and get a silky texture.
I find that taking the time to roast the squash really makes the soup taste richer and less watery. It’s a simple step but worth the wait!
Equipment You’ll Need
- Baking sheet – great for roasting the squash evenly and getting those nice caramelized edges.
- Large pot – perfect for sautéing your onions and garlic and cooking the soup all in one place.
- Immersion blender – makes pureeing the soup quick and easy right in the pot, with less mess.
- Chef’s knife – sharp and sturdy for peeling and chopping the butternut squash safely.
- Mixing bowl – handy for tossing the squash with oil and seasoning before roasting.
Flavor Variations & Add-Ins
- Add cooked apple or pear cubes for a touch of natural sweetness that pairs well with the spices.
- Swap sage for thyme or rosemary if you want a more piney or earthy herb note.
- Stir in a spoonful of curry powder or smoked paprika for a spicy, smoky twist.
- Top with crispy bacon bits or toasted chickpeas for extra crunch and protein.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon (optional)
- ½ cup coconut milk or heavy cream (optional for creaminess)
For Garnishing:
- Pumpkin seeds (pepitas), toasted
- Fresh sage leaves
- Red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes total. Roasting the squash takes around 25-30 minutes, while the sautéing, simmering, and blending steps add about 15 minutes. It’s straightforward and hands-on for a warm, rewarding meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, turning once or twice, until the squash is tender and slightly caramelized.
2. Cook the Aromatics:
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.
3. Combine and Simmer:
Add the roasted butternut squash to the pot with onions and garlic. Pour in the vegetable broth until it covers the squash (about 4 cups). Bring to a boil, then reduce heat to simmer for 10-15 minutes to blend the flavors together.
4. Blend the Soup:
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until silky.
5. Season and Serve:
Stir in ground nutmeg and cinnamon, if using. Add coconut milk or heavy cream to enhance creaminess, and adjust salt and pepper to taste. Ladle the soup into bowls, drizzle with a little cream or coconut milk, and garnish with toasted pumpkin seeds, fresh sage leaves, and a pinch of red pepper flakes if you like a bit of spice. Serve warm with crusty bread or your favorite side.
Enjoy your cozy, silky roasted butternut squash soup!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw it completely and drain any excess water before roasting to prevent the soup from becoming watery. Roast it as you would fresh squash for the best flavor.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and coconut milk instead of heavy cream to keep it dairy-free and vegan-friendly without sacrificing creaminess.
How Can I Thicken My Soup If It’s Too Thin?
If your soup is thinner than you like, simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, add a small potato when cooking and blend it in for natural thickness.
