Warm, wholesome, and undeniably cozy, Roasted Butternut Squash Soup wraps you up like your favorite fall sweater. This silky golden soup is a celebration of earthy sweetness with subtle hints of spice, and every spoonful brims with comfort. Roasting the squash brings out a caramel richness that blends perfectly with apples, carrots, and a touch of creamy coconut milk or heavy cream if you like. Whether you’re planning a simple family dinner or need a showstopping starter for guests, Roasted Butternut Squash Soup delivers both nutrition and soul-nourishing flavors in every bowl.
Ingredients You’ll Need
Simplicity is key here, making each ingredient truly shine. Every item in this soup brings something unique, from velvety texture to fragrant spice or a pop of color. Let’s break down just why you’ll want each one for the best Roasted Butternut Squash Soup experience:
- Butternut squash: The star, offering natural sweetness, beautiful color, and silky consistency.
- Olive oil: Helps caramelize the squash and gives a lovely richness when sautéing aromatics.
- Yellow onion: Adds a mellow, savory base and a hint of natural sweetness when cooked.
- Garlic: Provides a gentle kick and depth of flavor—roast alongside squash for even more intensity if you like.
- Carrot: Boosts color and bolsters the soup’s inherent sweetness.
- Apple: A secret ingredient for lively brightness and a subtle tart lift.
- Low-sodium vegetable broth: Keeps the flavor balanced and the soup light while allowing you to control the salt.
- Ground cinnamon: Adds a hint of warmth and deepens the autumnal feel.
- Ground nutmeg: A pinch here brings a gentle, sweetly spiced undertone you’ll crave.
- Salt & black pepper: Essential for seasoning and rounding out all the flavors.
- Canned coconut milk or heavy cream (optional): For those craving extra-smooth creaminess—choose depending on your mood or dietary preference.
- Fresh thyme or pumpkin seeds (optional): These garnishes add an appealing finish and both texture and aroma.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Toss the butternut squash cubes with a tablespoon of olive oil and a sprinkle of salt and black pepper. Spread them out in a single layer and let the oven work its magic for 30 to 35 minutes, flipping halfway through. Roasting enhances their sweetness and adds those irresistible caramelized edges that bring incredible depth to your Roasted Butternut Squash Soup.
Step 2: Sauté the Aromatics
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, carrot, and apple. Let them sauté together for around 5 to 6 minutes—just until everything softens and fragrant aromas fill your kitchen. Don’t rush this step, as the love you put in here sets the foundation for the entire soup.
Step 3: Build the Soup Base
Now, fold those beautifully roasted squash cubes right into the pot with your sautéed aromatics. Pour in the vegetable broth and sprinkle in the cinnamon, nutmeg, salt, and any remaining black pepper. Give everything a gentle stir, then bring the soup to a soft boil. Once boiling, reduce the heat and let the pot simmer for 10 to 15 minutes, allowing all the flavors to meld and mingle.
Step 4: Purée Until Silky-Smooth
When the squash is fork-tender and your kitchen smells heavenly, use an immersion blender to puree the soup right in the pot until you reach a velvety consistency. If you don’t have an immersion blender, carefully ladle your soup into a traditional blender in small batches—just remember to let steam escape. This step transforms everything into that dreamy, luxurious texture Roasted Butternut Squash Soup is known for.
Step 5: Stir in the Cream (Optional) & Serve
If you’re craving extra creaminess, now’s the time to swirl in coconut milk or heavy cream. Warm gently—don’t let it boil—then ladle the soup into bowls. Add any garnishes you love, and get ready for compliments at the table!
How to Serve Roasted Butternut Squash Soup
Garnishes
Your bowl deserves a little flourish. Try a drizzle of coconut milk or cream, scatter pumpkin seeds (pepitas) for crunch, or add a few fresh thyme leaves to amp up the aroma. Even a crack of black pepper or a dusting of smoked paprika can take your Roasted Butternut Squash Soup from comforting to truly eye-catching.
Side Dishes
This soup pairs beautifully with a thick hunk of crusty artisan bread for dunking. Consider a crisp green salad with nuts and apples, roasted Brussels sprouts, or a simple cheese toastie if you want to turn this into a more substantial meal. Roasted Butternut Squash Soup is also a welcome first course before almost any fall-inspired entrée.
Creative Ways to Present
For a special touch, serve your soup in small bread bowls or use mini pumpkins as festive vessels at a dinner party. Swirl with a contrasting sauce (think herb oil or pesto), or finish each bowl with artful patterns of cream using a toothpick or skewer. Roasted Butternut Squash Soup also looks charming in Espresso cups as a warm little “shooter” at gatherings.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, transfer leftover Roasted Butternut Squash Soup to an airtight container and refrigerate. It keeps beautifully for up to five days, and the flavors often deepen after a night in the fridge. It’s a lifesaver for quick lunches or cozy weeknight dinners!
Freezing
This soup is a freezer superstar. Pour fully cooled soup into freezer-safe containers or even zip-top freezer bags for compact storage—be sure to leave a bit of room for expansion. It’ll keep for up to three months. Before freezing, you may prefer to leave out the cream or coconut milk, stirring it in fresh when you reheat.
Reheating
To reheat, simply pour your soup into a pot and warm gently over medium heat until steaming. Stir occasionally so it heats evenly, and add a splash of broth or water if it’s thickened up in the fridge. If you froze the soup, let it thaw overnight in the fridge or reheat straight from frozen on low, stirring often.
FAQs
Can I make Roasted Butternut Squash Soup ahead of time?
Absolutely! Roasted Butternut Squash Soup is perfect for making in advance. The flavors intensify after a day in the fridge, so feel free to prepare the whole batch ahead to save time before a dinner or gathering.
Is this soup vegan and gluten-free?
Yes, as long as you use coconut milk instead of heavy cream, this soup is 100 percent vegan and naturally gluten-free. Always double-check your broth to make sure it meets your dietary needs.
Can I roast the garlic with the squash?
Definitely! For even richer flavor, toss unpeeled garlic cloves with the squash on the baking sheet. Once roasted and slightly cooled, squeeze the soft garlic into the pot while sautéing aromatics.
What’s the best way to blend the soup safely?
An immersion blender is easiest since you blend right in the pot, but if you’re using a regular blender, work in batches and never fill it more than halfway. Hold the lid down with a towel to allow steam to escape and prevent splatters.
Can I use a different squash variety?
Of course! While butternut gives the smoothest texture, kabocha or acorn squash are delicious alternatives. Just adjust roasting time as needed to ensure they’re beautifully tender before blending.
Final Thoughts
You’re all set to create a batch of Roasted Butternut Squash Soup that’s destined to become a favorite at your table. Have fun roasting, blending, and customizing with your own little twists—because every spoonful is a celebration of comfort and autumn warmth.
Print
Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the cozy flavors of fall with this delicious Roasted Butternut Squash Soup. Creamy and comforting, this vegan and gluten-free soup is perfect for chilly evenings.
Ingredients
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 4 cups low-sodium vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canned coconut milk or heavy cream (optional for creaminess)
- fresh thyme or pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
- Sauté aromatics: In a pot, sauté onion, garlic, carrot, and apple until softened.
- Cook soup: Add roasted squash, broth, spices. Simmer for 10–15 minutes.
- Blend: Puree the soup until smooth using an immersion blender or in batches in a regular blender.
- Finish: Stir in coconut milk or cream if using. Heat gently and garnish before serving.
Notes
Notes:
- This soup can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.
- For added depth, try roasting the garlic along with the squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
