If there’s one soup that truly captures the cozy spirit of autumn, it’s Roasted Butternut Squash Soup. This creamy, golden-hued bowl delivers pure comfort with every spoonful—sweet roasted squash, aromatic vegetables, and a swirl of coconut milk or cream come together in a dish that’s as simple to make as it is satisfying. Whether you’re craving a nourishing lunch or a show-stopping starter for a dinner party, this recipe is sure to become a household favorite.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash Soup lies in its handful of wholesome ingredients. Each one plays a starring role, bringing layers of flavor, color, and texture to the bowl. Here’s what you’ll need and why you shouldn’t skip a thing:
- Butternut squash: The heart of this soup, it turns irresistibly sweet and caramelized when roasted.
- Olive oil: Adds richness and helps vegetables roast and sauté to perfection.
- Onion: Brings a savory depth and subtle sweetness as it cooks down.
- Carrots: Add a pop of color and a gentle sweetness that complements the squash.
- Garlic: Just two cloves are enough to infuse the soup with warm, aromatic flavor.
- Vegetable broth: Forms the flavorful base and keeps the soup vegetarian and light.
- Salt: Essential for bringing out the natural sweetness of the vegetables.
- Black pepper: Provides a gentle heat and balances the soup’s sweetness.
- Ground nutmeg: A pinch adds a cozy, slightly nutty aroma that pairs beautifully with squash.
- Thyme: Lends an earthy, herbal note to round out the flavors.
- Coconut milk or heavy cream: For that ultra-silky, luxurious finish—choose coconut milk for a vegan option!
- Chopped fresh parsley or pumpkin seeds: A vibrant garnish that adds color and crunch.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with half the olive oil. Toss to coat evenly, then roast for 25 to 30 minutes, flipping the cubes halfway through. You’re looking for squash that’s caramelized on the edges and tender all the way through—this roasting step is what unlocks that deep, sweet flavor that makes Roasted Butternut Squash Soup so special.
Step 2: Sauté the Aromatics
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and carrots, then sauté for about 6 minutes, stirring occasionally, until everything is soft and fragrant. Add the garlic and cook just one minute more—this quick step wakes up the garlic’s flavor without letting it burn.
Step 3: Simmer the Soup
Once your squash is roasted, add it to the pot along with the vegetable broth, salt, black pepper, nutmeg, and thyme. Give everything a good stir, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes, allowing all those flavors to meld together in delicious harmony.
Step 4: Blend Until Creamy
Now for the transformation: use an immersion blender right in the pot to purée the soup until it’s silky-smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a stand blender—just be sure to let it cool slightly and vent the lid.) The result should be a luscious, velvety base that’s perfectly creamy.
Step 5: Finish and Adjust
Stir in the coconut milk or heavy cream, watching as your soup takes on an even richer texture and gentle sweetness. Taste and adjust the seasoning if needed—sometimes a pinch more salt or pepper is all it takes to make the flavors sing. Ladle into bowls and top with fresh parsley or pumpkin seeds for that final flourish.
How to Serve Roasted Butternut Squash Soup
Garnishes
The right garnish can take Roasted Butternut Squash Soup from simple to stunning. Try a sprinkle of fresh parsley for a burst of color, or roasted pumpkin seeds for a delightful crunch. If you’re feeling adventurous, a swirl of extra coconut milk or a dusting of smoked paprika adds even more visual appeal.
Side Dishes
This soup is just begging to be paired with something dippable. A slice of crusty sourdough bread, a buttery grilled cheese sandwich, or even garlic breadsticks all make wonderful companions. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the soup’s creamy richness beautifully.
Creative Ways to Present
For special occasions or gatherings, serve Roasted Butternut Squash Soup in small mugs, demitasse cups, or even hollowed-out mini pumpkins for a festive twist. Drizzle a little herb oil or chili oil on top, or add edible flowers for a restaurant-worthy finish. These little touches turn this classic comfort food into a real showstopper.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Roasted Butternut Squash Soup will keep beautifully in the fridge. Transfer cooled soup to an airtight container and store for up to 4 days. The flavors often deepen and improve by the next day, making it a fantastic meal-prep option.
Freezing
This soup freezes like a dream! Simply let it cool completely, then pour into freezer-safe containers, leaving a bit of space at the top for expansion. Label and freeze for up to 3 months. When you’re ready for a cozy bowl, just thaw overnight in the fridge.
Reheating
To reheat, pour your soup into a saucepan and warm gently over medium heat, stirring occasionally until hot. If the soup thickened in the fridge or freezer, add a splash of broth or water to restore its creamy, pourable consistency. Taste and adjust seasoning as needed before serving.
FAQs
Can I make Roasted Butternut Squash Soup vegan?
Absolutely! Just use coconut milk instead of heavy cream and double-check that your vegetable broth is vegan-friendly. The soup will be just as rich and luscious, with a subtle coconut note.
How do I safely peel and cut a butternut squash?
Start by slicing off both ends to create a stable base. Use a sturdy vegetable peeler to remove the skin, then cut the squash in half lengthwise, scoop out the seeds, and cube the flesh. If it feels too tough, microwave the whole squash for a couple of minutes to soften it slightly before cutting.
Can I add other vegetables or spices?
Certainly! Roasted Butternut Squash Soup is very adaptable. Try adding a chopped apple or sweet potato for extra sweetness, or sprinkle in a little cinnamon, smoked paprika, or curry powder for a fun twist on the classic flavor.
What if I don’t have an immersion blender?
No worries! Carefully ladle the hot soup into a blender in batches, leaving the lid slightly ajar to let steam escape. Blend until smooth and creamy, then return the soup to the pot. Always let the soup cool slightly before blending to avoid splatters.
Can I make this soup ahead for a dinner party?
Yes, it’s a fantastic make-ahead dish. Prepare the Roasted Butternut Squash Soup a day in advance and store it in the fridge. Reheat gently just before serving and add your garnishes right before bringing it to the table for maximum freshness and flavor.
Final Thoughts
If you’re searching for a soup that’s both easy and extraordinary, Roasted Butternut Squash Soup is the answer. Every bowl is a hug from the inside out, and you’ll love how simple it is to customize. Don’t wait for fall—give this recipe a try and let it become your new go-to comfort meal!
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Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy roasted butternut squash soup made with simple ingredients and a hint of warm spices. Perfect for fall and winter, this hearty soup is both flavorful and nutritious, easily adaptable for vegan or vegetarian diets.
Ingredients
Squash Preparation
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
Soup Base
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon thyme
Finishing Touches
- 1/2 cup coconut milk or heavy cream
- Chopped fresh parsley or pumpkin seeds for garnish
Instructions
- Preheat and roast squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and roast in the oven for 25 to 30 minutes, flipping the squash halfway through to ensure even browning. Roast until the squash is golden and tender.
- Sauté aromatics: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté until softened and translucent, about 6 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine and simmer: Add the roasted butternut squash to the pot along with the vegetable broth, salt, black pepper, nutmeg, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow all the flavors to blend beautifully.
- Puree the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until velvety smooth, then return it to the pot.
- Add creaminess and adjust seasoning: Stir in the coconut milk or heavy cream to add richness and a smooth texture. Taste the soup and adjust the seasoning if necessary with more salt, pepper, or spices.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or toasted pumpkin seeds for added texture and flavor. Serve immediately and enjoy.
Notes
- For added depth of flavor, sprinkle the butternut squash with cinnamon or smoked paprika before roasting.
- This soup pairs excellently with crusty bread or a warm grilled cheese sandwich for a full meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make this recipe vegan, use coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
