Roasted Butternut Squash Soup is a warm and comforting bowl of smooth, sweet squash with a touch of earthiness from the roasting. It’s creamy without needing any cream, and the natural sweetness of the butternut squash shines through perfectly. The roasted edges add just the right hint of caramelized flavor that makes this soup irresistible.
I love making this soup when the weather starts to cool down because it feels like a cozy hug in a bowl. Roasting the squash first really brings out its best flavor, and I always add a little sprinkle of nutmeg or cinnamon to give it a nice spicy warmth. For me, it’s that simple touch that makes this soup extra special and comforting.
One of my favorite ways to serve this soup is with a swirl of Greek yogurt and some crunchy toasted pumpkin seeds on top. It adds a nice contrast in texture and a bit of creaminess that I just can’t resist. Plus, it’s perfect for sharing around the table with family or friends on chilly evenings!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. Roasting it first caramelizes its natural sugars and deepens flavor. If you can’t find butternut, try kabocha squash or pumpkin for a similar taste.
Olive Oil & Butter: Olive oil helps roast the squash nicely. I like adding butter when sautéing onions for richer flavor, but use all olive oil to keep it dairy-free.
Onion & Garlic: These add depth and aroma. Yellow onion is best, but sweet onion works too. Fresh garlic really brightens the soup.
Broth: Vegetable broth keeps this soup vegetarian. Chicken broth works if you prefer a meatier flavor. Low-sodium broth lets you control the salt better.
Spices: Cinnamon and nutmeg give this soup a warm, cozy note. Start with small amounts and adjust to taste without overpowering the squash.
Coconut Milk or Heavy Cream: Adds creaminess and smooth texture. Coconut milk is great for a dairy-free option, while cream adds richness if you want that.
Pumpkin Seeds & Thyme: Toasted pumpkin seeds add crunch and nutty flavor, while fresh thyme gives a nice herbal brightness. They brighten each spoonful perfectly.
How Do I Get the Smoothest, Most Flavorful Roasted Butternut Squash Soup?
Roasting the squash is key to a tasty soup. Here’s my approach:
- Cut squash into evenly sized cubes for uniform roasting.
- Toss well in olive oil, salt, and pepper to promote caramelization.
- Roast on a hot oven (425°F) so edges get golden and slightly crisp—this adds natural sweetness.
- While squash roasts, gently sauté onions until soft and translucent; don’t rush this step.
- Add garlic near the end to keep its flavor fresh but not burnt.
- After simmering squash and broth briefly, puree thoroughly with an immersion blender or regular blender until silky smooth.
- Stir in coconut milk or cream at the end to keep the soup light and velvety.
These small steps really bring out the best in this soup, making it creamy, flavorful, and comforting every time.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Large pot – you’ll cook the soup and blend everything smoothly in one place.
- Immersion blender – makes pureeing the soup easy and safe right in the pot.
- Chef’s knife – a sharp knife helps you peel and cube the squash cleanly and safely.
- Cutting board – a sturdy place for chopping your veggies with confidence.
Flavor Variations & Add-Ins
- Add a touch of curry powder for a warm, spicy twist that pairs well with the sweetness of the squash.
- Stir in cooked apple or pear chunks near the end for an extra fruity note and texture.
- Top with crumbled feta or goat cheese for a tangy contrast that brightens the soup.
- Mix in roasted carrots or sweet potatoes to deepen the flavor and add natural sweetness.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
For The Soup:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut milk or heavy cream (optional for creaminess)
For The Topping:
- 2 tablespoons pumpkin seeds (pepitas), toasted
- Fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25-30 minutes to roast the squash, and another 15 minutes to cook and blend the soup. So, you’ll need roughly 50 minutes total to make this delightful, creamy soup from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer so it roasts evenly. Roast for 25 to 30 minutes, until the pieces are tender and caramelized around the edges. Remove and set aside.
2. Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5 to 7 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
3. Combine and Simmer:
Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a simmer and let it cook gently for about 10 minutes to blend all the lovely flavors together.
4. Blend the Soup:
Use an immersion blender directly in the pot to puree the soup until silky smooth. If you don’t have one, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
5. Add Spices and Creaminess:
Stir in the cinnamon, nutmeg, and optional coconut milk or heavy cream. Taste and adjust salt and pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls, swirl a bit of coconut milk or cream on top, then sprinkle with toasted pumpkin seeds and fresh thyme leaves. Serve with toasted rustic bread slices for a complete and cozy meal.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Frozen butternut squash works well if fresh isn’t available. Just thaw it completely before roasting, and pat dry to remove excess moisture so the squash roasts instead of steams.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Vegan?
Absolutely! Use olive oil instead of butter and choose vegetable broth, then swap the heavy cream for coconut milk or another plant-based milk to keep it vegan and creamy.
What Can I Use Instead of Pumpkin Seeds for Garnish?
If you don’t have pumpkin seeds, toasted pepitas, sunflower seeds, or even chopped toasted nuts like walnuts or almonds add great crunch and flavor to the soup topping.
