Roasted Butternut Squash Soup is a cozy bowl of warmth perfect for chilly days. The roasted squash brings out a natural sweetness that pairs beautifully with a touch of savory spices. It’s creamy without needing any cream and has a lovely, smooth texture that just feels hearty and comforting.
I love making this soup when I want something simple but satisfying. Roasting the squash beforehand makes all the difference—it caramelizes the edges and gives the soup a deeper flavor. I like to add a pinch of cinnamon or nutmeg to give it a little twist, but it’s just as good with a sprinkle of fresh herbs or a swirl of yogurt on top.
Serving this soup with some crusty bread or a light salad turns it into a perfect meal. It always reminds me of quiet weekends at home when everything is relaxed and slow. This soup feels like a warm hug in a bowl, and I think that’s why everyone keeps coming back for seconds!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. Roasting brings out its natural sweetness and gives your soup a rich, deep flavor. If you can’t find butternut squash, try kabocha or acorn squash as a tasty substitute.
Broth: Vegetable broth keeps this soup vegan and light. Chicken broth adds extra depth if you prefer. Homemade or store-bought both work fine—just watch the salt content.
Coconut Milk or Cream: Coconut milk adds creaminess without dairy. You can swap this for heavy cream or oat milk depending on your preference. Coconut adds a slight sweetness and subtle flavor, which I really enjoy.
Spices (Cinnamon & Nutmeg): These are optional but give the soup a warm, comforting touch. If you’re not a fan, a pinch of smoked paprika or ginger can add a nice twist instead.
How Do You Get a Smooth and Creamy Texture in Roasted Squash Soup?
Smooth, creamy soup comes down to blending and cooking technique. Here’s my approach:
- After roasting, add the squash to the cooked onion and garlic for extra flavor layers.
- Simmer everything together to meld flavors, but avoid boiling after adding coconut milk or cream.
- Use an immersion blender right in the pot for convenience and control over texture. Blend until completely smooth.
- If using a regular blender, puree in batches and be careful with the hot liquid—don’t fill the blender more than halfway, and hold the lid with a towel for safety.
This method ensures the soup is silky, rich, and perfectly blended without lumps. If you want it thinner, just add more broth as you blend.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Large pot – for sautéing the onions and garlic, then simmering the soup.
- Immersion blender – makes blending the soup smooth and easy right in the pot.
- Chef’s knife – helps with peeling and cubing the butternut squash safely and quickly.
- Cutting board – sturdy surface for chopping veggies without slipping.
Flavor Variations & Add-Ins
- Add a diced apple while roasting for a subtle sweetness and a fresh twist.
- Stir in cooked bacon or pancetta after blending to add a smoky, meaty flavor.
- Swap coconut milk for heavy cream or cashew cream for a different creaminess texture.
- Sprinkle curry powder or smoked paprika instead of cinnamon and nutmeg for a spicy, warm kick.
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
Soup:
- 1 large 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 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup coconut milk or cream (plus more for garnish)
- 2 tablespoons roasted pumpkin seeds (pepitas)
- Fresh thyme leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 to 40 minutes to roast the squash. Then you’ll spend roughly 20 minutes cooking and blending the soup. In total, expect around an hour from start to serving.
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 of olive oil, salt, and pepper. Spread the cubes in a single layer on a baking sheet. Roast for 30 to 40 minutes, turning once halfway through, until the squash is tender and has some light caramelization.
2. Cook Onion and Garlic:
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
3. Simmer Soup and Blend:
Add the roasted squash to the pot with the onion and garlic. Pour in the vegetable broth. Bring everything to a boil, then reduce heat and simmer for around 10 minutes to blend the flavors. Remove from heat and use an immersion blender to puree the soup until smooth and creamy. (Alternatively, carefully blend in batches in a blender.)
4. Finish and Serve:
Stir in the cinnamon and nutmeg if using, then mix in the coconut milk or cream. Warm the soup gently over low heat — don’t boil it. Taste and add extra salt or pepper to your liking. Serve the soup warm, drizzled with a bit more coconut milk or cream, and sprinkle with roasted pumpkin seeds and fresh thyme leaves. Don’t forget to offer crusty bread on the side for dipping!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Make sure the frozen squash is completely thawed and drained before roasting or cooking to avoid excess moisture in the soup. Adjust roasting time as needed since frozen pieces may cook faster.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little broth or water if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat slowly on the stove or in a microwave-safe bowl, stirring occasionally for even warming.
What Can I Use Instead of Coconut Milk?
You can substitute coconut milk with heavy cream, cashew cream, or any plant-based milk like oat or almond milk. Each will slightly change the flavor and texture but still keep the soup creamy.
