Classic Roasted Butternut Squash Soup is a velvety, comforting dish that showcases the rich, nutty flavor of caramelized squash. Roasting brings out the natural sweetness of the butternut squash and enhances its earthy taste, making this soup both cozy and flavorful. With its creamy texture and warm spices, it’s perfect for chilly autumn nights, holiday dinners, or healthy weekday meals. This simple recipe uses wholesome ingredients and can be easily adapted to suit vegan or dairy-free diets. The soup is smooth and satisfying on its own but also makes a beautiful starter for more elaborate meals.
Ingredients
- 1 large butternut squash (about 2 ½ to 3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup full-fat coconut milk or heavy cream (optional, for extra creaminess)
- Fresh thyme or chopped parsley for garnish
Preparation
Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cubed butternut squash on the baking sheet and drizzle with 1/2 tablespoon olive oil. Season with salt and pepper. Roast for 30–35 minutes, flipping halfway through, until the squash is golden and tender.
Step 2: In a large soup pot, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Stir in the sliced carrots and cook for another 5 minutes.
Step 3: Add minced garlic and cook for 30 seconds until fragrant. Stir in the roasted butternut squash, cinnamon, nutmeg, and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes until the vegetables are very soft.
Step 4: Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender. Blend until completely creamy and return to the pot.
Step 5: Stir in coconut milk or heavy cream if using. Taste and adjust seasoning with additional salt or pepper as needed. Reheat gently and serve hot, garnished with fresh thyme or parsley.
Variation
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes during simmering.
- Swap carrots for sweet potatoes for a deeper flavor.
- Stir in a tablespoon of maple syrup at the end for added sweetness.
- Use leeks instead of onion for a more delicate flavor.
- Make it vegan by using vegetable broth and coconut milk.
- For protein, stir in cooked white beans after blending.
- Add a splash of apple cider vinegar or lemon juice for brightness before serving.
Cooking Note
Roasting the butternut squash is key to deepening its flavor. Do not skip this step. For best results, use a very sharp knife to cut and peel the squash. If you’re short on time, many grocery stores sell pre-cut squash. When blending the soup, allow it to cool slightly before transferring to a blender to avoid steam burns. A high-powered blender will produce the silkiest texture.
Serving Suggestions
Serve this soup with a slice of crusty bread, garlic toast, or grilled cheese sandwich. It also pairs beautifully with a fall salad made of arugula, pears, and walnuts. Drizzle a swirl of cream or a spoonful of pesto on top for a gourmet presentation. It makes a great first course for holiday dinners or a comforting lunch on cold days.
Tips
- To save time, roast the squash the day before and refrigerate.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
- This soup freezes well for up to 3 months. Let cool completely before freezing.
- Use a blender with a vented lid or blend in batches to prevent overflow.
- Always taste and season after blending for best flavor.
- Add a sprinkle of roasted pumpkin seeds or croutons for texture.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Information
Calories: 180 per serving
Protein: 3g
Sodium: 420mg
FAQs
Can I make this soup ahead of time?
- Yes. This soup tastes even better the next day as the flavors deepen. Make it in advance and store in the refrigerator or freezer.
Can I use frozen butternut squash?
- Yes. Frozen cubed squash works well, though roasting it may require a few extra minutes to remove excess moisture.
How do I make it creamier?
- Add coconut milk, heavy cream, or even cream cheese for added richness and a silkier texture.
Is it vegan?
- It is vegan if you use vegetable broth and avoid dairy-based cream.
Can I add protein to this soup?
- Yes. Stir in cooked white beans, lentils, or shredded chicken after blending for a more filling meal.
Conclusion
Classic Roasted Butternut Squash Soup is a perfect example of a simple dish that delivers rich, layered flavors. The roasting process enhances the natural sweetness of the squash, and when blended with warm spices and a splash of cream or coconut milk, the result is a smooth, luxurious soup that’s ideal for cozy meals. Whether served as an appetizer or the main course, this recipe is both satisfying and versatile. It’s easy to prepare, stores well, and can be customized for different dietary preferences. Add this to your regular rotation for a nourishing and comforting experience in every spoonful.