Roasted Butternut Squash Soup is a warm and cozy bowl full of sweet, tender squash that’s been roasted to bring out its natural flavors. This soup is smooth and creamy with just the right touch of seasoning to make it feel like a gentle hug in a bowl. The roasting adds a lovely depth that makes the soup taste comforting and a little bit special.
I love making this soup when I want something easy but still impressive. Roasting the squash ahead of time really makes a difference—it brings out the sweetness and gives the soup a great richness without needing cream. I usually add a pinch of cinnamon or nutmeg to give it a little warmth, which always gets compliments from family and friends.
One of my favorite ways to serve this soup is with a sprinkle of toasted pumpkin seeds or a swirl of yogurt on top. It’s the kind of soup I reach for during cooler evenings, paired with crusty bread for dipping. It’s simple, filling, and somehow always manages to brighten up the day with its cozy, golden color.
Key Ingredients & Substitutions
Butternut Squash: The star of this soup, roasting it brings out natural sweetness and depth. If you can’t find butternut, try kabocha or acorn squash for a similar texture and flavor.
Olive Oil: It helps roast the squash and sauté the aromatics. Avocado oil or melted butter also work well for a richer taste.
Onion and Garlic: These build the flavor base. Yellow onion is best for sweetness. If you’re avoiding garlic, use more onion or a pinch of garlic powder instead.
Broth: Vegetable broth keeps it vegan, while chicken broth adds extra savoriness. Water works in a pinch but broth boosts the taste.
Coconut Milk or Cream: Adds creaminess without heavy cream. For a dairy-free version, coconut milk is perfect. Heavy cream makes it richer if dairy is fine for you.
Spices (Cumin, Cinnamon, Nutmeg): These warm spices complement squash’s natural sweetness. They’re optional but add a lovely cozy note. Feel free to skip or adjust to your liking.
Garnishes: Toasted pumpkin seeds add crunch, while a swirl of cream or coconut milk adds a pretty finish. Fresh thyme or parsley bring freshness to the bowl.
How Do You Get the Perfectly Smooth and Flavorful Puree?
The key is roasting the squash well and blending properly for creamy soup. Here’s how I do it:
- Roast the squash: Cut into even cubes, toss in oil, salt, and pepper, then roast until tender and golden. This step intensifies the flavor and softens the squash.
- Sauté aromatics: Cook onion and garlic gently until soft to build depth without bitterness.
- Blend carefully: Use an immersion blender directly in the pot or blend in batches in a regular blender. Blend until silky smooth. If it’s too thick, add broth or cream gradually until you get the texture you like.
- Season at the end: Add spices and cream after blending, then taste and adjust salt and pepper. This keeps flavors balanced and bright.
Equipment You’ll Need
- Baking sheet – perfect for roasting squash evenly and getting those caramelized edges.
- Large pot – you’ll cook the soup base and blend everything in it if you use an immersion blender.
- Immersion blender – blends soup right in the pot for quick, smooth results without extra cleanup.
- Chef’s knife – handy for peeling and cubing the squash safely and easily.
- Mixing bowl – useful for tossing the squash with oil and seasoning before roasting.
Flavor Variations & Add-Ins
- Add a diced apple before blending for a gentle sweetness that balances the squash well.
- Stir in cooked bacon pieces or crispy pancetta for a smoky crunch contrast.
- Swap out cumin for a bit of curry powder or smoked paprika to give the soup a bold twist.
- Mix in a handful of roasted chickpeas on top for extra texture and protein.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin (optional for warmth)
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cinnamon or nutmeg (optional)
- ½ cup coconut milk or heavy cream (plus extra for garnish)
- Pumpkin seeds (pepitas), toasted, for garnish
- Fresh thyme or parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and 30-40 minutes for roasting the squash. An additional 15 minutes is needed to simmer and blend the soup, so expect around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Roasting the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 30 to 40 minutes, turning once halfway through until the squash is tender and caramelized.
2. Cooking the Aromatics:
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cumin (if using), cooking for another minute until fragrant.
3. Simmering and Blending:
Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to let the flavors combine. Remove from heat and puree the soup until smooth using an immersion blender or by carefully blending in batches. Stir in cinnamon or nutmeg if you like, and add coconut milk or cream. Taste and adjust salt and pepper.
4. Serving:
Serve the soup hot, garnished with a swirl of cream or coconut milk, toasted pumpkin seeds, and fresh herbs if you want. Enjoy with crusty bread or your favorite side!
Can I Use Frozen Butternut Squash for This Soup?
Yes, frozen butternut squash works great! Make sure to thaw it completely and pat dry before roasting to avoid excess moisture. Roast as usual to develop flavor before adding to the soup.
How Can I Make This Soup Vegan?
Simply use vegetable broth and substitute heavy cream with coconut milk or another plant-based milk. The coconut milk adds a creamy texture without dairy.
Can I Prepare This Soup Ahead of Time?
Definitely! You can roast the squash and prepare the soup base a day in advance. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or coconut milk if needed.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating on the stove.