Roasted Butternut Squash Soup is a cozy, creamy bowl filled with the sweet, nutty flavors of roasted squash and a hint of warm spices. The roasting brings out the natural sweetness of the squash, making the soup taste rich without being heavy. Smooth and velvety, it’s like a big warm hug in a bowl on chilly days.
I love making this soup when the weather starts to cool down because it feels comforting and nourishing. One of my favorite tricks is to roast the squash with a little garlic and onion before blending—it adds a depth of flavor that makes the soup extra special. I also like to add a splash of cream or coconut milk at the end for a touch of silkiness.
This soup goes perfectly with crunchy bread or a simple salad, making it a great meal for any time of day. I’ve found that it’s a crowd-pleaser, too—friends always ask for the recipe because it’s easy, tasty, and satisfying. It’s a simple way to enjoy fall flavors all year long!
Key Ingredients & Substitutions
Butternut squash: This is the star of the soup, offering a sweet and creamy base. If you can’t find butternut, try kabocha or acorn squash, which also roast well and have a similar texture.
Onion and garlic: These add depth and aroma. Yellow onions are best, but white or sweet onions work fine. For garlic, fresh cloves give the best flavor, but garlic powder can be used in a pinch.
Broth: Vegetable or chicken broth works well here. Use low-sodium versions so you can control the saltiness. Water can be a last resort but the broth adds more flavor.
Spices: Cinnamon and nutmeg bring warm notes that pair beautifully with the squash. They are optional but highly recommended. Feel free to add a pinch of ginger or curry powder if you want a twist.
Cream or coconut milk: Adds creaminess and richness. Heavy cream makes the soup smooth and velvety, but coconut milk is a great dairy-free option with a hint of sweetness.
Pumpkin seeds: Toasted pepitas add a nice crunchy texture on top. You can swap in sunflower seeds or chopped nuts if preferred.
How Do I Get the Perfect Roasted Flavor for Butternut Squash?
Roasting squash is key to a flavorful soup. Here’s how I get it just right:
- Preheat your oven to a high temperature (425°F) for quick caramelization.
- Cut the squash into even cubes so they cook evenly.
- Toss with olive oil, salt, and pepper to enhance natural sweetness.
- Spread pieces in a single layer on a baking sheet without overcrowding.
- Roast for about 25-30 minutes, flipping halfway to get color on all sides.
- You want the squash tender and slightly browned for the best flavor.
This roasting step adds a caramelized, nutty depth that really lifts the soup beyond just boiled squash.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges you’ll love.
- Large pot – use this to cook the onions and garlic, then simmer the soup; it needs to be roomy for blending later.
- Immersion blender or countertop blender – key for pureeing the soup smooth and creamy without lumps.
- Sharp knife and cutting board – you’ll need these for chopping the squash and veggies safely and quickly.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Add a pinch of curry powder or ground ginger when cooking the onions for a warming, spicy twist that pairs well with squash.
- Swap heavy cream for coconut milk for a dairy-free version with a subtle tropical flavor.
- Stir in cooked apple or pear cubes for a touch of sweetness and extra texture.
- Top with crispy bacon bits or toasted nuts for crunch and a savory contrast.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium 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 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Pumpkin seeds (pepitas)
- A drizzle of cream or coconut milk
- Crusty bread, for serving
How Much Time Will You Need?
Plan for about 40 minutes total. It takes 10 minutes to prep the squash and veggies, 25-30 minutes to roast the squash, and another 10-15 minutes to simmer and blend the soup. It’s quick and rewarding!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 425°F (220°C). Spread the peeled, seeded, and cubed butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat everything evenly. Roast in the oven for 25-30 minutes, turning the squash halfway so it cooks evenly and caramelizes nicely.
2. Cook the Onion and Garlic:
While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Then add the minced garlic and cook for 1-2 more minutes until fragrant.
3. Combine and Simmer:
Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable or chicken broth. Stir in cinnamon and nutmeg if you like a little warmth and spice. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10-15 minutes so the flavors can marry.
4. Blend the Soup:
Use an immersion blender right in the pot to puree the soup until it feels smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the stove.
5. Finish and Serve:
Stir in the cream or coconut milk to add a silky texture and richness if desired. Warm the soup through over low heat. Taste and adjust with salt and pepper. Serve the soup hot, drizzled with a little cream or coconut milk and topped with toasted pumpkin seeds for a pleasant crunch. Pair with crusty bread for a satisfying meal.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash to save prep time! Just thaw it completely before roasting or adding to the soup, and adjust cooking times as needed since frozen squash may be softer.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap the heavy cream for coconut milk or another plant-based cream alternative. It’s just as creamy and delicious.
How Can I Make This Soup Thicker or Thinner?
For a thicker soup, reduce the broth slightly or add a small potato during cooking for extra body. To thin it out, simply stir in a bit more broth or water until you reach your desired consistency.
