Roasted Butternut Squash Soup is a cozy, velvety delight that showcases the natural sweetness of roasted squash blended into a smooth, warming bowl. The rich, golden color and creamy texture make it as inviting to the eyes as it is to the taste buds. A pinch of warming spices or a hint of garlic can elevate it, but the star is always that deep, earthy roasted flavor.
I love making this soup when the air turns crisp and chilly—it fills the house with the lovely aroma of roasting squash and brings a sense of calm and comfort. One tip I always follow is to roast the squash well to caramelize the edges; it really boosts the soup’s flavor and gives it a nice depth. I often add just a touch of cream or coconut milk to make it extra silky, but it’s delicious even without.
My favorite way to enjoy this soup is with a slice of crusty bread or a simple grilled cheese on the side. It feels like a warm hug in a bowl and always makes for a satisfying lunch or light dinner. Whether you’re serving family or friends, this roasted butternut squash soup is one of those dishes that brings everyone around the table with smiles.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup, offering a sweet, nutty flavor when roasted. If you can’t find butternut, try kabocha or acorn squash—they’ll give a similar creamy texture.
Olive Oil: Used for roasting and sautéing. You can swap with avocado oil or any mild vegetable oil if you prefer a different flavor or need a higher smoke point.
Onion & Garlic: These build the savory base. Yellow onions work best for sweetness, but white or shallots are fine too. Fresh garlic delivers the best aroma; garlic powder can work in a pinch.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds depth if you eat meat. Homemade broth boosts flavor, but store-bought is totally okay!
Spices: Ground cumin and nutmeg add warmth and depth. If you want, cinnamon or smoked paprika can be great alternatives or additions.
Cream or Coconut Milk: Optional but gives creaminess. Coconut milk works well if you want a dairy-free version with a slight tropical twist.
Pumpkin Seeds: For garnish, they add crunch and a nice nutty note. You can roast them first for extra flavor or swap with toasted nuts like walnuts or pecans.
How Can I Get the Perfect Roasted Butternut Squash for Soup?
Roasting the squash well is key to a rich, tasty soup. Here’s how I do it:
- Cut the squash into evenly sized cubes to ensure they cook at the same rate.
- Toss with olive oil, salt, and pepper so each piece is coated well. This helps caramelization.
- Roast at a high temperature (around 400°F) for about 25-30 minutes. Keep an eye so the edges get golden and slightly browned but not burnt.
- Turn the squash halfway through baking to get even color and flavor.
- Don’t skip roasting—it unlocks deep sweetness and adds a delicious roasted note that brightens the soup.
Equipment You’ll Need
- Baking sheet – perfect for roasting squash evenly and getting those caramelized edges.
- Large pot – for sautéing onions and simmering the soup all in one place.
- Immersion blender – makes pureeing the soup quick and easy without mess.
- Knife and cutting board – for chopping squash, onion, and garlic safely.
- Measuring spoons – to make adding spices and oil simple and accurate.
Flavor Variations & Add-Ins
- Add a pinch of curry powder or smoked paprika for a warm, slightly spicy twist.
- Stir in roasted apple chunks during roasting for a sweet, fruity note.
- Use coconut milk instead of cream for a dairy-free version with a hint of tropical flavor.
- Top with crispy bacon bits or toasted pumpkin seeds for added texture and taste.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
For The Soup:
- 1 medium butternut squash (about 2 to 3 pounds), 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
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cumin (optional, for warmth)
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream or coconut milk (optional, for creaminess)
For Garnishing:
- Pumpkin seeds (pepitas)
- A dollop of sour cream or yogurt (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, plus 25-30 minutes for roasting the squash, and another 15 minutes for cooking and blending. In total, expect around 50-55 minutes 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 on a baking sheet. Spread evenly and roast for 25-30 minutes, turning once halfway through, until tender and caramelized around the edges.
2. Cook the Onion and Garlic:
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 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Combine and Simmer:
Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
4. Blend the Soup:
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and puree in batches.
5. Finish and Serve:
Stir in ground cumin (if using), nutmeg, and cream or coconut milk for a creamy finish. Adjust seasoning with salt and pepper to taste. Ladle into bowls, garnish with a swirl of sour cream or yogurt and sprinkle pumpkin seeds on top. Serve hot with crusty bread or your favorite side.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash to save time! Just thaw it completely and pat dry to remove excess moisture before roasting. Roasting still helps deepen the flavor even with frozen squash.
How Should I Store Leftover Soup?
Store any 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 to warm evenly.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap the heavy cream for coconut milk or a plant-based cream alternative to keep it dairy-free and vegan while still creamy and delicious.
What Are Good Toppings Besides Pumpkin Seeds?
Try crispy bacon bits, toasted nuts like walnuts or pecans, a drizzle of chili oil for heat, or fresh herbs such as parsley or thyme for extra flavor and texture.
