Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2 lbs), peeled and cubed; 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3 cups vegetable broth; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Salt and pepper to taste; 1/4 cup coconut milk (optional, for creaminess)

Author: Tessa

Published: April 19, 2025

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There’s nothing quite like a steaming bowl of roasted butternut squash soup when the weather turns chilly. This recipe has been my go-to comfort food for years – it’s simple, satisfying, and fills the whole house with the most incredible autumnal aroma while it cooks. The magic happens when those humble squash cubes caramelize in the oven, transforming into something sweet and velvety. I first fell in love with this soup when my neighbor brought over a batch after I had my second baby, and now I make it weekly from October through March. It’s become our family’s edible hug in bowl form.

Why You’ll Love This Roasted Butternut Squash Soup

This isn’t just any squash soup—it’s the soup that’ll make you forget all about the canned stuff. Here’s why:

Creamy dreaminess without heavy cream (thank you, roasted squash and that splash of coconut milk!)
Sweetness that comes naturally from caramelized squash, not added sugar
Ready in under an hour—most of which is hands-off roasting time
Packed with vitamin A and fiber while tasting indulgent
Makes your kitchen smell like a cozy autumn day

Trust me, after one spoonful of this velvety goodness, you’ll understand why I always double the recipe!

Roasted Butternut Squash Soup - detail 1

Ingredients for Roasted Butternut Squash Soup

Here’s what you’ll need to make the coziest pot of soup imaginable. I’ve learned through trial and error that simple ingredients shine brightest here:

1 medium butternut squash (about 2 lbs) – peeled, seeded, and chopped into 1-inch cubes (don’t skip peeling—that tough skin won’t blend nicely)
1 tbsp olive oil – just enough to coat those beautiful orange cubes
1 small onion – chopped (yellow or white works great)
2 cloves garlic – minced (or 1/2 tsp garlic powder if you’re in a pinch)
3 cups vegetable broth – homemade or store-bought both work
1/2 tsp ground cinnamon – trust me, this makes it magical
1/4 tsp ground nutmeg – just a whisper of warmth
Salt and pepper – to taste (I’m generous with both)
1/4 cup coconut milk (optional) – for extra creaminess (the canned kind works best)

That’s it! No fancy ingredients—just good stuff that lets the squash be the star. Now let’s get roasting!

How to Make Roasted Butternut Squash Soup

Making this soup is as easy as 1-2-3, and I promise the roasting step makes all the difference. Here’s exactly how I do it every time for perfect results:

Roasting the Squash

First, crank your oven to 400°F (200°C). Toss those beautiful squash cubes with olive oil, salt, and pepper until they’re glistening. Spread them in a single layer on a baking sheet—crowding leads to steaming, not caramelization. Roast for 30 minutes, flipping halfway, until the edges turn golden brown and the centers are fork-tender. That caramelization? That’s where the magic flavor happens!

Blending the Soup

While the squash roasts, sauté onions and garlic until soft. Add the roasted squash (scrape in all those tasty browned bits!), broth, and spices. Simmer for 10 minutes to let flavors marry. Now the fun part—blending! I use an immersion blender right in the pot (less cleanup!), but a countertop blender works too—just blend in batches and be careful with hot liquid (leave the center cap off and cover with a towel to prevent steam explosions!). Blend until velvety smooth.

Finish by stirring in coconut milk if using—it adds the creamiest texture. Taste and adjust seasoning—I usually add another pinch of salt and pepper. That’s it! Soup’s on in under an hour, with most of that time being hands-off roasting. Easy peasy!

Roasted Butternut Squash Soup - detail 2

Tips for the Best Roasted Butternut Squash Soup

Want to take your soup from good to “Oh my gosh, how did you make this?” Here are my hard-won kitchen secrets:

Pick the right squash – Look for heavy ones with dull skin (shiny means underripe). The stem end should feel firm when pressed.
Roast until deeply golden – Those caramelized edges equal flavor gold. Don’t pull it out too early!
Spice carefully – Start with half the cinnamon/nutmeg, then add more after blending. Spices intensify as the soup sits.
The maple syrup trick – A tiny drizzle (about 1 tsp) right before serving makes all the flavors sing without making it sweet.
Texture matters – If it’s too thick, add broth; too thin, simmer uncovered for 5 more minutes.

Oh, and always make extra—this soup tastes even better the next day!

Variations for Roasted Butternut Squash Soup

This soup is like your favorite sweater – comfy as is, but fun to accessorize! Here’s how I mix it up when I’m feeling creative:

Sweet twist – Toss in 1 chopped apple with the squash before roasting. The natural sweetness pairs perfectly.
Spicy kick – Add 1 tsp curry powder with the spices for a warm, exotic flavor.
Extra creamy – Swap coconut milk for heavy cream if you’re not dairy-free.
Herby freshness – Stir in 1 tbsp chopped sage or rosemary at the end.

My kids go wild when I sprinkle toasted pumpkin seeds on top – crunchy perfection against that smooth soup!

Serving Suggestions for Roasted Butternut Squash Soup

This soup deserves great company! Here’s how I love to serve it:

With crusty bread – A warm baguette or sourdough for dipping is absolute heaven
Topped with roasted chickpeas – Adds the perfect crunchy contrast
Alongside a fresh salad – Try arugula with apple slices and walnuts
Garnished with pepitas – Those little pumpkin seeds add texture and look pretty

For special occasions, I’ll drizzle extra coconut milk in swirls – so fancy with zero effort!

Storing and Reheating Roasted Butternut Squash Soup

This soup keeps beautifully! Let it cool completely before storing—I usually portion it into glass jars or airtight containers. In the fridge, it stays fresh for 3 days (the cinnamon flavor actually deepens). For longer storage, freeze for up to 2 months. Just leave an inch of space at the top since liquids expand when frozen.

When reheating, go low and slow! I warm it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of broth or water. Microwave works too—heat in 30-second bursts, stirring between each. The key is gentle reheating to keep that velvety texture perfect. Pro tip: If using frozen soup, thaw overnight in the fridge first for best results!

Nutritional Information for Roasted Butternut Squash Soup

Each comforting bowl (about 1.5 cups) packs around 180 calories with 6g of fiber and 3g of protein. Remember—these values are estimates and can change based on your specific ingredients. That natural orange color? That’s all the vitamin A your body will thank you for!

Common Questions About Roasted Butternut Squash Soup

Over the years, I’ve gotten every question imaginable about this soup—here are the ones that come up most often with my tried-and-true answers:

Can I use frozen butternut squash? Absolutely! Thaw it first and pat dry to remove excess moisture. The texture will be slightly softer than fresh, but still delicious. Just don’t skip roasting—that caramelization is key!

How do I make it extra creamy without dairy? The coconut milk already keeps it dairy-free, but for ultra-creamy texture, blend in 1/4 cup raw cashews with the soup.

Can I skip roasting the squash? I don’t recommend it—roasting deepens the flavor tremendously. If you’re truly pressed for time, sauté cubed squash with onions until very soft, but it won’t have that same caramelized magic.

Why is my soup too sweet? Squash sweetness varies by season. Balance it with an extra pinch of salt, a squeeze of lemon juice, or a dash of cayenne pepper.