Roasted Butternut Squash Soup Recipe
There’s something truly magical about a bowl of Roasted Butternut Squash Soup: it’s vibrant, velvety, and perfectly balanced between sweet, savory, and a hint of spice. It’s the kind of dish that feels like a warm hug from the inside out, making it a go-to comfort food all season long. Whether you’re hosting a cozy fall dinner or simply need a nourishing meal after a busy day, this soup delivers deep flavor with surprisingly simple ingredients. You’ll discover every spoonful is like a reminder that homemade is always worth it!
Ingredients You’ll Need
This delightful Roasted Butternut Squash Soup relies on simple pantry staples and fresh produce, each working together to build rich flavor and creamy texture. As you gather your ingredients, know that each one has a starring role—don’t skip them!
- Butternut squash: Roasting brings out its natural sweetness and creates a lush, silky base.
- Olive oil: Adds just the right amount of richness and helps those veggies caramelize beautifully.
- Yellow onion: Gives the soup a savory backbone and a little sweetness as it cooks down.
- Garlic: Infuses every bite with deep, aromatic flavor that balances the sweetness.
- Carrots: Boosts the color and brings subtle earthy notes to the final bowl.
- Vegetable broth: The liquid gold that marries all the ingredients and keeps this version vegan and gluten-free.
- Ground cinnamon: Adds warmth and a gentle spice that pairs beautifully with the squash.
- Ground nutmeg: Brings an extra layer of cozy flavor without overpowering.
- Cayenne pepper (optional): Kicks up the heat just a bit for those who like it!
- Salt and black pepper: Essential for bringing all the flavors into focus, so be generous but taste as you go.
- Full-fat coconut milk or heavy cream (optional): Swirls in creaminess and makes the soup decadent; grab coconut milk for a vegan finish.
- Fresh thyme or pumpkin seeds for garnish (optional): The finishing touch that adds pop, crunch, and a little flair to every bowl.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Squash
Start by preheating your oven to 400°F (200°C). Toss your cubed butternut squash with one tablespoon of olive oil and lay it out in a single layer on a baking sheet. Roasting brings out the natural sugars, deepening the flavor and giving each piece irresistible caramelized edges. Bake for 30 to 35 minutes, flipping halfway, until the squash is fork-tender and glistening.
Step 2: Sauté the Aromatics
While the squash cooks, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and carrots, and let them sauté for about 6 to 8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened. Toss in the minced garlic and cook for another minute, just until fragrant—this step starts to build the soup’s deep, savory character.
Step 3: Combine and Simmer
Once your squash is roasted and your kitchen smells incredible, add the squash to the pot along with the vegetable broth, cinnamon, nutmeg, cayenne (if using), plus salt and black pepper. Give it all a good stir, increase the heat to bring it to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes. This step is where all the flavors meld and deepen.
Step 4: Puree Until Smooth
To reach that signature creamy texture for Roasted Butternut Squash Soup, use an immersion blender right in the pot, or carefully blend in batches with a countertop blender (let it cool slightly first for safety). Puree until you reach irresistibly smooth and silky goodness—no lumps allowed!
Step 5: Finish With Creaminess
If you love a luscious, velvety texture, stir in coconut milk or heavy cream and heat gently until everything is warmed through. Taste and adjust with more salt or pepper if needed. Now, your soup is ready for pouring straight into bowls and enjoying!
How to Serve Roasted Butternut Squash Soup
Garnishes
The right garnish turns a simple bowl into something truly special! Sprinkle with fresh thyme for herby freshness, or toss on some toasted pumpkin seeds for crunch. A light dollop of coconut cream, a drizzle of olive oil, or a few crackles of black pepper make each bowl extra inviting.
Side Dishes
Pair your Roasted Butternut Squash Soup with a crusty slice of artisan bread for dunking, or serve it alongside a crisp green salad tossed with autumn apples and nuts. Don’t be afraid to add a side of cheesy toast, or even a roasted veggie platter for a colorful, satisfying meal.
Creative Ways to Present
For a dinner party, try pouring the soup into small cups or shot glasses for elegant soup “shooters.” Or, serve it in hollowed-out mini pumpkins for a fun, seasonal twist. Add a swirl of cream and a sprinkle of seeds for a restaurant-worthy finish right at home.
Make Ahead and Storage
Storing Leftovers
Roasted Butternut Squash Soup keeps beautifully in the refrigerator for up to 4 days. Simply transfer cooled soup to an airtight container, and you have a quick, flavorful lunch or dinner waiting for you all week long.
Freezing
This soup is a freezer’s best friend! Let it cool completely, pour into freezer-safe containers (leaving a bit of space for expansion), and freeze for up to 3 months. Thaw overnight in the refrigerator when you’re ready for another bowl of comfort.
Reheating
To reheat, simply warm your soup on the stovetop over medium heat, stirring occasionally until hot. If it looks a bit thick after thawing or time in the fridge, just add a splash of water or broth to reach your ideal consistency. Give it a quick taste and add a pinch of salt if needed!
FAQs
Can I make Roasted Butternut Squash Soup without cream or coconut milk?
Absolutely! The soup is deliciously creamy just from the pureed vegetables. Adding cream or coconut milk just adds a touch of richness, but it’s 100 percent optional.
How can I make the soup spicier?
For a little fiery kick, add extra cayenne pepper or finish with a dash of hot sauce. Roasted Butternut Squash Soup is a great canvas for experimenting with your favorite spices!
Do I have to peel the butternut squash before roasting?
Yes, you’ll need to peel it, since the skin doesn’t blend smoothly and can be tough. A good sharp vegetable peeler gets the job done quickly.
Can I use a different type Soup
You can! Kabocha or acorn squash both work nicely in this recipe, though the texture and flavor will vary slightly. Just follow the same instructions and adjust the roasting time if needed.
What if I don’t have an immersion blender?
No worries! Carefully blend your soup in a regular blender in batches. Just let the mixture cool a bit and keep the vent open slightly so steam doesn’t build up.
Final Thoughts
If you’re craving something cozy, a little bit elegant, and wonderfully easy, this Roasted Butternut Squash Soup truly delivers. There’s a reason it’s beloved year after year! I hope you give it a try and enjoy every golden spoonful—let this soup be your new fall tradition.
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Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the rich and comforting flavors of this Roasted Butternut Squash Soup. Perfect for cozy fall evenings or as a starter for your next dinner party, this vegan and gluten-free soup is a true crowd-pleaser.
Ingredients
For the Soup:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For Garnish:
- 1/2 cup full-fat coconut milk or heavy cream (optional for creaminess)
- Fresh thyme or pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 30-35 minutes until tender and lightly browned, stirring halfway through.
- Sauté aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and carrots and sauté for 6-8 minutes until softened. Add the garlic and cook for another minute.
- Cook the soup: Add the roasted squash, vegetable broth, cinnamon, nutmeg, cayenne (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Puree the soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Stir in the coconut milk or cream if using, and heat through.
- Serve: Adjust seasoning as needed and serve hot, garnished with fresh thyme or pumpkin seeds if desired.
Notes
- For extra flavor, add a small peeled and chopped apple before simmering.
- You can also freeze the soup for up to 3 months.
- If using a regular blender, let the soup cool slightly before blending and vent the lid to avoid pressure build-up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
