If you’re searching for the coziest, creamiest soup ever, this Roasted Butternut Squash Soup is exactly what you need! It’s rich, velvety, and bursting with irresistible caramelized flavor thanks to perfectly roasted squash.
This is one of those magical recipes that tastes gourmet, yet couldn’t be easier to make. A quick roast in the oven brings out the natural sweetness, while a blend of aromatic veggies and a splash of coconut milk or cream turn it into pure liquid gold.
I love serving this soup during chilly autumn evenings, holiday gatherings, or anytime I crave something wholesome and filling. Inspired by my grandmother’s kitchen, this recipe is a staple in my house for its simplicity and crowd-pleasing vibes!
Why You'll Love This Recipe
- Deep, caramelized flavor from roasted squash, not just boiling
- Silky-smooth and creamy—without loads of heavy cream
- Naturally vegetarian and easily made vegan or gluten-free
- Perfect for meal prep—reheats like a dream for lunch or dinner
- Simple ingredients, big cozy flavor
Key Ingredients for Roasted Butternut Squash Soup
See recipe card below for full list of measurements, ingredients, and instructions.
Butternut Squash
This is the star of the show, delivering a naturally sweet, nutty flavor and creamy texture once roasted. For best results, peel and cube the squash into even pieces so they roast evenly. When shopping, look for squash that feels heavy for its size and has smooth, unblemished skin. In a pinch, you can use pre-cut squash or even frozen (thawed), though fresh yields the best flavor. Delicata or acorn squash can work as a substitute, but the soup will be less sweet.
Onion
Onion builds a savory backbone for the soup, balancing the sweetness of the squash. Yellow or white onion both work well. Slice it thickly so it caramelizes slightly while roasting. Shallots can be swapped in for a milder, more delicate taste.
Carrot
Carrots add extra body and a subtle sweetness that rounds out the flavor. Peel and cut into 1-inch pieces. Don’t have carrots? Substitute with parsnips for an earthier note, or leave them out for a slightly lighter soup.
Vegetable Broth
This brings everything together and lets the roasted flavors shine. Use a good-quality, low-sodium vegetable broth to control the saltiness. Chicken broth is a fine substitute if you’re not vegan or vegetarian, adding even more savory depth.
Coconut Milk or Heavy Cream
A splash of coconut milk lends luxurious creaminess while keeping the soup dairy-free, with just a hint of tropical aroma. If you prefer a richer, more traditional taste, heavy cream or half-and-half can be used instead. Oat milk or cashew cream are great vegan options, too.
Instructions for Roasted Butternut Squash Soup
See recipe card below for full list of measurements, ingredients, and instructions.
Prep and Roast the Veggies
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, onion, carrots, and garlic with olive oil, salt, pepper, cinnamon, and nutmeg (if using) on a baking sheet. Spread them out in a single layer for even roasting. Roast for 30-35 minutes, or until the squash is fork-tender and caramelized at the edges.
Blend Until Silky Smooth
Transfer the roasted veggies to a large blender or soup pot. Add half of the vegetable broth, then blend (in batches if needed) until completely smooth and creamy. If using a pot, you can use an immersion blender directly in the pot.
Simmer and Adjust Seasonings
Pour the mixture into a large pot (if not already there) and add the remaining broth. Stir in coconut milk or cream and maple syrup if you like extra sweetness. Simmer over medium heat for 5-10 minutes, letting the flavors meld. Taste and adjust salt or pepper as needed.
Serve and Garnish
Ladle the hot soup into bowls. Garnish with a swirl of cream or coconut milk, a sprinkle of fresh thyme, and roasted pumpkin seeds for crunch. Enjoy with crusty bread or your favorite toppings!
Recipe Variations
Spice It Up
Like it with a little heat? Add a pinch of cayenne pepper or a dash of smoked paprika before roasting. A hint of red pepper flakes stirred in at the end also works wonders!
Make It Vegan
This soup is naturally vegan with coconut milk, but be sure your broth is 100% vegan and check any store-bought toppings. Try cashew cream for an ultra-rich finish.
Switch Up the Squash
No butternut squash on hand? Acorn squash, kabocha, or even sweet potatoes make delicious alternatives. The flavor will shift slightly, but you’ll still get a creamy, comforting bowl.
Add Protein
Stir in cooked white beans or top your bowl with crispy roasted chickpeas for an extra protein boost. These additions make the soup a more filling meal.
Herbaceous Twist
Toss in a handful of fresh sage, rosemary, or thyme before blending for a more herbal, aromatic soup. Fresh parsley as a garnish also brightens the flavor.
Serving Suggestions
Pair this soul-warming Roasted Butternut Squash Soup with a slice of crusty sourdough, a crisp green salad, or a grilled cheese sandwich for a cozy, complete meal. Garnish each bowl with a swirl of coconut milk or cream, toasted pumpkin seeds, and a sprinkle of fresh thyme for a restaurant-worthy finish.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute bursts, stirring in between. This soup also freezes beautifully—let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions About Roasted Butternut Squash Soup (FAQ)
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day as the flavors develop. Store in the fridge and reheat as needed.
Q: Can I use frozen butternut squash?
A: Yes, frozen squash works well! Thaw and pat dry before roasting to avoid excess water.
Q: How do I make this soup even creamier?
A: For extra richness, add more coconut milk or a splash of heavy cream before blending. You can also blend in a cooked potato for added body.
This Roasted Butternut Squash Soup is pure comfort in a bowl—creamy, cozy, and packed with flavor. Give it a try and let me know how it goes in the comments or by leaving a rating. I can’t wait to hear how you make it your own!
Roasted Butternut Squash Soup
Creamy, comforting Roasted Butternut Squash Soup recipe loaded with deep, caramelized flavors and effortless prep. Perfect for cozy nights or meal prep!
Ingredients
Instructions
- 1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2Arrange butternut squash cubes, onion, carrots, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
- 3Roast for 30-35 minutes, stirring once halfway, until vegetables are soft and lightly caramelized.
- 4Transfer roasted veggies to a blender (in batches if needed) with half the vegetable broth. Blend until perfectly smooth.
- 5Pour the soup into a large pot over medium heat. Stir in the remaining broth, coconut milk (or cream), and maple syrup. Simmer for 5-10 minutes.
- 6Taste and adjust seasonings as needed. Serve hot with your favorite garnishes!
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