Roasted Butternut Squash Soup is a warm, comforting bowl that’s perfect for chilly days. It features the natural sweetness of roasted butternut squash combined with a smooth, creamy texture that feels like a hug in a bowl. Subtle hints of spices and a touch of garlic make this soup hearty without being heavy.
I love making this soup because roasting the squash first really brings out its rich, caramelized flavor—that little extra step makes all the difference. Whenever I cook it, the kitchen fills with a cozy, inviting smell that always gets me excited to eat. It’s also a simple recipe that feels a bit special and comforting at the same time.
One of my favorite ways to enjoy this soup is with a sprinkle of toasted pumpkin seeds or a swirl of plain yogurt on top. It’s great served with crusty bread on the side, perfect for dipping. This soup always seems to bring people together around the table, making it a favorite in my house when the weather turns cool.
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Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. Roasting it brings out a deep, natural sweetness. If you can’t find butternut, kabocha or acorn squash work well too.
Broth: Vegetable broth keeps the soup light and vegetarian, but chicken broth adds extra richness if you prefer. You can also use homemade broth for a personal touch.
Coconut Milk or Cream: Coconut milk gives a subtle sweetness and creaminess without dairy, perfect if you’re dairy-free. Heavy cream or half-and-half works well too for a richer result.
Spices: Cinnamon and nutmeg add warmth and depth. If you like, ginger adds a bit of zest but can be left out for a milder flavor.
Pumpkin Seeds: Toasted pumpkin seeds bring a nice crunch and nutty flavor on top. You could also use roasted pepitas or chopped nuts like almonds or cashews.
How Do I Roast Butternut Squash Perfectly for Soup?
Roasting the squash is key to a flavorful soup. Here’s how to do it right:
- Cut squash into evenly sized cubes for uniform cooking.
- Toss cubes in olive oil—this helps caramelize and keeps them from drying out.
- Spread the squash out in one layer on a baking sheet—crowding causes steaming, not roasting.
- Roast at 400°F (200°C) for 25-30 minutes. Look for tender cubes with lightly browned edges.
- Let them cool slightly before adding to the pot to avoid splattering.
This roasting brings out a sweet, slightly nutty flavor that makes the soup taste richer and more vibrant than boiling would.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Large pot – use this to sauté the onions and cook the soup all together with plenty of room.
- Immersion blender – makes pureeing the soup smooth super easy, right in the pot.
- Chef’s knife – for peeling and chopping the squash and other veggies safely and quickly.
- Measuring spoons – ensure you add the right amount of spices for balanced flavor.
Flavor Variations & Add-Ins
- Add a diced apple when roasting for a touch of natural sweetness that pairs well with the squash.
- Stir in cooked bacon or pancetta for a smoky, savory twist that adds depth.
- Swap pumpkin seeds for toasted walnuts or pecans to vary the crunch and nutty notes.
- Mix in fresh herbs like thyme or sage while simmering for an earthy, aromatic layer.
How to Make 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 black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ½ cup coconut milk or heavy cream, plus extra for garnish
- Pumpkin seeds (pepitas), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25-30 minutes to roast the squash, and 20 minutes to cook and blend the soup. Overall, you should expect to spend about 45 to 60 minutes from start to finish.
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, plus salt and pepper to taste. Spread the squash cubes out evenly on a baking sheet. Roast for 25-30 minutes until they’re tender and slightly caramelized at the edges. Once done, set aside.
2. Cook the Aromatics:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup:
Add the roasted squash into the pot, pour in the vegetable broth, and stir in the cinnamon, nutmeg, and ginger (if using). Bring the mixture to a boil, then reduce heat and let it simmer gently for 10-15 minutes to let the flavors mix well.
4. Blend Until Smooth:
Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, carefully ladle the soup in batches into a regular blender and puree until silky smooth. Return the soup to the pot if needed.
5. Add Cream and Serve:
Stir in the coconut milk or heavy cream and taste, adjusting salt and pepper as needed. Warm the soup gently without boiling to blend the flavors. Serve hot, decorated with a swirl of extra cream or coconut milk and a sprinkle of toasted pumpkin seeds on top.
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can use frozen butternut squash to save prep time. Just thaw it completely and pat dry to avoid extra moisture. Roasting is still recommended to boost flavor, but you can also sauté it directly if short on time.
How Do I Store Leftover Butternut Squash 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. You can also freeze the soup for up to 3 months—defrost overnight in the fridge before reheating.
Can I Make This Soup Dairy-Free?
Absolutely! Use coconut milk instead of heavy cream for a dairy-free and vegan-friendly version. It adds creaminess and a subtle sweetness that complements the roasted squash perfectly.
What Can I Serve with Roasted Butternut Squash Soup?
This soup pairs wonderfully with crusty bread, a green salad, or a light sandwich. The pumpkin seed garnish adds a nice crunch, but you can also add croutons or a dollop of yogurt to switch things up.
