Roasted Butternut Squash Soup is a warm and comforting dish that’s perfect for chilly days. The sweetness of the roasted butternut squash shines through in every spoonful, paired with a smooth and creamy texture that makes it feel like a cozy hug in a bowl.
I love how roasting the squash first brings out its natural caramelized flavor, giving the soup a rich and slightly nutty taste. A little sprinkle of cinnamon or nutmeg adds a nice touch, but even without extra spices, this soup is always a crowd-pleaser in my house.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping, or topped with a little swirl of cream and some toasted pumpkin seeds for a bit of crunch. It’s simple, satisfying, and always feels like a special treat on a relaxing evening.
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Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. Roasting it brings out a natural sweetness and a rich flavor. If you can’t find butternut squash, try kabocha or acorn squash as good alternatives.
Olive Oil: Used for roasting and sautéing, it adds a mild, fruity flavor. You can swap it with avocado or sunflower oil if you prefer a neutral taste.
Onion and Garlic: These add depth and aroma. Yellow onion is best for its sweetness, but you can use shallots or leeks for a milder version.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds extra richness. Low-sodium versions make it easier to control saltiness.
Spices (Cinnamon & Nutmeg): Just a pinch enhances warmth and complexity. If you’re short on these, ground ginger or allspice can work too.
Coconut Milk or Heavy Cream: This gives the soup creaminess. Coconut milk adds a subtle sweetness and is great for dairy-free or vegan diets. Heavy cream makes it richer but can be swapped with cashew cream or oat milk for creaminess without dairy.
Pumpkin Seeds (Pepitas): Toasted seeds add a nice crunch and nutty flavor on top. You can substitute with toasted sunflower seeds, chopped walnuts, or omit if preferred.
How Do I Get Perfectly Roasted Butternut Squash for Soup?
Roasting the squash properly is key to sweet and tender soup. Here’s how I do it:
- Peel and cube the squash evenly, so it cooks uniformly.
- Toss cubes with olive oil, salt, and pepper to help caramelize and season well.
- Spread the pieces in a single layer on a baking sheet—crowding leads to steaming, not roasting.
- Roast at 400°F (200°C) for 25-30 minutes, flipping halfway to get even browning.
- Look for tender, golden brown edges—this signals the squash is perfectly sweet and ready.
Roasting concentrates the flavors and gives the soup a deeper taste than boiling or steaming. Taking the extra time here really pays off!
Equipment You’ll Need
- Baking sheet – perfect for roasting the butternut squash evenly with a crisp outside.
- Large pot – you’ll cook the soup and blend ingredients here for easy mixing and heating.
- Immersion blender – makes pureeing the soup simple and mess-free right in the pot.
- Chef’s knife – helps you peel and cube the squash safely and efficiently.
- Cutting board – a sturdy surface to prepare all your vegetables.
- Wooden spoon – ideal for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Add a splash of apple cider for a tangy sweetness that pairs well with the squash.
- Stir in cooked apple or pear chunks for extra fruitiness and texture.
- Swap coconut milk for heavy cream to make it richer and creamier if you prefer dairy.
- Mix in a handful of sautéed spinach or kale near the end for a boost of green and nutrition.
How to Make Roasted Butternut Squash Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut milk or heavy cream (plus extra for garnish)
- ¼ cup pumpkin seeds (pepitas), toasted
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25-30 minutes to roast the squash, and another 15 minutes to cook and blend the soup. So overall, plan for around 45-50 minutes to have your delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it out evenly on a baking sheet. Roast for about 25-30 minutes, turning once halfway through, until the squash is tender and lightly browned.
2. Cook the Aromatics:
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Combine and Simmer:
Add the roasted squash to the pot along with the broth, cinnamon, and nutmeg. Bring the mixture to a simmer and let it cook for about 10 minutes so all the flavors meld together nicely.
4. Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and puree until smooth. Be careful with the hot liquid!
5. Finish and Serve:
Stir in the coconut milk or heavy cream, then taste and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, drizzled with a little extra cream or coconut milk, and sprinkle the toasted pumpkin seeds on top for a delightful crunch.
Enjoy your warm, smooth, and comforting roasted butternut squash soup!
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can use frozen butternut squash to save time! Just thaw it completely before roasting. Since frozen squash is often softer, keep an eye on it while roasting to avoid overcooking.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm it evenly. You can also freeze the soup for up to 3 months.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and coconut milk instead of heavy cream to keep it dairy-free and vegan-friendly. The soup will still be creamy and flavorful.
What Are Some Good Toppings or Garnishes?
Toasted pumpkin seeds add great crunch, but you can also try a swirl of coconut cream or yogurt, fresh herbs like parsley or thyme, or a sprinkle of chili flakes for a little heat.
