Roasted Butternut Squash Soup is a cozy and comforting dish that shines with the natural sweetness of roasted squash. The smooth, velvety texture combined with subtle hints of warming spices makes it perfect for chilly days. You really get to taste the rich, nutty flavor of the butternut squash, softened and intensified by roasting it to bring out its best.
I love making this soup because roasting the squash beforehand adds so much depth without any extra fuss. It’s one of those recipes where the smell itself makes you feel warm and happy. When I’m short on time, I’ll toss the squash in the oven while getting ready to prep other things — that way, it roasts away nicely, and I have the base for a delicious soup ready to go.
My favorite way to serve this soup is with a drizzle of cream or coconut milk on top and a sprinkle of toasted pumpkin seeds for a little crunch. It’s a simple touch that makes the bowl feel special and satisfying. I also like to pair it with crusty bread for dipping, which turns this humble soup into a comforting meal that’s easy to share with family or friends.
Key Ingredients & Substitutions
Butternut Squash: The star of the soup, roasting it deepens the flavor and brings out its natural sweetness. If you can’t find fresh, frozen roasted squash is a handy shortcut. Just adjust the cooking time.
Broth: I usually use vegetable broth for a lighter taste, but chicken broth adds a richer flavor. For a vegan option, stick to vegetable broth and use coconut milk instead of cream.
Spices: Cinnamon and nutmeg add warm notes that complement the squash. If you’re out of nutmeg, a pinch of ground ginger or allspice works well too.
Cream or Coconut Milk: Cream gives a rich, velvety texture. For dairy-free or vegan versions, unsweetened coconut milk is my favorite substitute, adding creaminess without overpowering the flavors.
Toppings (Pumpkin Seeds & Croutons): They add nice crunch and texture. Toast pumpkin seeds lightly to bring out their nuttiness. If you want a nut-free option, crispy fried shallots or garlic chips are tasty instead.
How Do I Get Smooth and Creamy Soup without Any Lumps?
The key to smoothness here is blending properly. Here’s how I do it:
- Use an immersion blender directly in the pot for easy, one-step blending.
- Or work in batches with a regular blender—just be careful with hot soup and blend in small amounts.
- Blend until silky, then taste and adjust seasoning before adding cream or coconut milk.
- For extra smoothness, you can strain the soup through a fine mesh sieve, but I find blending well is usually enough.
Equipment You’ll Need
- Baking sheet – I recommend using a large rimmed sheet to spread out the squash evenly for roasting.
- Large pot – essential for simmering the onion, garlic, and cooked squash before blending.
- Immersion blender or regular blender – an immersion blender makes pureeing smooth and easy; a regular blender works well if careful with hot liquids.
- Measuring cups and spoons – for accurate seasoning and ingredient quantities.
- Soup ladle – helps you serve the soup smoothly into bowls.
Flavor Variations & Add-Ins
- Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Herb twist: Stir in fresh sage or thyme before blending for an herbal aroma.
- Cheesy touch: Top with grated Parmesan or feta for added richness.
- Extra veggies: Mix in roasted carrots or sweet potatoes for more layers of flavor and color.
How to Make Roasted Butternut Squash Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 large butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt and 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 heavy cream or coconut milk (plus extra for garnish)
For Garnishing:
- ¼ cup pumpkin seeds (pepitas), toasted
- Croutons
- Optional: a few crispy bacon pieces or bits
Time Needed
This soup takes about 40 minutes total. You’ll spend 10 minutes prepping the ingredients, 25 to 30 minutes roasting the squash, and 10 to 15 minutes cooking and blending the soup. It’s a quick and comforting meal that’s well worth the wait!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until they’re tender and a little caramelized.
2. Sauté Onion and Garlic:
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes until soft and translucent. Stir in 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 everything to a gentle simmer and cook for 10 minutes to let the flavors blend nicely.
4. Puree the Soup:
Use an immersion blender to puree the soup until it’s silky smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy. Be cautious with hot liquids.
5. Finish and Serve:
Stir in the cream or coconut milk and taste for seasoning. Add salt and pepper as needed. Warm the soup gently, then ladle into bowls. Garnish with a swirl of extra cream or coconut milk, toasted pumpkin seeds, crunchy croutons, and crispy bacon pieces if you like. Serve hot with crusty bread on the side.
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can! Just make sure to thaw it completely before roasting to avoid extra moisture. Roasting frozen squash might take a little longer, so keep an eye on it until tender.
How Can I Make This Soup Vegan?
Simply use vegetable broth and substitute the heavy cream with coconut milk or another plant-based cream. Skip the bacon topping or replace it with crispy sautéed mushrooms for a savory touch.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally to keep it smooth.
What’s the Best Way to Store Leftovers?
Keep leftovers in the fridge in a sealed container for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.