If you’re craving a cozy and comforting bowl that feels like a warm hug from the inside, you absolutely need to try this Roasted Butternut Squash Soup Recipe. It’s rich, creamy, and infused with subtle spices that bring out the natural sweetness of the squash, making every spoonful a delightful experience. Roasting the butternut squash first enhances its flavor depth, while the blend of warming spices and a touch of coconut milk creates a luscious finish that’s both soothing and invigorating. Whether it’s a chilly evening or you just want to treat yourself to something special, this soup will quickly become a go-to in your kitchen.
Ingredients You’ll Need
This Roasted Butternut Squash Soup Recipe keeps things wonderfully simple yet thoughtfully packed with ingredients that balance flavor, texture, and color beautifully. Each one plays a vital role, from the earthy sweetness of the squash to the aromatic spices that make this soup truly unforgettable.
- Butternut Squash: The star of the dish, delivering creamy texture and natural sweetness after roasting.
- Olive Oil: Essential for roasting the squash and sautéing the aromatics, adding richness and depth.
- Onion: Provides a savory base that enhances the soup’s overall flavor.
- Garlic: Adds a fragrant, slightly spicy kick that complements the sweetness.
- Vegetable Broth: Creates the soup’s liquid foundation with savory notes that tie everything together.
- Ground Cumin: Brings a warm, earthy tone that enriches the spice profile.
- Ground Cinnamon: Contributes subtle sweetness and warmth in perfect harmony with the squash.
- Ground Nutmeg: Adds a hint of nutty spice that deepens the flavor complexity.
- Cayenne Pepper (Optional): For those who enjoy a gentle heat, this tiny bit of spice livens up the soup beautifully.
- Coconut Milk or Heavy Cream: Provides creaminess and a silky smooth finish that makes the soup luscious.
- Salt and Pepper: To taste, balancing and brightening all the flavors.
- Fresh Thyme or Parsley: Perfect for garnish, adding a fresh herbal note and vibrant color.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with half the olive oil, along with a pinch of salt and pepper. Lay them out in a single layer on a baking sheet to roast for 25 to 30 minutes until tender and caramelized. This roasting step is crucial, as it builds the deep, honeyed flavor that makes this Roasted Butternut Squash Soup Recipe so special.
Step 2: Sauté the Aromatics
Meanwhile, in a large pot, warm the remaining olive oil over medium heat. Add the chopped onion and minced garlic and cook gently for 5 to 7 minutes until fragrant and translucent. This creates the savory backbone that balances the soup’s natural sweetness.
Step 3: Combine Ingredients and Simmer
Once the squash is perfectly roasted, add it to the pot along with vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper if you want that subtle kick. Stir everything together and bring the mixture to a boil before reducing the heat to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld beautifully.
Step 4: Puree the Soup
To achieve that irresistibly smooth texture, use an immersion blender right in the pot to puree the soup until it’s silky and velvety. If you don’t have one, carefully blend the soup in batches using a stand blender—just be sure to let it cool slightly first for safety.
Step 5: Finish with Creaminess and Seasoning
Stir in the coconut milk or heavy cream to add luxurious creaminess. Taste and adjust seasoning with salt and pepper as needed. The coconut milk also introduces a subtle sweetness and richness that perfectly rounds out the flavors in this Roasted Butternut Squash Soup Recipe.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
Simple garnishes elevate your bowl from delicious to memorable. A sprinkle of fresh thyme or parsley adds a pop of color and a fresh herbal aroma that complements the warm spices perfectly. Drizzle a little extra coconut milk or a swirl of cream on top for a beautiful presentation and added creaminess.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a light salad with tangy vinaigrette to balance the richness. Roasted garlic bread or a crispy kale salad with lemon can turn your meal into an effortless feast.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini pumpkins or butternut squash bowls for an impressive fall-inspired presentation. Adding toasted pumpkin seeds or a sprinkle of chili flakes can also add texture and a hint of extra flavor magic.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and creamy texture, making it an ideal weekday lunch or easy dinner option.
Freezing
If you want to keep this Roasted Butternut Squash Soup Recipe for longer, it freezes well for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Just remember to leave a little space for expansion.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid scorching. If the soup thickens after freezing, add a splash of broth or water to loosen it to your desired consistency. Avoid boiling to keep the creamy texture intact.
FAQs
Can I use canned butternut squash instead of fresh?
Fresh butternut squash provides the best flavor and texture, especially after roasting. Canned squash can be used in a pinch, but the roasting step’s caramelization and depth of flavor will be missing.
Is it possible to make this soup vegan?
Absolutely! Use coconut milk instead of heavy cream, and make sure your vegetable broth is vegan-friendly. This recipe is naturally vegan if those substitutions are made.
Can I substitute the spices if I’m not a fan of cinnamon or nutmeg?
Feel free to adjust the spice blend to your liking. Ground ginger or smoked paprika can be great alternatives that still add warmth and complexity without the traditional sweet spices.
How spicy is the soup with cayenne pepper?
The cayenne pepper is optional and added in a small amount, so it offers just a gentle heat that lingers pleasantly without overwhelming the dish. You can omit it entirely or add more depending on your spice preference.
What can I do if my soup is too thick?
Simply whisk in a bit more vegetable broth, water, or coconut milk to thin the soup to your desired consistency without sacrificing flavor or creaminess.
Final Thoughts
Once you make this Roasted Butternut Squash Soup Recipe, it’s going to become one of those cozy comforts you turn to again and again. It’s easy to prepare, beautifully balanced, and endlessly satisfying—perfect for sharing with family or friends or enjoying solo on a quiet night. So grab your ingredients, warm up that oven, and get ready to savor a bowl of pure autumnal joy.
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy roasted butternut squash soup, infused with warm spices like cumin, cinnamon, and nutmeg. This hearty soup is easy to prepare with roasted squash and blended to a smooth texture, finished with a touch of coconut milk for richness. Perfect as a cozy appetizer or light meal during cooler months.
Ingredients
Squash
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Aromatics
- 1 large onion, chopped
- 3 garlic cloves, minced
Liquids & Spices
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 cup coconut milk (or heavy cream)
Garnish
- Fresh thyme or parsley for garnish
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread out evenly on a baking sheet and roast for 25-30 minutes, until the squash is tender and starting to caramelize.
- Sauté 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 minced garlic, sautéing for 5-7 minutes until fragrant and translucent.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, ground cinnamon, ground nutmeg, and cayenne pepper if using. Stir everything together and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes to allow the flavors to meld.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Add Creaminess and Season: Stir in the coconut milk or heavy cream to give the soup a rich, velvety texture. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and garnish with fresh thyme or parsley for a pop of color and freshness. Enjoy immediately.
Notes
- For a spicier version, increase the cayenne pepper to taste.
- You can substitute coconut milk with heavy cream or a dairy-free alternative depending on your preference.
- To save time, the squash can be roasted ahead of time and refrigerated.
- Use an immersion blender for quick pureeing to avoid multiple batches and mess.
- This soup freezes well – store in airtight containers for up to 3 months.
