Roasted Butternut Squash Soup is a warm and comforting dish that’s perfect for chilly days. This soup has a smooth, velvety texture and a naturally sweet, nutty flavor from the butternut squash. Roasting the squash before blending brings out a deep, caramelized taste that makes this soup really special.
I love making this soup when I want something cozy but easy to whip up. Roasting the squash is my favorite step because the kitchen smells amazing, like a hint of fall is already here. I often add a little cinnamon or nutmeg to give it a gentle, spicy touch that makes everyone at the table smile.
Serving this soup with a slice of crusty bread or a sprinkle of toasted pumpkin seeds makes it feel just right. It’s the kind of meal that warms you from the inside out and leaves you feeling happily full. Whenever I make it, it becomes a quick favorite, and I’m pretty sure it will be yours too!
Key Ingredients & Substitutions
Butternut Squash: The star of this soup! Roasting brings out its natural sweetness and makes the flavor richer. If you can’t find butternut squash, try kabocha squash or pumpkin as alternatives.
Olive Oil: Used for roasting and sautéing, it adds a gentle fruitiness. You can substitute with avocado oil or any neutral oil you have.
Onion & Garlic: These build the soup’s savory base. Yellow onions work best for their mild sweetness. If you’re short on time, using onion powder and garlic powder is fine, though fresh gives more flavor.
Vegetable Broth: It adds depth and thins the soup. Chicken broth works great if you’re not vegetarian. For a lighter soup, water with a pinch of salt can work too.
Cinnamon & Nutmeg: Optional, but I love these for a hint of warmth. Feel free to skip or add a pinch of ginger or curry powder for a different twist.
Cream or Coconut Milk: Makes the soup silky and rich. Use coconut milk for a dairy-free option or heavy cream if you want a creamy texture.
Garnishes: Pumpkin seeds add crunch, thyme adds freshness, and a dollop of sour cream or yogurt adds creaminess and cool contrast. These are optional but elevate the experience.
How Do I Roast Butternut Squash for Maximum Flavor?
Roasting the squash properly is key for deep, sweet flavor. Here’s how I do it:
- Peel and cube the squash evenly so they roast at the same rate.
- Toss with olive oil and salt to enhance caramelization and taste.
- Spread the cubes in one layer on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Roast at 400°F (200°C) for 30-40 minutes, flipping halfway to get golden edges on all sides.
- The squash should feel soft and caramelized—this adds a deeper, sweeter note to your soup.
Taking the time here pays off. Roasting boosts flavor and gives the soup a lovely, vibrant orange color.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Sharp knife – makes peeling and cubing the squash much easier and safer.
- Large pot – for sautéing onions and cooking the soup; choose one with a heavy bottom for even heat.
- Immersion blender or countertop blender – to blend the soup smooth and creamy with ease.
- Wooden spoon – great for stirring the soup while it cooks without scratching your pot.
Flavor Variations & Add-Ins
- Add ginger for a fresh, slightly spicy kick that brightens the soup’s sweetness.
- Swap heavy cream for coconut milk to make it dairy-free with a subtle tropical note.
- Stir in cooked apple or pear pieces for a natural, fruity sweetness that pairs well with the squash.
- Top with crispy bacon bits or chorizo for a smoky, savory contrast to the creamy squash.
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 3 pounds), 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 broth (or chicken broth)
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup heavy cream or coconut milk (optional)
- Pumpkin seeds (pepitas), for garnish
- Fresh thyme leaves, for garnish
- Sour cream or plain yogurt, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-40 minutes to roast the butternut squash, and about 20 minutes to cook and blend the soup. Altogether, plan for just under an hour from start to finish.
Step-by-Step Instructions:
1. Roasting the Butternut Squash:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out in one layer on the baking sheet. Roast for 30-40 minutes, turning once halfway through, until the squash is tender and has golden, caramelized edges.
2. Cooking the Base:
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 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more, stirring frequently to avoid burning.
3. Making the Soup:
Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to come together. Then, use an immersion blender directly in the pot—or carefully transfer the soup in batches to a countertop blender—to purée until smooth and creamy.
Return the puréed soup to the pot. Stir in cinnamon and nutmeg if you are using them, then taste and adjust salt and pepper. For extra creaminess, stir in heavy cream or coconut milk now.
4. Serving:
Ladle the soup into bowls. Garnish with a swirl of sour cream or plain yogurt if you like, pumpkin seeds, and fresh thyme leaves for a pop of color and flavor. Serve with warm crusty bread to round out this cozy, comforting meal.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just thaw the frozen squash completely and pat it dry before roasting. Keep in mind frozen squash may be softer, so watch the roasting time closely to avoid overcooking.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use vegetable broth and swap heavy cream with coconut milk or another plant-based milk for a creamy, vegan-friendly version. Skip the sour cream garnish or use a dairy-free yogurt alternative.
What Can I Serve with Roasted Butternut Squash Soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a fresh green salad. Adding a sprinkle of toasted pumpkin seeds or crispy bacon on top gives extra texture and flavor.
