Roasted Butternut Squash Soup is a cozy, smooth, and slightly sweet soup that feels like a big warm hug on a chilly day. The star of the show is the roasted butternut squash, which brings a deep, caramelized flavor that makes this soup extra special. A touch of warming spices and a creamy texture make every spoonful comforting and satisfying.
I love roasting the squash before blending it into the soup because it really brings out its natural sweetness and adds a little smoky note that makes the flavor pop. It’s such a simple step, but it really changes everything. I usually roast extra squash to use as a tasty snack or salad topping later on.
This soup is great served with a swirl of cream or a sprinkle of toasted pumpkin seeds on top for a little crunch. I often pair it with crusty bread to soak up all the goodness. It’s the kind of recipe that’s easy to make and then enjoy all week long – perfect for cozy nights in or sharing with friends over a casual dinner.
Key Ingredients & Substitutions
Butternut Squash: The heart of this soup. Roasting the squash enhances its natural sweetness and gives it a rich, nutty flavor. If you can’t find butternut squash, try kabocha or acorn squash for a similar taste.
Broth: Vegetable or chicken broth works well here, adding depth. For a vegan option, stick with vegetable broth, or use water plus herbs if you’re in a pinch.
Spices (Cumin, Nutmeg, Cinnamon): These warm spices bring cozy notes to the soup. Ground coriander or ginger can be great swaps if you don’t have these on hand.
Coconut Milk or Heavy Cream: Either adds creaminess and richness. Coconut milk keeps it dairy-free and adds a slight tropical flavor, while cream gives a classic, silky finish.
Pumpkin Seeds & Thyme: Toasted pumpkin seeds add crunch and a toasty flavor, while thyme adds a fresh herbal touch. If you want more crunch, try crispy bacon bits or toasted croutons instead.
How Do I Get the Best Roasted Flavor from the Butternut Squash?
Roasting the squash deeply impacts the soup’s flavor, so here are my tips:
- Cut squash into even 1-inch cubes for consistent roasting.
- Toss with olive oil, salt, and pepper – don’t skip this step for that golden, caramelized edge.
- Spread squash in a single layer on a baking sheet to avoid steaming.
- Roast at a high temperature (400°F/200°C) for about 25–30 minutes, flipping halfway through. Watch for tender, browned edges.
- Extra step: If you love a smoky note, you can roast with garlic cloves or sprinkle smoked paprika after roasting.
Roasting transforms the squash from just sweet to beautifully nutty and complex, making your soup shine!
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Large pot – great for sautéing onions and cooking the soup all in one place.
- Immersion blender – lets you puree the soup right in the pot for easy cleanup and smooth texture.
- Chef’s knife – sharp and sturdy for safely peeling and chopping the squash.
- Wooden spoon – helpful for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add a few diced apples before blending for a subtle sweetness that pairs well with the spices.
- Swap out coconut milk for a dollop of Greek yogurt to add tang and creaminess.
- Stir in cooked sausage or crispy bacon bits for a smoky, meaty boost.
- Throw in a pinch of cayenne pepper or smoked paprika to add a warm kick when you want more spice.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
For The Soup:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 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 cumin (optional)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon (optional)
- ½ cup coconut milk or heavy cream, plus extra for garnish
For Garnishing:
- A handful of toasted pumpkin seeds
- Fresh thyme sprigs
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 25 to 30 minutes to roast the squash. Then, allow around 20 minutes for cooking and blending. All together, expect about 1 hour from start to finish for a cozy, flavorful meal.
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 in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until tender and nicely caramelized. 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 until softened and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Combine and Simmer:
Add the roasted squash into the pot with the broth, ground cumin, nutmeg, and cinnamon. Stir to mix everything well. Bring the soup to a boil, then lower the heat and let it simmer gently for 10 minutes to blend the flavors.
4. Blend Until Smooth:
Use an immersion blender right in the pot to puree the soup until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender. Blend until silky, then return it to the pot.
5. Finish the Soup:
Stir in the coconut milk or heavy cream for richness. Taste and add more salt or pepper if needed. Warm the soup gently, without letting it boil.
6. Serve and Garnish:
Ladle the soup into bowls. Add a swirl of cream or coconut milk on top, then sprinkle with toasted pumpkin seeds and a sprig of fresh thyme for a lovely finishing touch. Serve with crusty bread or crackers for a comforting meal.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash cubes! Just thaw them completely and drain any excess moisture before roasting or adding directly to the soup. This helps prevent a watery texture.
How Can I Make This Soup Vegan?
To keep it vegan, use vegetable broth and coconut milk instead of heavy cream. Skip any dairy garnishes and opt for a drizzle of extra coconut milk or olive oil instead.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain the creamy texture.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
