This Roasted Butternut Squash Soup is a warm, comforting bowl that’s perfect for chilly days. The smooth, creamy texture comes from perfectly roasted squash that brings out its natural sweetness, balanced with a touch of savory spices. It’s simple but packed with flavor, making it a real crowd-pleaser.
I love roasting the squash first because it adds a deeper, caramelized flavor that you just don’t get from boiling. It’s one of those recipes that feels fancy but is so easy to throw together. When I make it, I usually add just a pinch of nutmeg and a little garlic, which I think really brings the soup to life without overpowering the natural sweetness.
My favorite way to serve this soup is with a drizzle of good olive oil and some crunchy croutons on top. It’s great as a cozy lunch or an elegant first course for dinner. Whenever I share this recipe with friends, they always ask me for seconds, which tells me it’s a keeper in any season.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! Roasting it brings out a natural sweetness and rich flavor. If you can’t find butternut squash, try kabocha or acorn squash for a similar texture and sweetness.
Olive Oil: Used for roasting and sautéing. You can substitute with avocado or grapeseed oil if you want a milder taste.
Onion & Garlic: These add depth and a gentle savory base. Yellow onions work best here, but white or sweet onions are fine. Fresh garlic is best, but jarred minced garlic works in a pinch.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds extra richness. If you’re short on broth, you can use water and boost the taste with more seasonings.
Nutmeg & Cinnamon: These spices add warmth and subtle complexity. Nutmeg is more important, but cinnamon is optional if you like a bit of cozy spice.
Heavy Cream or Coconut Milk: For creaminess. Heavy cream adds richness, while coconut milk keeps it dairy-free and gives a slight tropical twist.
Garnishes: Toasted pumpkin seeds add crunch and flavor, while fresh thyme brightens the soup. Sour cream or yogurt adds a cool, tangy contrast that balances the sweetness.
How Do You Get Smooth, Creamy Soup Without It Being Watery?
The key to creamy butternut squash soup lies in roasting and blending:
- Roast the squash: This caramelizes the sugars and removes excess moisture, giving a richer flavor than boiling.
- Sauté onions and garlic: Cooking these beforehand adds deep flavor.
- Use good blending tools: An immersion blender works great for smooth soup without messy transfers. Alternatively, blend in batches using a regular blender.
- Adjust liquid carefully: Start with broth and add cream or coconut milk for richness—but add slowly. You want creamy, not thin soup.
- Season after blending: Taste and adjust salt, pepper, and spices at the end so flavors shine through.
Following these tips will give you a luxurious, creamy soup every time without thinning it too much. Enjoy!
Equipment You’ll Need
- Baking sheet – perfect for roasting butternut squash evenly and getting those caramelized edges.
- Large pot or Dutch oven – to sauté onions and garlic, then simmer the soup with the broth.
- Immersion blender – makes pureeing soup simple and mess-free right in the pot.
- Sharp knife and cutting board – for safely peeling and chopping the squash.
- Measuring spoons – to add just the right amount of spices and cream.
Flavor Variations & Add-Ins
- Add a diced apple during sautéing for a touch of natural sweetness that pairs well with butternut squash.
- Stir in a pinch of smoked paprika or cayenne for a smoky or spicy kick when you want some heat.
- Swap heavy cream with coconut milk to keep it dairy-free and add a subtle tropical flavor.
- Top with crispy cooked bacon or pancetta for a salty crunch if you want to add some protein and texture.
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
Spices and Cream:
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon (optional)
- ½ cup heavy cream or coconut milk (optional for creaminess)
Garnishes:
- Pumpkin seeds (pepitas), toasted, for garnish
- Fresh thyme leaves, for garnish
- Sour cream or yogurt, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 25-30 minutes to roast the squash, and another 15-20 minutes to cook and blend everything together—roughly 45-60 minutes total from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the squash out in one layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized on the edges.
2. Sauté Onion and Garlic:
While the squash is roasting, heat a large pot over medium heat. Add a splash of olive oil and cook the chopped onion for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Combine and Simmer:
Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth and stir in the nutmeg and cinnamon if using. Bring the mixture to a gentle simmer and let cook for 10-15 minutes so the flavors blend nicely.
4. Blend to Creamy Perfection:
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until smooth.
5. Add Cream and Season:
Stir in the heavy cream or coconut milk if you want your soup richer and creamier. Taste and adjust salt, pepper, or spices as needed.
6. Serve and Garnish:
Ladle the soup into bowls, then add a swirl of sour cream or yogurt if you like. Sprinkle with toasted pumpkin seeds and fresh thyme leaves for a lovely finishing touch. Serve with crusty bread or your favorite side to enjoy.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash to save time! Just thaw it completely and pat dry to avoid extra water in the soup. You can roast it briefly to deepen the flavor before adding it to the pot.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. You can also freeze the soup for up to 3 months.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or another plant-based milk to keep it creamy and delicious without dairy. Skip the sour cream garnish or use a dairy-free alternative.
What Can I Serve with Roasted Butternut Squash Soup?
This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh green salad for a complete, comforting meal.
