This Roasted Butternut Squash Soup is like a warm hug in a bowl. It’s creamy and smooth with a slight sweetness from the roasted squash and a touch of cozy spices like cinnamon and nutmeg. The roasting brings out a deep, natural flavor that makes every spoonful comforting and satisfying.
I love making this soup when the weather starts to cool down because it fills the kitchen with the best aromas and feels like the perfect way to welcome the season. A little tip I’ve learned is to roast the squash until it’s caramelized around the edges—that’s when all the flavor really pops. It’s simple but feels special, which is why I keep coming back to it.
When I serve this soup, I usually add a swirl of cream or a sprinkle of toasted pumpkin seeds on top just for a little extra texture and richness. It’s wonderful on its own or paired with a piece of crusty bread for dipping. This soup always gets everyone smiling at the table, and it’s one I like to make whenever I want something that feels homemade and a bit like a treat.
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient. Roasting it brings out a natural sweetness. If you can’t find butternut squash, try kabocha or acorn squash for a similar flavor and texture.
Olive Oil: Used for roasting and sautéing. If you prefer, avocado or grapeseed oil work well here. They handle the heat nicely.
Onion and Garlic: These give the soup a nice base flavor. Yellow onions work best, but white or sweet onions are fine alternatives.
Broth: Vegetable broth keeps this dish vegetarian; chicken broth adds richness. You can also use water and add extra seasoning if you want it lighter.
Cinnamon and Nutmeg: These spices bring warmth without overpowering. Don’t skip them—they give the soup a cozy depth.
Cream or Coconut Milk: Optional but adds creaminess. Coconut milk makes the soup dairy-free and gives a hint of tropical flavor.
Garnishes: Pumpkin seeds add crunch, and fresh thyme adds a herbaceous note. Both are small touches that lift the final dish.
How Can You Get Perfectly Roasted Butternut Squash for Soup?
Roasting butternut squash well unlocks its delicious flavor. Here’s how to do it right:
- Cut the squash into even cubes to ensure they roast uniformly.
- Toss with olive oil, salt, and pepper to season well.
- Spread the cubes in a single layer on your baking sheet so they roast instead of steam.
- Roast at 400°F (200°C) for 25-30 minutes, turning once halfway to get caramelized edges.
- Wait for the squash to become tender and slightly browned; this adds a sweet, nutty flavor that’s perfect for your soup.
Take your time with roasting—it’s the base for a rich, flavorful soup. If your squash isn’t caramelizing, your oven might be too cool, or the pieces might be overcrowded on the tray.
Equipment You’ll Need
- Baking sheet – to roast the squash evenly and get those caramelized edges.
- Large pot – for sautéing onions and simmering the soup all in one place.
- Immersion blender – makes pureeing the soup quick and easy without extra dishes.
- Cutting board and sharp knife – to peel and cube the butternut squash safely and smoothly.
- Wooden spoon – great for stirring the soup and scraping the pot without scratching.
Flavor Variations & Add-Ins
- Add a pinch of curry powder for a spicy twist that complements the sweetness of the squash.
- Stir in cooked apple chunks or pear slices before blending for a fruity depth.
- Top with crumbled crispy bacon or cooked sausage to add a savory, smoky note.
- Use coconut milk instead of cream for a dairy-free version with a subtle tropical flavor.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Pumpkin seeds, toasted (for garnish)
- Fresh thyme leaves (for garnish)
- Additional cream or yogurt, for drizzling (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 25-30 minutes to roast the squash, and another 20 minutes to cook and blend everything together. So, plan for roughly an hour from start to finish, perfect for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 25-30 minutes, turning once halfway, until tender and caramelized.
2. Sauté Aromatics:
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook another minute until fragrant.
3. Combine and Simmer:
Add the roasted squash to the pot with onions and garlic. Pour in broth, stir in cinnamon and nutmeg, and bring to a boil. Lower the heat and let it simmer for 10-15 minutes so the flavors blend.
4. Puree the Soup:
Use an immersion blender to blend the soup until smooth and creamy right in the pot. If you don’t have one, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
5. Finish and Serve:
Stir in heavy cream or coconut milk if you want it creamier. Warm the soup through without boiling. Taste and add more salt or pepper if needed. Serve hot with a drizzle of cream or yogurt, toasted pumpkin seeds, and fresh thyme leaves on top. A slice of crusty bread makes a perfect side!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just be sure to thaw it completely and pat it dry to avoid excess water in the soup. Roasting frozen squash might take a bit longer, so keep an eye on it until it’s tender and caramelized.
How Long Does Leftover Soup Keep?
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 for even warming.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and coconut milk instead of dairy cream. Skip the yogurt drizzle or substitute with a plant-based alternative for a fully vegan meal.
What Can I Use If I Don’t Have an Immersion Blender?
No worries! You can carefully blend the soup in batches using a regular blender. Just be sure to cool it slightly before blending to avoid splatters and always keep the lid slightly ajar to allow steam to escape.
