Amazing Roasted Butternut Squash Soup

Oh, get ready for a bowl of pure comfort! We’re diving into my favorite roasted butternut squash soup, and trust me, roasting the squash is where all the magic happens. It’s not just about getting it tender; it’s about that incredible, deep, caramelized flavor you just can’t get any other way. You know, like when I first learned to bake bread, it was that feeling of creating something truly special from simple ingredients that hooked me? This soup is exactly like that. It’s that soul-satisfying feeling of making something delicious with your own two hands, and I’m so excited to share exactly how I do it so you can recreate that pure joy in your own kitchen!

Why You’ll Love This Roasted Butternut Squash Soup

Okay, so why is this the roasted butternut squash soup recipe you NEED to try? Let me tell you!

• Deep, Caramelized Flavor: Roasting the squash brings out its natural sweetness and creates those delicious brown edges you just can’t beat! It adds a whole new layer of flavor.
• Seriously Simple Sheet Pan Method: We toss everything onto one pan to roast, meaning fewer dishes and WAY more flavor. It’s honestly the easiest way to get that amazing roasted taste.
• Dreamy Creamy Texture: Thanks to full-fat coconut milk (or your favorite creamy swap!), this soup is velvety smooth and oh-so-cozy. It’s just pure comfort in a bowl.
• Spice Level? You’re the Boss! We add a pinch of cinnamon and nutmeg, but a little cayenne is optional if you like a kick. Totally up to you on how much warmth you want!
• Healthy & Hearty Comfort: It’s packed with veggies and healthy fats, making it a meal you can feel great about eating. It’s one of those dishes that just makes you feel good.
• Perfect for Any Occasion: Whether it’s a busy weeknight when you need something quick and tasty, or you’re entertaining guests, this soup always impresses.

Ingredients for Oven Roasted Squash Soup

Alright, let’s gather our goodies! Having everything prepped makes the cooking process as smooth as the soup itself. Here’s what you’ll need for our delicious roasted butternut squash soup:

• 2 pounds butternut squash, peeled, seeded, and cut into about 1-inch cubes. This is the star, so make sure they’re pretty uniform!
• 2 tablespoons olive oil – good quality makes a difference!
• 1 teaspoon salt – or to your taste, of course.
• 1/2 teaspoon black pepper – freshly ground is best!
• 1 cup yellow onion, finely chopped. Don’t worry about making them tiny; they’ll blend down.
• 2 cloves garlic, minced. That lovely aromatic kick!
• 4 cups vegetable broth – pick a good one, it’s the base of our soup!
• 1 cup full-fat coconut milk. This is key for that super creamy, dreamy texture we love.
• 1/2 teaspoon ground cinnamon. Just a hint to warm things up!
• 1/4 teaspoon ground nutmeg. It pairs so perfectly with the squash.
• A pinch of cayenne pepper (optional). Just if you want to add a little warmth!
• Toasted pepitas for garnish (optional). These little guys add a fantastic crunch.

SAVE

How to Prepare Your Roasted Butternut Squash Soup

Alright, let’s get this cozy soup made! It’s really not complicated at all, just a few simple steps to pure deliciousness. I always say cooking should bring you joy, not stress, and this recipe totally does that once you get the hang of it. Just follow along!

Roasting the Squash for Maximum Flavor

First things first, let’s get that squash roasting! Preheat your oven to a nice and hot 400°F (200°C). Grab a big baking sheet – this is our sheet pan shortcut! Toss your cubed butternut squash with olive oil, salt, and pepper. Make sure every piece gets a little love. Spread it all out in a single layer so it roasts evenly. Pop that into the oven for about 25 to 30 minutes. You’re looking for it to be super tender and have those lovely, slightly browned bits – that’s where the flavor is!

Building the Creamy Roasted Butternut Base

While that gorgeous squash is doing its thing in the oven, you can start on the soup base. Grab a big pot or Dutch oven and get it warming over medium heat. Toss in your chopped onion and let it soften up for about 5 to 7 minutes until it’s nice and translucent. Then, add your minced garlic and cook for just another minute until you can really smell that wonderful aroma. Now for the magic part: add your hot-from-the-oven roasted squash, the vegetable broth, creamy coconut milk, cinnamon, nutmeg, and that optional pinch of cayenne if you’re feeling spicy! Give it all a good stir, bring it up to a gentle simmer, then turn the heat down and let it hang out for about 10 minutes. This lets all those amazing flavors meld together perfectly.

Blending and Finishing Your Spicy Squash Soup

Okay, time to make it smooth and creamy! Carefully transfer your soup to a blender. If you’ve got an immersion blender, that’s super handy too – just stick it right in the pot! Blend it all up until it’s perfectly smooth and feels just impossibly creamy. Be careful if you’re using a regular blender with hot soup – fill it only halfway and hold that lid down tight with a towel! Pour the blended soup back into the pot. If it needs a little warming up, just do that gently. Serve it piping hot, and don’t forget those toasted pepitas on top for a little crunch. It’s the perfect finishing touch for our spicy squash soup!

SAVE

Tips for the Best Maple Roasted Butternut Soup

You know, the beauty of this roasted butternut squash soup is that it’s super forgiving and totally adaptable. Think of these as my personal little secrets for making it absolutely perfect every single time. We want you to feel confident and joyful in the kitchen, just like I did when I found my passion!

Ingredient Notes and Substitutions

When picking your butternut squash, look for one that feels heavy for its size and has a nice, even tan color. Give it a little tap – it should sound hollow! If you can’t find full-fat coconut milk, don’t sweat it. Heavy cream or even half-and-half will give you that lovely creamy texture, though it won’t be vegan. For a touch of sweetness that really makes the squash sing, a tablespoon or two of maple syrup during roasting is *amazing* and makes it our ‘maple roasted butternut soup’ version. Seriously, it’s divine!

Achieving Perfect Creamy Roasted Butternut Texture

The secret to that super smooth, velvety texture is all in the blend! Make sure your squash is really fork-tender before you blend it up. If you’re using a standard blender, don’t pack it too full with hot soup – work in batches and hold that lid down tight! For an impossibly silky finish, especially if your squash had any slightly stringy bits, you can strain the soup through a fine-mesh sieve after blending. It takes an extra minute, but wow, the texture is just out of this world! It truly makes it next-level ‘creamy roasted butternut’.

SAVE

Serving and Storing Your Fall Roasted Soup

This cozy roasted butternut squash soup is beautiful on its own, but it really shines with a few friends! Serve it up piping hot with some crusty bread for dipping – maybe a nice sourdough? Or a simple green salad on the side is lovely too. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. It’ll keep perfectly for about 3-4 days. When you’re ready to enjoy it again, just gently reheat it on the stove or in the microwave. Easy peasy!

Frequently Asked Questions about Roasted Butternut Squash Soup

SAVE

Nutritional Estimate for Roasted Butternut Squash Soup

So, what’s the delicious breakdown for a bowl of this creamy goodness? While every kitchen is a little different, a standard serving (about 1.5 cups) of our roasted butternut squash soup is typically around 350 calories. You’re looking at about 18g of fat, mostly the good kind from the olive oil and coconut milk, 45g of carbs with a nice 8g of fiber to keep you full, and about 5g of protein. Remember, these numbers are just estimates, and they can change a little depending on the exact brands you use and if you add any extra goodies!

Share Your Roasted Butternut Squash Soup Creations

Now it’s your turn to shine! I absolutely love seeing what you all create in your kitchens. Did you whip up this roasted butternut squash soup? How did it turn out? Did you add any of your own special touches? Please drop a comment below, tell me how you liked it, and maybe even share a picture on social media – tagging me, of course! Your feedback and enthusiasm truly make my day and help others feel inspired to get cooking!

For another delicious recipe, check out this roasted butternut squash soup from BBC Good Food. Or, for a slightly different take, try this roasted butternut squash soup from Cookie and Kate.

Roasted Butternut Squash Soup

SAVE

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and flavorful roasted butternut squash soup, perfect for a comforting meal.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 60 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of cayenne pepper (optional)
• Toasted pepitas for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.
3. Roast for 25-30 minutes, or until tender and lightly caramelized.
4. While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
5. Add the minced garlic and cook for 1 minute more until fragrant.
6. Add the roasted butternut squash, vegetable broth, coconut milk, cinnamon, nutmeg, and cayenne pepper (if using) to the pot.
7. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
9. Return the soup to the pot and heat gently if needed.
10. Serve hot, garnished with toasted pepitas if desired.

Notes

• For a deeper flavor, roast the squash until it has browned edges.
• Adjust spices to your preference.
• If you don’t have coconut milk, you can use heavy cream or half-and-half for a non-vegan option.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 15g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg