There are few things more soul-warming than a bowl of Roasted Butternut Squash Soup. With its naturally sweet, caramelized squash blended into velvety perfection with savory aromatics and creamy coconut milk, this soup delivers comfort in every spoonful. The blend of cinnamon and nutmeg provides just the right hint of spice, making it perfect for crisp autumn evenings or anytime you crave a nourishing bowl of goodness.
Ingredients You’ll Need
This recipe comes together with a handful of simple but high-impact ingredients. Each one plays its part, whether it’s bringing out the squash’s natural sweetness, providing a silky texture, or layering in that irresistible warm spice.
- Butternut squash: The star of the show, roasted for maximum sweetness and creamy texture.
- Olive oil: Adds richness and helps the squash caramelize beautifully while roasting.
- Yellow onion: Gives the soup its deep, savory foundation and natural sweetness.
- Garlic: Lends a subtle aromatic background that rounds out the flavors.
- Salt: Essential for bringing the flavors together and making each ingredient shine.
- Ground black pepper: Adds just the right touch of gentle heat.
- Ground cinnamon: A warming spice that makes the soup feel extra cozy.
- Ground nutmeg: Gives a subtle, earthy note that pairs perfectly with squash.
- Vegetable broth: The savory liquid base that unifies every ingredient.
- Coconut milk or heavy cream (optional): Introduces extra creaminess and a touch of indulgence.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the Squash
Begin by preheating your oven to 400°F (200°C). On a baking sheet, toss the peeled, seeded, and cubed butternut squash with half of the olive oil—this helps it caramelize and take on a deep, toasty flavor. Spread the pieces out in an even layer, and roast for 30 to 35 minutes, flipping once halfway through. You’re looking for edges that are golden and squash that’s fork-tender. This step is what gives Roasted Butternut Squash Soup its signature sweetness and depth.
Step 2: Sauté the Aromatics
While the squash roasts, grab a large pot and heat the remaining olive oil over medium heat. Add in the chopped onion and let it cook for about 5 to 6 minutes, stirring every so often. You want the onion to turn soft and translucent, unlocking its natural sweetness. Stir in the minced garlic and let it sizzle for just a minute—you want to smell its aroma without browning.
Step 3: Bring Everything Together
Once your squash is roasted to golden magnificence, add it into the pot. Sprinkle in the salt, black pepper, cinnamon, and nutmeg. This is when the kitchen really starts to smell amazing! Pour in the vegetable broth, making sure everything is submerged, and give it a good stir. Let the mixture come up to a boil, then turn down the heat and let it simmer gently for about 10 minutes. This helps all the flavors mingle and deepen.
Step 4: Blend Until Silky Smooth
For that velvety restaurant-quality texture, you’ll need to puree the soup. If you have an immersion blender, it’s perfect for this—just blend right in the pot until completely smooth. If you’re using a blender, work in batches and blend until creamy. Take care, as hot liquids expand when blended—vent the lid slightly for safety. The soup should be lusciously smooth by the end of this step.
Step 5: Add Creaminess and Adjust
If you’re going all in for extra richness, stir in the coconut milk or heavy cream. This step transforms the soup from simple to sublime, making each spoonful feel like a “hug in a bowl.” Give it a taste and adjust the salt or spices as needed. Gently reheat, then ladle up and serve your gorgeous, golden Roasted Butternut Squash Soup piping hot.
How to Serve Roasted Butternut Squash Soup
Garnishes
The right garnish adds both beauty and flavor. Try a swirl of coconut milk or cream across each bowl, sprinkle over roasted pumpkin seeds for crunch, or add a scatter of fresh chopped herbs like parsley or chives. A little pinch of fresh cracked pepper or a dash of smoked paprika brings eye-catching color too.
Side Dishes
This soup pairs perfectly with hearty accompaniments. Serve it alongside a hunk of crusty sourdough bread, a warm baguette, or cheesy garlic toast to mop up every drop. For a lighter touch, a crisp green salad with apples and walnuts complements the soup’s autumnal flair wonderfully.
Creative Ways to Present
If you want to wow guests, try serving Roasted Butternut Squash Soup in small, hollowed-out squash halves or even in miniature pumpkins for a charming touch. Ladling the soup into shot glasses makes for a fun party appetizer. You can also drizzle each bowl with a zig-zag of maple syrup or a sprinkle of toasted coconut for a modern twist.
Make Ahead and Storage
Storing Leftovers
Roasted Butternut Squash Soup actually tastes even better the next day, as the flavors deepen overnight. Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. The soup keeps its creamy consistency, making it a perfect meal prep option for busy weeks.
Freezing
This soup freezes beautifully! Once cooled, pour it into freezer-safe containers, leaving a bit of space for expansion. It will keep well in the freezer for up to three months. When you’re ready for a bowl, thaw it overnight in the fridge or gently heat from frozen over low heat on the stove, stirring occasionally.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring now and then until hot throughout. If it’s too thick, simply add a splash of broth or water to loosen it up. You can also pop an individual serving into the microwave for 1 to 2 minutes, stopping to stir halfway so it heats evenly.
FAQs
Can I make Roasted Butternut Squash Soup ahead of time?
Absolutely! In fact, the flavors become even more cohesive if made a day in advance. Store it in the refrigerator and reheat when ready to serve for a quick and easy meal.
What’s the best way to peel and cut butternut squash?
Use a sturdy vegetable peeler to remove the skin, then cut off both ends. Slice the squash in half lengthwise, scoop out the seeds, and chop into cubes. If your squash is particularly tough, microwaving it for a minute or two can soften it up enough to handle more easily.
Can I use pre-cut squash?
Definitely! Pre-cut squash from the grocery store is a fantastic shortcut, especially when you need to save time. Just make sure to roast the pieces as the recipe describes, checking them for doneness since sizes can vary.
Is this soup vegan and gluten-free?
Yes! If you use coconut milk instead of cream, Roasted Butternut Squash Soup is naturally vegan and gluten-free, making it ideal for a wide range of dietary needs.
How can I add more flavor or spice?
Consider a splash of maple syrup for extra depth or a pinch of cayenne pepper for subtle heat. Some folks also love to add a bit of fresh ginger or roasted garlic for an added flavor dimension. Taste as you go and adjust to suit your preferences!
Final Thoughts
I can’t wait for you to savor your first spoonful of Roasted Butternut Squash Soup—it’s the kind of recipe you’ll turn to all season long. Whether you’re sharing it with loved ones or curling up solo, this soup is destined to become a new favorite comfort food. Let me know how you enjoy it, and don’t forget those creative garnishes!
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
A comforting and creamy Roasted Butternut Squash Soup that’s perfect for chilly evenings. This vegan and gluten-free soup is easy to make and full of warm fall flavors.
Ingredients
Main Ingredients:
- 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
Additional Ingredients:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth
- ½ cup canned coconut milk or heavy cream (optional for added creaminess)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and toss with 1 tablespoon olive oil. Roast for 30–35 minutes until tender and lightly browned, flipping halfway through.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for 1 minute.
- Cook Soup: Add the roasted squash, salt, pepper, cinnamon, and nutmeg to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Puree the soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk or cream if desired. Adjust seasoning and heat through before serving.
Notes
- For a richer flavor, add maple syrup or cayenne pepper.
- Garnish with cream, pumpkin seeds, or fresh herbs.
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