This roasted butternut squash soup is warm, smooth, and super cozy! It’s made with sweet butternut squash and a hint of spices that makes it perfect for chilly days.
Plus, it’s so easy to make! I love how I can roast the squash, blend it up, and enjoy a bowl in no time. Perfect for getting my veggie fix while warming my belly! 🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! It adds natural sweetness and a creamy texture. You can swap it with pumpkin or sweet potatoes if you need a change or can’t find butternut squash.
Olive Oil: Use olive oil for roasting for a bit of flavor. If you need a different option, avocado oil or coconut oil works well too.
Onion & Garlic: Onion gives depth, while garlic adds a nice kick. For milder flavors, shallots can replace onion. Garlic powder could be used in a pinch, but fresh is always better.
Vegetable Broth: This helps make the soup flavorful. Chicken broth is a good substitute if you’re not vegetarian. In a rush, water works too, but the flavor will be less rich.
Cream: Heavy cream makes this soup luxurious. If you’re dairy-free, coconut milk is my favorite alternative—it adds a nice hint of coconut flavor!
How Do You Get the Perfectly Creamy Soup?
To achieve that smooth, creamy texture, blending is key! Follow these simple tips:
- Roast the squash until tender to enhance sweetness and flavor. This also helps with blending!
- Let the soup cool a bit after cooking before blending, to avoid splatters.
- If you don’t have an immersion blender, carefully transfer the hot soup in batches to a regular blender. Just don’t fill it too full.
- Blend until completely smooth—this makes all the difference in texture.
- Stir in the cream or coconut milk after blending for a thicker, creamier texture.
Enjoy creating a delicious soup that feels like a warm hug on a chilly day!
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup heavy cream or coconut milk (for swirl and creaminess)
- Fresh thyme leaves or other fresh herbs for garnish
- Crusty bread slices, for serving
How Much Time Will You Need?
This delicious roasted butternut squash soup takes about 15 minutes for prep and around 35-40 minutes total to cook. You’ll spend some time roasting the squash, sautéing onions, and blending the soup to creamy perfection. Let’s get started!
Step-by-Step Instructions:
1. Preparing the Butternut Squash:
First, preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Make sure they are spread out in a single layer to roast evenly.
2. Roasting the Squash:
Roast the squash in the oven for about 25-30 minutes. Turn them once halfway through to make sure they become tender and lightly caramelized. You’ll know they’re ready when they are fork-tender and golden brown.
3. Sautéing the Aromatics:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute, until you smell that amazing aroma!
4. Combining Ingredients:
Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for about 10 minutes to let all those delicious flavors blend together.
5. Spicing Up the Soup:
Add the ground cinnamon, nutmeg, and optional ginger to the pot. Stir well to combine these warm spices into the soup.
6. Blending it Smooth:
It’s time to blend! Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, but let it cool slightly to avoid splatters.
7. Adding Creaminess:
Return the smooth soup to the pot, and stir in the heavy cream or coconut milk to give it that luscious finish. Taste it and adjust the seasoning with salt and pepper as needed.
8. Serving it Up:
Heat the soup gently over low heat until warmed through. Then, serve hot in bowls, drizzling a swirl of cream or coconut milk on top. Garnish with fresh thyme leaves for that lovely flair. Don’t forget to enjoy it with some crusty bread slices for dipping!
Enjoy your comforting bowl of smooth, velvety Roasted Butternut Squash Soup!
Can I Use Frozen Butternut Squash Instead of Fresh?
Absolutely! If you have frozen butternut squash, just thaw it first, then proceed with the recipe as normal. You may need to adjust the roasting time, but it should still work great!
How Can I Make This Soup Vegan?
To make the soup vegan, simply use coconut milk instead of heavy cream and ensure your vegetable broth is plant-based. It will still be creamy and delicious!
What Should I Do with Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! When reheating, just add a splash of broth or water to get that creamy texture back.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add other roasted vegetables like carrots or sweet potatoes for extra flavor and nutrition. Just make sure to blend them in fully with the butternut squash for a smooth soup.
