I love making Roasted Butternut Squash Soup when the weather turns cool and I’m craving something warm and cozy. Roasting the squash first brings out a deep, caramelized sweetness that makes the soup rich without needing much else.
Blended until silky smooth and finished with a touch of spice or cream, it’s the kind of bowl that feels comforting and nourishing at the same time.
What I like most is how versatile it is—you can keep it simple for a quick weeknight dinner or dress it up with toppings for a holiday starter. Either way, it’s always a favorite at my table.
Why You’ll Love This Recipe
This Roasted Butternut Squash Soup is velvety, flavorful, and nourishing. The caramelized squash adds natural sweetness, while onions, garlic, and a touch of cinnamon or nutmeg give it warmth and depth.
A splash of coconut milk makes it creamy without dairy, and you can easily adjust the seasoning to suit your taste. It’s also a flexible and practical recipe. You can serve it as a light starter at a dinner party, a cozy main course with bread or salad, or pack it up for work lunches.
It’s naturally vegan, gluten-free, and freezer-friendly—plus, it tastes even better the next day after the flavors have had time to meld.
What You’ll Need
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon or nutmeg (optional)
- Salt and pepper, to taste
- ½ cup coconut milk (plus extra for garnish)
Optional Garnish
- Toasted pumpkin seeds (pepitas)
- Fresh thyme or parsley
- Red chili flakes for heat
- Drizzle of balsamic glaze
Pro Tips
- Roast until caramelized—don’t rush this step; golden edges mean deeper flavor.
- Blend in batches if not using an immersion blender for silky results.
- Adjust thickness—add more broth for a lighter soup, less for a thicker one.
- Finish with acid—a splash of lemon juice or vinegar brightens the flavor.
- Top generously—seeds, herbs, or coconut cream make it look and taste extra special.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large pot
- Wooden spoon
- Immersion blender (or regular blender)
- Ladle
Substitutions and Variations
- Different squash: Use acorn squash or pumpkin instead of butternut.
- Spices: Add curry powder, cumin, or smoked paprika for a flavor twist.
- Nut-free: Skip coconut milk and use oat milk or cream instead.
- Protein boost: Stir in red lentils while simmering.
- Extra veggies: Add roasted sweet potatoes or carrots for more depth.
Make-Ahead Tips
- Roast squash ahead of time and store in the fridge for up to 3 days.
- Cook the full soup, cool, and refrigerate for up to 5 days—flavors improve over time.
- Freeze cooled soup in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
How to Make Roasted Butternut Squash Soup
1. Roast the Squash
Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
2. Sauté Vegetables
In a large pot, heat remaining olive oil. Add onion, garlic, carrot, and celery. Cook for 5–7 minutes until softened.
3. Add Squash and Broth
Stir roasted squash into the pot. Add vegetable broth and spices. Bring to a simmer and cook for 10 minutes.
4. Blend
Use an immersion blender to puree until smooth. (Or carefully transfer to a blender in batches.)
5. Finish and Serve
Stir in coconut milk. Adjust seasoning with salt, pepper, and lemon juice if desired. Garnish with toppings and serve warm.
Serving Suggestions
- Pair with crusty bread or garlic toast for dipping.
- Serve as a starter for a holiday dinner with roasted turkey or vegan mains.
- Add a fresh green salad on the side for a light, balanced meal.
- Serve in mugs for a cozy appetizer at parties.
Leftovers and Storage
- Store soup in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stovetop over low heat, stirring occasionally.
- Freeze for up to 2 months in single-serving containers for easy meals.
Nutrition & Benefits
Butternut squash is rich in vitamin A, fiber, and antioxidants, making this soup nourishing as well as delicious.
Coconut milk adds healthy fats and creaminess, while garlic and onions provide immune-supporting properties.
Low in calories but filling thanks to fiber, this soup is a smart, comforting option for cozy nights or meal prep.
Recipe FAQ
1. Can I make this soup without roasting the squash?
Yes, but roasting adds much more flavor.
2. Can I use frozen squash?
Absolutely—just roast it straight from frozen or sauté directly in the pot.
3. Can I make it spicy?
Yes, add chili flakes, cayenne, or curry powder for heat.
4. What if I don’t have coconut milk?
Use oat milk, cream, or leave it out for a lighter version.
5. Can I double this recipe?
Yes—it scales up easily and freezes beautifully.
A Bowl of Comfort in Every Spoon
This Roasted Butternut Squash Soup is the perfect mix of simple, wholesome, and comforting.
With its creamy texture, caramelized flavor, and cozy spices, it’s a dish that feels indulgent while nourishing your body.
Whether you’re making it for a family dinner, a holiday starter, or a week of meal prep, this recipe is one you’ll come back to all season long.
