This Roasted Butternut Squash Soup is warm and comforting! With sweet butternut squash, a touch of spice, and creamy goodness, it’s perfect for cozy nights.
Making this soup feels like a warm hug in a bowl! I love adding a sprinkle of cinnamon on top—it makes the flavors pop. Plus, it’s super easy to whip up and enjoy! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! Look for squash that feels heavy for its size, with a smooth, firm skin. If you can’t find butternut squash, acorn squash or sweet potatoes make great substitutes.
Olive Oil: I always use extra virgin olive oil for better flavor, but you can swap it with avocado oil or melted butter if you prefer. Both add a nice depth to the soup.
Vegetable Broth: Homemade broth can be richer, but store-bought works great too! If you want a lighter soup, use water, but season it well. Chicken broth is also a nice alternative for deeper flavor.
Heavy Cream/Coconut Milk: I usually go for heavy cream for ultimate creaminess, but coconut milk is fantastic for a lighter, dairy-free version. It adds a nice hint of sweetness!
How Do You Roast Butternut Squash Perfectly?
Roasting the squash gives this soup its rich, sweet flavor. Follow these tips for the best results:
- Preheat your oven to 400°F (200°C) for even roasting.
- Cut the squash into even-sized cubes to ensure they cook at the same rate.
- Toss cubes in oil, salt, and pepper, which enhances their natural sweetness.
- Spread them in a single layer on the baking sheet. This prevents steaming, giving a lovely caramelized edge.
- Keep an eye on them! Roast until they’re soft and golden brown—about 30-40 minutes, turning halfway through.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- Fresh parsley or cilantro, chopped, for garnish
- Roasted pumpkin seeds (optional), for garnish
- Additional heavy cream or coconut milk for drizzling (optional)
How Much Time Will You Need?
This delicious roasted butternut squash soup takes about 10 minutes to prepare, 30-40 minutes to roast the squash, and around 10-15 minutes to cook everything together. In total, you’ll spend about 50-65 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and freshly ground black pepper until they are evenly coated. Spread the cubes out in a single layer on a baking sheet. This will help them roast evenly.
2. Roast the Squash:
Roast the butternut squash in the oven for about 30-40 minutes. Be sure to turn them halfway through to ensure they caramelize nicely. They’re done when they are tender and slightly golden brown.
3. Sauté the Aromatics:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
4. Combine and Simmer:
Once the squash is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow all the flavors to meld together.
5. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s nice and smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend it until creamy. Just be careful with the hot liquid!
6. Add Creaminess:
Stir in the heavy cream or coconut milk, and if you like, add the optional cinnamon and nutmeg for extra flavor. Taste the soup and adjust the salt and pepper to your liking.
7. Warm and Serve:
Warm the soup through on low heat for a few minutes, then ladle it into bowls. To make it look extra appealing, garnish with a swirl of additional cream or coconut milk, a sprinkle of roasted pumpkin seeds, and fresh chopped parsley or cilantro.
8. Enjoy!
Your creamy roasted butternut squash soup is ready to warm you up! Enjoy it with crusty bread or on its own for a comforting meal. Bon appétit!
Can I Use Frozen Butternut Squash for This Soup?
Absolutely! Using frozen butternut squash can save time. Just reduce the cooking time slightly since it’s already prepped. You can add it directly to the pot with the broth, but consider cooking it a little longer to ensure it’s tender before blending.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months! Just make sure to let the soup cool completely before transferring it to a freezer-safe container.
Can I Make This Soup Vegan?
Yes, just use vegetable broth and coconut milk (instead of heavy cream) to keep it creamy and non-dairy. Additionally, you can enhance the flavor with extra spices if desired!
What Can I Serve with Roasted Butternut Squash Soup?
This soup pairs beautifully with crusty bread, a fresh salad, or a side of roasted veggies. For a heartier meal, serve it with a grilled cheese sandwich for a classic combination!
