Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is the definition of cozy comfort food. With its velvety texture, naturally sweet flavor, and warm autumn spices, this soup feels like a hug in a bowl. Roasting the squash before blending is the secret that transforms this humble vegetable into something deeply flavorful and caramelized, giving the soup a rich, slightly nutty depth you simply can’t achieve by boiling alone.

This soup is especially popular during fall and winter, but it’s delicious any time you’re craving something nourishing and comforting. Whether served as a light lunch, a dinner starter, or a soothing meal on a chilly evening, roasted butternut squash soup always delivers warmth and satisfaction. Simple ingredients come together effortlessly, proving that elegant flavor doesn’t require complicated steps.

Why I Love This Recipe

I love this recipe because it’s simple, wholesome, and incredibly comforting. The roasting process brings out the squash’s natural sweetness, while onion, garlic, and herbs add savory balance. It’s also a versatile soup—you can keep it light and vegan or make it rich and creamy depending on your mood.

Another reason I adore this soup is that it’s meal-prep friendly. It stores and freezes beautifully, making it perfect for busy weeks when you want something homemade and nourishing ready to go.

Why This Is a Must-Try Dish

• Deep, caramelized flavor from roasted squash
• Naturally creamy texture without heavy ingredients
• Healthy, comforting, and filling
• Easy to customize with spices and toppings
• Perfect for fall, winter, and meal prep

If you enjoy cozy soups that taste rich but feel light, this one is a must.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 40–45 minutes
• Total Time: About 1 hour
• Servings: 4–6 servings
• Calories: Approximately 180–220 calories per serving

Course: Soup / Appetizer / Main (light meal)
Cuisine: American / International

Ingredients

• 1 large butternut squash (about 2½–3 lb), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3–4 cups vegetable broth (or chicken broth)
• ½ teaspoon dried thyme (or fresh)
• ¼ teaspoon ground nutmeg (optional)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Optional garnish: pumpkin seeds, croutons, fresh thyme, or drizzle of cream

Cooking Directions

This soup begins by roasting butternut squash to bring out its natural sweetness, then simmering it with aromatics and broth before blending into a smooth, comforting soup.

Step-by-Step Preparation Method

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Roast the Squash

Place cubed butternut squash on the baking sheet. Drizzle with olive oil, sprinkle with ½ teaspoon salt and black pepper, and toss to coat evenly. Roast for 30–35 minutes, flipping halfway, until tender and caramelized.

Step 3: Sauté Aromatics

In a large pot, heat a little olive oil over medium heat. Add chopped onion and cook until soft and translucent. Add garlic and sauté for 30 seconds until fragrant.

Step 4: Add Squash and Broth

Add roasted squash to the pot along with broth, thyme, nutmeg, and remaining salt. Bring to a gentle simmer and cook for 10 minutes.

Step 5: Blend the Soup

Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.

Step 6: Add Cream (Optional)

Stir in heavy cream or coconut milk if using. Simmer for another 2–3 minutes.

Step 7: Adjust Seasoning

Taste and adjust salt, pepper, or spices as needed.

How to Serve

• Serve hot with crusty bread or garlic toast
• Garnish with roasted pumpkin seeds or croutons
• Drizzle with cream or olive oil for a finishing touch
• Pair with a fresh green salad or grilled cheese sandwich

Recipe Tips

• Roasting is key—don’t skip it for best flavor
• Cut squash evenly to ensure even roasting
• Add broth gradually to control thickness
• Blend carefully while hot to avoid splashes
• Taste and adjust seasoning after blending

Variations

Spicy Butternut Squash Soup

Add cayenne pepper, red pepper flakes, or curry powder.

Apple Butternut Squash Soup

Add one roasted apple for natural sweetness and depth.

Ginger Squash Soup

Add fresh grated ginger for warmth and brightness.

Creamy Vegan Version

Use coconut milk and vegetable broth for a dairy-free soup.

Herb-Infused

Add sage or rosemary for an earthy, aromatic twist.

Freezing and Storage Time

Refrigerator

Store in an airtight container for up to 4–5 days.

Freezing

Freeze soup in freezer-safe containers for up to 3 months. Leave space for expansion.

Reheating

Reheat gently on the stovetop or microwave, stirring occasionally.

Special Equipment Needed

• Baking sheet
• Large pot or Dutch oven
• Immersion blender or countertop blender
• Cutting board and sharp knife
• Measuring cups and spoons

Conclusion

Roasted Butternut Squash Soup is a timeless, comforting dish that combines simplicity with deep, satisfying flavor. Roasting the squash enhances its natural sweetness, while gentle spices and creamy texture make every spoonful soothing and delicious. Whether you enjoy it as a light meal, a starter, or a make-ahead comfort food, this soup is sure to become a seasonal favorite—and one you’ll return to again and again.

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Roasted Butternut Squash Soup

Author: Anna Williams Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4 Calories: 220 calories per serving

Description

Roasted Butternut Squash Soup is the definition of cozy comfort food. With its velvety texture, naturally sweet flavor, and warm autumn spices, this soup feels like a hug in a bowl. Roasting the squash before blending is the secret that transforms this humble vegetable into something deeply flavorful and caramelized, giving the soup a rich, slightly nutty depth you simply can’t achieve by boiling alone.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 large butternut squash , peeled, seeded, and cubed (about 2½–3 lb)
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 –4 cups vegetable broth (or chicken broth)
• ½ teaspoon dried thyme (or fresh)
• ¼ teaspoon ground nutmeg (optional)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Optional garnish: pumpkin seeds, croutons, fresh thyme, or drizzle of cream

Instructions

1. Preheat and Prep : Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Squash : Place cubed butternut squash on the baking sheet. Drizzle with olive oil, sprinkle with ½ teaspoon salt and black pepper, and toss to coat evenly. Roast for 30–35 minutes, flipping halfway, until tender and caramelized.
3. Sauté Aromatics : In a large pot, heat a little olive oil over medium heat. Add chopped onion and cook until soft and translucent. Add garlic and sauté for 30 seconds until fragrant.
4. Add Squash and Broth : Add roasted squash to the pot along with broth, thyme, nutmeg, and remaining salt. Bring to a gentle simmer and cook for 10 minutes.
5. Blend the Soup : Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
6. Add Cream (Optional) : Stir in heavy cream or coconut milk if using. Simmer for another 2–3 minutes.
7. Adjust Seasoning : Taste and adjust salt, pepper, or spices as needed.

Keywords: Roasted Butternut Squash Soup