Roasted Butternut Squash Soup is a warm, comforting bowl that feels like a cozy hug on a chilly day. The natural sweetness of the roasted squash shines through, blended smoothly with a touch of savory herbs and spices. Its creamy texture and rich orange color make it as inviting to the eyes as it is to the palate.
I love roasting the squash first because it brings out such a deep, caramelized flavor that really makes the soup special. It’s easy to whip up, and I usually add a little cinnamon or nutmeg to give it a gentle warmth. This is one of those recipes where the simple ingredients come together in a really comforting way, making me want to curl up with a good book or share it with friends.
Serving this soup with a sprinkle of toasted pumpkin seeds or a drizzle of cream adds a nice touch that I always enjoy. It goes perfectly with crusty bread for dipping, and it’s fantastic for a light lunch or as a starter for dinner. Since it keeps well, I often make a big batch so I can enjoy it throughout the week whenever I need a little cozy bowl of goodness.
Key Ingredients & Substitutions
Butternut squash: This is the star that gives the soup its sweet, nutty flavor and bright orange color. If you can’t find it, kabocha or pumpkin can work, but the taste will change a bit.
Onion and garlic: These build the soup’s base flavor. Yellow onion is my go-to, but you can use shallots for a milder taste. Fresh garlic is best, though garlic powder works in a pinch.
Broth: Vegetable broth keeps it light and vegan, while chicken broth adds more depth. Use low-sodium broth to control saltiness better.
Thyme: Fresh thyme brightens the soup nicely. If you only have dried, use less since it’s more concentrated. Rosemary can also add a nice earthy note.
Coconut milk or cream: Coconut milk adds creaminess and a subtle tropical twist. Heavy cream is richer and makes the soup silky. For dairy-free, stick to coconut or any plant-based cream.
Spices (cinnamon and nutmeg): These warm up the flavor without overpowering it. Use sparingly—you can always add more after tasting.
Pumpkin seeds: Toasted pumpkin seeds add a fun crunch and nutty flavor. You can swap with toasted pepitas, sunflower seeds, or even chopped nuts.
How Do You Get a Smooth, Creamy Texture for Roasted Butternut Squash Soup?
The secret to creamy soup lies in blending and a few prep tricks. Here’s what I do:
- Roast the squash: This softens it and adds deep flavor from caramelization.
- Cook aromatics well: Sauté onion and garlic until really soft to melt into the soup base.
- Use enough liquid: Add broth to help blend everything smoothly without being too thick.
- Blend carefully: Use an immersion blender right in the pot for easy control, or blend in small batches in a traditional blender.
- Strain if needed: If you want ultra-smooth soup, pass it through a fine mesh strainer after blending.
- Add cream or coconut milk last: Stirring these in at the end gives a silky finish without curdling.
These steps help you get that velvety texture that makes the soup feel comforting and satisfying. Just take your time with roasting and blending for the best results!
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting that sweet caramelization.
- Large pot – you’ll sauté the onions here and simmer the soup; a wide pot helps with stirring.
- Immersion blender – makes pureeing the soup quick and easy right in the pot, with less mess.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep your spices and liquids balanced.
Flavor Variations & Add-Ins
- Add a pinch of curry powder for a warm, slightly spicy twist that pairs well with the sweetness of squash.
- Stir in cooked apple or pear pieces during roasting for a subtle fruity note that brightens the soup.
- Top with crispy bacon or pancetta for a salty crunch that contrasts nicely with the creamy soup.
- Swap coconut milk for heavy cream to keep it dairy-free while adding a rich, smooth texture.
Roasted Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 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 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- ½ teaspoon ground cinnamon (optional, for warmth)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup coconut milk or heavy cream (plus extra for garnish)
For Garnish:
- Pumpkin seeds (pepitas), toasted
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe takes roughly 50 minutes total. You’ll spend about 10 minutes prepping the squash and veggies, 30-40 minutes roasting the squash, and around 10-15 minutes cooking and blending the soup to creamy perfection. It’s great for a cozy day when you want something both delicious and pretty quick to make.
Step-by-Step Instructions:
1. Roast the Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet. Roast for 30-40 minutes, turning halfway through, until the squash is tender and has a golden caramel color.
2. Prepare the Soup Base:
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Then add minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
3. Combine & Simmer:
Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable or chicken broth and bring to a gentle simmer. Let it cook for about 10 minutes to blend all the flavors together.
4. Puree the Soup:
Use an immersion blender right in the pot to carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until silky.
5. Final Flavors & Serve:
Return the pureed soup to low heat. Stir in the cinnamon, nutmeg (if using), and coconut milk or heavy cream. Taste and adjust seasoning with salt and pepper. Serve the soup hot, drizzled with extra coconut milk or cream, and sprinkle with toasted pumpkin seeds and fresh thyme sprigs for a lovely finish.
Enjoy your cozy bowl of roasted butternut squash soup with a side of crusty bread for dipping!
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can use frozen butternut squash to save time! Just thaw it fully and drain any excess water before roasting or adding it to the soup to avoid a watery texture.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and coconut milk instead of chicken broth and heavy cream to keep the soup creamy and 100% plant-based.
How Can I Adjust the Thickness of the Soup?
If the soup is too thick, add a little extra broth or water while reheating. If it’s too thin, simmer it a bit longer uncovered to reduce and thicken the texture.
