Roasted Butternut Squash Soup

I make this roasted butternut squash soup every fall, and it never fails to fill my kitchen with the most incredible aroma. This recipe turns simple vegetables into a velvety, naturally sweet soup that tastes like comfort in a bowl. The secret is roasting everything first, which brings out deep caramelized flavors you just can’t get from boiling.

Last October, I was rushing to get dinner ready before my in-laws arrived. I threw butternut squash, carrots, and onions in the oven to roast while I tidied up, and when I opened that oven door 30 minutes later, the sweet roasted smell stopped me in my tracks. That’s when I knew this roasted butternut squash soup was going to become a fall staple. The natural sweetness from roasting, combined with warming spices and creamy coconut milk, creates the perfect balance of comfort and nutrition. This butternut squash soup recipe has since become my go-to for cozy weeknight dinners and holiday gatherings alike.

What You’ll Need for This Butternut Squash Soup

I always use fresh butternut squash for this recipe because the flavor is unbeatable, though you can use pre-cubed squash to save time. Pro tip: look for squash with a long neck and small bulb, as these have more usable flesh and fewer seeds.

For the Soup:

• 5 cups cubed butternut squash, skin removed (about 1 small butternut squash)
• 2 cups carrots, peeled and cut on an angle into 1-inch slices
• 1/2 medium white or yellow onion, sliced (about 1 cup or 120g)
• 5 cloves garlic, peeled and left whole or slightly crushed
• 2 teaspoons avocado oil (or substitute extra maple syrup and vegetable broth for oil-free)
• 2 teaspoons maple syrup
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 to 2 cups vegetable broth
• 2/3 cup light coconut milk, plus more for serving (or substitute cashew milk)
• 1/4 teaspoon ground cinnamon
• 1 pinch nutmeg (optional, but I love the warmth it adds)
• 1 pinch cayenne pepper (optional, for subtle heat)

For Serving (Optional):

• Toasted croutons
• Toasted pumpkin seeds (pepitas)

Pro tip: I prefer light coconut milk because it gives creaminess without overpowering the butternut squash flavor. Full-fat coconut milk works too if you want an extra rich soup.

How to Make Roasted Butternut Squash Soup

I recommend roasting your vegetables on two separate baking sheets so they’re not crowded, which helps them caramelize beautifully instead of steaming. This roasted butternut squash soup comes together easily once the vegetables are tender.

Step 1: Heat your oven to 400 degrees F (204 C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Spread the cubed squash, carrots, onion, and garlic across both prepared baking sheets in a single layer. Drizzle with avocado oil and maple syrup, then season with salt and pepper. Toss everything until evenly coated. Roast for 25-30 minutes, until the vegetables are fork-tender and have golden, caramelized edges. The squash should pierce easily with a fork and the carrots should be soft all the way through.

Step 3: Transfer all the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, coconut milk, cinnamon, and optional nutmeg and cayenne. Stir everything together, then bring to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for 5-10 minutes so the flavors can meld together.

Step 4: Use an immersion blender directly in the pot to blend until completely smooth and creamy. If you’re using a regular blender, work in batches and fill it only halfway, removing the center cap to vent steam (cover the opening with a kitchen towel to avoid splatters). Blend on low speed first, then increase to high until silky smooth, about 1-2 minutes per batch. If you prefer a thinner consistency, add more vegetable broth 1/4 cup at a time until you reach your desired texture.

Step 5: Taste your roasted butternut squash soup and adjust the seasonings. Add more salt and pepper if needed, a drizzle of maple syrup for extra sweetness, additional cinnamon for warmth, nutmeg for depth, or a pinch more cayenne for gentle heat.

Step 6: Ladle the soup into bowls and serve hot. Top with toasted pepitas, homemade croutons, and an artistic drizzle of coconut milk if desired. The soup is delicious on its own but those toppings add wonderful texture contrast.

Perfect Pairings for Butternut Squash Soup

This creamy soup pairs beautifully with crusty bread and fresh salads for a complete meal.

Crusty Sourdough Bread: The tangy, chewy bread is perfect for dipping into this sweet and savory soup. Toast thick slices and rub with garlic for extra flavor.

Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette cuts through the richness of the roasted butternut squash soup and adds fresh, bright notes.

Roasted Brussels Sprouts: These add a nice textural contrast and their slight bitterness balances the soup’s natural sweetness.

Grilled Cheese Sandwich: A classic pairing that never disappoints, especially when made with sharp cheddar or gruyere cheese.

Apple Walnut Salad: The crisp apples and crunchy walnuts complement the fall flavors in this butternut squash soup recipe perfectly.

Explore More Butternut Squash Soup Variations

This roasted butternut squash soup serves as a perfect foundation for exploring different flavor profiles. For a chef-inspired twist with sophisticated seasonings, try the Gordon Ramsay Butternut Squash Soup that elevates the classic recipe with professional techniques. If you’re looking for a heartier meal option, the Savory Butternut Squash Gnocchi Soup transforms the comforting flavors into a complete dinner with pillowy pasta.

For those seeking variety in texture and presentation, the Creamy Acorn Squash Soup offers a similar autumn warmth with a slightly sweeter, nuttier flavor profile. When planning a protein-rich menu, pair this roasted version with the Protein-Packed Butternut Squash Soup to create satisfying meal prep options throughout the week.

Storing Your Butternut Squash Soup

This soup stores beautifully, making it perfect for meal prep. I recommend letting the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4-5 days, or freeze for up to 1 month in freezer-safe containers or bags.

For reheating, I prefer using the stovetop method. Pour the soup into a pot and warm over medium heat, stirring occasionally until heated through, about 5-7 minutes. You can also microwave individual portions in 1-minute intervals, stirring between each, until hot. The soup may thicken as it sits, so feel free to thin it out with a splash of vegetable broth or coconut milk when reheating.

Pro tip: This roasted butternut squash soup actually tastes even better the next day after the flavors have had time to develop. I often make a double batch on Sunday to enjoy throughout the week.

Your Butternut Squash Soup Questions Answered

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