If you are craving a soup that feels like a warm hug on a chilly day, this Roasted Butternut Squash Soup Recipe is exactly what you need. It’s creamy, comforting, and packed with layers of flavor that come together perfectly from simple ingredients roasted to perfection. With a subtle hint of warming spices and the richness of coconut milk, this soup is both nourishing and indulgent, making it a standout for any meal or cozy night in.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing depth, texture, and vibrant color to your bowl of soup. From the natural sweetness of roasted squash to the subtle warmth of spices, every element plays a crucial role.
- Butternut squash: Choose a large, firm squash for the sweetest, creamiest base.
- Olive oil: Adds a smooth richness and helps the squash caramelize beautifully when roasted.
- Onion: Sautéed, it creates a flavorful aromatic foundation.
- Garlic cloves: Minced garlic enhances savory depth without overpowering.
- Vegetable broth: Provides the liquid base and keeps the soup light yet satisfying.
- Ground cumin: Brings a subtle earthiness that complements the squash perfectly.
- Ground cinnamon: Adds a touch of warmth and spice for a cozy feel.
- Ground nutmeg: Offers gentle aromatic notes to round out the spices.
- Cayenne pepper (optional): Kick it up a notch for a hint of heat that livens every spoonful.
- Coconut milk (or heavy cream): Creates a velvety texture and lovely richness.
- Salt and pepper: Essential to balance and elevate all flavors.
- Fresh thyme or parsley: Brighten the finished soup and add a fresh herbal touch.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Roast the Butternut Squash
First things first, preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a tablespoon of olive oil along with salt and pepper. Spreading it out on a baking sheet ensures even roasting, which draws out the natural sweetness and gives the squash gorgeous caramelized edges. Roast for 25 to 30 minutes until tender and lightly browned—this step builds the backbone of your soup’s flavor.
Step 2: Sauté Aromatics
While your squash roasts, warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking gently for 5 to 7 minutes until fragrant and translucent. This softens the veggies and releases sweet, savory notes, creating a delicious base for the soup that perfectly complements the roasted squash.
Step 3: Combine Ingredients and Simmer
With your roasted squash ready, add it to the pot along with vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper if you want a subtle spicy kick. Stir everything together, bring the mixture to a boil, then reduce heat to let it simmer gently for 10 minutes. This allows the flavors to meld beautifully, making each spoonful complex and satisfying.
Step 4: Puree to Perfection
Now for the magic moment: blending. Use an immersion blender directly in the pot for ease, or carefully transfer the soup in batches to a blender. Puree until silky smooth and luscious. This creamy texture is what makes this Roasted Butternut Squash Soup Recipe so comforting and enjoyable.
Step 5: Add Creaminess and Season
Stir in the coconut milk or heavy cream, whichever you prefer for richness and body. Taste and adjust the seasoning with salt and pepper. The coconut milk lends a subtle sweetness and a gentle tang that balances the spices and roasted squash perfectly. Serve the soup warm with your favorite garnishes.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
Some fresh herbs like thyme or parsley add a bright pop of green and aromatic freshness that contrasts beautifully with the smooth golden soup. You could also sprinkle toasted pumpkin seeds for crunch or a drizzle of chili oil if you’re feeling adventurous. These little touches take the soup from simple to stunning.
Side Dishes
This soup shines as a starter or a main on its own, but it pairs wonderfully with crusty bread or garlic naan for dipping. A crisp green salad or roasted vegetables make excellent companions that complement the soup’s warm and earthy profile while adding variety to your meal.
Creative Ways to Present
Consider serving it in hollowed-out mini pumpkins or rustic bread bowls for a playful presentation that guests will love. Or swirl a little extra coconut milk on top in a decorative pattern before sprinkling the herbs. Presentation is part of the enjoyment and lets the cozy, inviting spirit of this Roasted Butternut Squash Soup Recipe truly shine.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will mellow and deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully, making it a perfect option for meal prep or busy days. Pour cooled soup into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. When thawed, the texture will remain just as creamy.
Reheating
Reheat the soup gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking. If it feels too thick, add a splash of broth or water to loosen it up. Avoid boiling aggressively to keep the smooth texture intact and the flavors fresh.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is the classic choice thanks to its sweetness and creaminess, you can use delicata or kabocha squash. Just keep in mind that different squashes have varying sweetness levels and textures, which will subtly change the soup’s flavor.
Is coconut milk necessary or can I use something else?
Coconut milk is fantastic for adding richness and a subtle sweetness, especially if you want a dairy-free option. However, heavy cream or even half-and-half work equally well if you prefer a dairy version with a velvety finish.
How spicy is this soup with the cayenne pepper?
The cayenne pepper adds just a gentle warmth that enhances the spices without overpowering. You can always leave it out if you prefer a completely mild soup or increase the amount for more heat—adjust it to your taste.
Can I make this soup vegan?
Yes! Using vegetable broth and coconut milk keeps this Roasted Butternut Squash Soup Recipe completely vegan. Just be sure your broth is vegetable-based, and you’re good to go.
What’s the best way to peel and cube a butternut squash?
Start by cutting off both ends with a sharp knife, then peel the skin using a sturdy vegetable peeler. After peeling, slice the squash in half lengthwise and scoop out the seeds with a spoon. Finally, cut into even cubes to ensure they roast and cook uniformly.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a delightful addition to your recipe collection, perfect for cooler days or whenever you want something comforting and flavorful. Don’t hesitate to make it your own with your favorite spices or garnishes, and most importantly, enjoy every cozy, creamy spoonful with friends and family. Trust me, this soup will become one of your all-time favorites!
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Roasted Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This creamy Roasted Butternut Squash Soup is a comforting blend of roasted squash and aromatic spices, simmered to perfection and pureed into a velvety texture. Enhanced with coconut milk for richness and garnished with fresh herbs, it’s a perfect fall or winter soup that’s both flavorful and easy to prepare.
Ingredients
Vegetables and Aromatics
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Liquids and Garnishes
- 2 tablespoons olive oil (divided)
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream)
- Fresh thyme or parsley for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until they become soft and fragrant.
- Combine Ingredients and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, cinnamon, nutmeg, and cayenne pepper if using. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add Coconut Milk and Season: Stir in the coconut milk or heavy cream. Taste the soup and adjust the salt and pepper to your preference. Serve the soup warm, garnished with fresh thyme or parsley for a finishing touch.
Notes
- For a vegan version, use coconut milk and vegetable broth.
- You can substitute heavy cream for a richer texture if not vegan.
- Cayenne pepper is optional and can be omitted for a milder soup.
- To speed up cooking, the squash can be roasted a day ahead and refrigerated.
- Make sure to blend carefully as the soup will be hot.
