Roasted Butternut Squash Soup

This simple roast-and-release trick makes butternut squash soup twice as silky — without any extra cream.

This cozy roasted butternut squash soup is silky, slightly sweet, and perfect for chilly evenings. It turns a simple roasted squash into a warm, comforting bowl that feels special without much effort. If you’re planning a fall dinner lineup, consider pairing this soup with seasonal ideas like roasted delicata squash for a colorful side.

The secret? Roast the squash until the edges caramelize and naturally release from the skin. The more the squash browns, the deeper, sweeter, and smoother your soup turns out — all from the roasting pan.

Why You’ll Love It

• Rich flavor: Roasting deepens the squash’s natural sweetness.
• Creamy texture: Smooth and velvety without needing heavy cream.
• Simple ingredients: Mostly pantry staples.
• Great for meal prep: Holds up beautifully in the fridge and freezer.

Ingredients

• 1 large butternut squash (about 3 lb), halved and seeded
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp ground nutmeg
• 1/2 cup canned coconut milk or heavy cream
• Fresh thyme or roasted pumpkin seeds, for topping

For more fall-friendly pantry inspiration, check out dishes like oven-roasted pumpkin seeds or hearty soups such as classic lentil soup.

Instructions

1. Roast the squash: Preheat your oven to 425°F. Brush the cut side of the squash with 1 tbsp olive oil and place it cut-side down on a lined baking sheet. Roast for 45–55 minutes, or until the squash is deeply golden, lightly caramelized, and pulls away from the skin. Browning = flavor.
2. Sauté aromatics: Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft. Stir in the garlic and cook for 1 minute.
3. Add the squash: Scoop the roasted squash into the pot. Add the broth, salt, pepper, smoked paprika, and nutmeg.
4. Simmer: Bring to a gentle simmer for 10 minutes to allow the flavors to meld.
5. Blend: Use an immersion blender to puree until smooth. Stir in the coconut milk or cream. The caramelized edges of the squash make the soup naturally richer and creamier.
6. Adjust: Taste and season with more salt or pepper if needed.
7. Serve: Ladle into bowls and top with thyme or roasted seeds.

If you love rich, creamy soups, you may also enjoy creamy roasted tomato basil soup.

Tips & Variations

• Chef’s Tip: For the silkiest texture, roast the squash until the edges brown and slightly shrivel. This caramelization adds sweetness and gives the soup a velvety finish without extra cream.
• Add spice: A pinch of cayenne adds gentle heat.
• Make it dairy-free: Use coconut milk for a lush, creamy finish.
• Boost protein: Blend in a can of drained white beans for extra body without changing the flavor.
• Swap the squash: Use roasted pumpkin or delicata squash if you have it on hand.

Substitutions

• Vegetable broth: Chicken broth works well for a richer taste.
• Nutmeg: Swap with cinnamon for a warmer flavor.
• Coconut milk: Greek yogurt adds tang and creaminess.

Serving Suggestions

• Serve with crusty sourdough or warm dinner rolls.
• Top with feta, pepitas, or a drizzle of chili oil.
• Pair with a fall salad or a roasted vegetable side dish.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months in freezer-safe containers.
• Reheat: Warm on the stovetop over low heat, adding broth if needed.

FAQs

More to Try

• Roasted Delicata Squash
• Classic Lentil Soup
• Creamy Roasted Tomato Basil Soup
• Potato Soup
• Easy Taco Soup

Conclusion

This roasted butternut squash soup is simple, nourishing, and full of warm fall flavors. Whether you’re planning a holiday spread or a cozy weeknight meal, this soup delivers comfort in every spoonful.