If fall had a flavor, it would taste exactly like this roasted butternut squash soup. Creamy, slightly sweet, a little savory, and oh-so-warming—it’s the kind of dish that feels like a hug from the inside out. Around here, my family knows that once the Texas weather dips below 70 (rare, but it happens!), this soup starts making its way to our dinner table. And let me tell you, it never lasts long.
Table of Contents
Why You’ll Love This Roasted Butternut Squash Soup
- It’s comfort in a bowl—perfect for chilly evenings.
- Naturally dairy-free, vegan, and gluten-free.
- Easy to prep and mostly hands-off thanks to roasting.
- Freezer-friendly, making it a lifesaver for busy weeks.
- The caramelized roasted veggies add a depth of flavor you just can’t get from stovetop soups.
What Does Roasted Butternut Squash Soup Taste Like?
Imagine the sweetness of butternut squash mingling with smoky paprika, earthy rosemary, and a swirl of creamy coconut milk. The roasting brings out a natural caramel flavor, while the ginger and chili flakes give it just enough kick to keep things interesting. It’s hearty yet light—filling enough for dinner but not so heavy that you’re ready for a nap afterward.
Ingredients for Roasted Butternut Squash Soup
When it comes to making a truly comforting roasted butternut squash soup, the ingredients you choose matter just as much as the method. Think of this as your grocery list with a little extra personality (because let’s be honest, squash can feel a little intimidating until you’ve chopped one up a few times). Here’s everything you’ll need:
- Butternut Squash – The shining star of this recipe! You’ll want one small to medium-sized squash. When roasted, it becomes sweet, nutty, and oh-so-creamy. If peeling feels like a wrestling match, no worries—simply cut it in half and roast it that way. The oven does most of the work for you.
- Coconut Milk – This adds a luscious creaminess while keeping the soup dairy-free. I love using coconut milk because it makes the texture silky without overpowering the natural sweetness of the squash.
- Red Onions & Bell Peppers – These veggies bring depth and a hint of sweetness that balances the squash beautifully. Roasting them also adds a subtle smokiness.
- Garlic – Roasted garlic is like magic—it turns mellow and almost buttery, adding a rich flavor to every spoonful.
- Tomatoes – Use two medium tomatoes or a cup of cherry tomatoes. They brighten the soup and add a gentle tang to balance the richness.
- Vegetable Broth – The liquid base that ties it all together. You can also use homemade broth if you have it simmering away from another dish.
- Fresh Ginger (optional) – Adds a touch of warmth and spice, which really shines in cozy fall soups like this.
- Olive Oil – Essential for roasting. It helps the veggies caramelize and brings out their natural flavors.
- Herbs & Spices – Black pepper, ground cumin, paprika, dried thyme, dried rosemary, and a sprinkle of chili flakes if you like a little heat. These aromatics transform the soup into something truly comforting.
- Fresh Cilantro – A pop of freshness for garnish. It balances the richness and makes the bowl look restaurant-worthy.
👉 If you love fall flavors, you’ll also want to try my pumpkin crumb muffins or apple cinnamon loaf—they pair beautifully with this soup for a cozy autumn meal.
Instructions: How to Make Roasted Butternut Squash Soup
Making this roasted butternut squash soup is as simple as roasting, blending, and simmering—but the flavors are anything but simple. Here’s a step-by-step guide so you can confidently bring this cozy dish to life:
Step 1: Preheat the Oven
Set your oven to 390°F (200°C). Roasting at this higher temperature allows the vegetables to caramelize beautifully, giving your soup that deep, sweet, roasted flavor.
Step 2: Prepare the Vegetables
- If you’re short on time, peel and chop the butternut squash into small cubes. Smaller pieces roast faster and give you a little more control over texture.
- If you’d rather skip the peeling, simply slice the squash in half lengthwise and remove the seeds. The roasting will take longer, but it’s a real time-saver on prep work.
- Place the squash, red onions, bell peppers, garlic heads, and tomatoes on a large baking sheet.
👉 Just like my pumpkin scones recipe, this step is where your kitchen starts smelling heavenly even before the dish is finished.
Step 3: Season Generously
Sprinkle the vegetables with black pepper, cumin, paprika, thyme, rosemary, and a pinch of chili flakes if you like heat. Drizzle with olive oil until everything is lightly coated.
- If you’re roasting squash halves, drizzle olive oil directly over the cut side for maximum flavor.
- Cover with aluminum foil to trap steam and help the veggies soften.
Step 4: Roast Until Tender
Roast in the oven for 1 to 1½ hours. Timing depends on how you prepped your squash:
- Cubed squash = faster roasting, about 60 minutes.
- Halved squash = slower roasting, closer to 90 minutes.
For the last 10 minutes, remove the foil so the edges caramelize. This step adds a depth of flavor that makes this roasted butternut squash soup unforgettable.
Step 5: Blend Everything Together
Once roasted:
- Scoop out the flesh from the butternut squash (if halved).
- Transfer all the roasted vegetables to a blender or use an immersion blender directly in your pot.
- Add the vegetable broth and fresh ginger (if using).
- Blend until the mixture is smooth, creamy, and velvety.
Step 6: Heat and Add Creaminess
Pour the blended mixture into a large pot over medium heat. Stir in the coconut milk and cook for about 2–3 minutes, just until everything is warmed through and combined.
Taste and adjust the seasonings—sometimes a pinch more salt, pepper, or chili flakes makes all the difference.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with:
- A swirl of coconut milk
- Fresh cilantro leaves
- A sprinkle of chili flakes (if you like it spicy)
Serve warm with crusty bread, or pair it with a slice of apple cinnamon loaf for the ultimate fall dinner.
Tips and Tricks for Perfect Roasted Butternut Squash Soup
- Shortcut tip: Buy pre-peeled, cubed butternut squash to save time.
- Don’t rush the roast: That golden caramelization is what makes the flavor pop.
- Too thick? Add more broth. Too thin? Let it simmer uncovered for a few minutes.
- Storage tip: Always let the soup cool before refrigerating or freezing to keep the texture creamy.
- Fun swap: Try swapping coconut milk for cashew cream if you want a nutty twist.
Storage for Roasted Butternut Squash Soup
- Refrigerator: Keeps well in an airtight container for 4–5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth.
FAQs
Can I make this in advance?
Absolutely! In fact, the flavors deepen after a day in the fridge.
Can I use frozen squash?
Yes! Just thaw before roasting—though fresh will caramelize better.
What can I serve with it?
Warm crusty bread, a crisp green salad, or even pumpkin scones for a cozy fall dinner spread.
Conclusion
This roasted butternut squash soup is everything you want in a fall recipe—creamy, flavorful, nourishing, and simple enough for a weeknight. It’s the kind of dish that brings everyone to the table, spoons ready, waiting for that first steamy sip. So grab a squash, heat up your oven, and let’s bring a little warmth to your kitchen.
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Print
Roasted Butternut Squash Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Appetizer, Main Course
- Method: Roasting, Blending, Stovetop
- Cuisine: American, Vegan
Description
This roasted butternut squash soup blends caramelized vegetables, warming spices, and creamy coconut milk into a comforting, nutrient-rich fall and winter favorite.
Ingredients
- 1 small to medium-sized butternut squash
- 7 fl oz (200 ml) coconut milk
- 1–2 red onions
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 tomatoes or 1 cup of cherry tomatoes
- 1 1/2 cups (350 ml) vegetable broth
- 1 tsp fresh ginger (optional, grated)
- Olive oil, for drizzling
- Fresh cilantro, for garnish
Seasoning:
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chili flakes (optional, to taste)
Instructions
1. Preheat oven to 390°F (200°C).
2. Peel and chop the butternut squash, or cut in half for roasting. Chop remaining vegetables as needed.
3. Add seasonings (pepper, cumin, paprika, thyme, rosemary, chili flakes) to vegetables. Drizzle with olive oil and toss to coat. If halving the squash, drizzle oil on the cut side. Cover with aluminum foil.
4. Roast for about 1 1/2 hours or until vegetables are soft and golden. Reduce time if using chopped vegetables. Remove foil for last 10 minutes to caramelize.
5. Scoop out squash flesh (if halved) and transfer all roasted vegetables to a blender. Add vegetable broth and ginger (if using) and blend until smooth.
6. Pour blended mixture into a large pot over medium heat. Stir in coconut milk and cook for about 2 minutes until warmed through.
7. Adjust seasoning to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and chili flakes if desired. Serve warm.
Notes
For quicker cooking, chop all vegetables into smaller pieces before roasting.
Use an immersion blender directly in the pot if you prefer not to transfer to a blender.
This soup stores well and tastes even better the next day. Great for freezing!
