Roasted Butternut Squash Soup Recipe – Creamy & Comforting
Roasted butternut squash soup is a warm, creamy, and flavorful dish perfect for cozy evenings and chilly days. This soup is a favorite during fall and winter, featuring the naturally sweet, nutty flavor of roasted butternut squash blended with aromatic herbs, spices, and creamy ingredients. Whether you’re looking for a comforting meal, a healthy soup option, or an elegant appetizer, this Roasted Butternut Squash Soup Recipe is a must-try.
This recipe is simple yet incredibly delicious, offering a velvety texture and rich taste with minimal effort. Roasting the squash enhances its natural sweetness, while ingredients like garlic, onions, and a hint of cinnamon add depth to the soup’s flavor. It is also highly nutritious, packed with vitamins, fiber, and antioxidants, making it a wholesome meal choice.
This homemade soup pairs well with crusty bread, grilled cheese, or a side salad, making it a versatile dish for any occasion. Whether you’re making it for a holiday feast, meal prep, or a cozy dinner, this Roasted Butternut Squash Soup Recipe is sure to impress!
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 4g
- Fiber: 6g
- Sugars: 8g
- Vitamin A: 350% of the Daily Value (DV)
- Vitamin C: 50% DV
- Calcium: 10% DV
- Iron: 8% DV
This soup is naturally gluten-free, vegetarian, and can be made vegan by substituting dairy-based ingredients with plant-based alternatives.
Recipe Details
- Prep Time: 15 minutes
- Active Time: 40 minutes
- Resting Time: 5 minutes
- Total Time: 60 minutes
- Cuisine: American, Comfort Food
- Course: Soup
- Servings: 4-6
Equipment Needed
- Baking sheet
- Parchment paper (optional)
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, deseeded, and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon smoked paprika (optional for depth of flavor)
- 1 medium carrot, peeled and chopped (for extra sweetness)
- 1 medium apple (such as Honeycrisp or Fuji), peeled and chopped
- ½ cup coconut milk or heavy cream (for creaminess)
- 1 tablespoon maple syrup or honey (optional for sweetness)
- Pumpkin seeds, croutons, or a drizzle of coconut milk for garnish
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Spread the cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg, then toss to coat.
- Roast for 25-30 minutes, stirring halfway through, until the squash is soft and caramelized.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add chopped onion, minced garlic, and chopped carrot, then sauté for 5-7 minutes until softened.
- Stir in the chopped apple, thyme, and smoked paprika (if using). Cook for another 2 minutes.
Step 3: Simmer the Soup
- Pour in vegetable broth and bring to a simmer.
- Add the roasted butternut squash to the pot and let it simmer for 10-15 minutes to blend the flavors.
- Stir in maple syrup or honey for added depth (optional).
Step 4: Blend the Soup
- Use an immersion blender to puree the soup until smooth.
- If using a regular blender, blend in batches and return to the pot.
- Stir in coconut milk or heavy cream for a rich and creamy texture.
Step 5: Serve and Enjoy
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with pumpkin seeds, croutons, fresh thyme, or a drizzle of coconut milk.
- Serve warm with crusty bread or a grilled cheese sandwich.
Tips for the Best Roasted Butternut Squash Soup
- Roasting is key: Roasting the butternut squash enhances its natural sweetness and deepens the flavor.
- Use a sweet apple: Adding an apple balances the savory and sweet flavors of the soup.
- Blend well: For an ultra-creamy texture, ensure the soup is blended thoroughly.
- Make it spicy: Add a pinch of cayenne pepper for some heat.
- Store & reheat: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently over low heat, adding more broth if needed.
Serving Suggestions
This soup is delicious on its own but pairs beautifully with:
- Crusty Bread – A warm baguette or sourdough is perfect for dipping.
- Grilled Cheese – Classic comfort food pairing.
- Salads – A fresh green salad with balsamic dressing complements the richness.
- Roasted Vegetables – Add extra depth with roasted Brussels sprouts or carrots.
Why You’ll Love This Recipe
✔ Healthy & Nutritious – Packed with vitamins, fiber, and antioxidants.
✔ Easy to Make – Simple ingredients and straightforward steps.
✔ Comforting & Cozy – The perfect fall and winter dish.
✔ Make-Ahead Friendly – Freezes well for meal prep.
✔ Customizable – Easily adjusted for dietary preferences.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a wholesome and satisfying dish that brings warmth and comfort to any meal. With its rich, creamy texture and deep, roasted flavors, it’s the perfect go-to soup for fall and winter. Whether you’re serving it as an appetizer, a light dinner, or a meal prep staple, this soup is guaranteed to be a crowd-pleaser.
So, grab a butternut squash, fire up the oven, and enjoy a bowl of this delicious, homemade soup today! 🍂🥣
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.