This classic roasted butternut squash soup is creamy, comforting, and full of rich, earthy flavor. Roasting the squash brings out its natural sweetness, which I love pairing with savory aromatics and a hint of warm spice. It’s the perfect cozy meal for fall or anytime I need something nourishing and satisfying.
Why You’ll Love This Recipe
I always find this soup to be a go-to for chilly evenings or meal prep. It’s smooth, flavorful, and super easy to make. The roasted squash adds a deep, caramelized flavor that stovetop-only versions just don’t have. It’s also naturally vegetarian, and I can easily make it vegan or dairy-free. Plus, the leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Butternut squash, peeled, seeded, and cubed
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Olive oil
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Onion, chopped
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Garlic cloves, minced
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Carrots, chopped
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Vegetable broth
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Salt
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Black pepper
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Ground nutmeg (optional)
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Coconut milk or heavy cream (optional, for creaminess)
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Fresh thyme or sage (optional, for garnish)
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on the sheet and roast for about 30–40 minutes until it’s soft and slightly caramelized.
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In a large pot, I sauté onion, garlic, and carrots in a bit of olive oil until softened.
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Once the squash is roasted, I add it to the pot along with the vegetable broth and a pinch of nutmeg if I’m using it.
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I bring everything to a simmer for about 10–15 minutes to let the flavors meld.
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I use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.
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If I want it creamier, I stir in some coconut milk or cream at the end.
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I taste and adjust the seasoning, then garnish with herbs before serving.
Servings and timing
This recipe makes about 4 to 6 servings. Prep takes about 15 minutes, roasting takes 35 minutes, and simmering/blending adds another 15. I usually have it ready in just over an hour.
Variations
Sometimes I like to add a chopped apple or a splash of maple syrup for a little extra sweetness. I’ve also added curry powder or ginger for a spiced version. For protein, I’ve topped it with crispy chickpeas or added a swirl of Greek yogurt.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 4 days. It also freezes really well—I let it cool and then portion it into containers. To reheat, I warm it on the stove over medium heat, stirring occasionally, or microwave it in short intervals.
FAQs
Do I need to peel the butternut squash?
Yes, I always peel it before roasting so the texture is smooth when blended. A sharp vegetable peeler works best.
Can I use frozen butternut squash?
Yes, I’ve used frozen squash when short on time. I roast it straight from frozen or thaw it first—either way works.
What if I don’t have an immersion blender?
I use a regular blender in batches. I let the soup cool slightly first and blend carefully so it doesn’t splatter.
How do I make it vegan?
I just use vegetable broth and skip the cream or use coconut milk. The soup is naturally vegan with those swaps.
Can I add protein to this soup?
Yes, I sometimes stir in cooked lentils, top it with roasted chickpeas, or serve it alongside a grilled cheese sandwich for a heartier meal.
Conclusion
This classic roasted butternut squash soup is everything I want in a comfort dish—warm, flavorful, and easy to make. Roasting the squash adds incredible depth, and the soup is endlessly adaptable to whatever I have on hand. Whether I’m making it for guests or a quiet night in, this soup always delivers.
