Roasted Butternut Squash Soup Recipe

If you’re in search of a meal that feels like a golden embrace on a chilly day, let me share my favorite Roasted Butternut Squash Soup with you! Creamy, vibrant, and kissed with warmth from roasted veggies and a hint of maple, this soup is pure comfort in a bowl—and proof that simple plants can taste downright luxurious.

Ingredients You’ll Need

The magic of Roasted Butternut Squash Soup is how a handful of humble, everyday ingredients transform into something extraordinary. Each one brings a little spark—whether it’s natural sweetness, rich color, or cozy depth.

• Butternut Squash: The star of the show, turning sweet and gloriously golden once roasted.
• Carrots: For extra sweetness, earthiness, and that sunshine-bright color in every ladle.
• Onion: Brings gentle savoriness and rounds out the soup’s naturally sweet edge.
• Garlic: Roasted garlic is nutty and mellow and adds irresistible depth.
• Avocado Oil: Helps veggies caramelize—swap with a splash of veggie broth for oil-free.
• Maple Syrup: Enhances the squash’s sweetness and gives an autumnal twist.
• Sea Salt & Black Pepper: Essential for seasoning and balance.
• Vegetable Broth: Use less for thicker soup, more for velvety smoothness.
• Light Coconut Milk: Adds a creamy body without dairy (cashew milk works, too!).
• Ground Cinnamon: Just a touch for gentle warmth.
• Nutmeg (optional): For a whisper of nutty, aromatic flavor.
• Cayenne (optional): A pinch for friendly heat if you like a kick.
• Toasted Croutons or Pepitas (for serving): Crunchy toppings are optional but highly recommended for texture!

Variations

One of the best things about Roasted Butternut Squash Soup? You can make it your own, no matter your mood or pantry situation. Feel free to experiment and discover your new favorite version!

• Add Granny Smith Apple: Roast an apple along with your veggies for a hint of tartness and subtle fruity flair.
• Spiced Up: Add a spoonful of curry powder or ground cumin for warmth and a little global twist.
• Swap the Milk: Try oat, soy, or cashew milk for a different style of creaminess.
• Protein Boost: Stir in cooked red lentils or a swirl of tahini for extra protein and heartiness.
• Make It Oil-Free: Instead of oil, toss your veggies with a splash of veggie broth and extra maple syrup before roasting.

How to Make Roasted Butternut Squash Soup

Step 1: Prep Your Veggies & Oven

Start by firing up your oven to 400°F (204°C), setting the mood for maximum veggie caramelization. Peel and cube your butternut squash, chop carrots, slice the onion, and peel the garlic. A little effort up front means infinitely cozier soup later!

Step 2: Roast for Flavor

Spread all those beautiful veggies onto parchment-lined baking sheets. Drizzle with avocado oil and maple syrup, sprinkle generously with salt and pepper, then toss to evenly coat. Roast for about 25–30 minutes, until everything is fork-tender and deeply golden—the aroma alone is worth it!

Step 3: Simmer & Infuse

Transfer the roasted veggies to a large pot or Dutch oven. Pour in the vegetable broth, coconut milk, cinnamon, and (if you like) a touch of nutmeg and a pinch of cayenne. Stir and let everything simmer gently for 5–10 minutes. This step lets all the beautiful flavors meld and bloom together.

Step 4: Blend Until Dreamy

Now for the transformation! Use an immersion blender right in the pot, or carefully transfer everything to a high-speed blender (working in batches if needed). Blend until the soup is ultra-creamy. If you prefer a thinner texture, blend in extra broth until it’s just right for you.

Step 5: Taste & Adjust

This is your moment: taste the soup and tweak as you go! Add a dash more maple syrup for sweetness, extra spices for warmth, or a little more salt and pepper for balance. Pour into bowls, top with your favorite garnishes, and get ready to swoon.

How to Serve Roasted Butternut Squash Soup

Garnishes

The finishing touches turn this soup into a treat for both eyes and palate. A swirl of extra coconut milk, a handful of toasted pumpkin seeds, or crisp homemade croutons add contrast and crunch—think of them as edible jewelry for your Roasted Butternut Squash Soup!

Side Dishes

I love serving this soup with warm, crusty bread or garlic toast for dipping. A simple green salad with lemony vinaigrette makes a fantastic, light pairing, balancing the soup’s richness and keeping things fresh.

Creative Ways to Present

For dinner parties, pour your Roasted Butternut Squash Soup into cute little mugs or shot glasses for a cozy appetizer. Or, try serving it in hollowed-out mini pumpkins or squash bowls—guaranteed to bring plenty of “oohs” and “aahs” to your autumn table.

Make Ahead and Storage

Storing Leftovers

Leftover soup is a gift for future you! Let it cool completely before sealing and popping into the fridge. It keeps well for 4–5 days, perfect for cozy lunches or quick weeknight dinners.

Freezing

This Roasted Butternut Squash Soup freezes beautifully. Ladle it into freezer-safe containers, leaving a bit of room for expansion. It’ll stay delicious for up to a month—and reheats with all its original flavor and silkiness intact.

Reheating

Reheat gently on the stovetop over medium heat, stirring often, or in the microwave in short bursts. If it thickens up in the fridge or freezer, add another splash of broth or non-dairy milk until it’s just right again.

FAQs

Final Thoughts

I hope this Roasted Butternut Squash Soup brings as much color, comfort, and cheer to your table as it does to mine. It’s the kind of soul-warming bowl that you’ll want to return to again and again—so grab your apron, fire up the oven, and let the coziness begin. Enjoy every spoonful!

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