Roasted Butternut Squash Soup: Simple, Creamy, and Cozy
A nourishing bowl blending natural sweetness and silky texture for cozy dinners.
Roasted Butternut Squash Soup: Easy, Creamy, and Full of Flavor
Experience the essence of cozy autumn flavors in a single bowl with this Roasted Butternut Squash Soup. Simple to prepare and requiring just 10 ingredients, this recipe captures the natural sweetness and depth of roasted vegetables, adorned with spices and a swirl of creamy coconut milk. Perfect for chilly evenings, holiday meals, or when you crave wholesome comfort, this soup is destined to become a seasonal favorite.
Why You’ll Love This Recipe
- Minimal Ingredients: Only 10 pantry-friendly ingredients required.
- Easy Preparation: Simple steps and approachable techniques.
- Deep, Complex Flavor: Roasting caramelizes the vegetables for maximum taste.
- Creamy Texture: Coconut milk provides luxurious creaminess without dairy.
- Versatile: Easily adaptable with spice variations and garnishes.
Ingredients
Each ingredient in this recipe plays a pivotal role in delivering flavor, texture, and nutritional value. Here’s what you need for the base soup and recommended toppings:
For the Soup
- 5 cups cubed butternut squash (skin removed; approximately 1 small squash)
- 2 cups carrots (peeled, sliced on angle into ~1-inch slices)
- 1/2 medium white or yellow onion (sliced; ~1 cup or 120g)
- 5 cloves garlic (peeled, left whole or slightly crushed)
- 2 tsp avocado oil (substitute more maple syrup or broth if oil-free)
- 2 tsp maple syrup
- 1 healthy pinch each sea salt & black pepper
- 1 ½–2 cups vegetable broth
- 2/3 cup light coconut milk (plus more for serving, or sub cashew milk)
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch cayenne pepper (optional)
Optional Toppings
- Toasted croutons (see Notes for instructions)
- Toasted pumpkin seeds (pepitas)
- Extra coconut milk swirl
- Fresh herbs like parsley, thyme, or cilantro
How to Make Roasted Butternut Squash Soup
This recipe relies on roasting the vegetables first, which develops a rich sweetness and depth that boiling alone can never achieve. Here’s a step-by-step guide to crafting the perfect bowl:
Step-by-Step Instructions
- Prepare the Vegetables:
- Preheat oven to 400°F (204°C).
- Arrange the cubed butternut squash, carrots, sliced onion, and garlic cloves on a large baking sheet.
- Drizzle with avocado oil and maple syrup. Sprinkle with salt and pepper. Toss gently so the vegetables are evenly coated.
- Roast:
- Roast in preheated oven for 25–30 minutes, or until vegetables are fork-tender and caramelized at the edges. Stir halfway through roasting for even color.
- Blend the Soup:
- Transfer the roasted vegetables to a high-speed blender or use an immersion blender in a large pot.
- Add 1 ½ cups vegetable broth and coconut milk. Blend on high until smooth and velvety, adding more broth for a thinner consistency if desired.
- Season:
- Add ground cinnamon, plus a pinch of nutmeg and cayenne pepper (both optional) for added warmth and spice.
- Taste and adjust seasonings, adding more salt, pepper, or spices to taste.
- Heat and Serve:
- Pour the blended soup into a large saucepan or back into the pot.
- Gently reheat over medium heat, stirring frequently, until hot but not boiling.
- Serve in bowls with a swirl of coconut milk and your choice of optional toppings.
Flavor Variations and Customization
This soup is endlessly adaptable. Try these ideas to switch up the flavors and suit your tastes:
- Add Ginger or Turmeric: For a warming kick and added anti-inflammatory properties.
- Curry Version: Stir in a teaspoon of curry powder or a spoonful of Thai red curry paste for a bold twist.
- Swap Sweeteners: Use honey or agave in place of maple syrup if desired.
- Make it Extra Creamy: Blend in a spoonful of vegan yogurt or add more coconut milk.
- Spice it Up: Top with extra cayenne, chili flakes, or a dash of hot sauce.
Recipe Tips and Troubleshooting
- Texture Too Thick? Add extra vegetable broth, a little at a time, until the desired consistency is reached.
- Texture Too Thin? Simmer the soup on low with the lid off, stirring regularly, until it thickens.
- Too Sweet? Add a pinch more salt, pepper, or a bit of lemon juice to balance the flavors.
- For Larger Batches: Double all ingredients. Roast in batches if necessary to avoid overcrowding the pan.
Nutritional Benefits
This soup isn’t just delicious—it’s packed with nutrients:
- Butternut Squash: Excellent source of vitamin A, vitamin C, potassium, and fiber.
- Carrots: High in beta-carotene, antioxidants, and vitamin K.
- Coconut Milk: Adds healthy fats and a creamy mouthfeel.
- Garlic & Onion: Offer antioxidants, immune support, and depth of flavor.
What others are reading
Serving Suggestions
- Crusty Bread: Pair with artisan or sourdough bread for dipping.
- Salad: Serve alongside a vibrant green salad to round out the meal.
- Holiday Starter: Makes an excellent first course for festive holiday dinners.
How to Store and Freeze
- Refrigerator: Cool soup completely and store in an airtight container for up to 5 days. Stir well before reheating.
- Freezer: Freeze in portions in sealed containers for up to 1 month. Thaw overnight in fridge and reheat gently on the stove, thinning with broth as needed.
Try These Butternut Squash Recipes
For those seeking even more ways to enjoy this versatile vegetable, here are a few suggestions:
- Curried Butternut Squash Soup
- Tom Kha Gai Butternut Squash Soup
- Creamy Fall Soup in Acorn Squash Bowls
- Roasted Butternut Squash Pasta
Frequently Asked Questions
Q: Can I substitute another squash for butternut?
A: Yes, acorn squash or pumpkin can be substituted. The flavor and water content may vary, so adjust broth and seasonings as needed.
Q: How do I make this soup oil-free?
A: Omit the oil and roast the vegetables using a splash of vegetable broth and extra maple syrup to help caramelize.
Q: Is this soup freezer-friendly?
A: Very much so. Freeze portions in airtight containers, thaw in the refrigerator, and reheat on the stove, stirring often.
Q: Can I make this soup ahead?
A: Absolutely. The flavors deepen over time in the fridge, making it a great make-ahead option for meal prep or gatherings.
Q: How can I achieve an ultra-smooth texture?
A: Use a high-powered blender and blend for several minutes until completely silky. Strain through a fine mesh sieve for an even smoother finish.
Recipe Card: Roasted Butternut Squash Soup
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4-6 bowls |
| Dietary | Vegan, Gluten-free, Dairy-free, Oil-free optional |
Final Thoughts
This roasted butternut squash soup is the epitome of simple, nourishing comfort food. Whether you’re new to plant-based cooking or a seasoned soup lover, its velvety texture and well-balanced flavors are guaranteed to impress. Serve it as a holiday starter, a weeknight meal, or prepare ahead for cozy lunches all week long.
More Squash Soup Recipes
- Curried Butternut Squash Soup
- Tom Kha Gai Butternut Squash Soup
- Creamy Fall Soup in Acorn Squash Bowls
If you use this recipe, share your thoughts by leaving a comment, rating the dish, or tagging your culinary creation online. Enjoy!
References
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