When the air gets cooler and the leaves begin to change, there is nothing more inviting than a bowl of roasted butternut squash soup. This soup is creamy, naturally sweet, and infused with the warmth of herbs and spices. Roasting the vegetables first deepens their flavor, bringing out a rich caramelized taste that makes this dish both nourishing and comforting. It’s a perfect starter or a light meal that feels elegant yet homey.

why make this recipe

This recipe transforms simple vegetables into something special. By roasting the squash, carrots, onion, and garlic, you build layers of flavor that elevate the soup from basic to gourmet. The addition of coconut milk or cream gives it a luxurious texture without overpowering the natural sweetness of the squash. It’s also versatile, healthy, and easy enough for weeknights while being refined enough to serve guests.

how to make Roasted Butternut Squash Soup – Silky, Nourishing & Comfort in a Bowl!

The key to this recipe is roasting the vegetables until tender and lightly caramelized. Once blended with broth and herbs, the result is a smooth, velvety soup that’s both wholesome and satisfying. A swirl of coconut milk and a sprinkle of fresh herbs make it visually stunning and deliciously creamy.

Ingredients:

1 large butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, peeled
2 carrots, chopped
4 cups vegetable broth
1 tsp dried thyme (or 2 sprigs fresh thyme)
½ tsp cumin (optional, for warmth)
Salt & black pepper, to taste
½ cup coconut milk or cream (for extra creaminess)
Fresh parsley or cilantro, chopped (for garnish)
Red pepper flakes (optional, for spice)

Directions:

Roast Vegetables – Preheat oven to 400°F (200°C). Spread squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
Blend Soup – Transfer roasted veggies to a large pot. Add vegetable broth, thyme, and cumin. Use an immersion blender (or regular blender in batches) to puree until smooth.
Add Creaminess – Stir in coconut milk or cream. Adjust seasoning with more salt, pepper, or spices as needed.
Serve – Ladle into bowls, swirl with extra coconut milk, and garnish with fresh herbs and a sprinkle of red pepper flakes.

how to serve Roasted Butternut Squash Soup

This soup makes a wonderful starter or main dish. Serve it in deep bowls with a swirl of coconut milk and a garnish of parsley or cilantro. Pair it with crusty bread, garlic knots, or a fresh green salad for a complete meal. It also works beautifully as part of a fall-themed menu.

how to store Roasted Butternut Squash Soup

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm gently on the stove over medium-low heat, adding a splash of broth or coconut milk if the soup thickens. You can also freeze this soup for up to three months. Thaw overnight in the refrigerator before reheating.

tips to make Roasted Butternut Squash Soup

Roast the squash until caramelized for the deepest flavor.
Use an immersion blender for easy pureeing and less cleanup.
Adjust thickness by adding more broth for a lighter consistency or less for a creamier texture.
A drizzle of olive oil or coconut milk on top makes it look beautiful when serving.

variation

For added protein, stir in cooked lentils or chickpeas before serving. Swap butternut squash with acorn squash or pumpkin for a slightly different flavor. A touch of ginger or curry powder can also give the soup a unique twist.

FAQs

Can I make this soup ahead of time?
Yes, it reheats beautifully and is great for meal prep. Store in the fridge and reheat when ready to serve.

Do I have to use coconut milk?
No, you can use heavy cream, half-and-half, or even plain yogurt for creaminess.

Can I freeze roasted butternut squash soup?
Absolutely. Freeze in portions and thaw in the fridge before reheating for an easy make-ahead meal.

Roasted Butternut Squash Soup– Silky, Nourishing & Comfort in a Bowl!