Name: Roasted Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed; 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon smoked paprika (optional, for depth); 4 cups vegetable broth (or chicken broth); ½ cup coconut milk or heavy cream (for creaminess); 1 tablespoon maple syrup or honey (optional, for sweetness); 1 teaspoon apple cider vinegar or lemon juice (for brightness); 2 tablespoons butter (optional, for richness); Roasted pumpkin seeds (pepitas); A drizzle of coconut milk or cream; Fresh thyme or parsley; Croutons

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This Roasted Butternut Squash Soup is creamy, velvety, and packed with the rich, nutty sweetness of roasted butternut squash. Blended with warm spices, garlic, and a touch of cream, this soup is the perfect cozy meal for fall and winter. It’s easy to make, naturally healthy, and can be customized to suit any dietary preference.

Why You’ll Love This Recipe

Rich and creamy – Smooth and velvety with a naturally sweet and nutty flavor.
Easy to make – Just roast, blend, and serve!
Healthy and nutritious – Packed with vitamins, fiber, and antioxidants.
Versatile – Make it dairy-free, spicy, or extra creamy with simple tweaks.
Perfect for meal prep – Freezer-friendly and great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
1 small onion (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
½ teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
4 cups vegetable broth (or chicken broth)
½ cup heavy cream or coconut milk (for creaminess)
1 tablespoon maple syrup (optional, enhances sweetness)
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 tablespoon butter (optional, for richness)

Optional toppings:

Roasted pumpkin seeds (pepitas)
Croutons
A drizzle of heavy cream or coconut milk
Fresh thyme or parsley
Crumbled goat cheese or Parmesan

Directions

1. Roast the butternut squash:

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg.
Spread evenly on a baking sheet and roast for 30–40 minutes, flipping halfway, until tender and caramelized.

2. Sauté the aromatics:

In a large pot, heat a little olive oil over medium heat.
Add chopped onion and cook for 3–4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.

3. Blend the soup:

Add the roasted butternut squash to the pot along with the vegetable broth and thyme.
Use an immersion blender to puree until smooth. (Alternatively, blend in batches in a stand blender.)

4. Finish the soup:

Stir in heavy cream (or coconut milk), maple syrup (if using), and butter.
Simmer for 5 minutes, then taste and adjust seasoning as needed.

5. Serve:

Ladle into bowls and top with your favorite garnishes.

Servings and Timing

Servings: 4–6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Spicy Butternut Squash Soup: Add ½ teaspoon cayenne pepper or red pepper flakes.
Vegan/Dairy-Free: Use coconut milk instead of heavy cream and omit the butter.
Curried Squash Soup: Add 1 teaspoon curry powder for a warm, spiced flavor.
Ginger-Infused: Add 1 teaspoon fresh grated ginger for a subtle, warming kick.
Extra Protein: Stir in cooked lentils or top with crispy chickpeas.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.

FAQs

Can I use frozen butternut squash?

Yes! Roast it directly from frozen or sauté it before blending.

How do I make this soup thicker?

Reduce the broth or simmer longer to concentrate flavors.

Can I make this soup ahead of time?

Yes! It reheats beautifully and even tastes better the next day.

What can I serve with this soup?

Crusty bread, a fresh salad, or grilled cheese are great pairings.

Can I use other types of squash?

Yes! Pumpkin, acorn squash, or kabocha squash work well too.

How do I make this soup extra creamy?

Increase the amount of cream or blend in extra roasted squash.

What if I don’t have an immersion blender?

Use a regular blender, but blend in batches and be careful with hot liquids.

Can I add meat to this soup?

Yes! Crispy bacon or shredded chicken make great additions.

How do I enhance the sweetness of the soup?

Use maple syrup, honey, or roasted carrots for a natural sweetness boost.

Can I make this soup in a slow cooker?

Yes! Cook on low for 6–8 hours or high for 3–4 hours, then blend.

Conclusion

This Roasted Butternut Squash Soup is a rich, creamy, and flavorful dish that’s perfect for fall and winter. Whether you enjoy it as a cozy dinner, a meal prep option, or a holiday appetizer, this soup is sure to impress. Serve it with your favorite toppings and enjoy a warm, nourishing bowl of goodness!