This roasted butternut squash soup is like having a warm hug in a bowl! It’s creamy, sweet, and packed with cozy flavors that make it perfect for chilly days.
Seriously, once you taste it, you might just want to sip it all week long! I love adding a sprinkle of cinnamon for a little extra warmth—it creates the best aroma.
Making this soup is easy! Just roast the squash, blend it up, and enjoy. The creamy texture makes it a favorite with friends and family, too!
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! If butternut squash is hard to find, you can substitute it with acorn squash or pumpkin. They each bring a slightly different flavor but will work well in the soup.
Olive Oil: I’m a fan of olive oil for roasting, but you could also use avocado oil or melted coconut oil if you prefer. They both have a high smoke point and will add a nice flavor.
Vegetable Broth: While vegetable broth makes this soup plant-based, chicken broth adds depth. If you want a richer flavor, go for bone broth instead—but make sure it fits your dietary needs!
Coconut Milk: This brings creaminess to the soup. If you can’t use coconut milk, heavy cream is a good substitute. For a dairy-free option, try cashew cream or almond milk, but adjust quantities for desired thickness.
Spices: Don’t skip on the cinnamon and nutmeg as they add warmth and depth! If you’re not a fan of nutmeg, just stick with cinnamon—it’ll still taste great. Fresh herbs like thyme or sage can also enhance the flavor.
How Do I Get a Smooth Texture in My Soup?
Getting that velvety finish in your butternut squash soup is key! Here’s what you should do:
- **Roasting:** Make sure the squash is tender and caramelized for sweetness. This is because roasting brings out the natural sugars.
- **Blending:** Use an immersion blender directly in the pot for ease, or transfer batches to a stand blender. Remember not to overfill your blender—work in smaller batches to avoid spills.
- **Adjusting Texture:** After blending, if the soup is too thick, simply add more broth or water until you reach the desired creaminess.
These little steps will help you achieve a perfectly smooth soup that everyone will love!
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup coconut milk or heavy cream (plus extra for garnish)
- Fresh herbs for garnish (such as thyme, parsley, or sage)
- Pumpkin seeds (optional, for garnish)
How Much Time Will You Need?
This delicious roasted butternut squash soup takes about 15 minutes to prepare and about 40 minutes to cook. Including roasting the squash, total time is around 55 minutes. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Preheat and Roast the Squash:
Start by preheating your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and some black pepper. Spread the squash out in a single layer and roast it in the oven for about 30-40 minutes, or until it’s tender and lightly caramelized. Make sure to give it a little stir halfway through cooking!
2. Sauté the Onion and Garlic:
While the squash is roasting, grab a large pot and heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and let it sauté for about 5 minutes until it becomes translucent. Then, add in the minced garlic and cook for another minute until it smells amazing!
3. Combine Ingredients:
Once your squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the broth and stir in the ground cinnamon and nutmeg if you’re using them. Bring the mixture to a boil, then turn the heat down to low and let it simmer for about 10 minutes. This helps all those yummy flavors mix together!
4. Blend it Up:
Now it’s time to turn this into soup! Use an immersion blender directly in the pot to puree the soup until it’s super smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a stand blender, making sure to blend until creamy.
5. Stir in the Creaminess:
To finish off your soup, stir in the coconut milk or heavy cream until it’s fully combined. Taste and add more salt and pepper if you think it needs it.
6. Serve and Enjoy:
Serve your warm and cozy soup in bowls, drizzling a little extra coconut milk or cream on top. Garnish with fresh herbs and pumpkin seeds for a lovely touch. Your delicious roasted butternut squash soup is ready to enjoy!
Happy cooking!
Can I Use Frozen Butternut Squash for This Soup?
Yes, absolutely! Just be sure to thaw the frozen butternut squash completely before using it. You can do this overnight in the refrigerator or by microwaving it in a bowl. The soup will still taste delicious!
How Long Does This Soup Last in the Fridge?
Roasted butternut squash soup can be stored in an airtight container in the fridge for up to 4-5 days. Just reheat it gently on the stove or in the microwave before serving!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then pour it into freezer-safe containers or zip-top bags. It can last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Coconut Milk?
If you prefer not to use coconut milk, heavy cream is a great substitute for a similar creamy texture. For a dairy-free alternative, try unsweetened almond milk or cashew cream, keeping in mind that you might need to adjust the amount for desired creaminess.