Silky, golden, and gently sweet, roasted butternut squash soup is autumn in a bowl. Roasting the squash first caramelizes its natural sugars, giving the soup a deep, rich flavor that tastes far more complex than its short ingredient list suggests. A swirl of cream and a sprinkle of seeds make it feel restaurant-worthy.
It's naturally vegetarian, easily made vegan, and freezes like a dream — a cozy staple worth making on repeat all season long.
Why you'll love this recipe
- Velvety and cozy. Pure comfort in a golden bowl.
- Naturally healthy. Loaded with vitamins, light yet satisfying.
- Freezer-friendly. Make a big batch for the season.
Tips for the best results
Roasting (rather than boiling) the squash is the key to deep, caramelized flavor — don't skip it. Roast the onion and garlic alongside for sweetness. Blend until completely smooth for that signature silky texture, and thin with extra broth to your preferred consistency.
Roasted Butternut Squash Soup
Silky, gently sweet soup made by roasting butternut squash for deep caramelized flavor.
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Ingredients
- 1 large butternut squash (about 3 lb), halved and seeded
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup cream or coconut milk
- Salt and pepper, toasted seeds to garnish
Instructions
- Step 1. Preheat the oven to 400°F (205°C). Rub the squash halves and onion with olive oil and place cut-side down on a sheet pan with the garlic cloves. Roast 40-45 minutes until very tender.
- Step 2. Scoop the squash flesh into a pot, add the onion, and squeeze in the roasted garlic.
- Step 3. Add the broth, cinnamon, nutmeg, salt, and pepper, and bring to a simmer.
- Step 4. Blend until completely smooth with an immersion blender, adding more broth to reach your desired thickness.
- Step 5. Stir in the cream off the heat, taste, and adjust. Serve with a swirl of cream and toasted seeds.
Make it your own
Add a peeled apple or carrot for extra sweetness, a knob of fresh ginger for warmth, or a pinch of curry powder for a different spin. Make it fully vegan with coconut milk, and top with croutons, crispy sage, or a drizzle of chili oil.
Frequently asked questions
Can I use pre-cut squash? Yes — bagged butternut cubes save time. Roast them until caramelized for the best flavor.
How do I make it without roasting? You can simmer cubed squash in the broth until tender, then blend — but roasting gives noticeably deeper flavor.
Does it freeze well? Excellently — freeze before adding the cream for up to 3 months, then stir in cream when reheating.
