Warm, cozy, and irresistibly creamy, this Roasted Butternut Squash Soup brings together caramelized squash, sweet onion, and aromatic spices for the perfect fall or winter meal. With a velvety texture and a hint of maple sweetness, it’s pure comfort in a bowl. Whether you’re craving something nourishing on a chilly evening or planning an elegant starter for your next dinner, this soup promises flavor, ease, and heartwarming satisfaction.
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Why You’ll Love This Roasted Butternut Squash Soup
There’s so much to love about this roasted butternut squash soup. It’s creamy, filling, and made with simple, wholesome ingredients. Roasting the squash gives it a deep, caramelized flavor that pairs beautifully with maple syrup and warm spices. The recipe is naturally gluten-free and easy to make vegan or vegetarian. It’s also freezer-friendly, making it perfect for meal prep. You can serve it as a main course with crusty bread or as a light starter before a bigger meal. Plus, it reheats beautifully for cozy leftovers all week long.
Ingredients You’ll Need
You’ll need just a few basic ingredients to make this creamy soup. Butternut squash forms the base, adding natural sweetness and body. A small onion brings savory depth, while garlic adds a touch of aromatic warmth. Vegetable broth keeps the texture silky smooth, and a drizzle of maple syrup enhances the subtle sweetness. Warm spices like nutmeg and ginger balance everything perfectly. For seasoning, use salt and freshly ground black pepper. Optional garnishes like pepitas, parsley, or crispy shallots add crunch and color. If you prefer, you can swap avocado oil for olive oil or use coconut milk for a dairy-free creamy twist.
How To Make Roasted Butternut Squash Soup
Roast the Vegetables
Start by cutting the ends off your butternut squash, slicing it in half lengthwise, and scooping out the seeds. Place the halves cut-side up on a baking sheet. Drizzle them with oil, sprinkle with salt and pepper, then flip them cut-side down. Roast in the oven at 425°F for about 60 minutes. After 30 minutes, brush oil on the onion halves, place them cut-side down on the same sheet, and continue roasting until everything is tender and golden.
Blend Until Silky Smooth
Once the roasted vegetables are cool enough to handle, scoop out the squash flesh and discard the onion’s outer layer. Add both to a high-speed blender with the garlic, maple syrup, nutmeg, ginger, and three cups of vegetable broth. Blend until smooth and creamy, adjusting the broth as needed. For extra richness, add a splash of cream, a pat of butter, or a few soaked cashews. You can also use an immersion blender directly in the pot for easier cleanup.
Taste and Serve
Taste the soup and adjust the seasoning with salt, pepper, or an extra drizzle of maple syrup if you like it sweeter. Serve warm, garnished with pepitas, parsley, or a sprinkle of black pepper. This soup pairs beautifully with a slice of crusty bread or a crisp green salad. For more cozy dinner ideas, try this creamy vegetable soup for cozy nights.
Tips For The Best Flavor & Texture
For the richest flavor, roast the squash until the edges are caramelized and slightly golden. That bit of browning makes a big difference. If you want a gentler garlic flavor, roast it with the onion wrapped in foil instead of blending it raw. Using homemade vegetable broth gives a deeper, more layered taste. For a luscious, creamy texture, add coconut milk or a little butter while blending. You can also top your soup with toasted almonds, crispy chickpeas, or a swirl of coconut cream for extra flair. The result will taste like something from your favorite café but made right at home.
Storage & Reheating Tips
Store any leftovers in airtight containers in the fridge for 4 to 5 days. If you want to save some for later, freeze the soup for up to 3 months in freezer-safe containers. When ready to enjoy, thaw it overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to bring back that silky texture. In fact, the flavor gets even deeper the next day, making it perfect for easy make-ahead meals.
Serving Suggestions
This roasted butternut squash soup tastes amazing on its own, but the right sides can make it even better. Try topping each bowl with fresh herbs like thyme, sage, or chives. Sprinkle with roasted pepitas or crispy shallots for crunch. Serve it with a slice of sourdough or a gooey grilled cheese sandwich for a cozy dinner. It also pairs beautifully with roasted vegetables or a light salad. For variety, check out this zucchini soup for a light vegetarian meal or this classic tomato soup for chilly evenings.
Other Recipes You May Enjoy
- hearty sausage potato soup comfort bowl
- creamy leek and chicken soup recipe
- mushroom bisque for a velvety soup option
Conclusion
This Roasted Butternut Squash Soup is cozy, creamy, and full of flavor. It’s simple enough for a weeknight meal but elegant enough for guests. Try it as part of your fall rotation and customize it with your favorite toppings. Whether you like it classic or with a creamy twist, it’s sure to become a seasonal favorite. Don’t forget to share your bowl on Pinterest and tag your favorite version!
Roasted Butternut Squash Soup
Equipment
- Baking sheet For roasting the vegetables
- High-speed blender or immersion blender To blend soup until silky smooth
- Knife and cutting board For prepping vegetables
Ingredients
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 small garlic clove, peeled
- ½ tablespoon maple syrup
- 1 teaspoon salt
- to taste freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
- optional garnish: pepitas, parsley, black pepper
Instructions
- Preheat oven to 425°F (220°C). Cut the ends off the butternut squash, slice in half lengthwise, and scoop out the seeds. Place the halves cut-side up on a baking sheet, drizzle with oil, season with salt and pepper, then flip cut-side down.
- Roast the squash for 60 minutes, adding the onion halves (brushed with oil and placed cut-side down) after 30 minutes. Roast until tender and caramelized.
- Once cool, scoop out the squash flesh and discard the onion’s outer layer. Add both to a blender with garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of broth. Blend for 1–2 minutes until smooth, adding more broth as needed for consistency.
- Taste and adjust seasoning. Serve warm with garnishes like pepitas, parsley, or extra black pepper. Enjoy with crusty bread or a green salad.
