Golden, silky, and naturally sweet, Roasted Butternut Squash Soup is the fall classic we crave. By roasting first, Roasted Butternut Squash Soup develops deep caramelized flavor that blends into a velvety finish with cream or coconut milk. If you want cozy, make-ahead bowls that freeze beautifully, Roasted Butternut Squash Soup delivers every time. Learn more about cozy soup-night favorites: Loaded Baked Potato Soup
Why you’ll Love Roasted Butternut Squash Soup
- Big flavor, minimal effort: Roasting concentrates sweetness and adds caramelized edges—no fancy techniques required.
- Ultra-smooth texture: An immersion blender (or countertop blender) turns roasted veg into velvet.
- Weeknight-friendly: Hands-off roasting + quick blend. Make it ahead and reheat.
- Naturally nutritious: Squash brings fiber, beta-carotene, and cozy satisfaction.
- Flexible base: Dairy-free? Use coconut milk. Want protein? Add chicken or white beans.
- Freezer MVP: Stash portions for instant comfort on busy nights.
Ingredients:
Produce & Aromatics
- 1 large butternut squash (about 3–3¼ lb), halved, seeded
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, smashed
- 1 small apple, peeled, cored, and chopped (Honeycrisp or Gala)
Fat & Liquid
- 2 tbsp olive oil (plus more for roasting)
- 4 cups low-sodium vegetable or chicken broth
- ½–¾ cup heavy cream or full-fat coconut milk (to taste)
Seasoning
- 1½ tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp smoked paprika (optional, for depth)
- 1–2 tsp maple syrup (optional, to balance)
For Serving (choose your favorites)
- Greek yogurt or crème fraîche swirl (or coconut cream)
- Toasted pumpkin seeds (pepitas)
- Chili crisp or red pepper flakes
- Fresh thyme leaves or chopped chives
- Croutons or grilled cheese for dunking
Equipment
- Sheet pan, parchment, large pot or Dutch oven, immersion blender (or blender)
Step-by-Step instructions
- Roast the squash
- Heat oven to 425°F (220°C). Line a sheet pan with parchment.
- Halve squash lengthwise, scoop seeds, brush cut sides with oil, and season with salt/pepper.
- Place cut-side down; roast 35–45 minutes, until very tender and browned at edges. Cool slightly.
- Sauté aromatics
- In a Dutch oven, warm 2 tbsp olive oil over medium.
- Add onion, carrot, and a pinch of salt; cook 6–8 minutes until softened and lightly golden.
- Stir in garlic and apple; cook 1–2 minutes more.
- Scoop & combine
- Scoop roasted squash flesh into the pot.
- Add broth, cinnamon, nutmeg, and smoked paprika (if using). Bring to a gentle simmer for 10 minutes.
- Blend silky-smooth
- Off heat, use an immersion blender to puree until velvety. (Or carefully blend in batches in a countertop blender; vent the lid.)
- Finish creamy & season
- Stir in ½ cup cream or coconut milk; add more to taste.
- Season with salt/pepper and a teaspoon of maple syrup if you want a hint of sweetness. Warm gently; don’t boil.
- Serve & garnish
- Ladle into warm bowls. Swirl with yogurt or coconut cream, shower with pepitas and herbs, and finish with chili crisp if you like heat.
How to serve Roasted Butternut Squash Soup
This soup is elegant enough for holidays and easy enough for Tuesdays. For weeknight dinners, serve generous bowls with grilled cheese (classic cheddar or a fancy fontina–gruyère combo) and a simple arugula salad with lemon vinaigrette. The peppery greens cut through the soup’s sweetness and creaminess.
Hosting a fall dinner party? Offer this soup in small cups as a starter. A drizzle of crème fraîche and a sprinkle of toasted pepitas make it restaurant-pretty in seconds. Follow with roasted chicken, salmon, or a grain salad; the soup’s warm spice plays nicely with herbs like thyme and sage. For bread, try warm crusty sourdough, cornbread, or seeded rolls to add crunch against the silky texture.
If you’re doing a soup-and-sandwich spread, pair bowls with roasted turkey + cranberry chutney panini—it’s a cozy, autumnal combo. For a hearty vegetarian meal, add toppings that bring protein and texture: roasted chickpeas, a spoonful of white beans, or a quinoa sprinkle.
For gatherings, set up a topping bar: bowls of pepitas, croutons, chopped herbs, crumbled goat cheese or feta, chili crisp, and maple-toasted walnuts. Guests build their perfect bowl, which also helps picky eaters. If you’re planning a two-soup night, act on those cravings: Discover great ideas like this Creamy White Chicken Chili for a two-soup spread.
As a holiday course, portion smaller servings and garnish with a micro swirl of cream and thyme. The soup is naturally gluten-free; keep toppings GF-friendly if needed. For drinks, pour a dry Riesling, Sauvignon Blanc, or a spiced apple cider (still or mulled). However you style it—casual or dressy—this golden bowl brings warmth and balance to the table.
How to store Roasted Butternut Squash Soup
Cool safely: After cooking, let the soup cool for 20–30 minutes, then transfer to shallow containers to speed chilling. Refrigerate within 2 hours.
Refrigerate: Store airtight in the fridge for up to 4 days. The flavors deepen by day two; stir and taste for seasoning before serving.
Reheat gently: Warm on low to medium-low, stirring often. Avoid boiling, especially if you used dairy—high heat can cause separation. If the soup thickens in the fridge, loosen with a splash of broth, water, or cream/coconut milk.
Freeze like a pro:
- For the best texture, freeze without dairy and stir in cream or coconut milk after reheating.
- Portion into freezer-friendly containers, leaving headspace for expansion. Freeze up to 3 months.
- Thaw overnight in the fridge, or reheat from frozen on low, covered, with a bit of liquid to get things moving.
Meal prep ideas: Ladle into single-serve containers for work lunches. Keep toppings (yogurt, pepitas, herbs) separate in mini cups so they stay crisp and vibrant.
Quality tips: If you blended very thick, it may feel dense when cold; whisk in a touch of hot water or broth while reheating to revive that velvety texture. Taste and adjust salt, pepper, and acid (a few drops of apple cider vinegar or lemon) before serving to brighten flavors after storage.
Handled this way, your roasted butternut squash soup keeps its silky body and warm spice all week—and your future self will thank you for those ready-to-heat portions.
When properly cooled and packed, Roasted Butternut Squash Soup keeps its velvety texture for days and reheats perfectly for quick lunches.
Tips to make Roasted Butternut Squash Soup
For the smoothest Roasted Butternut Squash Soup, roast cut-side down for caramelization, then blend longer than you think for a satin finish.
- Roast, don’t rush: High-heat roasting (425°F) caramelizes sugars and concentrates flavor. Cut-side-down traps steam so flesh softens evenly.
- Salt in layers: Season the squash, then the sautéed aromatics, then the finished soup. Layered seasoning = dimensional flavor.
- Balance sweetness: Butternut is naturally sweet. Use salt, a pinch of smoked paprika, and a tiny splash of acid (lemon or cider vinegar) at the end to balance.
- Choose your creaminess: Heavy cream = ultra-luxe. Coconut milk = dairy-free velvet with subtle coconut. Evaporated milk is a lighter, stable option.
- Texture control: For satiny smoothness, blend longer than you think. For a lighter body, replace part of the cream with extra broth.
- Aromatic boost: Add a sprig of thyme or a small parmesan rind to the simmer, then remove before blending.
- Spice it right: Cinnamon and nutmeg are classic; a whisper of curry powder or ginger makes it bright. Start small; you can always add more.
- Heat lovers: Chili crisp, Aleppo pepper, or cayenne add gentle warmth without overpowering the squash.
- Make-ahead & reheat: This soup loves resting time. Blend, cool, and refrigerate; reheat gently and finish with cream just before serving.
- Pretty presentation: Swirl yogurt or coconut cream, drag a toothpick through for a feathered pattern, and finish with pepitas and thyme.
Variations of Roasted Butternut Squash Soup
- Coconut–Ginger Butternut: Sauté 1 tsp grated fresh ginger with aromatics; finish with full-fat coconut milk and lime juice. Top with cilantro and chili crisp.
- Curried Butternut: Add 1–2 tsp mild curry powder and a pinch of cumin. Finish with coconut milk or cream and a squeeze of lemon.
- Apple & Sage: Double the apple and add fresh sage during the simmer; remove before blending. Garnish with crispy sage leaves.
- Smoky Chipotle: Stir in ½–1 tsp chipotle in adobo for heat and smoke; top with crema and lime zest.
- Maple–Roasted Garlic: Wrap a whole garlic head in foil and roast beside the squash; squeeze in the sweet, mellow cloves and finish with a drizzle of maple.
- Roasted Carrot Blend: Replace one carrot with two and boost ginger—a sunshine orange, super-smooth finish.
- Protein Boost: Blend in rinsed white beans for extra body, or stir in shredded rotisserie chicken when reheating for a heartier meal.
- Light & Brothy: Use extra broth and skip dairy for a lighter soup; finish with olive oil and lemon for brightness.
- Sheet-Pan Shortcut: Dice squash into 1-inch cubes, toss with oil/salt, and roast spread out for maximum browning (about 25–30 minutes), then proceed.
Whether you go coconut-ginger or curried, each twist starts with the same deeply flavorful Roasted Butternut Squash Soup base.
FAQs
Can I use pre-cut butternut squash?
Yes—roast cubes on a sheet pan at 425°F until caramelized (25–30 minutes), then continue with the recipe.
How do I peel a whole squash safely?
Trim ends, halve, scoop seeds, then use a Y-peeler on the curved sides. Or skip peeling by roasting halves and scooping the flesh after.
Can I make it dairy-free?
Absolutely. Use vegetable broth and coconut milk for a creamy, vegan-friendly version.
How can I make it spicier?
Add cayenne, chipotle, or finish bowls with chili crisp. Start small and build to taste.
Will it freeze well with cream?
It’s best to freeze without dairy and stir in cream after reheating, but it will still be tasty if frozen with cream—just whisk well when reheating.
Can I make Roasted Butternut Squash Soup without cream?
Yes. Use coconut milk for dairy-free richness, or add extra broth and a drizzle of olive oil for a lighter Roasted Butternut Squash Soup that still tastes luxurious.
Final Thoughs
Roasted Butternut Squash Soup brings together everything we love about fall—roasty sweetness, warm spice, and a spoon-coating silky texture—in a pot that’s wonderfully forgiving. Whether you go classic and creamy or bright and coconut–ginger, this is a make-ahead hero that shines at weeknight dinners, holiday tables, and everything in between.
Don’t miss our ultimate comfort side to pair with this soup: Gourmet Baked Mac and Cheese
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Roasted Butternut Squash Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Golden, velvety Roasted Butternut Squash Soup with caramelized squash, warm spices, and a creamy finish. Simple to make, freezer-friendly, and perfect for cozy nights.
Ingredients
- 1 large butternut squash (about 3–3 1/4 lb), halved and seeded
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, smashed
- 1 small apple, peeled and chopped
- 2 tbsp olive oil (plus more for roasting)
- 4 cups low-sodium vegetable or chicken broth
- 1/2–3/4 cup heavy cream or full-fat coconut milk
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp smoked paprika (optional)
- 1–2 tsp maple syrup (optional, to balance)
- Toppings: yogurt or coconut cream, toasted pepitas, herbs, chili crisp
Instructions
1. Heat oven to 425°F (220°C). Halve squash, scoop seeds, brush with oil, season with salt and pepper. Roast cut-side down on a lined sheet 35–45 minutes until very tender.
2. Warm 2 tbsp olive oil in a Dutch oven over medium. Add onion, carrot, and a pinch of salt; cook 6–8 minutes until softened. Stir in garlic and apple; cook 1–2 minutes.
3. Scoop roasted squash flesh into pot. Add broth, cinnamon, nutmeg, and smoked paprika (if using). Simmer gently 10 minutes.
4. Off heat, blend with immersion blender until silky (or carefully blend in batches). Return to low heat.
5. Stir in 1/2 cup cream or coconut milk; add more to taste. Season with salt/pepper and a touch of maple syrup if desired. Warm gently, do not boil.
6. Serve with yogurt or coconut cream swirl, toasted pepitas, herbs, and optional chili crisp.
Notes
Make-ahead: Cools and stores well; flavors deepen by day two.
Dairy-free: Use coconut milk and veggie broth.
Freezer tip: Freeze without dairy up to 3 months; add cream after reheating.
Balance: A tiny splash of cider vinegar or lemon brightens just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 10g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg