Cozy Creamy Roasted Butternut Squash Soup Recipe for Fall

Autumn whispers secrets of comfort through this creamy roasted butternut squash soup that promises warmth in every spoonful.

Crisp winds outside beckon you toward a kitchen filled with golden, earthy aromas.

Chunky squash pieces roast until caramelized, releasing deep, nutty flavors that dance across your palate.

Smooth and velvety textures blend seamlessly with subtle herbal undertones, creating a symphony of seasonal deliciousness.

Nutritious ingredients transform simple vegetables into a luxurious experience that feels like a culinary hug.

Spices add gentle complexity, turning each bowl into a celebration of harvest’s bounty.

You won’t want to miss this soul-soothing recipe that turns chilly days into moments of pure, delectable comfort.

Roasted Squash Soup That Tastes Like Fall in a Bowl

• Roast and Elevate: Transform ordinary butternut squash into a luxurious, caramelized base that brings deep, rich flavors to every spoonful.
• Simplify Cooking: Minimal ingredients and straightforward steps make this recipe perfect for home cooks of all skill levels, from beginners to seasoned chefs.
• Comfort in a Bowl: Creamy, warming soup delivers ultimate comfort food vibes, ideal for chilly evenings or when you need a nutritious, soul-soothing meal.
• Flexible Feast: Easily adaptable recipe welcomes creative toppings like toasted seeds, crispy bacon, or fresh herbs, allowing personal touches to shine through.

Roasted Butternut Squash Soup Ingredient Guide

• Butternut Squash: Sweet and hearty winter squash perfect for roasting.
• Vegetable Broth: Provides a rich liquid base for the soup.
• Coconut Milk: Adds creamy texture and subtle tropical flavor.

• Onion, Garlic: Provide depth and savory foundation for the soup.
• Nutmeg: Warm and slightly sweet spice that complements squash.
• Salt, Pepper: Essential seasonings for enhancing overall flavor.

• Olive Oil: Used for roasting squash and sautéing vegetables.

Butternut Squash Soup Roasting and Blending Guide

Step 1: Prepare Oven And Squash

• Olive oil
• Salt
• Black pepper

Spread the seasoned cubes evenly on a baking sheet, ensuring they have breathing room.

Step 2: Roast To Golden Perfection

Slide the baking sheet into the oven. Let the squash dance and caramelize for 25-30 minutes. You’ll know they’re ready when edges turn golden and the cubes become tender.

Step 3: Build The Soup Base

• Chopped onions
• Minced garlic

Sauté until the onions become translucent and fragrant.

Step 4: Combine And Simmer

Transfer the roasted squash cubes into the pot. Pour in vegetable broth and sprinkle nutmeg. Let everything simmer together for 10 minutes, allowing flavors to mingle.

Step 5: Blend To Silky Smoothness

Use an immersion blender or carefully transfer soup to a standard blender. Blend until the mixture becomes luxuriously smooth and creamy.

Step 6: Add Creamy Finish

Stir in coconut milk and gently reheat for 5 more minutes. Taste and adjust seasoning with additional salt and pepper if desired.

Step 7: Serve And Enjoy

Ladle the soup into warm bowls. Garnish with optional toppings like toasted pumpkin seeds or a swirl of cream. Savor each spoonful of this comforting autumn treasure.

Butternut Squash Soup Tips for Creamy Fall Comfort

• Roast for Maximum Flavor: Ensure squash cubes are evenly spread on the baking sheet to achieve perfect caramelization and bring out their natural sweetness.
• Blend for Silky Smoothness: Use an immersion blender directly in the pot for easier cleanup, or carefully transfer to a standard blender in batches for an ultra-creamy texture.
• Customize Creaminess: Swap coconut milk with heavy cream or Greek yogurt for different dietary preferences or flavor profiles.
• Enhance Spice Complexity: Experiment with warming spices like cinnamon, ginger, or smoked paprika to add depth and complexity to the soup's flavor.
• Make-Ahead Magic: This soup freezes beautifully for up to 3 months, making it perfect for meal prep or unexpected dinner cravings.

Store Roasted Butternut Squash Soup for Later

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for 2-3 months. Label with date and contents.
• Transfer frozen soup to the refrigerator overnight. Alternatively, use the defrost setting on your microwave for quick thawing.
• Warm soup slowly in a pot over medium-low heat, stirring occasionally. Add a splash of broth or coconut milk if it seems too thick. Microwave in 30-second intervals, stirring between each interval to ensure even heating.

Butternut Squash Soup Flavor Matches

• Pair with Crisp Apple Cider: The sweet, tangy apple cider perfectly complements the creamy, rich butternut squash soup, enhancing its autumnal warmth and creating a delightful flavor harmony.
• Serve with Rosemary Focaccia Bread: Crusty, herb-infused focaccia provides a delicious textural contrast and helps soak up the velvety soup, adding an extra layer of rustic comfort.
• Match with Goat Cheese Crumble: Sprinkle tangy, creamy goat cheese on top to cut through the soup's richness, adding a bright, zesty note that elevates the entire dish.
• Select a Chardonnay Pairing: A lightly oaked Chardonnay with buttery undertones beautifully complements the soup's creamy texture and brings out the roasted squash's subtle sweetness.

Roasted Butternut Squash Soup Twists

• Vegan Protein Boost: Replace coconut milk with silken tofu and add cooked white beans for extra protein and creaminess.
• Mediterranean Herb Infusion: Incorporate roasted red peppers, fresh thyme, and swap vegetable broth with a light chicken stock for deeper flavor.
• Spicy Southwest Style: Add roasted green chiles, cumin, and top with crispy tortilla strips for a zesty kick.
• Gluten-Free Wellness Bowl: Transform soup into a hearty bowl by adding quinoa, roasted pumpkin seeds, and a drizzle of sage-infused olive oil for texture and nutrition.

FAQs

• Why roast the butternut squash before making the soup?

Roasting caramelizes the natural sugars in the squash, creating deeper, richer flavor and adding a slightly sweet, intense taste to the soup that boiling cannot achieve.

• Can I use other types of milk instead of coconut milk?

Yes, you can substitute with heavy cream, half-and-half, or plant-based milks like almond or oat milk. Each will slightly change the soup’s final flavor and texture.

• Is this soup nutritionally beneficial?

Absolutely! Butternut squash is packed with vitamins A and C, fiber, and antioxidants. It’s low in calories and supports immune health, making this soup both delicious and nutritious.

• How can I make this soup more filling?

Add protein by topping with roasted pumpkin seeds, crispy bacon bits, or cooked shredded chicken. You can also serve it with a slice of crusty bread or croutons for extra substance.

Creamy Roasted Butternut Squash Soup Recipe

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4.5 from 21 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Warming souls with comfort, Hearty Roasted Butternut Squash Soup brings Mediterranean-inspired elegance to winter kitchens. Silky smooth textures and rich spices invite you to savor each spoonful of seasonal goodness.

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Ingredients

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Main Ingredients:

• 1 large butternut squash, peeled and cubed
• 4 cups (960 milliliters) vegetable broth
• 1 cup (240 milliliters) coconut milk

Aromatics and Seasonings:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons (30 milliliters) olive oil
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

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Instructions

1. Prepare the oven by heating to 400°F (200°C), creating an ideal roasting environment for the butternut squash.
2. Massage butternut squash cubes with olive oil, then season generously with salt and pepper, ensuring each piece is evenly coated.
3. Arrange seasoned squash on a baking sheet in a single layer, allowing space between pieces for optimal caramelization.
4. Roast the squash for 25-30 minutes, transforming the cubes into golden, tender morsels with concentrated flavor.
5. In a large pot, warm olive oil and introduce chopped onion and garlic, sautéing until they become soft and translucent.
6. Transfer the roasted squash into the pot, combining with vegetable broth and a whisper of nutmeg to enhance the soup’s depth.
7. Allow the mixture to simmer gently for 10 minutes, melding the flavors and creating a harmonious base.
8. Purée the soup until silky smooth using an immersion blender or carefully transferring to a standard blender in batches.
9. Introduce coconut milk, stirring to create a luxurious, creamy texture and warming the soup through for an additional 5 minutes.
10. Taste and fine-tune the seasoning with additional salt and pepper, ensuring a perfectly balanced flavor profile.
11. Ladle into warm bowls and serve immediately, embracing the comforting essence of this autumn-inspired soup.

Notes

• Roasting transforms the butternut squash’s natural sugars, creating deeper, sweeter caramelized flavors that elevate the entire soup’s profile.
• Consider using a silicone baking mat to prevent squash from sticking and ensure even browning during roasting.
• For a protein boost, top the soup with crispy roasted pumpkin seeds or crumbled bacon for added texture and richness.
• Switch to dairy-free by using coconut milk, making this recipe perfect for vegan and lactose-intolerant diets while maintaining creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg