As the first chill of fall creeps in, there’s nothing quite like the scent of roasted butternut squash soup wafting through the kitchen. This creamy roasted butternut squash soup is the ultimate cozy comfort food—each velvety spoonful inviting warmth and satisfaction with every taste. With just 10 minutes of prep time, it’s a breeze to whip up, making it the perfect solution for those busy weeknight dinners. Not only is this plant-based delight vegan and gluten-free, but it also offers a wealth of soothing flavors that make it a delicious antidote to fast food fatigue. I can’t wait to share this recipe with you, and I promise it will become a favorite for you and your loved ones! What creative variations will you try to make it your own?
Why is this soup autumn’s best comfort food?
Cozy Comfort: Each bowl of roasted butternut squash soup embodies the essence of fall, wrapping you in warmth with its velvety texture.
Nutritious & Delicious: With only 157 calories per serving, this plant-based soup is guilt-free and nourishing, perfect for any evening.
Quick & Easy: Just 10 minutes of prep time means you can enjoy this delightful dish even on your busiest nights.
Versatile Flavor: Whether you stick to the original recipe or try substitutions like sweet potatoes or additional spices, it’s a dish that adapts to every taste.
Crowd-Pleasing Delight: Ideal as a stand-alone meal or paired with grilled cheese, this soup is sure to impress family and friends. Try it along with a salad like Roasted Beets Carrots for a complete fall feast!
Roasted Butternut Squash Soup Ingredients
For the Soup
• Butternut Squash – The star ingredient that provides natural sweetness and a creamy base.
• Coconut Milk – Adds rich creaminess; substitute with oat milk or cashew cream for varying flavors.
• Red Onions – Sweet and aromatic; adjust based on your taste preference.
• Carrots – Optional for added sweetness; these can be omitted if you prefer a lighter soup.
• Bell Peppers – Contributes are flavorful depth; try sweet potatoes or omit for a simpler taste.
• Garlic – Intensifies the flavor; use more or less depending on your love for garlic.
• Vegetable Broth – Provides the liquid base; low-sodium options are healthier.
• Ginger (optional) – A hint of spice for warmth; can be adjusted or left out.
• Olive Oil – Essential for roasting; aids in caramelization for deeper flavor.
• Cilantro – Fresh garnish that brightens up the dish.
For the Seasoning
• Black Pepper – Essential for a gentle kick.
• Ground Cumin – Depth and warmth with a slightly nutty flavor.
• Paprika – Adds a subtle smokiness; ideal for enhancing the soup’s richness.
• Dried Thyme – Offers earthy notes; enhances the autumn flavor profile.
• Dried Rosemary – A little goes a long way to add herby brightness.
• Chili Oil – Drizzle for a bit of spice and warmth, perfect for those who like an extra kick.
This roasted butternut squash soup is not just a dish but a cozy embrace in a bowl, perfect for fall evenings!
Step‑by‑Step Instructions for Roasted Butternut Squash Soup
Step 1: Preheat the Oven
Begin by preheating your oven to 390°F (200°C). This hot environment will ensure that your vegetables caramelize beautifully, bringing out their natural sweetness. Preparing your oven ahead of time allows for a smooth transition into the roasting process.
Step 2: Prepare the Vegetables
While the oven is preheating, take this time to peel and chop the butternut squash into 1-inch cubes for even roasting. Prepare the red onions, carrots, and bell peppers by cutting them into similar-sized pieces. This uniformity will help them cook at the same rate, ensuring your roasted butternut squash soup has a perfect blend of flavors and textures.
Step 3: Season the Vegetables
In a large mixing bowl, toss the chopped vegetables with a generous drizzle of olive oil, along with black pepper, ground cumin, paprika, dried thyme, and dried rosemary. Aim for a nice coating on all pieces, as this will enhance the flavors and promote that rich, roasted taste we want in our soup.
Step 4: Roast the Vegetables
Spread the seasoned vegetables out in a single layer on a large baking sheet. Roast them in the preheated oven for about 1.5 hours, checking occasionally. Look for a golden-brown color and fork-tender texture—it’s the sweet aroma that lets you know you’re creating a delicious roasted butternut squash soup.
Step 5: Blend the Soup
Once the veggies are beautifully roasted, carefully transfer them to a blender. Add in your vegetable broth, and blend the mixture until smooth and creamy. This step creates the luscious texture that makes this soup such a comforting dish, so don’t rush—take your time!
Step 6: Cook the Soup
Pour the blended soup back into a pot and slowly heat it over medium-low heat. Stir in the coconut milk, allowing it to meld with the other flavors for about 2 minutes. Watch as the soup takes on a velvety richness, perfect for cozy evenings ahead.
Step 7: Final Touch
Taste the soup and adjust the seasoning according to your preference, perhaps adding more spices or salt. Before serving, garnish your delicious roasted butternut squash soup with fresh cilantro and a drizzle of coconut milk or chili oil. This finishing touch elevates the dish, making it not just a meal, but a memorable experience.
Roasted Butternut Squash Soup Variations
Feel free to explore the following fun twists and substitutions to make this cozy recipe even more enjoyable!
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Sweet Potato Swap: Replace butternut squash with sweet potatoes for a richer, sweeter flavor. The creamy base remains, offering a delightful variation while keeping it comforting.
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Pumpkin Twist: Use pumpkin puree for a classic autumn taste; it brings a slightly different sweetness and blends beautifully for a smooth soup.
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Spicy Kick: For some heat, add a sliced jalapeño to the roasting tray. This little addition transforms your soup into a warm embrace with a lively kick.
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Herbal Boost: Incorporate fresh herbs like sage or parsley during blending for an aromatic lift. Fresh herbs add a bright layer of flavor that contrasts beautifully with the roasted vegetables.
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Nutty Creaminess: Swap coconut milk for cashew cream for a slight change in flavor; it creates a rich, nutty undertone adored by plant-based enthusiasts.
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Added Fiber: Toss in some cooked lentils before blending for a protein-packed variation. This not only thickens the soup but adds texture that’s both nourishing and filling.
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Seasonal Spices: Rediscover fall by adding cinnamon or nutmeg during blending. These warming spices enhance the cozy experience of sipping a bowl of soup on chilly nights.
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Umami Flavor: Try adding a tablespoon of miso paste to the blender for an umami boost. It’s a simple way to elevate the flavor profile and deepen the savory notes of your soup.
Consider elevating your meal even further with a luscious side like Creamy Reuben Soup Comforting or a bowl of Roasted Vegetable Orzo.
How to Store and Freeze Roasted Butternut Squash Soup
Fridge: Store leftover roasted butternut squash soup in an airtight container for up to 4 days. This will keep it fresh and ready for a quick meal!
Freezer: Freeze any excess soup for up to 3 months. Allow it to cool completely before placing it in airtight containers or freezer bags to avoid freezer burn.
Reheating: When ready to enjoy, reheat the soup on low heat. If it appears too thick, add a splash of vegetable broth to regain its creamy consistency.
Tips: Always taste and adjust seasonings after reheating to enhance the flavors of your delicious roasted butternut squash soup!
Expert Tips for Roasted Butternut Squash Soup
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Chop Carefully: Cut butternut squash into uniform pieces for even roasting. This ensures every bite is perfectly cooked and enhances the flavor of your roasted butternut squash soup.
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Adjust Roasting Time: Keep an eye on your vegetables as roasting times may vary based on size and your oven. Aim for golden-brown and tender pieces for the best taste.
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Taste Test: Remember to taste your soup after blending! Adjust salt and spices, especially with chili oil, to customize the flavor of your roasted butternut squash soup.
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Storage Solutions: Save any leftovers! This soup freezes well for up to three months—make sure it’s cool before transferring to an airtight container for the best results.
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Experiment with Spices: Feel free to play with seasonal spices like cinnamon or nutmeg for an extra autumn flair in your soup.
Make Ahead Options
You can easily prepare this roasted butternut squash soup ahead of time, making it a fantastic option for those busy weeknights. Chop and roast your butternut squash and other vegetables up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain their freshness. When you’re ready to enjoy your soup, blend the prepped vegetables with vegetable broth and heat, adding coconut milk for that creamy finish. If you’d like to make it even further in advance, this soup freezes well for up to 3 months—just be sure to cool it completely before transferring to a freezer-safe container. With these make-ahead tips, you’ll save time while still enjoying a comforting, homemade meal!
What to Serve with Roasted Butternut Squash Soup
Enjoy your cozy companions that perfectly complement this comforting dish, transforming dinner into a delightful feast.
- Grilled Cheese Sandwich: The classic melty goodness of grilled cheese pairs beautifully with the creamy soup, perfect for dipping!
- Crispy Croutons: Add a satisfying crunch with homemade or store-bought croutons, enhancing every silky spoonful.
- Fresh Green Salad: A light salad with mixed greens and a tangy vinaigrette offers vibrant freshness that balances the soup’s richness.
- Roasted Brussels Sprouts: Seasoned Brussels sprouts provide exciting textures and flavors, contrasting with the smoothness of the soup.
- Baked Sweet Potatoes: The natural sweetness of baked sweet potatoes harmonizes wonderfully with the squash flavors, filling your plate with warmth.
- Spiced Apple Cider: A warm mug of spiced apple cider brings in seasonal flavors, creating a cozy atmosphere with each sip.
- Savory Scones: Flaky herb scones can be a delightful addition, perfect for dipping into the creamy soup.
- Chili Oil Drizzle: Finish your bowls with a splash of chili oil for a hint of heat, elevating the flavor profile dramatically.
- Pumpkin Pie: End your meal on a sweet note with a slice of pumpkin pie, capturing all the autumnal vibes in one bite.
Roasted Butternut Squash Soup Recipe FAQs
What should I look for when selecting butternut squash?
When choosing butternut squash, look for small to medium-sized squashes that feel heavy for their size. The skin should be a warm beige color without any dark spots or bruises. A fresh butternut squash will have a firm texture and a dull skin finish. If you see any soft spots or dark brown areas, it’s best to choose another one!
How long can I store leftover roasted butternut squash soup in the fridge?
You can keep leftover roasted butternut squash soup in an airtight container for up to 4 days. To enjoy it again, simply reheat on low heat, adding a splash of vegetable broth if needed to thin it out for a creamier texture.
Can I freeze roasted butternut squash soup? If so, how?
Absolutely! To freeze your roasted butternut squash soup, allow it to cool completely first. Then, transfer it to airtight containers or freezer bags, ensuring as much air as possible is removed. Label with the date and freeze for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight before reheating.
What if my soup turns out too thick?
If your soup is thicker than desired after blending, don’t worry! Simply add some vegetable broth or a splash of water while reheating it on low heat until it reaches your desired consistency. Stir it well to ensure everything is mixed smoothly.
Is this roasted butternut squash soup safe for my dog?
While the ingredients in roasted butternut squash soup are generally healthy, be cautious with seasonings, particularly garlic, which can be harmful to dogs. If you’d like to share some soup with your furry friend, make sure it’s plain and free of any seasoning. Always consult your vet regarding new foods for your pet.
Are there any common allergens in this soup?
This roasted butternut squash soup is vegan and gluten-free, making it suitable for many dietary restrictions. However, if you’re using coconut milk, be aware of potential nut allergies, and consider using oat milk or another non-dairy milk as a substitute. Always check ingredient labels to ensure they meet your dietary needs!
Roasted Butternut Squash Soup: Cozy Comfort in Every Spoonful
Ingredients
Equipment
Method
- Preheat your oven to 390°F (200°C).
- Peel and chop the butternut squash into 1-inch cubes, and chop the red onions, carrots, and bell peppers.
- In a large mixing bowl, toss the vegetables with olive oil, black pepper, ground cumin, paprika, thyme, and rosemary.
- Spread the seasoned vegetables on a baking sheet and roast for about 1.5 hours, checking occasionally.
- Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the blended soup back into a pot over medium-low heat, stir in the coconut milk, and heat for about 2 minutes.
- Taste and adjust seasoning as necessary, garnishing with cilantro and chili oil before serving.
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