Roasted Butternut Squash Soup Recipe: Silky, Creamy, and Cozy

Roasted butternut squash soup is the cozy fall bowl that tastes like it simmered all day. Roasting caramelizes the squash for deep, sweet flavor, and a quick blend turns it into velvety soup.

This easy roasted butternut squash soup is creamy without much cream and works as a vegan butternut squash soup with coconut milk. It is a great creamy butternut squash soup without cream option for busy weeknights too.

Recipe at a Glance

Why You’ll Love This Roasted Butternut Squash Soup

• Deep caramelized flavor from roasting the squash
• Naturally creamy and velvety when blended
• Easy to make vegan or dairy-free
• Freezes beautifully for make-ahead meals
• Pairs well with crusty bread or a grilled cheese

Ingredients You’ll Need

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil, plus extra for the pan
• 1 yellow onion, chopped, and 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup full-fat coconut milk or heavy cream
• 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg
• Optional toppings: roasted pepitas, a drizzle of cream, or fresh sage

How to Make Easy Roasted Butternut Squash Soup

1. Preheat the oven to 425°F (220°C) and toss the squash with 1 tablespoon of olive oil, salt, and pepper on a lined baking sheet.
2. Roast for 30 minutes, flipping once, until tender and caramelized at the edges.
3. Heat the remaining olive oil in a large pot over medium heat and cook the onion for 5 minutes until soft.
4. Add the garlic, cinnamon, and nutmeg and cook for 1 minute until fragrant.
5. Add the roasted squash and broth, bring to a simmer, and cook for 10 minutes.
6. Blend until completely smooth, stir in the coconut milk, and season to taste before serving.

Tips for the Best Creamy Butternut Squash Soup Without Cream

• Roast until you see dark golden edges for the best flavor.
• Blend longer than you think for an ultra-smooth texture.
• Add broth gradually to control the thickness.
• Finish with lemon juice or apple cider vinegar to brighten.
• Pre-cut squash saves time if you want to skip the peeling.

Variations to Try: Vegan Butternut Squash Soup Ideas

• Add a roasted apple for subtle sweetness.
• Stir in curry powder and ginger for a warming twist.
• Top with crispy sage and toasted pepitas.
• Add a spoonful of white beans for extra protein.

How to Store It

Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months, leaving room at the top of the container for expansion. Reheat on the stove over medium-low heat, adding a splash of broth if it has thickened.

Frequently Asked Questions

How do I peel a butternut squash easily?

Microwave the whole squash for 2 minutes to soften the skin slightly, then use a sharp vegetable peeler.

Can I make butternut squash soup without an immersion blender?

Yes. Blend in batches in a regular blender, venting the lid to let steam escape.

How do I make butternut squash soup creamier?

Blend thoroughly and add coconut milk, cream, or a splash of cashew cream at the end.

Can you use frozen butternut squash for soup?

Yes. Roast it straight from frozen, adding 5 to 10 minutes to the roasting time.

Roasted Butternut Squash Soup

Caramelized roasted butternut squash blended into a silky, lightly spiced fall soup with coconut milk.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Drinks

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash peeled and cubed
• 2 tablespoons olive oil divided
• 1 yellow onion chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• ½ cup full-fat coconut milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons roasted pepitas for topping

Equipment

• Rimmed baking sheet
• Large soup pot
• Immersion blender or countertop blender
• Vegetable peeler

Method

 

1. Step 1: Preheat the oven to 425°F and toss the squash with 1 tablespoon oil, salt, and pepper.
2. Step 2: Roast 30 minutes, flipping once, until caramelized.
3. Step 3: Sauté the onion in the remaining oil for 5 minutes.
4. Step 4: Add the garlic, cinnamon, and nutmeg and cook for 1 minute.
5. Step 5: Add the squash and broth and simmer for 10 minutes.
6. Step 6: Blend until smooth and stir in the coconut milk.
7. Tip: Blend longer for the silkiest texture.

Notes

Calories are an estimate per serving with coconut milk.
Use heavy cream instead of coconut milk for a classic version.