Creamy Roasted Butternut Squash Soup Recipe You’ll Love

Posted on November 16, 2025

creamy roasted butternut squash soup - featured image

The warmth of creamy roasted butternut squash soup always feels like a hug in a bowl. Imagine the comforting aroma of sweet roasted squash mingling with savory garlic and onion, all blended into a velvety smooth soup that’s perfect for chilly nights. This is the recipe you didn’t know you needed, and trust me, it’s about to become a favorite in your kitchen.

I first discovered this recipe during a crisp autumn evening when I wanted something cozy but simple. The vibrant orange of the butternut squash caught my eye at the farmer’s market, and I knew I had to turn it into something special. After a few tweaks and trials, this creamy roasted butternut squash soup was born. It’s a dish that’s not only soul-soothing but also packed with nutrients and flavor. Whether you’re curled up with a blanket or hosting a fall dinner, this recipe is the perfect addition to your menu.

Why You’ll Love This Recipe

Deliciously Creamy: The texture is luxuriously smooth and rich without needing heavy cream.
Simple Ingredients: You probably already have most of these ingredients in your pantry.
Healthy Comfort Food: Packed with vitamins, fiber, and natural sweetness from the squash, this soup is as nourishing as it is tasty.
Perfect for Chilly Evenings: It’s a warm and cozy choice for fall and winter nights.
Customizable: You can easily tweak the flavors to fit your preferences or dietary needs.

What sets this creamy roasted butternut squash soup apart is the roasting process. The caramelization of the squash brings out a deep, sweet flavor that’s unbeatable. Plus, blending in a touch of coconut milk or cream adds a luscious texture that feels indulgent but is still healthy. It’s a recipe that will make you look like a pro in the kitchen, whether you’re serving it for a family dinner or impressing guests.

What Ingredients You Will Need

This recipe uses wholesome and simple ingredients to create a soup that’s both flavorful and nourishing. Here’s what you’ll need:

Butternut squash: Peeled, seeded, and cut into 1-inch cubes (about 4 cups).
Olive oil: For roasting the squash (adds richness and depth).
Salt: To enhance the natural sweetness of the squash.
Black pepper: Adds a subtle kick to balance the flavors.
Onion: Diced (yellow or white onions work best for sweetness).
Garlic: Minced or whole cloves (roasted garlic adds an extra layer of flavor).
Vegetable broth: About 4 cups. Choose a low-sodium option to control saltiness.
Coconut milk: Unsweetened and full-fat for a creamy texture (swap with heavy cream if preferred).
Ground nutmeg: Just a pinch to add warmth and depth.
Fresh thyme: Optional, but adds a lovely herbal note.

If you need substitutions, try using sweet potatoes instead of butternut squash for a slightly different flavor. Almond milk can replace coconut milk if you prefer a lighter option, and chicken broth can be swapped for vegetable broth if you’re not vegetarian.

Equipment Needed

You don’t need fancy tools for this creamy roasted butternut squash soup! Here’s what you’ll need:

Baking sheet: For roasting the squash and garlic.
Sharp knife: Essential for peeling and cutting the squash.
Cutting board: A sturdy one for prepping the veggies.
Large pot: To simmer the soup and blend the flavors.
Blender: Use an immersion blender for convenience or a countertop blender for extra smooth results.

If you don’t have a blender, you can use a food processor or even a potato masher—though it might take a little extra effort to get that creamy consistency.

Preparation Method

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the butternut squash cubes on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss to coat evenly.
Add the garlic cloves (with their skins still on) to the baking sheet. These will roast alongside the squash.
Roast in the oven for 25-30 minutes, or until the squash is fork-tender and caramelized around the edges. Stir halfway through cooking for even roasting.
While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Remove the roasted garlic cloves from their skins and add them to the pot with the onions.
Transfer the roasted squash to the pot and pour in the vegetable broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
Use an immersion blender to puree the soup directly in the pot until smooth. If using a countertop blender, work in batches and return the soup to the pot afterward.
Stir in the coconut milk and add a pinch of nutmeg. Adjust seasoning with salt and pepper to taste.
Simmer for another 5 minutes, then garnish with fresh thyme before serving.

Cooking Tips & Techniques

Here are some tried-and-true tips to help you make the best creamy roasted butternut squash soup:

Choose the right squash: Look for one that feels heavy for its size, with a smooth, unblemished skin.
Roast to perfection: Don’t rush the roasting process. Let the squash caramelize slightly for maximum flavor.
Blend with care: If using a countertop blender, avoid overfilling it—work in batches to prevent spills.
Season as you go: Taste the soup during each step and adjust seasoning to suit your preference.
Don’t skip the garnish: Fresh thyme or even a drizzle of olive oil can elevate the flavor and presentation of the soup.

Variations & Adaptations

Want to customize your creamy roasted butternut squash soup? Here are some ideas:

Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for a hint of heat.
Curried Twist: Stir in 1-2 teaspoons of curry powder for a bold, aromatic flavor profile.
Vegan-Friendly: Use coconut milk and vegetable broth for a fully vegan version.
Low-Carb Option: Swap butternut squash with cauliflower for fewer carbs but still creamy results.
Seasonal Add-ins: Try garnishing with roasted pumpkin seeds or a swirl of cranberry sauce during the holidays.

Personally, I love adding a drizzle of truffle oil for a touch of luxury—it’s a small twist that makes the soup feel extra special.

Serving & Storage Suggestions

This creamy roasted butternut squash soup is best served warm, with a slice of crusty bread or a handful of crunchy croutons.

Serving Temperature: Serve the soup hot, straight from the pot.
Pairings: Enjoy it with a side salad, fresh bread, or even a grilled cheese sandwich for a hearty meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup gently on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals.

Pro tip: The flavors deepen over time, so don’t hesitate to make it ahead—it’ll taste even better the next day!

Nutritional Information & Benefits

Here’s why you can feel good about enjoying this soup:

Calories: Around 180 per serving (1 cup).
Rich in Vitamins: Butternut squash is packed with Vitamin A, which is great for your vision and immune system.
High in Fiber: Helps you stay full and supports healthy digestion.
Gluten-Free: Naturally gluten-free and perfect for those with sensitivities.
Low in Fat: Especially when made with coconut milk instead of heavy cream.

It’s a wholesome, nutrient-dense option that doesn’t skimp on flavor—ideal for anyone looking for a healthy comfort food.

Conclusion

This creamy roasted butternut squash soup recipe is a must-try for anyone who loves hearty, flavorful, and nutritious meals. It’s a breeze to make, endlessly customizable, and perfect for any occasion. Whether you’re cooking for yourself or hosting friends and family, this soup is guaranteed to impress.

I love this recipe because it’s not just about the food—it’s about the feeling it creates. There’s something magical about a warm bowl of soup that brings people together and makes you feel at home. I hope you love it as much as I do!

If you try this recipe, I’d love to hear how it turned out for you. Don’t forget to leave a comment below and let me know any tweaks or variations you came up with. Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works well! Just roast it directly from frozen, adding a few extra minutes to the roasting time.

What can I use instead of coconut milk?

You can replace coconut milk with heavy cream, almond milk, or even oat milk depending on your taste preference.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day. Store it in the fridge and reheat gently before serving.

What’s the best way to peel butternut squash?

Use a sharp vegetable peeler to remove the skin, then cut the squash in half and scoop out the seeds with a spoon.

Can I make this soup spicy?

Yes, add a pinch of cayenne pepper or red chili flakes while sautéing the onions for a spicy kick.