Roasted Butternut Squash Soup

There’s something so comforting about a warm bowl of Roasted Butternut Squash Soup, especially on a crisp fall evening. I still remember the first time I tasted it—it was at a cozy café adorned with autumn leaves, and the aroma was enough to make my mouth water. As I sipped the velvety soup, the creamy texture paired with the sweetness of the squash and the hint of coconut immediately stole my heart. Ever since that day, I knew I had to recreate this recipe at home. Now, every time the leaves start to change colors, I find myself in the kitchen, combining fresh ingredients and warming spices to bring that delightful experience to my family’s table.

Making Roasted Butternut Squash Soup is truly an adventure. The process of roasting the squash caramelizes its natural sugars, enhancing its flavor and giving the soup a depth that’s simply irresistible. Plus, the addition of coconut milk makes for a creamy, dreamy finish that feels indulgent yet wholesome. I love how a seemingly simple dish can warm your home and fill your heart with joy. So grab your favorite cozy blanket and let’s get cooking!

Ingredients to Make Roasted Butternut Squash Soup

The ingredients for Roasted Butternut Squash Soup are simple yet full of flavor. Each plays a critical role in creating a harmonious blend of taste and nutrition. The butternut squash shines as the star, while ingredients like olive oil, onion, and ginger enhance its natural sweetness and add depth to the flavor. This combination makes the soup not only creamy but also comforting in every spoonful.

• 1 medium butternut squash (approximately 2 1/2 pounds, rinsed, halved, and seeded): The main ingredient, bringing sweetness and a silky texture.
• 3 tablespoons olive oil (divided): Used for roasting the squash and sautéing the onion.
• 1/2 medium yellow onion (diced, about 1 cup): Adds a savory base to the soup.
• 1 1/2 cups low-sodium vegetable broth (plus an extra 1/2 cup if needed for thinning): Provides the necessary liquid for blending and adds flavor.
• 1 tablespoon minced fresh ginger (about 1 thumb-sized piece): Infuses warmth and a hint of spice into the soup.
• 1/2 teaspoon kosher salt or sea salt (+ more to taste): Used for seasoning to enhance all flavors.
• 1/4 teaspoon ground white pepper (+ more to taste): Adds a subtle kick without overwhelming the dish.
• 2 teaspoons pure maple syrup: Balances out the savory notes with a touch of sweetness.
• 15 ounces coconut milk (1 can; full fat recommended though lite works too, the soup will just be a bit thinner/less rich overall): Makes the soup creamy and adds a distinct flavor.
• Pepitas: For garnish; adds crunch and a nutty flavor.
• Roasted butternut squash seeds (that you scooped out): Optional for garnish; adds texture.
• Croutons: Great for adding texture and an additional flavor component.
• Parsley: Fresh herbs for garnish, adding a pop of color and freshness.
• Dash of smoked paprika: Offers a subtle smoky flavor that enhances the overall profile.

How to Prepare Roasted Butternut Squash Soup

Preparing Roasted Butternut Squash Soup is a delightful process that fills your kitchen with warm aromas. You’ll start by roasting the butternut squash, allowing its sugars to caramelize, and then blend it into a creamy soup. Each step is a chance to enjoy the transformation of simple ingredients into a comforting bowl of goodness. Let’s dive into the process!

1. Preheat your oven to 400 degrees Fahrenheit. This temperature is perfect for roasting the butternut squash, as it helps caramelize the sugars. Grab a sharp knife and carefully cut off the stem of the butternut squash. Make sure to cut it in half vertically. Feel the weight of the squash as you slice; it should be firm yet tender enough to cut through smoothly.
2. Scoop out the seeds from the squash halves. You can choose to discard them or save them for roasting later. Brush the insides of each half with 1 tablespoon of olive oil, ensuring an even coating to help with roasting. Place them cut-side down on a rimmed baking sheet. Bake until the flesh is fork-tender, which usually takes about 45 minutes. The smell of roasting squash will begin to fill the air—it’s one of the best parts!
3. Once the butternut squash is roasted, remove it from the oven and let it cool slightly. In the meantime, set a medium pot over low heat. When it’s warm, add the remaining olive oil and toss in the onion. Sweat the onion, stirring occasionally. You want it to become tender and translucent but not golden, which typically takes around 8 minutes. If you hear a soft sizzle, that’s just right!
4. After the onion is ready, add 1 1/2 cups of the broth, the minced ginger, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and the maple syrup. Bring everything to a gentle simmer, allowing the flavors to meld together for about 5 minutes. This step builds the flavor base of your soup.
5. Next, peel the skins off the roasted butternut squash and add the soft flesh directly into the pot. If you used a countertop blender, be careful to return the puree back to the pot; otherwise, if you have an immersion blender, you’re already in good shape!
6. Blend the mixture using an immersion blender until it’s completely smooth. If you prefer a creamier texture, work in batches with a countertop blender. The soup should have a delightful velvety consistency, free of lumps.
7. Return the pureed soup to medium heat (if you used a countertop blender). Stir in the coconut milk and bring the mixture back to a gentle simmer. At this point, taste and adjust the seasoning with additional salt and pepper as needed. If you find the soup is too thick for your liking, feel free to add the remaining broth a little at a time until you reach your desired consistency.
8. Once everything is well combined and heated through, remove the pot from heat. Ladle the warm, rich soup into bowls. If desired, garnish with a sprinkle of pepitas, a few roasted butternut squash seeds, croutons, a dash of smoked paprika, and a sprinkle of fresh parsley. Each garnish adds a layer of texture and flavor that enhances the experience.
9. Serve immediately and enjoy the delightful flavors of your homemade Roasted Butternut Squash Soup. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. This soup also freezes beautifully, lasting up to three months.

Change It Up

There are endless ways to enjoy and modify Roasted Butternut Squash Soup. Whether you’re looking to add a twist or simply enhance it, here are some ideas:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This soup freezes well! Place in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve it alongside a fresh salad or a crusty loaf of bread for a complete meal.
• Spice it Up: Add a pinch of cayenne pepper for a spicy kick or some curry powder for a unique flavor.
• Garnishes: Experiment with different toppings such as toasted nuts, seeds, or crispy bacon (if desired).
• Coconut Cream: For an added touch of creaminess, top your soup with a dollop of coconut cream.

How to Serve Roasted Butternut Squash Soup

Serving Roasted Butternut Squash Soup can elevate your dining experience. Here’s how to make the most out of this delightful dish:

• Perfect for Lunch: Enjoy it as a light lunch accompanied by a side of whole grain bread or a fresh salad.
• Dinner Delight: Serve it as an elegant starter for dinner parties or family gatherings. Pair it with a crisp white wine or herbal tea.
• Garnish Creatively: Add garnishes like pepitas or a swirl of coconut milk for visual appeal and added flavor.
• Seasonal Occasions: Perfect for fall gatherings such as Thanksgiving, where it can be a comforting addition to your holiday table.
• Kids’ Favorite: Serve it with fun toppings like croutons or seed sprinkles to engage kids and get them excited about healthy eating.
• Storage Tips: If you have leftovers, cool the soup completely before transferring it to an airtight container for refrigeration or freezing.

FAQ

Conclusion

The Roasted Butternut Squash Soup is truly a comforting dish that brings warmth and joy to any table. Its creamy texture, combined with the natural sweetness of the butternut squash and the richness of coconut milk, makes it a standout recipe for the fall season. I encourage you to give it a try and experience the delightful flavors for yourself. You’ll find that it’s not just a soup; it’s a warm hug in a bowl, perfect for sharing with loved ones.

Roasted Butternut Squash Soup

Warm, creamy, and utterly delicious, Roasted Butternut Squash Soup is the ultimate comfort food for chilly evenings. Rich in nutrients and easy to prepare, this delightful soup combines roasted squash with creamy coconut milk for a perfectly cozy dish. Make it tonight and enjoy the heartwarming flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash approximately 2 1/2 pounds, rinsed, halved and seeded
• 3 tablespoons olive oil divided
• 1/2 medium yellow onion diced (about 1 cup)
• 1 1/2 cups low-sodium vegetable broth plus an extra 1/2 cup if needed for thinning
• 1 tablespoon minced fresh ginger about 1 thumb-sized piece
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/4 teaspoon ground white pepper + more to taste
• 2 teaspoons pure maple syrup
• 15 ounces coconut milk 1 can; full fat recommended though lite works too, the soup will just be a bit thinner/less rich overall
• pepitas
• roasted butternut squash seeds that you scooped out (using these directions)
• croutons
• parsley
• coconut milk
• dash of smoked paprika

Equipment

• Saucepan
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Mixing Bowl

Method

 

1. Preheat your oven to 400 degrees Fahrenheit.
2. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with 1 tablespoon olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
3. Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes.
4. Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
5. Peel the skins off of the cooked butternut squash and add cooked flesh to the pot.
6. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
7. Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
8. Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
9. Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days. Freeze in an airtight container for up to 3 months; to reheat, thaw overnight in the fridge and heat gently in a pan over the stove.

Notes

• Tip 1: Nutrition information does not include optional toppings.
• Tip 2: Updated quantity of olive oil to 3 tablespoons instead of 2 teaspoons + 2 tablespoons.
• Tip 3: You’ll brush the butternut squash with 1 tablespoon of olive oil and sauté the onion with the other two.
• Tip 4: If you want to use less olive oil, you can probably get away with half the amount.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.