There is something truly magical about a warm, velvety bowl of Roasted Butternut squash soup that just wraps you in a cozy, comforting hug. This vibrant soup beautifully balances the sweetness of roasted butternut squash with fragrant spices and creamy coconut milk, creating an irresistibly rich yet naturally wholesome flavor. Whether you’re looking for a nourishing weekday lunch or an impressive dish for guests, this Roasted Butternut squash soup brings a burst of autumnal goodness that feels both indulgent and wholesome.

Roasted Butternut squash soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in bringing out the best in the soup, from tender roasted squash to aromatic herbs that add depth and warmth. The simplicity of these ingredients lets the natural sweetness and earthiness shine through while giving a luscious texture and vibrant color.

Butternut Squash: The star of the dish, providing sweetness and creaminess after roasting.
Coconut Milk: Adds a silky richness and a subtle tropical twist.
Red Onions: Bring sweetness and a mild bite that balances the squash.
Bell Peppers: Add a fresh, slightly tangy flavor and lovely color.
Garlic: Deepens the flavor with its warm, pungent aroma.
Tomatoes or Cherry Tomatoes: Introduce acidity that brightens the soup.
Vegetable Broth: Provides the savory base that ties all the flavors together.
Fresh Ginger (optional): Offers a gentle zing to elevate the taste.
Olive Oil: For roasting, essential to caramelize and soften the vegetables.
Fresh Cilantro: A fresh herb garnish that adds brightness and color.
Black Pepper, Ground Cumin, Paprika, Dried Thyme, Dried Rosemary, Chili Flakes (optional): A carefully selected blend of spices that adds warmth, depth, and a touch of heat.

How to Make Roasted Butternut squash soup

Step 1: Preheat Your Oven

Start by setting your oven to 390°F (200°C). This temperature is perfect for roasting the vegetables to golden, tender perfection, which is key for developing the deep flavors that define this Roasted Butternut squash soup.

Step 2: Prepare the Vegetables

You can choose to peel and chop the butternut squash into cubes or simply cut it in half lengthwise. Halving the squash will take longer to roast but preserves moisture and intensifies the flavor. Chop onions, bell peppers, garlic (whole heads work wonderfully roasted), and tomatoes to prepare them for roasting alongside the squash, creating a medley of roasted sweetness and umami.

Step 3: Season and Drizzle

Combine your black pepper, cumin, paprika, thyme, rosemary, and chili flakes and sprinkle them generously over the vegetables. Drizzle olive oil over everything and toss well to ensure even coating. If you’ve halved the squash, be sure to drizzle oil directly on the flesh and cover the dish with aluminum foil to lock in moisture during roasting.

Step 4: Roast to Perfection

Roast for about 1 1/2 hours, or until all vegetables are tender and beautifully caramelized. If chopped smaller, roasting time can be cut down to avoid overcooking. Remove the aluminum foil during the last 10 minutes to encourage slight caramelization that adds wonderful depth and a hint of sweetness to your Roasted Butternut squash soup.

Step 5: Blend the Soup

Once roasted, scoop out the squash flesh if halved and place it along with the other roasted vegetables in a blender. Add vegetable broth and grated ginger if using, then blend until smooth. This step is where everything comes together into that silky, luscious Roasted Butternut squash soup consistency that’s simply irresistible.

Step 6: Finish on the Stove

Pour the blended mixture into a pot and warm it over medium heat. Stir in the coconut milk for that creamy texture and let everything meld together on the heat for about 2 minutes. This final cooking step harmonizes the flavors and ensures your soup is perfectly warm when served.

Step 7: Adjust and Garnish

Taste and adjust your seasonings if needed—sometimes a pinch more salt or spice makes all the difference. Then, garnish the soup with fresh cilantro, a drizzle of coconut milk, and a sprinkle of chili flakes for that extra pop of flavor and eye-catching presentation.

How to Serve Roasted Butternut squash soup

Garnishes

Beyond fresh cilantro, try toasted pumpkin seeds for crunch or a swirl of thick Greek yogurt or crème fraîche to add creaminess and a subtle tang that complements the sweet earthiness of the soup beautifully.

Side Dishes

This Roasted Butternut squash soup pairs wonderfully with crusty bread or warm garlic naan for dipping. A crisp green salad or roasted vegetable platter can round out the meal, providing a playful contrast to the rich, smooth soup.

Creative Ways to Present

Serve in rustic bowls with edible flower petals or microgreens for a sophisticated touch. For a party, offer it in small cups or shot glasses as an elegant appetizer. You can even drizzle infused oils, like chili or basil oil, on top to bring a gourmet twist.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its vibrant flavor and creamy texture. Before serving again, give it a good stir as ingredients may settle.

Freezing

Roasted Butternut squash soup freezes exceptionally well, making it ideal for meal prep. Cool the soup completely, pour into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to avoid scorching. You can also warm it in the microwave in short bursts, stirring between each, to restore its creamy texture and warmth without losing flavor.

FAQs

Can I make this soup vegan?

Absolutely! This Roasted Butternut squash soup is naturally vegan thanks to the use of vegetable broth and coconut milk, which make it creamy without any dairy.

How spicy is the soup?

The level of spice can be adjusted easily by adding or omitting chili flakes. The base recipe has a mild warmth that complements the sweetness without overpowering.

Is it necessary to roast the vegetables first?

Roasting is key to unlocking the deep, caramelized flavors that define this soup. While you could cook the vegetables differently, roasting provides unmatched flavor complexity.

Can I use canned pumpkin instead of fresh butternut squash?

While canned pumpkin can work in a pinch, fresh roasted butternut squash offers a sweeter, more nuanced flavor and a better texture for this soup.

What is the best way to serve this soup in colder months?

Serve piping hot with an extra swirl of coconut milk and warm bread on the side—it’s perfect for cozy evenings and hearty lunches.

Final Thoughts

If you’ve been searching for a soup recipe that’s both nourishing and bursting with flavor, I promise this Roasted Butternut squash soup will become a fast favorite. Its rich creaminess paired with fresh herbs and spices makes every spoonful pure joy. I can’t wait for you to give it a try and share it with loved ones—it’s the kind of dish that warms the heart and soul.

Roasted Butternut squash soup Recipe

★★★★★

4.8 from 20 reviews

Author: Simon
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy, flavorful roasted butternut squash soup made with roasted vegetables, fragrant spices, and coconut milk, perfect for a warming and nutritious meal.

Instructions

Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables.
Prepare the Vegetables: Either peel and chop the butternut squash into smaller pieces or cut it in half. Cutting in half will require longer roasting time but is simpler. Chop the onions, bell peppers, garlic heads, and tomatoes or use cherry tomatoes as is.
Season the Vegetables: Combine black pepper, cumin, paprika, thyme, rosemary, and chili flakes in a bowl. Drizzle olive oil over all vegetables and toss to coat evenly. If using halved squash, drizzle olive oil on the exposed flesh. Cover with aluminum foil before roasting.
Roasting: Roast for about 1 1/2 hours until the vegetables are tender and golden. For chopped vegetables, reduce roasting time accordingly. Remove the aluminum foil during the last 10 minutes to allow slight caramelization.
Blending: Once roasted, scoop out the butternut squash flesh if halved. Transfer all vegetables to a blender, add vegetable broth and grated ginger (if using), then blend until smooth and creamy.
Cooking the Soup: Pour the blended soup into a pot over medium heat. Stir in the coconut milk and cook gently for about 2 minutes until warmed through.
Final Touch: Taste and adjust seasonings as needed. Serve garnished with fresh cilantro, a drizzle of coconut milk, and chili flakes if desired.

Notes

You can peel or simply halve the squash depending on preference and time.
Chopping the vegetables smaller cuts down roasting time significantly.
Fresh ginger adds a nice warmth but can be omitted if preferred.
Coconut milk can be substituted with cream or a dairy alternative if desired.
This soup freezes well – store in airtight containers for up to 3 months.
Adjust chili flakes according to your spice tolerance.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: International

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 180 kcal
Sugar: 6 g
Sodium: 280 mg
Fat: 12 g
Saturated Fat: 9 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: roasted butternut squash soup, creamy squash soup, vegetarian soup, roasted vegetable soup, coconut milk soup