This cozy roasted butternut squash soup is creamy and full of flavor. The sweetness of the squash blends perfectly with warm spices for a comforting bowl!
Honestly, it’s like a hug in a bowl. Perfect for chilly days, and I love topping it with some crunchy seeds for a little extra yum. You won’t believe how easy it is to whip up!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! Look for one that feels heavy for its size. If butternut squash isn’t available, acorn or pumpkin can work in a pinch, but they may change the flavor slightly.
Olive Oil: Olive oil gives a nice richness, but if you want a different flavor, canola or avocado oil are good swaps. For added flavor, consider using melted butter.
Onion: A medium onion adds sweetness. Yellow onions are great, but you can use shallots for a milder flavor or even leeks for a unique twist.
Coconut Milk or Heavy Cream: For creaminess, coconut milk adds a subtle sweetness. Feel free to substitute with heavy cream or half-and-half if you prefer a richer taste. For a vegan option, stick with coconut milk or almond milk.
Spices: Ground cumin and smoked paprika add depth. If you don’t have smoked paprika, regular paprika works, though it won’t have the same smokiness. You can skip the cayenne if you prefer mild flavors.
How Do You Get the Best Flavors Out of Roasted Butternut Squash?
The key to fantastic flavor is in the roasting! Roasting the squash helps caramelize its natural sugars, creating a lovely depth of flavor.
- Cut the squash evenly to ensure consistent cooking.
- Don’t overcrowd the baking sheet; give the squash space to caramelize.
- Season the cubes well, as this enhances their flavor during roasting.
- Let the squash cool slightly after roasting before adding it to the pot. This lets the flavors settle!
Feeling like being creative? Try adding some fresh ginger for a zesty twist or sprinkle a little nutmeg for a warm finish. Enjoy your delicious and comforting soup!
Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper or chili powder (optional, for some heat)
- 1/2 cup coconut milk or heavy cream
- Fresh cilantro or parsley leaves, for garnish
- Pumpkin seeds (pepitas), toasted, for garnish
- A drizzle of cream or coconut milk, for garnish
How Much Time Will You Need?
Total time for this recipe is about 50 minutes. This includes around 30 minutes of roasting time for the squash and about 15–20 minutes for cooking and blending the soup. It’s a perfect dish when you want something warm and delicious without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash out evenly on a baking sheet to ensure it roasts evenly.
2. Roast the Squash:
Place the baking sheet in the preheated oven and roast the squash for about 25–30 minutes. Make sure to turn the cubes halfway through to get them nicely caramelized on all sides. They should be tender and golden brown when done.
3. Sauté the Aromatics:
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes softened and translucent, about 5 minutes. Then, stir in the minced garlic and cook for another 1–2 minutes until fragrant.
4. Combine Ingredients:
Once the squash is done roasting, add it to the pot along with the vegetable broth, ground cumin, smoked paprika, and cayenne (if using). Stir everything together and bring it to a gentle boil.
5. Simmer to Blend Flavors:
Reduce the heat and let the soup simmer for about 10 minutes. This allows the flavors to meld beautifully.
6. Blend the Soup:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious, as the soup will be hot!
7. Add Creaminess:
Stir in the coconut milk or heavy cream, adjusting salt and pepper to taste. Warm the soup through for a couple more minutes.
8. Garnish and Serve:
Ladle the soup into bowls and finish it off with a drizzle of cream or coconut milk. Sprinkle fresh cilantro or parsley, and top with toasted pumpkin seeds for a lovely crunch.
9. Enjoy Your Creation:
Serve your soup hot and enjoy every spoonful of this comforting, creamy roasted butternut squash soup!
Perfect for cozy evenings, or as a starter for a dinner gathering, this soup not only tastes wonderful but also looks beautiful just like in the picture!
Can I Use Frozen Butternut Squash for This Soup?
Yes, you can! If using frozen butternut squash, there’s no need to thaw before roasting. Simply toss it with olive oil and seasoning and roast as directed; you may need to increase the cooking time slightly to ensure it’s tender.
Can I Substitute the Coconut Milk?
Absolutely! If you prefer, you can use heavy cream, half-and-half, or even almond milk for a lighter version. Just keep in mind that the flavor might change slightly, especially if using dairy alternatives.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, stir well and heat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple green salad. You can also dress it up by serving it alongside roasted vegetables for a hearty meal!
