Go Back
To make the best roasted butternut squash soup, gather these main items: - 1 medium butternut squash, peeled and cubed - 1 large onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth These ingredients come together to create a rich and tasty soup. The butternut squash adds a sweet and nutty flavor. The onion and garlic give a nice depth to the taste. Olive oil helps with roasting and adds healthy fats. Next, let's add some flavor! You will need: - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup coconut milk (or heavy cream for a non-dairy option) - Fresh parsley or cilantro, for garnish Cumin and smoked paprika enhance the soup's warmth. Coconut milk adds creaminess, while fresh herbs brighten the dish. Adjust the salt and pepper based on your taste. If you want a dairy-free or vegan option, here are some swaps: - Use coconut milk instead of cream - Opt for vegetable broth to keep it vegan - Skip any animal-based toppings These changes keep the soup delicious and safe for different diets. Enjoy making this cozy recipe! For the full recipe, check out the Complete Recipe section. First, preheat your oven to 425°F (220°C). This makes sure the oven is hot enough to roast the squash well. Next, peel and cube your butternut squash into small pieces. Aim for about one-inch cubes. This size helps them cook evenly. In a large bowl, toss the squash with olive oil, salt, and pepper. Mix it well to coat every piece. A good coating adds flavor. Once your squash is coated, spread it out on a baking sheet. Make sure the pieces are in a single layer. This helps them roast instead of steam. Place the sheet in your preheated oven. Roast for about 25-30 minutes, or until the squash is tender and has a nice caramel color. Halfway through, give it a stir. This helps all sides brown nicely. While your squash roasts, prepare the soup base. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until it becomes clear. Next, stir in the minced garlic, ground cumin, and smoked paprika. Cook this mix for another minute. It smells great! After the squash finishes roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth and stir it all together. Bring this mixture to a simmer. Let it cook for about 10 minutes. This allows the flavors to mix well. Now it's time to blend! Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have one, pour the soup into a blender in batches. Once blended, stir in the coconut milk. Taste and adjust the seasoning if needed. Reheat gently on the stove until warm. For the full recipe, check out the Cozy Roasted Butternut Squash Soup. To get the best flavor, roast the butternut squash until it is golden brown. Cut the squash into even cubes. This helps it cook evenly. Toss the cubes with olive oil, salt, and pepper. Spread them out on a baking sheet. Make sure they are in a single layer. This allows for even roasting. Stir halfway through to avoid burning. For blending, I like using an immersion blender. It’s easy and quick. If you use a regular blender, let the soup cool a bit first. This avoids a hot mess. Blend in batches if needed. This way, you get a smooth and creamy texture. You can add spices to boost the flavor. Ground ginger gives a warm kick. Nutmeg adds a nice depth, too. Fresh herbs like thyme or rosemary can brighten the taste. A squeeze of lime juice adds a fresh twist. If you want some heat, a pinch of cayenne pepper works great. This soup pairs well with crusty bread or grilled cheese. A fresh salad on the side also makes a nice touch. For a fun twist, serve it in bread bowls. Garnish each bowl with fresh herbs. A swirl of coconut milk on top makes it look fancy. Add some croutons for extra crunch. These simple sides elevate your meal. For the complete recipe, check out the Full Recipe link! {{image_2}} You can change the taste of your roasted butternut squash soup in fun ways. Adding apples gives a sweet touch. This mix works well with the squash. You can also add curry powder for an exotic flair. The spice adds warmth and depth to the soup. Try these ideas to make the soup your own. If you need to stick to a special diet, don’t worry. You can make this soup gluten-free by using gluten-free broth. For a nut-free option, skip any nuts in toppings. If you're watching carbs, use less coconut milk or none at all. The soup will still taste great, and it fits your needs. Some people love a smooth soup, while others like a chunkier one. To make it smooth, blend it well until creamy. If you prefer chunks, just blend half of it. This way, you keep some texture. You can adjust your soup based on what you like. Enjoy experimenting with these texture changes. For the full recipe, check out the Cozy Roasted Butternut Squash Soup details. To store leftover roasted butternut squash soup, let it cool first. Then, pour it into an airtight container. Make sure to seal it tightly. Place the container in the fridge. The soup stays fresh for about three to five days. When you're ready to eat, just reheat it on the stove or in the microwave. If you want to keep the soup longer, freezing is a great option. Use a freezer-safe container or a zip-top bag. Leave some space at the top, as soup expands when it freezes. Label the container with the date. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it on low heat, stirring often, until hot. Roasted butternut squash soup stays good in the fridge for three to five days. In the freezer, it lasts up to three months. After that, the texture and taste may change. Always check for signs of spoilage before eating. For the full recipe, check out Cozy Roasted Butternut Squash Soup. To make your soup creamier, use coconut milk or heavy cream. You can add more coconut milk for a rich taste. You can also blend in cashews or silken tofu for extra creaminess. These options keep the flavor intact while adding a smooth texture. Yes, you can use frozen butternut squash. It saves time and is convenient. Just thaw it before cooking. You can roast it directly from frozen, but it may take a bit longer to cook. Make sure to check for tenderness. This soup pairs well with crusty bread or grilled cheese sandwiches. You can also serve it with a green salad for a light meal. For a heartier option, try quinoa or rice. These dishes enhance the soup's flavor and make your meal complete. This blog post covered how to make a delicious butternut squash soup. We explored key ingredients, including butternut squash, garlic, and spices. I shared step-by-step instructions, along with tips for perfecting the texture and flavor. We discussed variations to suit different diets and preferences. Finally, I provided storage information and answered common questions. In conclusion, you can create a warm, comforting soup that fits your taste. Enjoy your cooking adventure and share your tasty results!

Roasted Butternut Squash Soup

Warm up your day with this cozy roasted butternut squash soup! This delicious recipe combines the sweetness of butternut squash with savory spices, making it the perfect comfort food for chilly days. Follow our simple step-by-step guide to create a creamy and flavorful soup that's ready in just an hour. Click through to explore the full recipe and impress your family and friends with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup coconut milk (or heavy cream for a non-dairy option)

Fresh parsley or cilantro, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.

      Spread the squash on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.

        In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

          Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.

            Once the butternut squash is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, stirring to combine.

              Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld.

                Remove from heat and blend the soup with an immersion blender until smooth. Alternatively, transfer to a blender in batches if you don’t have an immersion blender.

                  Stir in the coconut milk and adjust seasoning with more salt, pepper, or spices if needed.

                    Reheat gently on the stove until warmed through, then serve.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: Ladle the soup into bowls and drizzle some extra coconut milk on top for a swirl effect. Garnish with fresh parsley or cilantro for a pop of color. Enjoy with crusty bread or croutons on the side!