Delish Roasted Butternut Squash Soup

Okay, so I know what you’re thinking. Butternut squash soup. Yawn, right? WRONG. This isn’t your grandma’s bland, watery bowl of… well, whatever that was. This is *the* Delish Roasted Butternut Squash Soup, and it’s basically autumn in a bowl, but like, the cool, slightly edgy autumn that still wears sunglasses indoors. We’re talking creamy, savory, a little sweet, and ridiculously cozy, without needing you to stand over a hot stove for three hours. It’s special because it gets that deep, caramelized flavor from roasting the squash first, which honestly, is 90% of the work. You should try it because it’s sophisticated enough for guests but easy enough for a Tuesday night when your brain is already fried. Plus, it hides vegetables so well, even *I* forget it’s good for me.

My husband, bless his meat-and-potatoes heart, usually approaches anything that isn’t beige with extreme suspicion. The first time I made this, he eyed it like it was an alien organism, then took a tentative spoonful. His eyes actually widened, which is basically the equivalent of a standing ovation from him. The kids? Forget about it. They were convinced it was some sort of “pumpkin magic potion” and asked for seconds. I mean, sure, I might have told them it helps them jump higher, but hey, whatever works to get them to eat something that isn’t chicken nuggets, right? The only real chaos was when my youngest tried to “help” stir and almost launched half the pot across the kitchen. Good times, good times.

Time-Saving Hacks

• Shortcut that keeps you sane: Buy pre-cut butternut squash! Seriously, who has time to wrestle with a whole squash and risk losing a finger? Not me, friend, not me.
• Hack that saves dishes but still looks like effort: Roast your squash, onions, and garlic all on the same baking sheet lined with parchment paper. Less scrubbing, more Netflix.
• The sneaky “cheat” you always pull when you’re in a rush: Use store-bought vegetable broth, preferably the low-sodium kind. Don’t tell anyone, they’ll think you made it from scratch. Shhh!

Kitchen Confessions

• The disaster story: One time, I got distracted by a rogue squirrel in the yard and completely forgot about the roasting squash. It wasn’t burnt, exactly, but it was definitely “extra crispy” with a distinct char flavor. The dog loved it, though.
• A silly mistake you or your family made with this recipe: My husband, trying to be helpful (bless his heart again), once tried to “thicken” the soup by adding a whole can of cream of mushroom soup instead of heavy cream. It was… an experience. We called it “Butternut-Shroom Hybrid.” Never again.
• Honest admission: the messy part you secretly skip: Peeling the garlic. I just smash it lightly with the flat of a knife and roast it whole in its skin. It gets soft and squeezable, and you don’t have sticky garlic fingers. Genius, right?

What to Serve It With

This soup is fantastic all on its own, but if you want to kick it up a notch (or make it a whole meal for ravenous teenagers), I love serving it with a crusty loaf of bread for dipping. A simple green salad with a bright vinaigrette is also perfect for cutting through the richness. For a little extra oomph, a sprinkle of toasted pumpkin seeds, a swirl of crème fraîche, or even a few crispy croutons on top makes it feel extra fancy. Sometimes I even roast up some extra veggies, like Brussels sprouts or broccoli, to go alongside – makes me feel like I’m really winning at this healthy eating thing.

✔Tips & Mistakes

Don’t overcrowd your baking sheet when roasting the squash – it steams instead of roasts, and you lose that glorious caramelization. If your blender isn’t super powerful, blend in batches to avoid a grainy soup. And please, for the love of all that is delicious, season generously! Taste as you go, and don’t be shy with the salt and pepper. A common mistake is under-seasoning, which leaves your soup feeling a bit… flat. Also, if it’s too thick, just add a splash more broth until it’s perfect. If it’s too thin? Simmer it a bit longer to reduce, or stir in a spoonful of cornstarch slurry (mix cornstarch with a little cold water first) and simmer until thickened.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. This soup is a champ in the fridge for 3-4 days. For longer storage, let it cool completely, then ladle it into freezer-safe containers or bags, leaving a little headspace. It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. Feeling spicy? Add a pinch of red pepper flakes or some grated fresh ginger to the roasting veggies. For a richer soup, stir in a splash of heavy cream, coconut milk, or even a dollop of cream cheese at the end. If you don’t have butternut squash, you can use other winter squashes like kabocha or acorn. No onion? A leek or even a shallot will do the trick. You can also roast an apple alongside the squash for a touch more sweetness and complexity.

Frequently Asked Questions

Delish Roasted Butternut Squash Soup

A comforting and creamy butternut squash soup with a hint of spice and sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 1.5 lb butternut squash, peeled and cubed For a smooth texture, use a sweet variety.
• 1 medium onion, diced yellow onion Shallots work well too.
• 2 clove garlic, minced Add more for a stronger flavor.
• 4 cup vegetable broth Use low-sodium for more control over salt.
• 1 tsp ground cumin Can substitute with coriander for a different taste.
• 0.25 tsp cayenne pepper Adjust to your preferred spice level.
• 1 cup coconut milk Use regular or light depending on creaminess desired.
• 2 tbsp olive oil For sautéing vegetables.
• 1 tbsp maple syrup Enhances the sweetness and flavor.

Instructions

 

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes.
• Stir in minced garlic and cook for another minute until fragrant.
• Add the cubed butternut squash, vegetable broth, cumin, cayenne, and maple syrup. Bring to a boil.
• Reduce heat and simmer for 25 minutes, or until the squash is tender.
• Remove from heat and blend until smooth using an immersion blender or in batches with a blender.
• Stir in coconut milk, adjusting seasoning as needed. Serve warm.

Notes

For extra flavor, top with roasted pumpkin seeds or a drizzle of olive oil.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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