There’s something magical about fall—the way the air turns crisp, the leaves crunch underfoot, and kitchens everywhere start smelling like cinnamon and roasted goodness. For me, that magic begins with a pot of Creamy Roasted Butternut Squash Soup simmering away on the stove.
This recipe is more than just dinner; it’s a hug in a bowl. When I lived on my family’s Texas farm, we’d roast whatever the garden gave us—squash, carrots, onions—and ladle it into mugs after chores. These days in New York, that same tradition still comforts me (minus the farm chores).
If you’re craving something hearty yet healthy, this Creamy Roasted Butternut Squash Soup Recipe is about to become your new autumn favorite.
Table of Contents
Why You’ll Love This Creamy Roasted Butternut Squash Soup Recipe
- Perfect for chilly evenings: Each spoonful feels like wrapping up in your favorite blanket.
- Naturally creamy (no heavy cream needed): Thanks to full-fat coconut milk for that velvety texture.
- Make-ahead friendly: This soup actually gets better the next day.
- Simple ingredients: Most of them are pantry staples you probably already have.
- Family-approved: Even the picky eaters at my table go back for seconds.
If you love cozy bowls like this, you might also enjoy my Homemade Tomato Soup Recipe or this Pumpkin Carrot Soup.
What Does Creamy Roasted Butternut Squash Soup Taste Like?
Imagine the natural sweetness of roasted squash paired with nutty undertones and a gentle kick of garlic. The coconut milk adds silkiness, while cumin and nutmeg bring warmth and depth. It’s earthy, slightly sweet, and just savory enough to make you feel like you’ve done something right in the world today.
Ingredients You’ll Need for This Creamy Roasted Butternut Squash Soup Recipe
Here’s what makes this soup so wonderfully rich and comforting:
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
Optional garnishes: roasted pumpkin seeds, a swirl of coconut milk, or a sprinkle of smoked paprika.
(Need more soup inspiration? Try my Spinach and White Bean Soup next!)
How to Make Creamy Roasted Butternut Squash Soup (Step-by-Step)
Follow these easy steps to make your kitchen smell absolutely divine:
- Preheat & Roast the Squash:
Preheat your oven to 400°F (200°C). Toss your butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, until they’re golden and tender. - Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add the onions and cook until translucent (about 5 minutes). Stir in the minced garlic for another minute—your kitchen will start to smell heavenly. - Build the Base:
Add the roasted squash, vegetable broth, cumin, and nutmeg. Let it simmer for about 10 minutes to let the flavors come together. - Blend It Smooth:
Use an immersion blender (or a regular blender, carefully) to puree everything until it’s silky smooth. - Make It Creamy:
Stir in coconut milk and let the soup simmer for another 5 minutes. Taste and adjust seasoning as needed. - Serve & Enjoy:
Pour into bowls, drizzle with extra coconut milk, and top with roasted seeds or croutons.
Tips and Tricks for the Perfect Creamy Roasted Butternut Squash Soup
- Roast, don’t boil: Roasting deepens the squash’s natural sweetness.
- Skip the coconut milk? Substitute with heavy cream or cashew cream.
- Make it spicy: Add a pinch of cayenne or chili flakes.
- Batch cook & freeze: This soup freezes beautifully for up to 3 months.
- Blender tip: If using a countertop blender, blend in batches to avoid splatters (I learned that one the hard way!).
Storage
Cool completely before storing in an airtight container.
- Refrigerate: Up to 4 days.
- Freeze: Up to 3 months.
Reheat gently on the stove over medium heat—avoid boiling to keep that creamy texture intact.
FAQs
Q: Can I make this in a slow cooker?
Yes! Just roast the squash first for extra flavor, then transfer everything to the slow cooker on Low for 4–5 hours.
Q: What can I serve it with?
Crusty sourdough bread or a simple salad pairs beautifully.
Q: Is this soup vegan and gluten-free?
Absolutely—it’s naturally both!
Conclusion
If you’re craving comfort in a bowl, this Creamy Roasted Butternut Squash Soup Recipe hits every note—cozy, nourishing, and deeply satisfying. Whether it’s a weeknight dinner or a cozy weekend treat, this soup reminds you that simple ingredients can make the most heartwarming meals.
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Creamy Roasted Butternut Squash Soup Recipe – Cozy & Easy
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Warm up with this rich and creamy roasted butternut squash soup, perfect for chilly evenings. Infused with fragrant spices and blended to silky perfection, this comforting dish is a delightful addition to any family meal or gathering. Enjoy the vibrant colors and flavors that evoke the essence of fall, making each spoonful feel like a warm hug.
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
2. In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
3. Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot. Simmer gently for about 10 minutes.
4. Blend the mixture until smooth using an immersion blender or regular blender.
5. Stir in coconut milk and simmer for another 5 minutes before serving.
Notes
For best texture, use a high-speed blender and blend in batches if necessary.
To enhance flavor, roast the garlic cloves along with the squash.
This soup stores well—refrigerate for up to 4 days or freeze for up to 2 months.
Serve with a swirl of coconut cream or a sprinkle of toasted seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, coconut milk, creamy, roasted, fall, vegan, soup
