Roasted Butternut Squash Soup Recipe

This roasted butternut squash soup is velvety smooth, packed with deep, caramelized flavor, and rich in warm spices. Roasting the squash enhances its natural sweetness, making this a comforting, nourishing dish perfect for fall and winter.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 small onion, chopped
• 3 cloves garlic, peeled
• 1 medium carrot, peeled and chopped
• 1 medium apple, peeled and chopped (Granny Smith or Honeycrisp work well)
• 3 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp smoked paprika (optional, for depth of flavor)
• 1 tbsp maple syrup or honey (optional, for added sweetness)
• Fresh parsley, toasted chickpeas, or pumpkin seeds for garnish

Instructions

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash, onion, garlic, carrot, and apple on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, cinnamon, nutmeg, and smoked paprika, then toss everything to coat evenly. Roast for 30-35 minutes, flipping halfway, until the squash is tender and lightly caramelized.

2. Blend the Soup

Transfer the roasted vegetables into a large pot or high-powered blender. Add vegetable broth and blend until smooth. If using a countertop blender, work in batches to avoid overflow. If blending directly in the pot, use an immersion blender for convenience.

3. Simmer and Season

Place the pot over medium heat and stir in coconut milk (or heavy cream) and maple syrup for a touch of sweetness. Let the soup simmer for 5-10 minutes to enhance the flavors. Taste and adjust seasonings as needed, adding more salt, pepper, or cinnamon to balance flavors.

4. Serve and Garnish

Ladle the soup into bowls and garnish with toasted chickpeas, fresh parsley, pumpkin seeds, or a drizzle of coconut milk. Serve warm and enjoy!

Cooking Tips & Notes

• Roasting Brings Out the Best Flavor: Roasting the squash adds a deep, caramelized flavor that stovetop cooking can’t match. Don’t skip this step for the richest taste.
• Use an Immersion Blender: If you don’t have a countertop blender, an immersion blender makes pureeing the soup easier and reduces cleanup.
• Make It Creamier: For a silkier texture, add more coconut milk or heavy cream, or stir in Greek yogurt before serving.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes if you like a little heat in your soup.
• Storage & Freezing: This soup keeps well in the refrigerator for 4-5 days and can be frozen for up to 3 months. Reheat gently on the stove over low heat.

Serving Suggestions

• With Crusty Bread: Serve alongside toasted sourdough, focaccia, or a warm baguette to soak up the creamy soup.
• Topped with Crunch: Add roasted pumpkin seeds, croutons, or crispy chickpeas for texture contrast.
• Paired with a Salad: A fresh arugula or kale salad with a tangy vinaigrette balances the richness of the soup.
• For a Gourmet Touch: Finish with a drizzle of truffle oil or balsamic glaze for an elegant depth of flavor.

This roasted butternut squash soup is simple yet luxurious, perfect for cozy dinners or holiday gatherings. Enjoy a bowl of warmth and comfort!