Roasted Butternut Squash Soup Comforting Easy Recipe

Cooler nights. Leaves crunching. The sweet smell of roasted squash that makes you feel like Grandma just lit the stove for soup season. This Roasted Butternut Squash Soup is popping up all over Pinterest and for good reasoneasy, healthy, and soul-warming. Just roast, blend, simmer. You don’t need a ton of time or skillsjust a cozy kitchen and a big spoon.

This soup is velvety, rich, and lightly sweet, featuring roasted butternut squash, carrots, and onion. It’s the kind of Healthy Fall Soup that fills your house with warm spices and goodness. Plus, it’s pantry-friendly, faster to prepare than a pot roast, and a whole lot lighter.

I grew up learning soups from my grandmotherbig pots of love and leftovers. I tested this creamy blend to be rich but light, comforting yet healthy. No sugar bombs here. Just a smooth, golden Roasted Squash Soup Recipe with a nutty twist you’ll love!

Why You’ll Love This Roasted Butternut Squash Soup

Fall meals are all about warmth, simplicity, and a sense of home, and this Roasted Butternut Squash Soup is exactly that. Here’s why:

• It’s hearty and healthy: With roasted vegetables and coconut milk, this is the perfect healthy fall soup.
• Beginner-friendly: No fancy techniques herejust roast, blend, and simmer.
• Naturally Vegan-Friendly: Made with coconut milk, this soup is already dairy-free and can be easily kept vegan by choosing plant-based toppings.
• One pot, less mess: Besides roasting, everything comes together in the blender and a single pot.

Ingredients Breakdown

Let’s talk about the stars of this recipe. Here’s the ingredient lineup and what they bring to your soup:

• Butternut squash: Roasted for a nutty, caramelized flavor and creamy texture.
• Coconut milk: Adds richness and that luscious creamy finish without dairy.
• Red onions, carrots, and bell peppers: The base of our soup, providing depth and natural sweetness.
• Garlic and ginger: Aromatic essentials for extra warmth and flavor.
• Tomatoes: Bright acidity to balance the sweetness.
• Seasonings: Think cozycumin, paprika, thyme, and rosemary for earthy vibes, with a little chili oil kick.

Quick Ingredient Table

How to Make It Step-by-Step

Let’s break it down together so it feels like we’re cooking side by side:

1. Preheat your oven: Pop it to 390°F, then grab your baking sheet.
2. Prep your veggies: Halve your butternut squash or chop it smaller for faster roasting. Toss everything (onions, peppers, carrots, garlic, ginger, tomatoes) with olive oil and seasonings.
3. Roast to golden perfection: Spread the veggies out on a sheet, cover with foil, and roast until they’re soft and caramelized (about 45-60 minutes for halves, less for cubed, depending on size).
4. Blend it all up: Scoop the squash flesh, toss the roasted goodies into your blender, and add the broth. Blend until smooth and creamy.
5. Simmer and finish: Pour the soup into a pot, swirl in the coconut milk, and let it warm together for a couple of minutes. Adjust spices if needed!

Timing Tips Table

Tips, Tweaks, and Troubleshooting

This roasted squash soup recipe is very forgiving, but here are some handy tips:

• No coconut milk? Go for heavy cream for a classic butternut squash soup with cream.
• Prefer spice? Stir in more chili oil or a pinch of cayenne to your simmering soup.
• Smooth without a blender? Use an immersion blender directly in the potit’s a lifesaver.
• Too thick? Thin it out with a little extra vegetable broth until it’s just right.

Serving and Storing

You’ll want to serve this creamy butternut squash soup immediately, but here’s how to make it last:

• Garnish: Top with fresh cilantro and a drizzle of coconut milk for that picture-perfect finish.
• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Gently warm it on the stove or in the microwaveadd a splash of broth if it seems too thick.
• Freeze: This soup freezes beautifully! Portion it out and freeze for up to 3 months.

Storage Tips Table

Expert Insight: The Benefits of Roasting in Butternut Squash Soup

Roasting butternut squash before blending enhances its natural sweetness and creates a richer, deeper flavor in the soup. This technique also caramelizes the sugars, adding complexity without extra seasoning, making the soup both comforting and nutritionally robust.

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The Journey to My Perfect Roasted Butternut Squash Soup

After several rounds of roasting too long and blending too quickly, I finally nailed this roasted butternut squash soup. It’s taken a patient touch to balance its creamy texture with just the right warmth, but now every spoonful feels like a cozy, healthy hug at the end of a busy day.

FAQs ( Roasted Butternut Squash Soup )

Conclusion

This Roasted Butternut Squash Soup comes together beautifully with simple steps and about 1 hour and 20 minutes of cozy kitchen time. You’ll love how creamy and mellow it tastes, with that perfectly roasted depth that makes it a healthy fall soup favorite. Easy enough for any home cook, it’s a comforting soup recipe you’ll wanna make again and again.

Feel free to swap coconut milk for cream if you prefer a richer butternut squash soup with cream, or kick it up with a sprinkle of chili flakes for warmth. Leftovers keep well in the fridge, and freezing is a breezeboth perfect for busy weeks. A pro tip I picked up: roasted winter squash always ups the flavor, so try mixing varieties for fun autumn soup ideas.

Give this creamy butternut squash soup a go and share your kitchen wins or little tweaks with friends and family. Did this recipe remind you of a classic you grew up with? Pass it on, stir a big pot, and enjoy those cozy momentsthe kind that stick with you long after the last spoonful.

Joe Rooney

Roasted Butternut Squash Soup Comforting Easy Recipe

This Roasted Butternut Squash Soup is a Healthy Fall Soup that’s both creamy and comforting, perfect for chilly days. Made with simple ingredients and roasted to bring out a rich, nourishing flavor, this Creamy Butternut Squash Soup is a cozy plant-based option that’s quick to prepare and delightful to enjoy all season long.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Calories: 157

Ingredients Method Notes

Ingredients

  

• 1 small to medium-sized Butternut Squash
• 7 fl oz Coconut Milk
• 1-2 Red Onions
• 2 Carrots
• 1-2 Bell Peppers
• 1-2 heads of Garlic
• 2 Tomatoes or 1 cup of Cherry Tomatoes
• 1 1/2 cups Vegetable Broth
• 1 tsp Fresh Ginger (optional; grated)
• Olive Oil (enough to drizzle over vegetables)
• Fresh Cilantro (for garnish)
• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Oil

Method

 

1. Preheat the Oven to 390°F (200°C).
2. Prepare the Vegetables by peeling and chopping the butternut squash or halving it for roasting.
3. Season the Vegetables with black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover with aluminum foil.
4. Roast for about 1 1/2 hours or until vegetables are golden and soft. Remove foil for the last 10 minutes to caramelize.
5. Scoop out squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and ginger, blend until smooth and creamy.
6. Pour the blended mixture into a large pot on medium heat. Stir in coconut milk and warm for 2 minutes.
7. Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired.

Notes

• For faster cooking, chop the vegetables smaller before roasting which will reduce roasting time. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.