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Bowl of creamy roasted butternut squash soup garnished with herbs.

Roasted Butternut Squash Soup

A creamy, lightly sweet, and savory soup made with roasted butternut squash, perfect for chilly weather and easy weeknight meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 large butternut squash, peeled, seeded, and cubed Choose heavy squash with firm skin.
  • 1 medium yellow onion, roughly chopped
  • 3-4 cloves garlic, peeled Add extra garlic for enhanced flavor.
  • 2 tablespoons olive oil Used for roasting.
  • 1 teaspoon ground cumin or smoked paprika, optional Adds flavor depth.
  • 4 cups vegetable broth, plus more to thin as needed
  • 1 small apple or carrot, chopped, optional For added sweetness.
  • 1-2 tablespoons maple syrup, optional Enhances sweetness if desired.
  • 1-2 teaspoons fresh lemon juice or apple cider vinegar Adds brightness to the soup.
  • 1/3 cup coconut milk or cream, optional Makes the soup extra silky.
For Serving
  • to taste toasted pepitas For crunch.
  • to taste drizzle of coconut milk Optional garnish.
  • to taste chili flakes For heat, if desired.
  • to taste crispy sage For an extra touch.

Method
 

Roast the Vegetables
  1. Preheat oven to 425°F (220°C).
  2. Toss butternut squash, onion, and garlic with olive oil, salt, pepper, and your spice choice.
  3. Spread the mixture on a large sheet pan and roast for 25 to 35 minutes until golden and tender, turning once.
Blend the Soup
  1. Transfer the roasted vegetables to a blender along with the vegetable broth and the apple or carrot if using.
  2. Blend until smooth, venting the lid to release steam, or use an immersion blender in a pot.
Simmer
  1. Pour the puree into a pot and warm gently over medium heat.
  2. Add maple syrup for sweetness if desired, and adjust thickness with more broth.
Finish the Soup
  1. Stir in lemon juice or vinegar for balance.
  2. Taste and adjust salt and pepper as needed.
  3. For richness, add coconut milk or cream and warm through.
Serve
  1. Ladle into bowls and top with crunchy pepitas, a swirl of coconut milk, or chili flakes for heat.
  2. Serve alongside grilled cheese for a comforting meal.

Notes

For deeper flavor, roast a few carrots with the squash. You can use pre-cut squash to save time. This soup keeps for up to 4 days in the fridge. Freeze in airtight containers for up to 3 months.