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Creamy Roasted Butternut Squash Soup (Easy Fall Recipe)

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This creamy roasted butternut squash soup is the ultimate fall comfort food. Roasting the squash until caramelized creates a rich, velvety texture and deep, nutty flavor, all made with simple, wholesome ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup canned full-fat coconut milk
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, crusty bread

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash with 1 tablespoon of olive oil and a pinch of salt. Spread in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown and caramelized.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent.
  4. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  5. Stir in the cumin, cinnamon, nutmeg, salt, and pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
  6. Add the roasted squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  7. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, let the soup cool for 10 minutes first, then blend in batches, filling the blender no more than halfway.)
  8. Stir in the coconut milk slowly until the soup reaches your desired consistency. Taste and adjust seasoning as needed.
  9. Serve hot with your favorite toppings, such as toasted pumpkin seeds, a drizzle of coconut milk, fresh thyme, or crusty bread.

Notes

Roast the squash until truly caramelized for the best flavor. Toast the spices in oil before adding liquid to enhance their aroma. Fresh ginger is key for brightness. Let the soup rest for 15-20 minutes before serving for deeper flavor. Use full-fat coconut milk for the creamiest texture. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, roasted butternut squash, vegan soup, gluten-free soup, dairy-free soup, easy soup recipe

Find it online: https://snappyspoon.com/creamy-roasted-butternut-squash-soup-easy-fall-recipe/