Is there anything more comforting than a warm bowl of soup on a chilly evening? I think not! This Roasted Squash Soup is my go-to for a quick weeknight dinner or a cozy weekend lunch. Roasting the squash first brings out its natural sweetness, creating a depth of flavor you just can’t get from boiling. It’s truly like a warm hug in a bowl.
Top Reasons To Make It
This Roasted Squash Soup is a winner for so many reasons:
- Easy to make: Simply roast, blend, and enjoy!
- Healthy and nutritious: Packed with vitamins and fiber.
- Budget-friendly: Uses simple, affordable ingredients.
- Versatile: Easily customizable with different spices and toppings.
- Delicious: A creamy, flavorful soup that everyone will love. So good.
Ingredients
- Butternut squash: The star of the show! Its sweet, nutty flavor is perfect for roasting.
- Onion: Adds a savory base to the soup.
- Garlic: Enhances the overall flavor profile.
- Olive oil: For roasting and sautéing.
- Vegetable broth: Creates a flavorful, light base for the soup.
- Spices (ginger, cinnamon, nutmeg): Adds warmth and complexity.
- Salt and pepper: To season.
- Optional toppings: Toasted pepitas, a dollop of coconut milk, or a sprinkle of cayenne pepper.
See below complete ingredient in the recipe card.
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, remove the seeds, and drizzle with olive oil, salt, and pepper. Roast for 45-60 minutes, or until fork-tender.
- While the squash roasts, sauté the chopped onion and garlic in a large pot with a little olive oil until softened, about 5 minutes.
- Scoop out the roasted butternut squash flesh and add it to the pot with the onions and garlic.
- Pour in the vegetable broth, ginger, cinnamon, and nutmeg. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
- Return the blended soup to the pot and season with salt and pepper to taste. Heat through if needed.
- Serve hot, garnished with your favorite toppings.
Variations & Substitutions
For a vegan version: Use coconut milk instead of heavy cream for a richer texture. For a spicier kick: Add a pinch of cayenne pepper or a dash of hot sauce.
If you don’t have butternut squash, try using another winter squash like kabocha or acorn squash. Sweet potatoes would also work!
Serving Ideas & Pairings
This Roasted Butternut Squash Soup is delicious on its own, but it also pairs well with crusty bread, a simple salad, or a grilled cheese sandwich. But honestly, I just love it as is!
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Don’t let it boil, it might scorch.
Frequently Asked Questions
Can I freeze Roasted Butternut Squash Soup? Yes, you can freeze it for up to 3 months. Just be sure to let it cool completely before freezing.
Can I make this soup in an Instant Pot? Yes! Sauté the onions and garlic, then pressure cook the squash with the broth and spices for about 10 minutes. Blend as directed.
So, are you ready to make a pot of this delicious, cozy, and easy Roasted Squash Soup? I promise you won’t regret it! This roasted butternut squash soup is so, so flavorful and comforting, especially on a chilly fall or winter evening. It’s a true classic in my book.
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Roasted Squash Soup: Cozy Comfort in a Bowl
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Roasted Squash Soup is cozy, creamy, and packed with warm, spiced flavor. Perfect for chilly fall evenings or holiday gatherings, it’s made with sweet roasted butternut squash, savory onions, and a hint of cinnamon and ginger. Simple to prepare and deeply satisfying!
Ingredients
1 large butternut squash (about 3 lbs), halved and seeded
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil, divided
4 cups vegetable broth
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Salt and pepper, to taste
Optional toppings: toasted pepitas, coconut milk swirl, or cayenne pepper
Instructions
1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and place cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
2. Roast for 45–60 minutes until fork-tender and caramelized. Set aside to cool slightly.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Sauté chopped onion for 3–4 minutes until translucent. Add garlic and cook another 1–2 minutes.
4. Scoop the roasted squash flesh into the pot. Add the vegetable broth, ginger, cinnamon, and nutmeg.
5. Bring to a simmer and cook for 15 minutes, allowing flavors to blend.
6. Use an immersion blender or transfer the soup carefully to a blender in batches. Blend until smooth and creamy.
7. Return to the pot and reheat if needed. Taste and season with salt and pepper.
8. Serve hot, topped with toasted pepitas, a swirl of coconut milk, or a dash of cayenne pepper if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezes well for up to 2 months—perfect for meal prep!
Add a chopped apple to the pot for a touch of sweetness, or a pinch of curry powder for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner, Fall
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted squash soup, butternut squash soup, fall soup, creamy vegan soup