As winter approaches and the temperature drops, there are few things more comforting than a steaming bowl of creamy roasted butternut squash soup. This easy butternut squash soup recipe combines simple ingredients with a touch of creativity to deliver a dish that’s not only hearty and satisfying but also bursting with rich flavor. Whether you’re a seasoned soup maker or trying your hand at it for the first time, this recipe is sure to become one of your favorite ways to enjoy the flavors of the season.

Roasted Butternut Squash Soup in a bowl with a golden spoon and some squash nearby

The Beauty of Butternut Squash

Butternut squash, with its sweet and nutty flavor, is a star of the winter months. Packed with vitamins, fiber, and antioxidants, it’s not only delicious but also nutritious. When roasted, butternut squash takes on a caramelized richness that adds depth to any dish. Butternut squash can be served as a main dish, as a side, as a soup, or as a snack. It’s also one of the most commonly found winter squash in the grocery stores. So you never have to feel left out from creating your favorite delicious butternut squash recipe.

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Tools You’ll Need For This Easy Roasted Butternut Soup Recipe:

Large Soup Pot
Stick Blender or Regular Blender
Roasting Tray
Freezer-safe container for saving leftovers

Ingredients You’ll Need For Roasted Butternut Squash Soup:

For this creamy roasted butternut squash soup, gather these simple ingredients:

1 large butternut squash, halved and seeds removed
2 tablespoons of olive oil
Salt and black pepper to taste
1 large onion, diced
2 cloves of garlic, minced
1-inch piece of fresh ginger, grated
1 teaspoon of curry powder
4 cups of vegetable stock or chicken broth
1 can (13.5 oz) of coconut milk
2 tablespoons of maple syrup
A squeeze of lemon juice
Fresh herbs (e.g., thyme or rosemary) for garnish
Optional toppings: crispy bacon, a dollop of sour cream, pumpkin seeds, or goat cheese

Roasted Butternut Squash Slices on parchment paper with herbs

Step-by-Step Instructions: Easy Butternut Squash Soup

1. Roast the Butternut Squash:

Preheat your oven to 400°F (200°C).
Drizzle the butternut squash halves with olive oil, season with salt and pepper, and place them on a rimmed baking sheet, cut side down.
Roast for about 45 minutes or until the flesh of the squash is tender and easily pierced with a fork.
Remove from the oven and let cool slightly. Scoop out the flesh and set it aside.

2. Sauté Aromatics:

In a large pot or Dutch oven, heat a little olive oil over medium heat.
Add the diced onion, minced garlic, and grated ginger. Sauté until they become fragrant and the onion turns translucent.
Stir in the curry powder and cook for a couple of minutes to release its flavors.

3. Blend the Soup:

Add the roasted butternut squash to the pot and pour in the vegetable stock or chicken broth.
Use an immersion blender or transfer the mixture to a stand blender or food processor to blend until smooth.
Return the blended soup to the pot.

4. Add Creaminess:

Stir in the coconut milk, maple syrup, and a squeeze of lemon juice. This will give your soup a delightful, creamy texture and a touch of sweetness.
Season with salt and black pepper to taste.

5. Simmer and Serve:

Let the soup simmer on low heat for a few more minutes to meld the flavors.
Ladle the creamy roasted butternut squash soup into bowls, garnish with fresh herbs, and add your preferred toppings.
Pair this soup with our delicious easy sourdough flatbread recipe or try it in our delicious sourdough bread bowls!

Roasted butternut squash soup with herbs in a bowl, stirred with a gold spoon

Why This Soup is a Winner

Easy Preparation:

This recipe involves simple steps that even beginners can master. The result is a smooth, flavorful soup that looks and tastes impressive.

Versatile Toppings:

Feel free to get creative with your soup toppings. Whether you prefer crispy bacon for a savory twist, a dollop of sour cream for creaminess, or pumpkin seeds for a satisfying crunch, there are endless possibilities.

Make-Ahead Friendly:

This soup is a great make-ahead option. You can prepare it in advance and store it in an airtight container in the fridge or freezer, saving you time on busy weeknights or during holiday preparations.

Vegan-Friendly:

By using vegetable stock instead of chicken broth, you can easily make this soup vegan while still enjoying its rich flavor and creamy consistency.

In conclusion, this creamy roasted butternut squash soup is one of the best things about the colder months. It’s a delicious, nutritious, and versatile addition to your winter menu, perfect for warming up after a day spent in the chilly weather. So, gather your ingredients, roll up your sleeves, and savor the rich flavors of the season with this delightful creamy soup.

Prep Time:1

Cook Time:30

Total Time:1 30

Equipment

Large Soup Pot
Stick Blender
Roasting Tray
Freezer safe containers for leftovers

Ingredients

1 large Butternut Squash halved and seeds removed
2 tbsp olive oil
pinch salt and pepper to taste
1 large onion diced
2 cloves garlic minced
1-inch piece fresh ginger grated
1 tsp curry powder
4 cups chicken broth/stock
1 can coconut milk
2 tbsp maple syrup
1 squeeze lemon juice
fresh herbs/ roasted nuts or seeds for garnish

Instructions

Preheat your oven to 400°F (200°C). Drizzle the butternut squash halves with olive oil, season with salt and pepper, and place them on a rimmed baking sheet, cut side down.
Roast for about 45 minutes or until the flesh of the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly. Scoop out the flesh and set it aside.
In a large pot or Dutch oven, heat a little olive oil over medium heat.Add the diced onion, minced garlic, and grated ginger. Sauté until they become fragrant and the onion turns translucent.
Stir in the curry powder and cook for a couple of minutes to release its flavors.
Add the roasted butternut squash to the pot and pour in the vegetable stock or chicken broth.Use an immersion blender or transfer the mixture to a stand blender or food processor to blend until smooth. Return the blended soup to the pot.
Stir in the coconut milk, maple syrup, and a squeeze of lemon juice. This will give your soup a delightful, creamy texture and a touch of sweetness. Season with salt and black pepper to taste.
Let the soup simmer on low heat for a few more minutes to meld the flavors.Ladle the creamy roasted butternut squash soup into bowls, garnish with fresh herbs, and add your preferred toppings. Pair this soup with our delicious easy sourdough flatbread recipe