Roasted Butternut Squash Soup | Simple, Cozy & Delicious

Smooth, creamy, and full of fall flavor, this roasted butternut squash soup brings together caramelized squash, sweet maple syrup, and warm spices for a cozy bowl that’s both nourishing and comforting. Perfect for chilly evenings or holiday starters, this easy soup recipe delivers restaurant-quality taste with minimal effort.

Why You’ll Love This Roasted Butternut Squash Soup

This roasted butternut squash soup wraps you in warmth with every spoonful. The roasted squash turns naturally sweet and caramelized, while nutmeg and ginger add a subtle spice that makes it feel like autumn in a bowl. It’s simple to prepare, ideal for make-ahead meals, and healthy enough for everyday cooking. Whether you serve it as a starter or a main dish, this soup tastes like comfort and looks beautiful on the table.

Ingredients You’ll Need

Main Ingredients

You’ll need 3½ pounds of butternut squash, a small onion, and one garlic clove for a base full of flavor. Avocado oil helps everything roast beautifully, while maple syrup adds gentle sweetness. A mix of salt, black pepper, nutmeg, and ginger brings warmth and balance. Finally, vegetable broth gives the soup its silky texture and ties everything together.

Optional Garnishes and Substitutions

Finish your soup with pepitas, parsley, or a swirl of cream for color and crunch. For a dairy-free version, try coconut milk or blended cashews for extra creaminess. If you prefer a richer flavor, swap vegetable broth for chicken broth it’s equally delicious and still wholesome.

How to Make Roasted Butternut Squash Soup

Step 1 – Roast the Squash and Onion

Preheat your oven to 425°F (220°C). Slice the squash in half lengthwise, scoop out the seeds, and drizzle with avocado oil. Sprinkle with salt and pepper, then place cut-side down on a baking tray. Roast for 60 minutes. After 30 minutes, coat your halved onion in oil, place it cut-side down, and roast it alongside the squash until both are tender and golden.

Step 2 – Blend Until Creamy

Let the vegetables cool slightly, then scoop the squash flesh into a blender. Add the onion, garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of broth. Blend for 1–2 minutes until smooth. If the soup feels too thick, pour in a bit more broth until you reach the perfect consistency.

Step 3 – Taste and Adjust

Taste the soup and decide if it needs more salt, a pinch of pepper, or a hint of sweetness. The beauty of this recipe is in its balance warm spices, creamy texture, and a hint of caramel flavor from the roasted squash.

Step 4 – Serve and Garnish

Ladle the soup into warm bowls. Add a sprinkle of pepitas or fresh parsley, and a twist of black pepper. Serve it with crusty bread or a light salad for a satisfying, colorful meal.

Expert Tips for the Perfect Texture and Flavor

For a luxuriously creamy finish, blend in a small amount of butter or heavy cream. Want it dairy-free? Coconut milk or soaked cashews work beautifully. If garlic feels too sharp, roast it wrapped in foil to mellow the flavor. Use a high-powered blender to get that silky-smooth texture that makes this soup so comforting and elegant.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to five days, or freeze them for up to three months. When reheating, do it slowly over low heat and add a splash of broth to refresh the texture. This keeps the soup velvety and smooth instead of thick or gummy.

Serving Suggestions

Try serving your roasted butternut squash soup with a side of Garlic Herb Roasted Veggies as a Soup Side. The crisp edges of roasted vegetables contrast beautifully with the creamy soup. You can also enjoy it alongside Garlic Butter Chicken with Zucchini and Corn for a more filling dinner. For a cozy vegetarian night, add grilled cheese or a fresh kale salad for balance.

Nutritional Highlights

Each serving of this roasted butternut squash soup offers about 292 calories with 8 grams of fiber and a powerful boost of vitamin A and vitamin C. It’s low in fat but packed with potassium and natural sweetness. The maple syrup enhances the caramelized squash flavor without overpowering it, while nutmeg and ginger support digestion and bring a warm, comforting aroma.

Frequently Asked Questions

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Conclusion

This roasted butternut squash soup brings comfort, flavor, and nourishment to your table. It’s easy enough for a weeknight but special enough for a dinner party. Adjust it to your taste, play with toppings, and make it your own. Don’t forget to share your version on Pinterest or tag us on Facebook so we can see your cozy creations.

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