Oh, you know those crisp autumn days when the leaves are just *bursting* with color, and all you want is something warm and comforting? That’s exactly when this Butternut squash soup comes into its own! Seriously, it’s like getting a cozy hug in a bowl. The magic really happens when we roast the squash first – it brings out this incredible natural sweetness and gives the soup this wonderfully silky, velvety texture you just can’t get any other way. I remember making this for the first time years ago after a particularly chilly walk, and my whole house just *smelled* like fall. It’s become our absolute go-to ever since!
- Why You'll Love This Butternut Squash Soup
- The Best Way to Roast Butternut Squash for Soup
- Ingredients for Your Creamy Butternut Squash Soup
- Step-by-Step Guide to Making Butternut Squash Soup
- Butternut Squash Soup Toppings and Garnishes
- Nutritional Benefits of Butternut Squash Soup
- FAQ: Your Butternut Squash Soup Questions Answered
- Make Ahead and Meal Prep Ideas for Butternut Squash Soup
- Share Your Cozy Fall Soup Creation!
Why You’ll Love This Butternut Squash Soup
Seriously, this soup is a game-changer for fall! Here’s why it’ll become your new favorite:
- So Simple: Roasting the squash does all the heavy lifting. It’s seriously hands-off!
- Silky & Sweet: You get that gorgeous, velvety texture and natural sweetness without loads of cream.
- Flavor Your Way: Feeling adventurous? Toss in some curry powder or sage. Or keep it classic!
- Totally Vegan-Friendly: Just swap in coconut milk, and you’ve got a delicious vegan autumn soup.
- Meal Prep Magic: Portion it into jars or containers for easy, comforting lunches all week long.
- Pure Autumn Bliss: It just tastes like fall – cozy, warm, and utterly delicious.
The Best Way to Roast Butternut Squash for Soup
Okay, so let’s talk about *the reason* this butternut squash soup is so amazing: roasting the squash! Honestly, this step is non-negotiable if you want that deep, caramelized sweetness and a super smooth texture. Roasting the squash, onions, and garlic together is where all that flavor magic happens. When those sugars in the squash get hot, they start to caramelize, creating these wonderfully complex, sweet notes that you just can’t achieve by just boiling or simmering. Plus, when it’s roasted until tender, it purees like a dream. We’re talking 400°F (200°C) is the sweet spot for getting a nice golden edge without burning. Just toss everything with a little olive oil, salt, and pepper, spread it on a baking sheet—and don’t overcrowd it, that’s important! You want that perfect browning effect. I always poke a piece of squash with a fork; if it gives easily, it’s ready to go into the pot. It’s such a simple step, but it makes ALL the difference!
Preparing the Butternut Squash
Alright, prepping the butternut squash might seem a little intimidating, but trust me, it’s easier than it looks! First, grab a sturdy cutting board and a good sharp knife. You want to carefully slice off both ends of the squash. Then, stand it upright and carefully peel away the tough skin. If your knife is struggling, microwaving it for a minute or two can soften it up a bit, making it easier to peel. Next, slice the squash in half lengthwise. That’s where you’ll find the seeds and stringy bits. Just scoop those out with a spoon—a metal tablespoon works really well for scraping them clean. Once it’s prepped, cut the halves into roughly 1-inch cubes. Aim for pieces that are about the same size so they roast evenly.
Ingredients for Your Creamy Butternut Squash Soup
Okay, gathering your ingredients for this wonderful butternut squash soup is super straightforward! You’ll need:
- 2 pounds of butternut squash, all peeled, seeded, and cut into nice cubes.
- 1 tablespoon of olive oil – just enough to get things roasting.
- 1 medium yellow onion, chopped up nice and fine.
- 2 mellow cloves of garlic, minced is best.
- 4 cups of good quality vegetable broth.
- 1 cup of full-fat coconut milk – this is our secret for extra creaminess, but it’s totally optional!
- 1 teaspoon of salt, or whatever makes your taste buds happy.
- 1/2 teaspoon of black pepper, freshly ground is always a winner.
- And for a little extra flair, you can totally add 1 teaspoon of curry powder or 1/2 teaspoon of dried sage if you’re feeling it!
- Toppings are the best part! Think toasted pepitas, a dollop of plain yogurt or sour cream, or even some fresh sage leaves.
Ingredient Notes and Substitutions
Let’s talk about making this butternut squash soup perfect for *you*! The olive oil is pretty standard, but you could use avocado oil too if that’s what you have on hand. The veggie broth is great because it keeps it vegetarian, but chicken broth works too if you’re not worried about that. Now, about that coconut milk – it truly gives this soup its luscious, creamy texture without needing any heavy cream, which is awesome! If you’re not a fan of coconut, or just don’t have it, you *could* use half-and-half or even just a splash of milk, but it won’t be quite as rich. And the optional spices? Curry powder adds this lovely warmth, or sage gives it a classic, earthy flavor. Feel free to play around! Sometimes I’ll add a tiny bit of fresh ginger with the garlic if I want something zesty.
Step-by-Step Guide to Making Butternut Squash Soup
Alright, let’s get cooking and make this amazing butternut squash soup! It’s really a breeze once you get going. We’ve already talked about roasting the squash, so let’s start there. First things first, preheat your oven to a nice 400°F (200°C). While that’s heating up, grab your baking sheet and toss those gorgeous cubed butternut squash pieces with about a tablespoon of olive oil, a good pinch of salt, and some pepper. Spread them out in a single layer – you don’t want them all piled up, or they’ll steam instead of nicely caramelizing. Pop those in the oven for about 25-30 minutes, or until they’re fork-tender and have these lovely golden-brown edges.
While your squash is doing its thing in the oven, let’s handle the aromatics. Grab a big pot – like, a Dutch oven or a nice heavy-bottomed soup pot – and sauté your chopped onion over medium heat. You want them softened and a little see-through, which usually takes about 5-7 minutes. Toss in your minced garlic and cook for just another minute until you can really smell that wonderful garlic aroma. Don’t let it burn, though!
Once your squash is roasted and lovely, carefully add it to the pot with the onions and garlic. Pour in your vegetable broth. This is also the time to add any of those yummy spices you’re thinking of, like curry powder or sage. Give it all a good stir, bring it up to a gentle simmer on the stovetop, then reduce the heat and let it all just hang out and bubble away for about 10 minutes. This lets all those flavors really get to know each other and meld together beautifully. For a peek at other easy ideas, check out our collection of easy weeknight meals!
Achieving a Silky Smooth Butternut Squash Soup
Okay, now for the satisfying part – making it super smooth! You have a couple of options here. If you have an immersion blender (those stick blenders), you can just pop it right into the pot and blend until it’s perfectly creamy. Be careful, though, as it can splatter a bit! If you’re using a regular blender, it’s best to let the soup cool down just a tiny bit first. You don’t want to fill the blender more than halfway, and always, *always* remove the little center cap from the lid and cover it with a folded kitchen towel while you blend. This lets the steam escape safely. Blend until it’s like velvet! Then, stir in that optional coconut milk, if you’re using it, until it’s all swirled in and creamy.
Customizing Your Butternut Squash Soup with Spices
This is where you can really let your personality shine! The base of this soup is already wonderfully sweet from the roasted squash, but adding a little something extra can totally transform it. For a bit of warmth and a hint of the exotic, try adding a teaspoon of curry powder along with the squash and broth. It brings out this amazing depth of flavor that’s just perfect for fall. If you’re going for a more classic, earthy vibe, about half a teaspoon of dried sage is fantastic. Sometimes, for a little zing, I’ll even add a pinch of ground ginger right when I add the garlic. Don’t be afraid to experiment – maybe a tiny dash of nutmeg or cinnamon could be nice too!
Butternut Squash Soup Toppings and Garnishes
Honestly, the toppings are half the fun! They really take this butternut squash soup from ‘delicious’ to ‘OMG, this is amazing!’ I love sprinkling on some toasted pepitas (pumpkin seeds) for a lovely crunch – it totally contrasts with that creamy orange soup bowl look we all love. And that little swirl of plain yogurt or sour cream? Chef’s kiss! It adds a tiny bit of tang that balances the sweetness perfectly. Sometimes I’ll just chop up some fresh sage leaves from my windowsill garden and sprinkle them over the top. It looks so pretty and brings a fresh, herby note. A little drizzle of cream or even a fancy swirl of olive oil can make it feel super elegant too!
Nutritional Benefits of Butternut Squash Soup
This bowl of sunshine is not only delicious but also pretty great for you! We’re looking at roughly 250 calories per generous 1.5-cup serving. It’s packing about 35 grams of carbs, mostly from the squash itself which also gives you a good dose of fiber – around 8 grams! You’ll get a little bit of protein and healthy fats from the olive oil and coconut milk. Just a heads-up, these numbers are estimates, you know? They can totally change depending on exactly how much coconut milk you add or if you go wild with toppings. It’s a really wholesome way to enjoy all the amazing nutritional benefits of butternut squash!
FAQ: Your Butternut Squash Soup Questions Answered
Got questions about our delicious butternut squash soup? I’ve got answers! It’s a pretty forgiving recipe, but sometimes you just want a little extra guidance. Here are a few things folks often ask:
How to Store and Reheat Butternut Squash Soup
Leftovers are the best, right? Once your soup has cooled down, just pop it into an airtight container – glass jars work great for this! It’ll easily last in the fridge for about 4 days. To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or pop individual servings in the microwave. Just be sure to stir it halfway through microwaving so it heats evenly. It stays wonderfully creamy this way!
Can I Make Butternut Squash Soup Vegan?
Oh, absolutely! This soup is a dream for anyone looking for delicious vegan autumn soups. Just make sure you use vegetable broth instead of chicken broth, and for that super creamy texture, use the full-fat coconut milk instead of dairy. That’s it! So easy and so tasty.
Make Ahead and Meal Prep Ideas for Butternut Squash Soup
This soup? It’s seriously a meal prep DREAM! You know those busy weeks where you barely have time to think about cooking lunch? This butternut squash soup in a jar is your lifesaver. I love to make a big batch on Sunday. Once it’s cooled, I divvy it up into these cute little glass jars – about 1.5 cups each, perfect for a single serving. Keeps them nice and fresh in the fridge for pretty much the whole week. You can even freeze portions if you want to have it on hand for longer! Some days, I’ll even pack a little baggie of toasted pepitas separately to add right before I eat, so they stay crunchy. It’s so much easier than grabbing something from the deli, and way healthier too! For more easy ideas, check out our easy weeknight meals!
Share Your Cozy Fall Soup Creation!
I really hope you give my favorite butternut squash soup a try this fall! Once you make it, please, please come back and leave a comment with your thoughts. I love hearing if you added any special touches or how it turned out for you. Sharing a photo of your beautiful soup with me would make my day!
PrintRoasted Butternut Squash Soup
A silky, naturally sweet soup made from roasted butternut squash, onion, and garlic, pureed until velvety. This recipe offers a dairy-free option using coconut milk and can be customized with spices like curry or sage. Toppings such as pepitas and a yogurt swirl add texture and flavor.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk (optional, for creaminess)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional additions: 1 teaspoon curry powder, 1/2 teaspoon dried sage
- Optional toppings: toasted pepitas, plain yogurt or sour cream, fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and lightly caramelized.
- While the squash roasts, sauté the chopped onion in a large pot over medium heat until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. If using, add curry powder or sage now.
- Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until very smooth and creamy.
- Stir in the coconut milk, if using, until well combined.
- Season with additional salt and pepper to your preference.
- Serve hot, garnished with your favorite toppings.
Notes
- For a smoother soup, roast the squash until very tender.
- Adjust the amount of coconut milk to achieve your desired creaminess.
- This soup is excellent for meal prep; store in airtight containers in the refrigerator for up to 4 days.
- Compare butternut squash soup calories per cup to other fall favorites.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg