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Roasted Butternut Squash Soup

A close-up overhead view of a bowl of smooth butternut squash soup, topped with cream, pumpkin seeds, and spices.
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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.

Ingredients

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  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. While the squash roasts, sauté the chopped onion in a large pot over medium heat until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Add the roasted butternut squash and vegetable broth to the pot. If using, add curry powder or sage now.
  7. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  8. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until very smooth and creamy.
  9. Stir in the coconut milk, if using, until well combined.
  10. Season with additional salt and pepper to your preference.
  11. 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

Find it online: https://recipestokeep.com/butternut-squash-soup-recipe/