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This creamy roasted butternut squash soup is so easy, quick, delicious, and nourishing. The whole family will enjoy a bowl of this flavorful soup!
In the fall and winter, I always whip up large batches of pumpkin soup and squash soup. I like to tweak the recipes as I go along to find new favorites like this velvety butternut squash soup.
To make this easy recipe, you only need a handful of ingredients and a simple method. Plus, this roasted butternut squash soup is the perfect addition to a light and healthy midweek meal but can also be served at a dinner party or a Holiday table.
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Watch how I make it
Ingredients you’ll need
- Butternut squash: I like to use one large butternut squash. However, you could also use pumpkin or any winter squash variety (the flavor will vary).
- Garlic: Use raw or roasted garlic (and adjust the amount based on which you use).
- Vegetable stock: I like to use homemade vegetable stock that’s just lightly salted, though you could alternatively use just water.
- Coconut cream: Use canned coconut milk, shaken. Alternatively, if you eat dairy, you can use regular cream.
- Ginger: I used fresh ginger for this recipe. In a pinch, you could use ginger powder – adjust the amount to taste.
- Turmeric powder: Turmeric powder is optional but will help to enhance the flavor and healthfulness of this easy creamy soup (especially when paired with some fresh cracked black pepper).
- Olive oil: Or another neutral cooking oil or spray.
- Salt & pepper: Add to taste (depending on how salty your stock is).
- Toppings: I like to top this easy butternut squash soup recipe with lightly toasted mixed seeds (or pumpkin seeds) and fresh herbs (like parsley).
How to make roasted butternut squash soup
Roast the Squash: First, preheat the oven to 400ºF/200ºC. Then rinse and chop the butternut squash into 1–2-inch pieces. Brush the chunks with olive oil and season with your spices. Spread the squash on a large baking tray and roast at 400ºF/200ºC until tender (usually between 35-40 minutes). Once roasted, allow the squash to cool just enough to manage, and then peel the skin. It should come off easily.
If you want to use roasted garlic, you can add the cloves to a foil/parchment paper parcel and roast along with the butternut squash, or roast an entire head (to save some for later).
Blend the Soup: There are two ways to blend the soup now. The first is in a blender jug, the second is with an immersion blender in a large pot/bowl. If you’re using the former, you may need to do so in batches to leave plenty of space at the top of the blender.
It’s best to heat the veg stock if it isn’t already warm so it won’t make your soup cold.
Then, simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.
Finally, stir, taste the soup, and season to taste. If you find the soup isn’t warm enough, you can place it on the stovetop to warm up for just a few minutes. Otherwise, transfer the butternut squash soup to a bowl and garnish. I use toasted seeds and some fresh herbs. Enjoy!
How to serve
You can enjoy this roasted butternut squash soup as a light snack, lunch, or hearty meal with some bread:
- Plain or toasted bread
- Homemade biscuits
- Cheesy garlic bread
- Seed crackers
- Homemade croutons
How to store
- To make ahead: You can roast the butternut squash (and optionally garlic) in advance and store it in airtight containers in the refrigerator for several days. To prepare the soup, simply blend all the ingredients and then warm it up on the stovetop.
- To store: Allow the soup to cool and then transfer it to an airtight container in the refrigerator for up to 5 days.
- To freeze: You can transfer the soup either to airtight containers OR Ziploc bags. Make sure to leave a bit of headspace for expansion. If using bags, lay them flat on their side while freezing. Store in the freezer for up to 2 months. When you want to enjoy it, allow the soup to thaw in the fridge overnight, then reheat, mixing well (as it may separate slightly).
- To reheat: Reheat the soup gently to your desired warmth for 2-3 minutes in the microwave OR for 5-6 on the stovetop over medium.
More warming soup recipes
If you try this easy roasted butternut squash soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Best Roasted Butternut Squash Soup
Ingredients
- 3 lb butternut squash other winter squash or pumpkin will also work
- 6 cups vegetable stock or water (more if you prefer it thinner)
- 1/2 cup coconut milk or coconut cream or dairy cream
- 6 garlic cloves for roasting; if you use raw, you'll only need 2 cloves
- 0.4 oz ginger
- 2 Tbsp olive oil or another neutral cooking oil
- 1/2 tsp salt if needed (depending on how salty the vegetable stock is)
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric powder optional
Optional toppings
- toasted mixed seeds
- herbs of choice optional
Instructions
Roast the squash
- Preheat the oven to 400ºF/200ºC.
- Rinse and chop the butternut squash into 1–2-inch pieces. Brush the chunks with olive oil and season with your spices. You can peel the skin at this point, but I find it easier to do after cooking. You also can save the seeds – season and roast them as a snack.
- Spread the squash on a large baking tray and roast at 400ºF/200ºC until tender (usually between 35-40 minutes).If you want to use roasted garlic, you can add the cloves to a foil/parchment paper parcel and roast along with the butternut squash, Or roast an entire head (to save some for later).
- Once roasted, allow the squash to cool just enough to manage and then peel the skin. It should come off easily.
Blend the soup
- There are two ways to blend the soup. The first is in a blender jug, the second is with an immersion blender in a large pan/bowl. If you're using the former, you may need to do so in batches to leave plenty of space at the top of the blender.Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.It’s best to heat the veg stock up if it isn't already warm so it won't make your soup cold.
- Taste the soup and season to taste if needed. If you find the soup isn't warm enough, you can place it on the stovetop to warm up for just a few minutes. Otherwise, transfer the soup to a bowl and garnish. I use toasted seeds and some fresh herbs. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
kindly share recipes for butter chicken as well I have been looking for it for many days. I searched for the rates of chicken, cream, and milk but I couldn’t find the recipe for it. can you please share the receipe
Hi, I have a vegetarian version here on the blog if you want to check it out https://www.alphafoodie.com/vegetarian-butter-chicken-tofu-or-paneer-makhani/
Looks absolutely delicious