If you adore cozy, creamy bowls of goodness, you are going to fall head over heels for this Roasted Butternut squash soup. It’s a luscious blend of roasted vegetables, warming spices, and creamy coconut milk that creates a harmony of flavors that feels like a comforting hug on a chilly day. The natural sweetness of the roasted butternut squash combined with the aromatic spices and subtle coconut undertones really make this soup a standout, perfect for both an elegant dinner or a casual lunch with friends. I love how simple ingredients come together to create something both vibrant and soothing, making this Roasted Butternut squash soup an absolute kitchen favorite.

Roasted Butternut squash soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Roasted Butternut squash soup recipe is in its simplicity; each ingredient brings essential depth, flavor, and texture that makes this dish irresistibly delicious and nourishing.

Butternut Squash: The star of the show, roasting it enhances its natural sweetness and creamy texture.

Coconut Milk: Adds richness and a subtle tropical creaminess that balances the spices perfectly.
Red Onions: Provide a gentle sweetness and depth when roasted alongside the squash.

Bell Peppers: Contribute vibrant color and a mild peppery note that brightens the soup.
Garlic: Roasted garlic becomes mellow and sweet, building a savory backbone to the dish.

Tomatoes: Offer a hint of acidity that complements and lifts the flavors.
Vegetable Broth: Creates the perfect base, ensuring the soup blends smoothly without overpowering.
Fresh Ginger (optional): Adds a subtle zing and warmth if you’re feeling adventurous.

Olive Oil: Essential for roasting the veggies, helping them caramelize beautifully.
Spices (Black Pepper, Cumin, Paprika, Thyme, Rosemary, Chili Flakes): Together, they layer the soup with warmth, earthiness, and a gentle kick.
Fresh Cilantro: A fresh herbaceous garnish that brightens every spoonful.

How to Make Roasted Butternut squash soup

Step 1: Preheat Your Oven

Start by setting your oven to 390°F (200°C). This temperature is ideal for roasting the butternut squash and accompanying vegetables until they develop that gorgeous caramelized exterior and soft, melt-in-your-mouth interior.

Step 2: Prepare the Vegetables

You have two great options here: peeling and chopping the butternut squash into cubes for quicker roasting, or simply halving it to roast the squash “as is,” which requires a bit more time but adds depth to the flavor. Chop your red onions, bell peppers, garlic heads, and tomatoes so they roast evenly with the squash.

Step 3: Season and Oil the Vegetables

Now for the magic touch — toss all your veggies with olive oil to encourage caramelization, then sprinkle with your warming spices: black pepper, cumin, paprika, thyme, rosemary, and a pinch of chili flakes if you want a bit of heat. If you halved your squash, don’t forget to drizzle oil over the exposed flesh so it roasts beautifully. Cover the whole dish with foil to keep the moisture in during roasting.

Step 4: Roast to Perfection

Roast the veggies for about 1 1/2 hours until soft and golden brown. If you chopped the vegetables smaller, your roasting time will be shorter. For the last 10 minutes, remove the foil to let the edges caramelize for a delicious depth of flavor. You’ll know it’s ready when the squash is tender and the garlic smells sweet and mellow.

Step 5: Blend the Soup

Once roasted, scoop out the butternut squash flesh if halved, then place it all into a blender along with your garlic, onions, peppers, tomatoes, and vegetable broth. Add fresh grated ginger if you’re using it, and whirl everything until the soup is silky smooth and velvety.

Step 6: Cook and Finish the Soup

Pour your blended base into a pot, turn the heat to medium, and stir in the coconut milk. Let everything warm through gently for about 2 minutes so the flavors meld and the soup becomes creamy and rich. Taste your creation and adjust seasonings if needed for that perfect balance.

Step 7: Final Touch

Before serving, sprinkle with fresh cilantro, drizzle a little extra coconut milk for creaminess, and if you like, add a pinch more of chili flakes for a touch of heat. This final flourish turns your Roasted Butternut squash soup into a feast for the eyes and the palate.

How to Serve Roasted Butternut squash soup

Garnishes

Garnishing your soup elevates the experience. Fresh cilantro adds a burst of herbaceous brightness, while a drizzle of coconut milk lends extra creaminess. A sprinkle of chili flakes or toasted pumpkin seeds can add a gentle kick or delightful crunch that contrasts with the smooth soup.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic-herb focaccia to sop up every last drop. A light green salad with a tangy vinaigrette cuts through the richness, creating a balanced, hearty meal that leaves you feeling cozy and satisfied.

Creative Ways to Present

For a stunning presentation, serve your Roasted Butternut squash soup in rustic bowls with an artful swirl of coconut milk on top. Add a sprig of cilantro and a few roasted pumpkin seeds or croutons for texture. You could also pour it into mini pumpkin bowls for a festive touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its freshness and flavor. When you’re ready, just warm it gently on the stove or in the microwave.

Freezing

Roasted Butternut squash soup freezes exceptionally well! Simply let it cool completely, pour into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick and nourishing meal any time.

Reheating

When reheating, warm your soup slowly over medium-low heat while stirring occasionally to prevent burning and ensure an even temperature. You can add a splash of coconut milk or vegetable broth if it feels too thick. Reheating gently preserves the creamy texture and vibrant flavors.

FAQs

Can I use a different type of squash for this soup?

Absolutely! While butternut squash is ideal for its sweetness and creaminess, you can substitute with kabocha, acorn, or even pumpkin. Just keep in mind that different squashes might alter the flavor and texture slightly.

Is this Roasted Butternut squash soup vegan?

Yes! This recipe is naturally vegan since it uses vegetable broth and coconut milk instead of dairy, making it perfect for plant-based diets without sacrificing creaminess or flavor.

Can I make this soup spicy?

Definitely! Adjust the chili flakes to your preferred heat level or add a dash of cayenne pepper while seasoning the vegetables. It’s easy to make this soup as mild or fiery as you like.

What if I don’t have a blender?

If you don’t have a blender, a food processor works well too. Alternatively, you can mash the roasted vegetables by hand, but the soup won’t be as silky smooth—it will have a more rustic texture.

How do I know when the vegetables are perfectly roasted?

Look for a golden-brown color and softness when pierced with a fork, especially in the squash. The garlic should smell mellow and sweet. This is the sign your veggies have developed that lovely roasted flavor essential to this soup.

Final Thoughts

If you’re searching for a soup that feels like a warm embrace on a chilly day, this Roasted Butternut squash soup is your new best friend. With its comforting blend of roasted veggies, aromatic spices, and creamy coconut milk, it’s as nourishing for the soul as it is delicious. I encourage you to try this recipe soon—you’ll be amazed at how simple ingredients come together to make something truly special. Trust me, once you’ve tasted it, this soup will become a beloved staple in your kitchen.

Roasted Butternut squash soup Recipe

★★★★★

5.2 from 30 reviews

Author: lina
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x

Diet: Vegan

Print Recipe

Description

This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish made by roasting fresh vegetables like butternut squash, onions, bell peppers, and tomatoes. Enhanced with warming spices such as cumin, paprika, and rosemary, and finished with a touch of coconut milk and fresh cilantro, this soup offers a rich, velvety texture and deep, roasted flavors perfect for autumn or any cozy meal.

Instructions

Preheat the Oven: Set your oven to 390°F (200°C) to get it ready for roasting the vegetables.
Prepare the Vegetables: Peel and chop the butternut squash into chunks or cut it in half if you prefer roasting halves. Similarly, chop the red onions, bell peppers, garlic heads, and tomatoes (or use cherry tomatoes whole).
Season the Vegetables: Place all vegetables in a roasting dish. Sprinkle with black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes if using. Drizzle olive oil over the vegetables and toss them well to coat evenly. If using halved squash, drizzle olive oil on the flesh. Cover the dish with aluminum foil.

Roast the Vegetables: Roast in the preheated oven for about 1 1/2 hours until the vegetables are soft and golden brown. For chopped vegetables, check around 45 minutes as roasting time may be shorter. Remove foil during the last 10 minutes to allow caramelization on the vegetables.
Blend the Soup: When roasted, scoop out the butternut squash flesh if halved and combine with all other roasted vegetables in a blender. Add vegetable broth and grated ginger if using. Blend everything until smooth and creamy.
Cook the Soup: Pour the blended mixture into a pot over medium heat. Stir in the coconut milk and cook for about 2 minutes until warmed through and well combined.

Final Touch: Taste and adjust seasonings as desired. Serve hot, garnished with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes for extra heat if you like.

Notes

Halving the squash takes longer to roast than cubing it, so chop if you want to save time.
Add fresh ginger for a subtle zing or omit if you prefer a milder soup.

The soup can be made vegan and gluten-free with these ingredients.
Use vegetable broth for a vegetarian version or substitute with chicken broth if not vegetarian.
Adjust chili flakes according to your heat preference or omit to keep it mild.

This soup freezes well; cool completely before freezing in airtight containers.
Roasting vegetables enhances sweetness and depth of flavor in the soup.
You can swap coconut milk for heavy cream if you prefer a dairy version, but this changes the diet classification.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Soup

Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (about 245g)

Calories: 180 kcal
Sugar: 7 g
Sodium: 320 mg

Fat: 10 g
Saturated Fat: 8 g
Unsaturated Fat: 2 g

Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g

Protein: 3 g
Cholesterol: 0 mg

Keywords: Butternut Squash Soup, Roasted Vegetable Soup, Vegan Soup, Coconut Milk Soup, Autumn Soup, Healthy Soup