Roasted butternut squash soup is the comforting fall classic that tastes like autumn in a bowl. Roasting the squash caramelizes its natural sugars, and blending it with onion, apple, and warm spices makes a silky soup with deep, sweet flavor.
This easy creamy butternut squash soup needs no cream to get its velvety texture, which makes it naturally vegan-friendly. It is a make-ahead favorite for chilly weeknights, Halloween dinner, and holiday tables, and it freezes beautifully.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Category: Soup, Dinner
Why You’ll Love This Roasted Butternut Squash Soup
- Deep roasted flavor with a naturally silky texture
- Creamy without any cream, so it is easily vegan
- Freezes well for easy make-ahead meals
- A sweet apple and warm spice balance
- Impressive enough for holiday tables
Ingredients You’ll Need for Butternut Squash Soup
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 3 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 1 apple, peeled and chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Toasted pepitas and a swirl of coconut milk or cream, for serving
How to Make Roasted Butternut Squash Soup
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the squash cubes with 2 tablespoons olive oil, salt, and pepper and spread in a single layer.
- Roast for 30 to 35 minutes, flipping once, until tender and caramelized at the edges.
- Heat the remaining olive oil in a large pot over medium heat. Cook the onion and apple for 6 to 8 minutes until soft.
- Add the garlic, cinnamon, nutmeg, and smoked paprika and stir for 30 seconds.
- Add the roasted squash and broth and bring to a simmer for 10 minutes.
- Blend with an immersion blender, or in batches in a regular blender, until completely smooth.
- Season to taste and serve topped with toasted pepitas and a swirl of coconut milk.
Tips for the Smoothest Butternut Squash Soup
- Roast the squash until deeply browned at the edges; that caramelization is where the flavor comes from.
- Use ripe, sweet apples like Honeycrisp for natural sweetness.
- Start with less broth and add more to reach your preferred thickness.
- Vent the blender lid and cover with a towel when blending hot soup.
Variations to Try
- Add a tablespoon of curry powder and a splash of coconut milk for a Thai-style soup
- Stir in a pinch of cayenne for gentle heat
- Top with crispy sage leaves and a drizzle of brown butter
- Blend in a roasted red pepper for a smoky twist
How to Store It
Store roasted butternut squash soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens.
Freeze for up to 3 months in freezer-safe containers, leaving room for expansion, and thaw overnight in the fridge.
Frequently Asked Questions
Is it better to roast butternut squash before making soup?
Yes. Roasting caramelizes the squash and gives the soup a deeper, sweeter flavor than simply simmering the squash in broth.
How do you make butternut squash soup creamy without cream?
Blend the roasted squash thoroughly. Its naturally starchy flesh makes a velvety texture, and coconut milk can add extra richness if you want it.
Can I use frozen butternut squash for soup?
Yes. Roast cubed frozen squash straight from the freezer, adding about 10 minutes to the roasting time.
How do I peel butternut squash easily?
Microwave the whole squash for 2 to 3 minutes to soften the skin slightly, then peel with a sharp vegetable peeler.
Roasted Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet.
- Toss the squash with 2 tablespoons oil, salt, and pepper and roast 30-35 minutes.
- Tip: Deep browning at the edges means deeper flavor.
- Cook the onion and apple in the remaining oil 6-8 minutes.
- Add the garlic and spices and stir 30 seconds.
- Add the roasted squash and broth and simmer 10 minutes.
- Blend until completely smooth.
- Season and serve with pepitas.
Notes
Add coconut milk for extra richness.