Roasted Butternut Squash Soup Recipe
Oh, hello there, fellow procrastinator and lover of all things delicious yet deceptively simple! If you’re anything like me, you sometimes stare into the abyss of your fridge, sigh, and wonder how to magically turn a lumpy orange gourd into something that screams ‘I have my life together.’ Well, my friend, this Roasted Butternut Squash Soup Recipe is your secret weapon. It’s creamy, it’s dreamy, and it tastes like autumn snuggles in a bowl – without making you chop for an hour. It’s the kind of soup that makes you feel fancy even if you just rolled out of bed, and honestly, who needs more stress in their life than necessary?
My husband, bless his heart, once decided he was going to ‘help’ me make this soup. He saw the butternut squash, looked at me with wide, helpful eyes, and asked, ‘So, do we eat this raw, or…?’ I just pointed to the oven and told him to preheat it while I did the dangerous knife work. Later, as the heavenly aroma filled the kitchen, he proudly announced to the kids that *he* made dinner. The kids, naturally, took one look at the bright orange liquid and declared it ‘baby food.’ I mean, it *is* smooth, but come on. After much coaxing (and maybe a bribe or two involving dessert), they tried it and, to their utter shock, admitted it was ‘actually good.’ My husband, meanwhile, had already eaten two bowls and was eyeing the pot for a third, completely forgetting his initial aversion. Proof that even the most skeptical palates (and ‘helpful’ spouses) can be won over by a good bowl of soup!
MORE OF OUR FAVORITE…
Why You’ll Love This Roasted Butternut Squash Soup Recipe
* It’s basically a hug in a bowl, but way less awkward.
* You get to roast things, which always feels a little bit like a science experiment, but with tastier results.
* It’s healthy-ish, so you can pretend you’re being super virtuous while secretly indulging in all that creamy goodness.
* It’s a fantastic way to sneak vegetables past picky eaters. My kids still don’t know it’s a vegetable. Shhh.
* Minimal active cooking time means more time for Netflix and questioning all your life choices.
Time-Saving Hacks
* Buy pre-cut butternut squash. Yes, it costs a dollar or two more, but your fingers (and sanity) will thank you.
* Use an immersion blender. Blending directly in the pot means one less thing to wash. You’re welcome.
* Line your baking sheet with parchment paper. Because scrubbing roasted bits off a pan is a special kind of torture.
* Don’t wash your measuring cup between the broth and the milk. It’s all going into the same pot, people. Live a little!
Serving Ideas
* A giant hunk of crusty bread. Because soup without bread is just sad water.
* Toasted pumpkin seeds for crunch, if you’re feeling ambitious (or remembered you had them in the pantry).
* A dollop of sour cream or crème fraîche. It instantly makes you look like you know what you’re doing.
* Serve it with a glass of wine. Especially if the kids drove you absolutely nuts all day.
* Honestly, sometimes just a bowl, a spoon, and five minutes of silence is all you need.
What to Serve It With
This soup is pretty good all by itself, but if you’re aiming for a full meal, a simple side salad (preferably pre-bagged) or a classic grilled cheese sandwich (the ultimate companion) is always a winner.
Tips & Mistakes
* Don’t overcrowd your baking sheet when roasting the squash. Give those cubes some space; they need to get caramelized, not steamed.
* Butternut squash can be a beast to cut. Use a sharp knife, a steady surface, and maybe Google “how to not lose a finger cutting squash” first. Or, see hack #1.
* Taste and adjust! Not salty enough? Add more. Too thick? A splash of broth. It’s soup, not rocket science.
* Don’t try to blend hot soup in a regular blender unless you enjoy impromptu kitchen renovations. Seriously, vent the lid or use an immersion blender.
* Be patient with the roasting. Those slightly browned edges are where the flavor party is at.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Butternut Squash Soup Recipe
Ingredients
Main Ingredients
- 1.25 lb butternut squash peeled, seeded, and cubed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth low sodium recommended
- 1 cup coconut milk full fat for creaminess
- 1 tbsp olive oil for sautéing
- 0.5 tsp cinnamon optional for extra flavor
- 0.5 tsp nutmeg freshly grated
- 1 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 400°F. Spread the butternut squash onto a baking sheet.
- Drizzle the squash with olive oil and roast for 25 minutes until tender.
- In a large pot, sauté the onion and garlic over medium heat until softened.
- Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer.
- Stir in the coconut milk, cinnamon, nutmeg, salt, and pepper. Blend until smooth.