Cozy Up with a Bowl of Roasted Butternut Squash Soup

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There’s nothing quite like a warm, creamy bowl of soup to welcome the chill of fall—and roasted butternut squash soup is a seasonal classic that always hits the spot. This comforting dish is rich in flavor, full of nutrients, and surprisingly easy to make. Whether you’re cooking for a cozy weeknight dinner or a holiday gathering, roasted butternut squash soup is sure to impress.

In this blog, I’ll walk you through the steps to make a velvety smooth butternut squash soup that’s bursting with roasted flavors. Plus, I’ll share a few optional add-ins and topping ideas to make this soup your own. Let’s get roasting!

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Why Roast the Butternut Squash?

Roasting the squash brings out its natural sweetness, adds a slight caramelization, and deepens the flavor of the soup. While it’s possible to make butternut squash soup without roasting, this extra step takes the flavor to a whole new level. Roasted squash adds a rich, savory note that you just can’t achieve by boiling or steaming alone. Plus, there’s no peeling!

Ingredients for Roasted Butternut Squash Soup

Here’s what you’ll need:

• 1 large butternut squash, cut in half and seeded
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth, if preferred)
• 1 cup coconut milk or heavy cream for extra creaminess
• 1/2 tsp ground cinnamon (optional for warmth)
• 1/4 tsp nutmeg (for a hint of cozy spice)
• Salt and pepper, to taste
• Fresh thyme or sage for garnish (optional)

How to Make Roasted Butternut Squash Soup

• Prep and Roast the Squash
  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment (for easy cleanup). Drizzle squash with olive oil and place cut side down onto the sheet. Roast for 30-40 minutes, or until a fork inserts easily into the flesh. Remove from the oven and allow to cool enough to handle easily.
• Sauté the Aromatics
  In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until soft and translucent. Add the garlic and cook for another minute, stirring to prevent burning.
• Combine Squash and Broth
  Scoop out the flesh of the butternut squash and place into the pot with the onions and garlic. Pour in the vegetable broth, add cinnamon and nutmeg (if using), and bring everything to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
• Blend Until Smooth
  Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. (Be sure to let it cool slightly before blending if you’re using a regular blender, as hot liquids can expand.)
• Add Creaminess
  Stir in the coconut milk or heavy cream to make the soup extra creamy and rich. Taste and adjust seasoning with additional salt, pepper, or spices if desired.
• Garnish and Serve
  Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or sage leaves. For extra flavor, drizzle a bit of olive oil or a dollop of sour cream on top or grilled cheese sandwich.

Some of My Favorite Bread to Serve with Soup

Nothing beats homemade bread, especially when paired with a steaming bowl of homemade soup. Here are my favorite bread recipes:

• Crusty sourdough pumpkin seed bread
• Everyday sandwich bread
• Sourdough sandwich bread
• Bread bowls
• Sourdough focaccia

Optional Add-Ins and Toppings

While this roasted butternut squash soup is delicious on its own, you can also customize it to suit your taste:

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
• Ginger: For a brighter flavor, add a teaspoon of fresh grated ginger when sautéing the onions.
• Apple: Add a chopped apple to the roasting pan for a subtle sweetness that complements the squash.
• Toasted Pumpkin Seeds: Sprinkle these on top for a crunchy texture and a nutty flavor.

Why You’ll Love This Roasted Butternut Squash Soup

Roasted butternut squash soup is rich, creamy, and slightly sweet, with an earthy depth that makes it feel like a hug in a bowl. Roasting the squash brings out its natural sweetness and caramelized flavors, while a blend of spices elevates it to a warm, savory delight. It’s also:

• Healthy: Butternut squash is loaded with vitamins A and C, antioxidants, and fiber.
• Simple: With only a few key ingredients, this soup comes together easily.
• Versatile: You can add other veggies, adjust the spices, or top it with anything from toasted seeds to a swirl of cream.

Final Thoughts

This roasted butternut squash soup is the perfect way to welcome fall. It’s comforting, nutritious, and so simple to make that you’ll want it in your regular rotation all season long. Pair it with crusty bread, a fresh salad, or just enjoy it on its own as a nourishing, soul-warming meal.

Let me know how your roasted butternut squash soup turns out and what toppings you chose. Happy cooking, and enjoy every warm, cozy bowlful!