Roasted Butternut Squash Soup Recipe

Posted on August 10, 2025

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When the weather starts to cool down, I always find myself craving something warm and steady, the kind of food that makes the whole kitchen feel calmer.

Roasting butternut squash does that for me every time.

The moment the squash starts to caramelize in the oven, everything smells a little sweeter. It’s simple prep, quiet cooking, and a gentle reward waiting at the end.

What I enjoy most is how roasting brings out this deep, natural flavor without much effort. A few spices, a little broth, and the blender do the rest.

If you want something comforting that still feels light, this soup is exactly the kind of meal that fits into any day.

Behind the Recipe

This recipe leans on roasting to build flavor instead of relying on cream or extra seasoning. Letting the vegetables caramelize slightly in the oven deepens their natural sweetness and creates a richer base for the soup.

Keeping the ingredient list short allows the squash to stay front and center, while simple toppings add texture and contrast at the end.

Why I Make This Soup So Often?

I love how good this soup is, the squash always softens beautifully in the oven. It never feels like work to bring everything together.
The flavor deepens as it roasts, and the blender turns it silky without needing cream. It’s a simple process that feels satisfying from start to finish.
I also like making this when I want a warm bowl that won’t feel heavy. It’s filling, but still gentle enough for any time of day.

Whether I enjoy it fresh or reheat it the next day, it always tastes just as comforting.

Chef’s Pro Tips for Perfect Results

Cut squash into even pieces for uniform roasting.

Roast until edges are lightly caramelized.
Don’t overcrowd the baking sheet.
Use warm broth for easier blending.
Blend in batches if needed for safety.

Kitchen Tools You’ll Need

Baking sheet
Large pot
Cutting board
Sharp knife
Peeler
Measuring spoons
Measuring cups
Blender or immersion blender
Wooden spoon

Ingredients in This Recipe

For the Soup

1 Large Butternut Squash, Peeled and Cubed: The main body and flavor of the soup.

1 Large Onion, Chopped: Adds sweetness and depth.
2 Carrots, Sliced: Enhances sweetness and color.
3 Garlic Cloves: Roasts into a mild, savory note.

2 Tbsp Olive Oil: Helps vegetables roast evenly.
1 Tsp Salt: Enhances natural flavors.
½ Tsp Black Pepper: Adds gentle warmth.

½ Tsp Paprika: Adds subtle depth and color.
4 Cups Vegetable Broth: Blends everything into a smooth soup.

For Topping

Toasted seeds
Chopped herbs
(Optional – not required for creaminess)

Ingredient Substitutions

Vegetable broth: Chicken broth.
Paprika: Smoked paprika for deeper flavor.

Olive oil: Avocado oil.
Cream topping: Coconut cream or omit.

Ingredient Spotlight

Butternut Squash:
Naturally sweet and creamy once roasted, making it ideal for blended soups.

Roasted Garlic:
Loses its sharpness and becomes mellow and slightly sweet.

Instructions for Making This Recipe

Step 1: Peel and cube the squash, keeping the pieces close in size so they roast evenly.

Step 2: Chop the onions and carrots; leave garlic cloves whole.

Step 3: Toss everything with olive oil, salt, pepper, and paprika.

Step 4: Roast at 400°F for 30–35 minutes until soft and slightly browned.

Step 5: Move the roasted vegetables into a large pot. Pour in the vegetable broth and bring it to a gentle simmer.

Step 6: Blend the soup until creamy, adding coconut milk if you want extra richness.

Step 7: Ladle the soup into bowls and finish with herbs, seeds. Ladle the soup into bowls and finish with herbs, seeds, or a swirl of cream.