If you’re craving a warm, soothing bowl of soup that captures the essence of fall, look no further than this Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe. With its velvety texture and a perfect balance of subtle spices, this soup feels like a cozy hug on a chilly day. The roasted squash brings out a natural sweetness that pairs beautifully with a hint of cinnamon and nutmeg, while the touch of creamy coconut milk makes every spoonful satisfyingly rich and smooth. It’s a simple recipe that feels special and invites you to savor the flavors of the season.
Ingredients You’ll Need
These ingredients are straightforward yet essential for crafting the perfect Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe. Each one plays a crucial role, whether it’s contributing to the deep flavor, creamy texture, or rich color that makes this soup so irresistible.
- Butternut squash (3 pounds, peeled, seeded, and cubed): The star ingredient that gives the soup its sweet, nutty base and vibrant orange hue.
- Olive oil (2 tablespoons): Used for roasting and sautéing, it adds a lovely depth and helps caramelize the squash.
- Yellow onion (1 large, chopped): Adds a sweet, aromatic foundation when softened.
- Garlic (2 cloves, minced): Brings a subtle pungency that balances the sweetness.
- Salt (1 teaspoon): Enhances all the natural flavors in the soup.
- Black pepper (1/2 teaspoon): Adds a gentle kick and warmth.
- Ground cinnamon (1/2 teaspoon): A warm spice that complements the squash perfectly.
- Ground nutmeg (1/4 teaspoon): Provides a subtle earthiness for complexity.
- Vegetable broth (4 cups): The flavorful base that brings everything together.
- Canned coconut milk or heavy cream (1/2 cup): Adds creaminess and richness, making the soup beautifully smooth.
- Optional garnishes: Roasted pumpkin seeds, fresh thyme, or a swirl of cream to elevate each serving.
How to Make Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F and spreading the cubed butternut squash on a baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. Roasting the squash brings out its natural sweetness and caramelizes the edges, which adds depth to the soup’s flavor. Roast for 30 to 35 minutes until the squash is tender and slightly golden.
Step 2: Sauté Onion and Garlic with Spices
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook it until soft and translucent, about 5 to 7 minutes. Then stir in the minced garlic, ground cinnamon, and nutmeg. Cooking the spices briefly releases their aromas and infuses the base with a warm, inviting flavor that complements the roasted squash wonderfully.
Step 3: Combine and Simmer
Add the roasted butternut squash to the pot along with the vegetable broth. Bring everything to a simmer and let it cook for about 10 minutes. This step helps the flavors meld beautifully, creating a harmonious balance that’s comforting and delicious.
Step 4: Purée the Soup
Use an immersion blender directly in the pot to puree the soup until it’s completely smooth and silky. If you don’t have one, carefully transfer the soup in batches to a regular blender—the texture should be rich and creamy without any lumps.
Step 5: Stir in the Creaminess and Final Touches
Stir in the coconut milk or heavy cream to give the soup that luscious creaminess that makes this Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe so special. Taste and adjust the seasoning with more salt or pepper if needed, and get ready to serve a bowl of fall magic.
How to Serve Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe
Garnishes
The right garnish takes this soup from simple to stunning. Try sprinkling roasted pumpkin seeds on top for a satisfying crunch, adding fresh thyme leaves for an herby freshness, or swirling in a little extra cream for that elegant, luscious touch. These garnishes brighten the soup visually and add delightful texture contrasts.
Side Dishes
This soup pairs brilliantly with crusty bread, garlic toast, or a warm grilled cheese sandwich for dipping. Roasted autumn vegetables or a crisp green salad also make lovely accompaniments, turning your meal into a cozy, complete feast perfect for fall afternoons or dinner parties.
Creative Ways to Present
For a festive presentation, ladle the soup into small mini pumpkins or hollowed-out squash bowls. This not only looks gorgeous but also impresses guests with a seasonal touch. You can also drizzle garlic-infused oil or a sprinkle of smoked paprika on top to add both flavor and style.
Make Ahead and Storage
Storing Leftovers
This Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its vibrant flavor and smooth texture. It’s a wonderful option for easy weekday meals.
Freezing
You can freeze the soup for up to 3 months without losing its richness. Be sure to cool it completely before transferring to freezer-safe containers or bags. When you’re ready to enjoy, thaw the soup overnight in the refrigerator for the best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the soup has thickened too much after refrigeration or freezing, add a splash of broth or water to loosen it up and achieve that perfect creamy consistency again.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and texture, you can substitute with other winter squashes like kabocha or acorn squash, though the flavor and cooking time might vary slightly.
Is this soup suitable for vegans?
It sure is! Just use canned coconut milk instead of heavy cream to keep the soup vegan-friendly without sacrificing creaminess or flavor.
Can I add more spices to the soup?
Yes, feel free to experiment! Adding a pinch of cayenne pepper or a dash of hot sauce can give the soup a delightful spicy kick if you want to warm things up even more.
What can I do if I don’t have an immersion blender?
No worries—just carefully blend the soup in batches using a regular blender. Make sure not to fill it too full and hold the lid down securely to avoid any spills.
How do I make the soup thicker or thinner?
If you prefer a thicker soup, cook it a bit longer uncovered before pureeing. For a thinner consistency, simply add more vegetable broth when blending or reheating until you reach your desired texture.
Final Thoughts
This Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe is truly a must-try for anyone who loves rich, comforting meals when the leaves start to turn. It’s simple, heartwarming, and packed with flavors that celebrate the best of autumn. I hope you enjoy making it as much as I do sharing it—this soup never fails to bring a smile with every spoonful.
Print
Roasted Butternut Squash Soup: A Creamy Fall Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Roasted Butternut Squash Soup is a creamy, comforting fall favorite featuring caramelized roasted squash blended into a velvety smooth base with warm spices. Perfectly balanced with cinnamon and nutmeg, and enriched with creamy coconut milk or heavy cream, this soup is an ideal seasonal starter or light meal with optional garnishes for added texture and flavor.
Ingredients
Vegetables
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
Oils & Dairy
- 2 tablespoons olive oil
- 1/2 cup canned coconut milk or heavy cream
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Broth
- 4 cups vegetable broth
Optional Garnishes
- Roasted pumpkin seeds
- Fresh thyme
- A swirl of cream
Instructions
- Roast the Squash: Preheat your oven to 400°F. Spread the cubed butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 to 35 minutes until the squash is tender and slightly caramelized, which enhances its natural sweetness and adds depth of flavor.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 to 7 minutes until soft and translucent. Stir in the minced garlic, ground cinnamon, and nutmeg, cooking for an additional minute to release their aromas.
- Combine and Simmer: Add the roasted butternut squash and vegetable broth to the pot with the aromatics. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld all the flavors together effectively.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until velvety.
- Finish and Season: Stir in the coconut milk or heavy cream to add richness and creaminess. Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve the soup hot, garnished with roasted pumpkin seeds, fresh thyme, or a swirl of cream for an elegant presentation.
Notes
- For deeper flavor, add a pinch of smoked paprika or drizzle with maple syrup before roasting the squash.
- This soup freezes well for up to 3 months, making it ideal for meal prep or leftovers.
- To add a spicy kick, include a pinch of cayenne pepper or a dash of your favorite hot sauce when blending.
