Classic Roasted Butternut Squash Soup – Creamy & Comforting

Classic Roasted Butternut Squash Soup

“Silky smooth, cozy & absolutely delicious – autumn in a bowl!”

15 min Prep
45 min Cook
60 min Total
6 Servings

Ingredients

  • 1 large butternut squash (3 lbs)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste
  • Fresh sage for garnish
  • Pumpkin seeds for topping
  • Croutons for serving

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Cut butternut squash in half, remove seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast 40-45 minutes until tender.
  2. Sauté the aromatics: While squash roasts, heat olive oil in a large pot. Add onion and cook 5-6 minutes until softened. Add garlic and cook 1 minute more.
  3. Add broth and spices: Pour in vegetable broth, add cinnamon, nutmeg, cayenne if using, and salt. Bring to a simmer and cook 10 minutes.
  4. Add roasted squash: Once done, scoop out the squash flesh and add to the pot with broth. Stir well to combine.
  5. Blend until smooth: Use an immersion blender to puree until smooth. Stir in coconut milk and maple syrup.
  6. Season and serve: Taste and adjust seasoning. Serve hot, garnished with fresh sage, pumpkin seeds, and croutons!

Pro Tips for Perfect Soup

  • Roast the squash until deeply caramelized – this adds incredible sweetness and depth
  • Don’t skip the coconut milk – it creates that luxurious, creamy texture
  • Use an immersion blender for the smoothest results – less cleanup too!
  • Add a splash more broth if the soup is too thick for your preference
  • Top with toasted pumpkin seeds for satisfying crunch

Delicious Variations

  • Apple Addition: Add 1 cup diced apple along with the broth for extra sweetness
  • Ginger Kick: Add 1 tbsp fresh grated ginger for warming flavor
  • Curry Version: Add 1 tbsp curry powder and use ginger instead of nutmeg
  • Vegan Cream: Use cashew cream instead of coconut milk for lighter taste
  • Loaded Topping: Add crispy bacon, sour cream, and chives for indulgence

Serving & Storage

Perfect Pairings: Serve with crusty bread, a green salad, or a grilled cheese sandwich.

Garnish Ideas: Fresh sage leaves, toasted pumpkin seeds, croutons, or a swirl of cream.

Storage: Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months.

Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if needed.

Warm bowls for cold days