Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is rich, cozy, and full of deep caramelized flavor thanks to oven-roasted squash, onion, and garlic. Naturally creamy and easy to make, it’s the perfect fall and winter soup for meal prep, holidays, or simple weeknight dinners.
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 large onion cut into wedges
- 4 cloves garlic peeled and left whole
- 2 –3 tablespoons olive oil
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- 4 –5 cups vegetable or chicken broth low sodium
- 1 bay leaf
- ½ cup coconut milk or cream optional
- ⅛ teaspoon nutmeg or cinnamon optional
- Fresh thyme or sage optional, for finishing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread butternut squash, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 35–45 minutes, flipping once, until squash is fork-tender and lightly caramelized.
- Transfer roasted vegetables to a large soup pot.
- Add broth and bay leaf. Bring to a gentle simmer over medium heat.
- Simmer for 10 minutes to let flavors blend.
- Remove bay leaf. Blend soup with an immersion blender until smooth.
- Stir in coconut milk (if using) and optional spices or herbs.
- Taste and adjust seasoning. Let rest 5 minutes before serving.
Notes
- Roasting is essential for deep flavor—don’t skip it.
- For extra sweetness, roast a few apple slices with the squash.
- Add broth gradually after blending to control thickness.