Ultimate Roasted Butternut Squash Soup in 1 Pot

Name: Ultimate Roasted Butternut Squash Soup in 1 Pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1/4 tsp nutmeg; 1/2 cup coconut milk

Author: Sarah Milen

Published: November 8, 2025

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Nothing warms the soul quite like a bowl of roasted butternut squash soup on a crisp autumn day. The moment that first velvety spoonful hits your tongue, you’ll understand why this has been my go-to comfort food for years. I stumbled upon this recipe during my first apartment days when I needed something affordable, easy, and downright delicious to impress my friends. Little did I know that simple roasted squash blended with a few pantry staples would become my signature dish. The magic happens when those caramelized squash cubes get whirled into creamy perfection – it’s like drinking liquid gold. Best part? You probably have most ingredients in your kitchen right now.

Why You’ll Love This Roasted Butternut Squash Soup

This isn’t just any soup – it’s a hug in a bowl that’ll make your taste buds dance! Here’s why it’s become my cold-weather staple:

Creamy dreaminess: That velvety texture (no cream needed!) comes from properly roasted squash blended to perfection
Simple magic: Just chop, roast, and blend – even my 12-year-old niece can make it
Flavor bomb: The roasting caramelizes the squash while cumin and nutmeg add cozy depth
Everyone friendly: Naturally vegetarian and easily made vegan (just skip the optional cream topping)

Trust me, once that first sweet-and-savory spoonful hits your lips, you’ll be hooked just like I was!

Ingredients for Roasted Butternut Squash Soup

Here’s everything you’ll need to make this cozy bowl of goodness – and I promise, nothing fancy required! These simple ingredients transform into something magical:

1 medium butternut squash (about 2 lbs), peeled, seeded and cubed (makes roughly 4 cups) – don’t skip the roasting step!
2 tbsp olive oil, divided (1 tbsp for roasting, 1 tbsp for sautéing)
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tsp)
4 cups vegetable broth (homemade if you’ve got it!)
1 tsp salt (plus more to taste)
1/2 tsp black pepper
1/2 tsp ground cumin – my secret flavor booster!
1/4 tsp nutmeg (freshly grated if possible)
1/2 cup coconut milk (the full-fat kind makes it extra luscious)

See? Told you it was simple! Now let’s get roasting – the best part’s coming up next.

How to Make Roasted Butternut Squash Soup

Alright, let’s get cooking! This soup comes together so easily once you’ve got your ingredients prepped. Just follow these simple steps, and you’ll have a pot of golden deliciousness ready in no time.

Roasting the Butternut Squash

First things first – fire up that oven to 400°F (200°C). While it’s heating, toss your cubed squash with that 1 tbsp of olive oil until every piece glistens. Spread them out on a baking sheet in a single layer – no overcrowding! This helps them roast evenly instead of steaming. Pop them in the oven and let the magic happen for about 30 minutes. You’ll know they’re ready when you can easily pierce a cube with a fork and the edges start getting those gorgeous caramelized spots.

Sautéing the Aromatics

While the squash roasts, grab your favorite soup pot and heat the remaining olive oil over medium heat. Toss in those chopped onions and let them soften until they’re translucent – about 5 minutes should do it. Add the garlic last (it burns easily!) and stir for just 30 seconds until fragrant. Your kitchen will smell amazing at this point!

Simmering and Blending

When your squash is perfectly roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and sprinkle in all those cozy spices (salt, pepper, cumin, and nutmeg). Let everything simmer together for about 15 minutes to let the flavors get to know each other. Now for the fun part – blending! I use an immersion blender right in the pot (careful of splatters!), but you can also transfer batches to a regular blender. Blend until silky smooth, then stir in that luxurious coconut milk. Taste and adjust the seasoning – sometimes I add an extra pinch of salt or squeeze of lemon to brighten it up.

Tips for the Best Roasted Butternut Squash Soup

After making this soup countless times, I’ve picked up some tricks that take it from good to "oh my goodness!" Here are my must-know tips:

Double roast: Throw the onions in with the squash – the extra caramelization adds incredible depth
Creamy secret: Always use full-fat coconut milk for that luxurious, velvety texture
Spice it right: Toast the cumin in a dry pan for 30 seconds before adding – game changer!
Blend smart: Let the soup cool slightly before blending to avoid volcano eruptions

These little touches make all the difference between "just soup" and "wow, what is this magic?!"

Ingredient Substitutions & Variations

Don’t stress if you’re missing something – this soup is crazy adaptable! Here are my favorite twists:

Cream swap: Heavy cream works beautifully if you’re not into coconut milk (just use 1/3 cup)
Spice it up: A pinch of cayenne or swirl of harissa paste gives it a nice kick
Broth options: Chicken broth adds richness, or use water in a pinch (just bump up the spices)
Extra veggies: Sometimes I roast carrots or sweet potatoes with the squash for fun flavor combos

The beauty? You can’t really mess it up – play around and make it yours!

Serving Suggestions for Roasted Butternut Squash Soup

Oh, the fun part – dressing up your masterpiece! I love serving this soup in wide, shallow bowls to show off its gorgeous color. Top it with crunchy pumpkin seeds and a drizzle of coconut milk for drama. For the full cozy experience, don’t forget a hunk of crusty bread for dipping – that first tear-and-dunk moment is pure bliss. A simple arugula salad on the side cuts through the richness perfectly. Pro tip: Add some fresh thyme or sage leaves for an instant fancy restaurant vibe at home!

Storing and Reheating Roasted Butternut Squash Soup

Here’s the beautiful thing – this soup actually gets better the next day as the flavors mingle! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over medium-low heat with a splash of broth to bring back that perfect creamy consistency. Now, about freezing – I’ve learned the hard way that coconut milk can sometimes separate when thawed. If you must freeze it, leave out the coconut milk and stir it in fresh when reheating. Trust me, your future self will thank you when you pull out that container of golden goodness on a busy weeknight!

Nutritional Information

Each comforting bowl (about 1 cup) of this roasted butternut squash soup packs roughly 180 calories, with 10g of good fats from the coconut milk and olive oil. You’re getting 22g of carbs (4g fiber) and 2g protein per serving – not bad for something this creamy! Just remember, these numbers can shift based on your exact ingredients (I’m looking at you, extra coconut milk lovers).

FAQs About Roasted Butternut Squash Soup

Can I use frozen butternut squash?
Absolutely! Just spread the frozen cubes on your baking sheet and roast them first (no need to thaw). The roasting step is non-negotiable though – it brings out that incredible caramelized flavor you just can’t get from boiling frozen squash.

How can I spice it up?
Oh, I love this question! A pinch of red pepper flakes stirred in at the end adds nice warmth. For serious heat lovers, swirl in some sriracha or add a diced jalapeño when sautéing the onions. My husband always reaches for the hot sauce bottle – no judgment here!

Can I freeze this soup?
Yes, but with one tiny trick: leave out the coconut milk before freezing. It can separate when thawed. Freeze the plain blended soup, then stir in fresh coconut milk when reheating. Works like a charm every time!

Try this recipe and share your results in the comments!