Roasted Butternut Squash Soup Recipe
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When you’re in the mood for a hearty, flavorful meal that warms you up from the inside out, this Butternut Squash Soup is a winner. It’s creamy, packed with bold spices, and has a velvety texture that feels like comfort in a bowl. Whether you’re feeding the family or hosting friends, this soup is simple to make but packed with flavor that will have everyone coming back for more.
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Nothing says comfort quite like this butternut squash soup. Roasting the squash gives it the most delicious caramelized flavor, which is a real crowd-pleaser. It’s perfect for weeknights when you want something simple, but it’s special enough for the holidays and cozy nights in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Butternut Squash Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy it is to make this soup. Just follow the instructions below, and you’ll soon be enjoying it.
Roast the Butternut Squash
Preheat your oven to 350°F (180ºC).
Toss the diced butternut squash with half of the olive oil, a pinch of salt, and pepper. Spread the squash evenly on a baking tray. Roast the squash for about 25-30 minutes until it’s soft and slightly caramelized.
If you’re into no-waste cooking, wrap the squash seeds in a little foil and throw them on the tray, too—they’ll toast up nicely, giving you a crunchy topping to sprinkle over your soup.
Sauté the Aromatics
Heat the remaining olive oil in a pot over medium-high heat. Add the diced onion and garlic, sautéing them for about 10 minutes until they soften and become fragrant.
Stir in the curry powder and cook for another couple of minutes to release the flavor of the spices.
Blend the Soup
Add the roasted butternut squash to the pot along with half of the vegetable broth. Turn off the heat and use an immersion blender to purée the mixture until smooth. Gradually add more broth to reach your desired consistency.
Stir in Coconut Milk
For that silky texture and a touch of sweetness, stir in the coconut milk just before serving. This step really pulls everything together.
Serve
Ladle the soup into bowls, and top each one with a drizzle of coconut milk, a pinch of red pepper flakes, and some fresh herbs.
Don’t forget to sprinkle those toasted squash seeds if you made them! Serve alongside some toasted bread for dipping—it’s the perfect combo.
Recipe Notes and Expert Tips
Making this soup is pretty straightforward, but here are some additional tips for you.
- Roasting for Flavor: Roasting the butternut squash instead of boiling it gives the soup a deeper, sweeter flavor and a slight caramelization that really makes a difference.
- Why Toast the Seeds: Toasting the squash seeds is a great way to add a crunchy topping to your soup. Wrapping them in foil ensures they don’t burn and stay crisp.
- Blending Tip: If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches—just be careful with the hot liquid.
- Control the Spice: You can adjust the amount of curry powder to suit your taste. If you like a milder soup, use less; for more heat, go ahead and add an extra pinch.
- Perfect Consistency: Start with less broth and add more as needed to get the consistency just right. You can always thin it out, but thickening it up is harder!
- Coconut Milk Finish: Stirring in coconut milk at the end gives the soup a creamy texture without making it too heavy. It also adds a subtle sweetness that balances out the curry.
- Make it Ahead: This soup tastes even better the next day, so feel free to make it in advance and store it in the fridge.
How to Store Leftover Butternut Squash Soup
Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 4 days. I
f you want to freeze it, this soup is freezer-friendly for up to 3 months. Just make sure to reheat it gently and give it a good stir to bring the coconut milk back together with the soup.
What to Serve With Butternut Squash Soup
Serve this rich and creamy soup with toasted bread, crusty baguette, or French bread for dipping.
For a fresh touch, pair it with a simple green salad or roasted veggies. The soup also goes well with a dollop of sour cream or a handful of crunchy roasted seeds for added texture.
More Easy Soup Recipes for You to Try at Home
If you love soup, then check out these delicious recipes.
Ingredients
- 1 butternut squash peeled and diced big
- 2 tablespoons olive oil divided
- Salt and pepper
- 1 onion diced
- 2 garlic cloves
- 1 tablespoon curry powder
- 4 cups vegetable broth
- ½ cup coconut milk
- Coconut milk to serve
- Red pepper flakes to serve
- Fresh herbs to serve
- Toasted bread to serve
Instructions
- Preheat the oven to 350°F (180ºC). Toss the butternut squash with half the olive oil, salt and pepper.2 tablespoons olive oil, Salt and pepper
- Arrange the butternut squash in a baking tray and bake for 25-30 minutes, or until lightly browned. Optional: Place the squash seeds in foil and on the tray so they also get toasted.1 butternut squash
- Heat a pot to medium-high and add the olive oil. Add the onion and garlic and sauté for 10 minutes. Add the curry powder and mix well, cook for a couple of minutes, just until fragrant. Add the butternut squash and half of the vegetable broth and turn off the heat. Use an immersion blender to process until smooth, add more vegetable broth as needed.1 onion, 2 garlic cloves, 1 tablespoon curry powder, 4 cups vegetable broth
- Just before serving, add the coconut milk and stir well.½ cup coconut milk
- Serve with coconut milk, red pepper flakes, herbs, and toasted bread.Coconut milk, Red pepper flakes, Fresh herbs, Toasted bread
Notes
- Roasting for Flavor: Roasting the butternut squash instead of boiling it gives the soup a deeper, sweeter flavor and a slight caramelization that really makes a difference.
- Why Toast the Seeds: Toasting the squash seeds is a great way to add a crunchy topping to your soup. Wrapping them in foil ensures they don’t burn and stay crisp.
- Blending Tip: If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches—just be careful with the hot liquid.
- Control the Spice: You can adjust the amount of curry powder to suit your taste. If you like a milder soup, use less; for more heat, go ahead and add an extra pinch.
- Perfect Consistency: Start with less broth and add more as needed to get the consistency just right. You can always thin it out, but thickening it up is harder!
- Coconut Milk Finish: Stirring in coconut milk at the end gives the soup a creamy texture without making it too heavy. It also adds a subtle sweetness that balances out the curry.
- Make it Ahead: This soup tastes even better the next day, so feel free to make it in advance and store it in the fridge.
Great recipe for winter
I’m glad you enjoyed it!