Roasted Butternut Squash Soup: Creamy, Cozy Comfort in Every Spoonful

There’s something magical about a bowl of Roasted Butternut Squash Soup on a chilly autumn evening. The way it glows in your bowl — golden, silky, and fragrant with roasted goodness — feels like fall in edible form. This isn’t your average soup; it’s the cozy sweater of the food world. Whether you’re vegan, dairy-free, or just hungry for comfort, this Roasted Butternut Squash Soup Recipe checks every box.

I first made this Butternut Squash Soup with Coconut Milk when I had a pile of leftover squash and zero desire to make another boring side dish. One roast later, I was sipping on the creamiest, dreamiest Coconut Milk Squash Soup I’d ever tasted. And the best part? It’s ridiculously simple, super healthy, and completely plant-based. Honestly, it’s one of those Healthy Autumn Soup recipes that taste way too good for how easy it is. Ever roasted your veggies before blending them? Game. Changer.

Ingredients

• 1 large butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 teaspoon curry powder (optional, for a Vegan Coconut Curry Butternut Squash Soup twist)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk (for that creamy Squash Coconut Milk Soup vibe)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Roasted pumpkin seeds (optional but totally Instagram-worthy)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the squash cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until golden and caramelized.
3. While the squash roasts, sauté the onion and garlic in a large pot over medium heat until soft and fragrant (about 5 minutes).
4. Add ginger and curry powder (if using), and cook for another 30 seconds — your kitchen will smell like pure heaven.
5. Once the squash is done, add it to the pot along with the vegetable broth. Stir well and bring to a simmer for 10 minutes.
6. Blend until smooth using an immersion blender (or transfer carefully to a blender). Then, pour in the coconut milk and stir until silky and rich.
7. Taste, adjust seasoning, and heat gently until warmed through. Avoid boiling, or your creamy Butternut Squash Soup Vegan Recipe might lose its smooth charm.
8. Serve hot with a swirl of coconut milk, a sprinkle of pumpkin seeds, and a few cilantro leaves. Voilà — you just made autumn in a bowl!

Variations

Want to give your Roasted Squash Soup a personal twist? Here are a few ideas:

• Coconut Ginger Kick: Add an extra teaspoon of grated ginger for a bold, warming Coconut Ginger Squash Soup.
• Smoky Sweet: Mix in a touch of smoked paprika or chipotle powder for a slightly spicy, Low Carb Squash Soup with depth.
• Apple Twist: Toss in a chopped apple while roasting the squash — it adds a subtle sweetness that pairs beautifully with the coconut milk.

Serving & Tips

This Creamy Butternut Squash Soup loves company — think crusty sourdough bread, toasted pumpkin seeds, or a drizzle of chili oil if you’re feeling fancy.

If you’re meal-prepping, you’ll be happy to know this Healthy Butternut Squash Soup keeps like a dream. Store it in an airtight container in the fridge for up to 5 days, or freeze it for 2 months. Pro tip: freeze it in individual portions so you can reheat a cozy serving anytime.

This soup also fits beautifully into multiple diets — vegan, gluten-free, and dairy-free. FYI, it’s one of those Comfort Food Soup Recipes that’s light enough for lunch but satisfying enough for dinner.

Final Thoughts

Every time I make this Homemade Butternut Squash Soup, I’m reminded that good food doesn’t need to be complicated. A few fresh ingredients, a hot oven, and a blender — that’s all it takes to create something soul-soothing.

Whether you’re curled up by the fireplace or meal-prepping for the week, this Simple Butternut Squash Soup hits every note: creamy, healthy, and ridiculously comforting. So go ahead — roast, blend, and sip your way into fall happiness. And if you’re not licking the spoon at the end… are you even doing it right? 🙂

FAQs

Can I make this Roasted Butternut Squash Soup without coconut milk?

Absolutely! Swap coconut milk for heavy cream, oat milk, or even cashew cream. The soup stays creamy and delicious, just with a slightly different vibe. For a Dairy Free Butternut Squash Soup, use unsweetened almond milk or any plant-based option.

Can I freeze Roasted Butternut Squash Soup?

Yes, 100%! Let it cool completely, then portion it into airtight containers. Freeze for up to 2 months. Reheat gently on the stove and add a splash of broth or coconut milk to bring it back to life.

What goes well with Butternut Squash Soup?

Crusty bread, roasted chickpeas, grilled cheese (because why not?), or a light salad make perfect sides. For a full fall feast, pair it with Roasted Vegetable Soup or a Plant Based Butternut Squash Soup variation.

How can I make this soup even more flavorful?

Try roasting the garlic and onion alongside the squash, or sprinkle a pinch of cinnamon and nutmeg for warmth. You can also stir in a spoonful of maple syrup for a subtle sweet-savory twist. IMO, that combo makes it next-level cozy.