Cozy Butternut Squash Soup: 1 Magical Roast

Oh, fall. Honestly, is there anything better than wrapping your hands around a warm bowl of soup when the leaves start turning? My absolute favorite is a good, silky butternut squash soup, and let me tell you, this recipe is pure cozy magic. I remember those busy weeknights when I first started my journey back into cooking, trying to get that rich, deep flavor without spending hours simmering. Roasting the butternut squash first? Game changer! It brings out this incredible sweetness and depth that just can’t be beat. It reminds me a bit of my Grandma Carla, who always said the simple act of roasting vegetables unlocked a whole new level of flavor. This soup is proof of that, a testament to those foundational lessons and how easily they fit into even the most hectic days.

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Why You’ll Love This Roasted Butternut Squash Soup

Seriously, this butternut squash soup is a winner for so many reasons:

• Easy Peasy! Roasting the squash does most of the work for you, and the rest is a breeze.
• Flavor Packed: Roasting brings out this amazing, naturally sweet depth you just can’t get from boiling.
• Diet-Friendly: It’s completely vegan and gluten-free, plus naturally dairy-free thanks to the coconut milk!
• Make-Ahead Marvel: Perfect for meal prep, it freezes like a dream, so you’ve always got a comforting meal ready to go.

Ingredients for the Best Butternut Squash Soup

Alright, gathering your ingredients is half the fun! For this gorgeous, creamy butternut squash soup, you’ll want to get your hands on:

• About 2 ½ pounds of butternut squash – that’s usually one big one or two smaller ones.
• 2 tablespoons of good olive oil, divided
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 large yellow onion, all chopped up
• 2 cloves of garlic, minced – no need to be fancy here!
• 4 cups of vegetable broth – your favorite brand is perfect!
• ½ cup of full-fat coconut milk, the kind from a can, not the carton. Trust me, this is key for that luscious texture.
• 1 tablespoon of fresh sage, chopped up – it adds this wonderful earthy note.
• Just a pinch of nutmeg to really warm things up.

And for those little extras that make it extra special? Think about some toasted pepitas (those yummy pumpkin seeds!), a little extra coconut milk for swirling, or some fresh sage leaves for garnish. They really make the soup sing!

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How to Make Butternut Squash Soup: Step-by-Step

Alright, let’s get this delicious soup bubbling! Making this butternut squash soup is honestly pretty straightforward, especially with the roasting step doing so much of the heavy lifting. Just follow along here, and you’ll have a pot of cozy goodness in no time.

Roasting the Butternut Squash

First things first, let’s get that squash ready for its flavor transformation! Preheat your oven to 400°F (200°C). Now, slice your butternut squash in half lengthwise – be careful, they can be a bit slippery! Scoop out all those seeds and stringy bits from the center. Drizzle the cut sides with about 1 tablespoon of olive oil, then sprinkle with salt and pepper. Pop them cut-side down on a baking sheet. Roast them for about 40 to 50 minutes, or until you can easily pierce the flesh with a fork. Let them cool just enough so you can handle them, then scoop out that beautiful, tender squash flesh into a bowl. Easy peasy!

Building Flavor: Sautéing Aromatics

While your squash is getting all roasty-toasty, let’s build the flavor base in a nice big pot or Dutch oven. Heat the remaining 1 tablespoon of olive oil over medium heat. Toss in your chopped onion and cook it until it’s nice and soft, about 5 to 7 minutes. Then, add your minced garlic and let it cook for just another minute until you can smell that amazing garlicky aroma. Be careful not to burn the garlic, though!

Combining and Simmering the Butternut Squash Soup

Okay, now for the magic! Add all that gorgeous roasted butternut squash flesh to your pot with the onions and garlic. Pour in your vegetable broth, that creamy coconut milk, the chopped fresh sage, and a little pinch of nutmeg. Give it all a good stir. Bring the whole thing up to a gentle simmer, then turn the heat down low. Let it cook for about 10 minutes, just so all those wonderful flavors can get to know each other and blend together perfectly. You can find more simple soup recipes like this on my blog too!

Achieving Silky Smoothness: Blending Your Soup

This is where we get that super smooth, dreamy texture. You have a couple of options here. If you have an immersion blender, just stick it right into the pot and blend until everything is super smooth. If you’re using a regular blender, you’ll want to work in batches. Carefully ladle the hot soup into your blender, fill it only about halfway (trust me on this – hot liquids expand!), and blend until it’s completely smooth. Pour the blended soup into a clean bowl or another pot, and repeat with the rest. It’s important to blend it really well so you don’t have any chunky bits left!

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Tips for the Perfect Butternut Squash Soup

You know, making this butternut squash soup is pretty forgiving, but there are a few little tricks that really take it from great to absolutely sensational. I’ve learned a thing or too over the years, especially when I was trying to get ahead on busy weeks. It’s all about making it work for *you*!

How to Thicken Butternut Squash Soup

If your soup is a little thinner than you like, don’t stress! You can totally adjust it. My go-to is just to let it simmer uncovered for a few extra minutes – that evaporation does wonders to thicken it up. Or, you can simply use a little less broth next time you make it. Easy.

Butternut Squash Soup: Make-Ahead and Freezing

This soup is a meal-prepper’s dream! You can totally roast the squash and chop your onion and garlic a day or two ahead of time and just store them in the fridge. When you’re ready to make it, everything comes together so quickly. And guess what? It freezes beautifully! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for a good 3 months, making those quick weeknight dinners or lunches a breeze. You can even find some fun meal prep ideas on my site to go along with it! For a little crunch on the side, you can’t go wrong with these crispy roasted chickpeas.

Flavorful Butternut Squash Soup Variations

You know, while this roasted butternut squash soup is just dreamy as is, the fun doesn’t stop there! It’s such a fantastic base for playing around. If you’re feeling adventurous, try adding a half-inch piece of fresh ginger when you sauté the garlic; it gives it a lovely little kick. Or, stir in a tablespoon of maple syrup with the coconut milk for a hint of sweetness that pairs beautifully with the squash. It’s recipes like these apple cinnamon muffins or my pumpkin spice granola that really get me in the fall mood!

Butternut Squash Soup Garnishes and Serving

Now, for my favorite part – making it pretty! Those garnishes really are the cherry on top, or rather, the pepita on the soup! A little sprinkle of toasted pepitas adds the most wonderful crunch. And you can’t go wrong with a beautiful swirl of extra coconut milk – it just makes it look so inviting. Fresh sage leaves are lovely too, right on top. This soup is so hearty, it’s perfect on its own, but I love serving it with some crusty bread for dipping, or even a little side salad, like this fall harvest salad. Or, if you’re feeling a bit more festive, serve it alongside some homemade guacamole! It’s a complete meal made easy!

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Frequently Asked Questions about Butternut Squash Soup

Got questions about whipping up this cozy butternut squash soup? I’ve got answers! It’s always good to have a little backup knowledge, especially on a busy day.

Can I use pre-cut butternut squash?

Oh, absolutely! If you’re short on time, using pre-cut butternut squash from the grocery store is totally fine. Just make sure it’s fresh, and you’ll follow the same roasting instructions. It saves that little bit of prep time, which can be a lifesaver!

What if I don’t have coconut milk?

No worries if coconut milk isn’t your thing or you’re out! You can easily substitute it with heavy cream for a richer, traditional flavor, or even half-and-half if you want something a bit lighter. For a dairy-free option that’s not coconut, a good quality unsweetened oat milk or cashew milk can work, though the texture might be slightly less rich.

How long does butternut squash soup last in the fridge?

This soup is great for making ahead! It stays fresh in the refrigerator in an airtight container for about 3 to 4 days. I love having a batch ready to go for lunches during the week. Just reheat it gently on the stovetop or in the microwave.

Estimated Nutritional Information

Just a little heads-up, the nutritional info can bounce around a bit depending on the exact ingredients you use and how much you serve. But generally, a serving of this delicious butternut squash soup comes in at around 250 calories, with about 15g of fat (mostly good fats from the olive oil and coconut milk!), 4g of protein, and 28g of carbohydrates. It’s packed with goodness!

Share Your Butternut Squash Soup Creations!

I just LOVE seeing what you all make! If you try this roasted butternut squash soup, please, please, please leave a comment below and let me know how it turned out. Did you add a special spice? Did the kids gobble it up? Share your photos on social media and tag me – I love seeing your kitchen creations! And if you have any questions at all, feel free to reach out through my contact page!

Roasted Butternut Squash Soup with Sage

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A silky and comforting butternut squash soup, perfect for fall. This recipe features roasted squash for deeper flavor and can be made dairy-free.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 ½ pounds butternut squash (about 1 large or 2 small)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup full-fat coconut milk (from a can)
• 1 tablespoon fresh sage, chopped
• Pinch of nutmeg
• Optional garnishes: toasted pepitas, extra coconut milk, fresh sage leaves

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
4. Roast for 40-50 minutes, or until tender when pierced with a fork.
5. Let the squash cool slightly, then scoop the flesh into a bowl.
6. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
7. Add the minced garlic and cook for 1 minute more until fragrant.
8. Add the roasted butternut squash flesh, vegetable broth, coconut milk, chopped sage, and nutmeg to the pot.
9. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
10. Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth and creamy. Work in batches if necessary.
11. Return the soup to the pot. Taste and adjust seasoning with salt and pepper if needed.
12. Serve hot, garnished with toasted pepitas, a swirl of coconut milk, or fresh sage leaves.

Notes

• For a thicker soup, use less broth or simmer uncovered for a few extra minutes to reduce.
• This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
• You can roast the squash and chop the onion and garlic ahead of time for quicker assembly.
• This recipe is naturally vegan and gluten-free.

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 12g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg