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Cozy Roasted Butternut Squash Soup Recipe: Best Easy Dinner

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This roasted butternut squash soup is rich, creamy, and deeply flavorful thanks to caramelized squash. It’s a budget-friendly, one-pot meal that’s picky eater approved and freezes beautifully.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter or olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth or chicken broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Optional: 1 small apple, peeled and chopped
  • Toasted pumpkin seeds (for garnish)
  • A drizzle of cream or coconut milk (for garnish)
  • Fresh thyme or parsley (for garnish)
  • Crusty bread or croutons (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare the butternut squash by cutting off the stem and base, slicing it in half lengthwise, scooping out the seeds, peeling, and cutting into 1-inch cubes. If using pre-cut cubes, skip this step.
  2. Spread the squash cubes on a baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat evenly.
  3. Roast the squash for 25 to 30 minutes, flipping halfway through, until deep golden-brown edges and fork-tender.
  4. While the squash roasts, heat 1 tablespoon butter or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. If using the optional apple, add it now and cook for 2 to 3 minutes.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable or chicken broth, then add the dried thyme and nutmeg. Stir to combine.
  6. Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 10 minutes to meld flavors.
  7. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, holding the lid down with a towel.
  8. Stir in the coconut milk or heavy cream. Taste and adjust seasoning with more salt, pepper, or nutmeg as desired. If too thick, add a splash of broth or water; if too thin, simmer a few more minutes.
  9. Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, fresh thyme, and serve with crusty bread.

Notes

Don’t skip roasting the squash—it builds deep flavor. For safety, let hot soup cool slightly before blending in a regular blender. This soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, easy soup recipe, fall soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://bakebelle.com/cozy-roasted-butternut-squash-soup-recipe-best-easy-dinner/