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Creamy Roasted Butternut Squash Soup: Easy 30-Minute Recipe

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This velvety-smooth roasted butternut squash soup is the ultimate comfort food—simple enough for a busy weeknight yet impressive enough for guests. Roasting the squash brings out its natural sweetness, while coconut milk adds a luxurious creamy finish.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs or 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 3 cups (720 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) full-fat coconut milk
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: toasted pumpkin seeds, a drizzle of coconut milk or cream, fresh thyme leaves, or a sprinkle of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Using a sharp chef’s knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds with a spoon. Peel the squash with a vegetable peeler or knife, then cut it into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with the olive oil, salt, and pepper. Spread everything in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and the edges are caramelized and golden brown.
  4. Scrape the roasted vegetables and any browned bits from the baking sheet into a large pot or Dutch oven.
  5. Pour in the vegetable broth and bring to a simmer over medium heat. Let it bubble gently for about 5 minutes, stirring occasionally.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a countertop blender, work in batches, filling no more than halfway, and let steam escape through the lid.
  7. Stir in the coconut milk and ground nutmeg. Taste and adjust seasoning with more salt or pepper if needed. If the soup is too thick, add a splash more broth or water to reach desired consistency.
  8. Serve hot, ladled into bowls, with your favorite garnishes.

Notes

Don’t skip the roasting step—it caramelizes the squash and adds depth of flavor. Cut squash into even pieces for uniform roasting. Use full-fat coconut milk for the creamiest texture. Season in layers: add salt and pepper before roasting and again after blending. Let the soup cool slightly before blending to avoid splattering. The soup thickens as it sits; thin with extra broth when reheating.

Nutrition

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

Find it online: https://lucastable.com/creamy-roasted-butternut-squash-soup-easy-30-minute-recipe/