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The Ultimate Creamy Roasted Butternut Squash Soup

Close-up of creamy, bright orange squash soup topped with black pepper in a white mug.
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You will create a rich, velvety butternut squash soup using a simple roasting method for deep flavor. This recipe delivers the comforting texture everyone seeks without relying on heavy cream, making it a perfect, easy weeknight meal for chilly weather.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (canned, for creaminess)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is very tender when pierced with a fork.
  2. 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 to 7 minutes.
  3. Add the minced garlic, ground ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant, stirring constantly.
  4. Once the squash is cool enough to handle, scoop the flesh out of the skins and add it directly to the pot with the onions and spices.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to let the flavors combine.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Work in batches if using a standard blender, and be cautious with hot liquids.
  7. Return the pureed soup to the pot. Stir in the coconut milk, salt, and pepper. Heat through gently over low heat; do not boil. Taste and adjust seasoning as needed.
  8. Serve your creamy roasted butternut squash soup hot.

Notes

  • For a spicier version, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you want a thinner consistency, add more vegetable broth until you reach your preferred texture.
  • Roasting the squash first is key to achieving that deep, natural sweetness and velvety texture without heavy cream.

Nutrition

Find it online: https://delishsymphony.com/creamy-roasted-butternut-squash-soup/