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Creamy Roasted Butternut Squash Soup

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A velvety, rich soup made by roasting butternut squash until caramelized, then blending it with aromatic onions, garlic, and coconut milk for a comforting, dairy-free meal.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup coconut milk (full-fat for creaminess)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper
  • Optional garnishes: Toasted pumpkin seeds, cream, fresh sage leaves, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place squash cubes in a bowl, drizzle with olive oil, and sprinkle with half the salt and pepper. Toss to coat.
  3. Spread squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  4. While squash roasts, heat a large pot or Dutch oven over medium heat. Add a splash of oil if needed.
  5. Sauté chopped onion for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  6. Add roasted squash and any pan juices to the pot. Pour in vegetable broth.
  7. Stir in cinnamon, nutmeg, and remaining salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  8. Remove from heat and let cool slightly. Blend until smooth using an immersion blender or standard blender.
  9. Stir in coconut milk. Taste and adjust seasoning with more salt or pepper if needed. Thin with extra broth if too thick.
  10. Ladle into bowls and serve with desired garnishes.

Notes

For best flavor, ensure the squash is well-browned and caramelized in the oven. If using a standard blender, blend in batches and vent the lid to avoid steam explosions. The soup tastes even better the next day as flavors meld. It freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted vegetable soup, creamy soup, dairy-free, vegan, gluten-free, fall recipes, meal prep, healthy dinner, comfort food

Find it online: https://islatable.com/creamy-roasted-butternut-squash-soup-easy-20-min-recipe/