Roasted Butternut Squash Soup Easy Recipe for Cozy Fall Nights

Posted on August 29, 2025

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You know that first chilly evening when you just want something warm and nourishing? That’s exactly when I crave a big bowl of roasted butternut squash soup. The aroma of caramelized squash roasting in the oven instantly fills my kitchen with the promise of comfort. I remember making this soup for the first time as a quick dinner after a long day—honestly, I didn’t expect it to taste so good with such simple ingredients. But there’s something magical about blending roasted squash with a sprinkle of fresh thyme and a little creamy swirl. It’s one of those recipes that feels like a hug in a bowl, especially when fall rolls around and you’re searching for easy weeknight meals.

This roasted butternut squash soup easy recipe is my go-to for cozy fall nights. It’s wholesome, velvety, and packed with flavor, yet surprisingly light—perfect for anyone trying to eat healthy without sacrificing the soul-soothing satisfaction of a good soup. I’ve tested this recipe more times than I can count, tweaking the spices and roasting technique until it was just right. Whether you’re cooking for your family, meal-prepping for the week, or hosting a casual get-together, this soup always gets rave reviews. If you’ve got picky eaters (trust me, my kids are tough critics), they’ll love it too. And if you’re a fan of recipes that don’t require a ton of fancy equipment or ingredients, you’re in luck!

That’s the beauty of roasted butternut squash soup—it’s simple, nourishing, and incredibly versatile. As someone who’s always juggling busy schedules and random cravings, I appreciate a recipe that delivers every single time. So grab your squash, warm up your oven, and let’s make a batch of this comforting easy roasted butternut squash soup together. You’ll be amazed at how quickly it comes together, and I promise, it’ll become a staple in your kitchen just like it is in mine.

Why You’ll Love This Recipe

Let’s face it—there are a ton of butternut squash soup recipes out there, but this roasted version is something special. Over the years, I’ve learned a few tricks to make this soup both effortless and absolutely delicious (you’ll notice the difference after the first spoonful!). Here’s why you’ll keep coming back to this roasted butternut squash soup easy recipe, especially when you need a cozy meal on a busy night:

Quick & Easy: Ready in about 45 minutes, including roasting and blending—no need to simmer for hours.
Simple Ingredients: Uses everyday pantry items and fresh produce—no specialty shopping required.
Perfect for Cozy Fall Nights: This soup is basically autumn in a bowl. The roasted squash and warm spices feel like a seasonal treat.
Crowd-Pleaser: Creamy, flavorful, and kid-friendly (my youngest actually asks for seconds!).
Unbelievably Delicious: Roasting the squash brings out its natural sweetness and depth—a game-changer compared to boiling.

What sets this recipe apart is the extra step of roasting. I blend the roasted veggies until silky-smooth, then add a splash of coconut milk for richness. (Don’t worry, you can use cream or skip it if you prefer!) There’s no need for heavy cream cheese or a ton of butter—just a little olive oil and the squash itself do the trick.

To be honest, I’ve tried shortcut versions with pre-cooked squash or microwave methods, but nothing beats the flavor of oven-roasted veggies. It’s the kind of recipe you make when you want to impress guests but don’t have all day to cook. Plus, it’s easy to double for meal prep or freeze in batches.

This roasted butternut squash soup easy recipe isn’t just another soup—it’s comfort food made simple, healthier, and totally customizable. One bowl and you’ll get why I’m obsessed!

Ingredients Needed

This recipe is all about simple, wholesome ingredients that work together to create a bold, comforting flavor. Most of these are pantry staples, and you can easily swap or adjust them based on what you have. Here’s what you’ll need for your roasted butternut squash soup:

For the Soup Base:
- 1 medium butternut squash (about 2 lbs/900g), peeled, seeded, and cubed (the star—choose one with a deep orange flesh for the best flavor)
- 2 medium carrots, peeled and chopped (adds sweetness and color)
- 1 medium yellow onion, peeled and quartered (for depth)
- 2 garlic cloves, peeled (roasted garlic gives a mellow flavor)
- 2 tablespoons olive oil (helps caramelize and soften the veggies)
- Salt and black pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
- 1/2 teaspoon ground cumin (adds a gentle warmth—optional but recommended!)
- 1/2 teaspoon smoked paprika (for a subtle smoky touch)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (earthy flavor that pairs perfectly with squash)
For Blending:
- 3 cups (720ml) vegetable broth (low-sodium preferred—you can sub chicken broth for extra richness)
- 1/2 cup (120ml) coconut milk or heavy cream (optional, for added creaminess)
Optional Garnishes:
- Toasted pumpkin seeds (for crunch)
- Chopped fresh parsley or chives
- Drizzle of extra coconut milk or cream

Ingredient Tips:

I usually grab organic butternut squash when I can—less watery, more flavor.
If you’re short on time, most grocery stores sell pre-cut squash. It works just fine!
For a low-carb version, swap carrots with cauliflower (about 1 cup chopped).
If you’re dairy-free, stick with coconut milk or oat milk (unsweetened).
Want it spicy? Add a pinch of cayenne or a splash of hot sauce after blending.

These ingredients keep the soup nourishing and flexible, so you can make it your own. Honestly, I’ve used frozen squash in a pinch—it’s not perfect, but it still makes a pretty tasty soup!

Equipment Needed

You don’t need a fancy setup for this roasted butternut squash soup easy recipe, just a few kitchen basics. Here’s what I use every time:

Baking Sheet: For roasting the squash and veggies. If you only have a roasting pan, it works too.
Sharp Chef’s Knife and Peeler: Peeling butternut squash can be a workout—get a sturdy peeler and a good knife. (I’ve tried those Y-shaped peelers—so much easier!)
Cutting Board: A large one makes prepping veggies less messy.
Blender or Food Processor: I use a countertop blender for super smooth soup, but an immersion blender works right in the pot. Both get the job done.
Large Saucepan or Soup Pot: For simmering after blending and adjusting the consistency.
Measuring Cups and Spoons: Always good for getting the seasoning just right.

Equipment Notes:

If you’re on a budget, stick to a basic blender (I used my $30 blender for years—it didn’t let me down).
Metal baking sheets clean up faster than glass, especially if you use parchment paper.
Immersion blenders save dishes, but double-check for lumps if your squash is stringy.
Keep your blades sharp—dull knives are a pain with tough squash!

Preparation Method

Prep the Vegetables (10 minutes):
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash (try to keep the pieces around 1-inch/2.5cm so they roast evenly). Chop carrots, quarter the onion, and peel garlic cloves.

Tip: If the squash is tough to cut, microwave it for 2-3 minutes to soften the skin.
Roast the Veggies (30 minutes):
Spread squash, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle salt, pepper, cumin, paprika, and thyme. Toss everything together with your hands—don’t be shy, a little mess is part of the fun!

Roast in the oven for 25-30 minutes, flipping halfway. The veggies should be golden and fork-tender, with some caramelized edges. If they start to burn, cover loosely with foil.

Note: Check the garlic after 20 minutes—sometimes it browns faster. Remove early if needed.
Blend the Soup (5-10 minutes):
Transfer roasted veggies to your blender. Pour in 3 cups (720ml) vegetable broth. Blend until completely smooth—about 2 minutes, stopping to scrape the sides if needed. It should look creamy and bright orange.

If using an immersion blender, place veggies and broth in a soup pot and blend right there.

If the soup is too thick, add broth 1/4 cup (60ml) at a time until desired consistency.
Simmer & Adjust (5 minutes):
Pour soup into a large saucepan or pot. Stir in coconut milk or cream if using. Taste and adjust seasonings—sometimes I add an extra pinch of salt or a squeeze of lemon for brightness.

Simmer over medium heat for 4-5 minutes until hot but not boiling. If you want a silkier texture, strain through a fine mesh sieve (I rarely do unless serving guests).
Serve & Garnish:
Ladle soup into bowls. Top each portion with toasted pumpkin seeds, a swirl of coconut milk, and fresh herbs if you like.

Tip: Serve with crusty bread or grilled cheese for a classic cold night pairing!

Troubleshooting:

If soup tastes bland, add a splash of apple cider vinegar or lemon juice.

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Squash not roasting evenly? Cut pieces smaller or rotate pan halfway through.

I always make extra for leftovers—it reheats beautifully!

Cooking Tips & Techniques

After dozens of batches, I’ve picked up some pro tips for making this roasted butternut squash soup easy recipe truly shine:

Roasting is Key: Don’t skip this step! Roasting caramelizes sugars in the squash and vegetables, giving the soup that signature deep flavor.
Don’t Overcrowd the Pan: Spread veggies in a single layer. Crowding leads to steaming, not roasting—trust me, I learned the hard way!
Season Well: Salt and spices go on before roasting. They infuse the veggies as they cook, so the soup tastes rich all the way through.
Use Hot Broth: Blend with warm broth for a creamier texture and faster reheating.
Taste As You Go: I used to think soup recipes were set in stone, but adjusting salt, acid, or spice at the end is a game-changer.

Common mistakes? Once, I forgot to peel the squash—major texture fail. Also, blending cold roasted veggies can make the soup gluey, so blend while everything is still warm. If you’re multitasking, set a timer for the oven—burned squash is bitter and pretty much ruins the batch.

For consistency, I always blend longer than I think I should. The soup should be silky, not gritty. If you want restaurant-level smoothness, strain it once after blending. And don’t be afraid to get creative with seasonings—sometimes I stir in curry powder or a dash of nutmeg for extra warmth.

Variations & Adaptations

One of the best things about this roasted butternut squash soup easy recipe is how easy it is to customize. Here are some favorite twists:

Dietary Variations:
- Vegan: Stick with coconut milk and vegetable broth—skip any cream or butter.
- Low-Carb: Replace carrots with cauliflower, or add extra squash for more fiber.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your broth label.
Seasonal Flavor Swaps:
- Add roasted apple or pear for a sweeter, fall-inspired soup.
- Mix in a handful of spinach or kale at the end for extra greens.
- Top with crispy bacon bits for a smoky finish—my husband’s favorite!
Cooking Method Adaptations:
- If you don’t want to roast, simmer cubed squash and veggies in broth until soft—then blend. Not as flavorful, but saves time.
- Use a slow cooker: Add all ingredients except oil and garnishes, cook on low 6-8 hours, then blend.
Allergen Substitutions:
- Use oat milk instead of coconut or cream for nut-free, dairy-free option.
- Skip seeds if nut allergies are a concern—top with crunchy roasted chickpeas instead.

My personal twist? Sometimes I add a dash of curry powder and a spoonful of peanut butter—sounds weird, totally delicious!

Serving & Storage Suggestions

This roasted butternut squash soup easy recipe is perfect for serving piping hot in deep bowls. I love garnishing with toasted pumpkin seeds, a swirl of coconut milk, and a sprinkle of fresh parsley. For extra coziness, serve alongside crusty bread or a gooey grilled cheese sandwich—the combo is pure comfort!

Serving Tips:

Serve hot, right out of the pot.
For a dinner party, ladle soup into mugs for a casual, hands-on vibe.
Pair with a crisp apple salad for a balanced meal.

Storage Instructions:

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual portions (cool first) for up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stove or in the microwave—add a splash of broth if it’s too thick.

Honestly, the flavors deepen and improve after a day or two in the fridge. I always save a batch for busy lunches!

Nutritional Information & Benefits

Each serving of this roasted butternut squash soup easy recipe (about 1 1/2 cups/350ml) contains roughly:

Calories: 180
Fat: 7g (mainly from olive oil and coconut milk)
Carbohydrates: 28g
Fiber: 5g
Protein: 3g

Butternut squash is packed with vitamins A and C, plus potassium and antioxidants. Carrots add extra beta-carotene, and the olive oil provides healthy fats. This soup is naturally gluten-free, dairy-optional, and fits many diets—great for anyone watching their carb or fat intake.

Potential allergens: Coconut milk (substitute with oat or almond milk if needed), and seeds if using as garnish. From a personal wellness perspective, this soup is one of my favorite ways to eat more veggies without feeling like I’m “dieting.” It’s hearty, filling, and satisfying!

Conclusion

If you’re searching for a recipe that’s nourishing, easy, and brings all the cozy fall vibes, this roasted butternut squash soup easy recipe is absolutely worth a try. It’s one of those dishes that feels special but is simple enough for any night of the week. I love how flexible it is—customize the spices, swap the cream, or load up on garnishes based on your mood. There’s no way to mess it up, really.

Personally, this soup is my cold-weather comfort food. I hope you enjoy making it as much as I do—and don’t forget to share your own twists in the comments! Tag me if you post your version on Pinterest or Instagram. Grab your spoon, get cozy, and let this soup warm you from the inside out. Happy cooking!

FAQs

Can I use frozen butternut squash for this soup?

Yes, you can use frozen squash. Just roast it straight from frozen—add a few extra minutes in the oven. The flavor won’t be quite as rich, but it works well in a pinch.

What’s the best way to peel and cut butternut squash?

I use a sturdy Y-shaped peeler and a sharp chef’s knife. Microwave the whole squash for 2-3 minutes to soften the skin, then peel and slice. Watch your fingers—squash can be slippery!

Can I make this soup ahead of time?

Absolutely! This roasted butternut squash soup easy recipe tastes even better the next day. Store in the fridge and reheat gently before serving.

How do I make this soup creamier?

Add more coconut milk, heavy cream, or a dollop of plain Greek yogurt when blending. For super silky soup, strain through a fine mesh sieve after blending.

Is this soup spicy?

Not at all—the base recipe is mild and kid-friendly. For a spicy kick, stir in cayenne or hot sauce to taste after blending.

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roasted butternut squash soup recipe