Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 large butternut squash (cut in half, seeds removed); 1-2 Tbsp. olive oil; Pinch of salt; 2 Tbsp. olive oil; ¾ cup sweet onion (finely chopped); 3 cloves garlic (crushed); 1 ¼ tsp. ginger (crushed); ¾ tsp. salt; ¼ tsp. cinnamon; Pinch cayenne pepper; 15 oz. coconut milk* (canned, full-fat or lite); 1-2 cups vegetable broth*; Cilantro (optional)

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Roasted Butternut Squash Soup is a showstopper that everyone will think you spent all day making. It is so simple to caramelize an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy and healthy dish. This recipe is perfect to cozy up with on a chilly night and easy to make vegan and dairy-free.

A serving bowl full of healthy, Paleo, Whole and vegan roasted butternut squash soup with a drizzle of coconut milk and a cilantro sprig on top.

With the Fall and Winter seasons right around the corner, having a few healthy recipes that you can easily whip up on a busy weeknight is essential!

Arguably, there is nothing better than a big bowl of soup to warm you up on those colder nights!

Even right now as I type these words, I am craving this savory roasted butternut squash soup.

Roasting the Winter squash until it is caramelized is CRUCIAL for a deep, rich, indulgent flavor.

And, making butternut squash soup with coconut milk keeps it vegan and dairy-free while creating the most creamy texture.

Once it’s puréed to silky smooth perfection, you’ll have a hard time not slurping it all up at once.

The best part? This heavenly soup is actually secretly super easy to make with this simple recipe!

Ingredients

The simple ingredients you need to make this vegan butternut squash soup include:

Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds in weight. If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes.
Coconut Milk. The bulk of the liquid in this recipe is from this vegan milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. Choose a LITE coconut milk to make this lower in fat and calories.
Garlic. Fresh garlic is best, but garlic powder can be substituted if that’s all you have.
Ginger. Minced ginger paste is quick and easy-to-use.
Vegetable Broth. If you are not vegetarian or vegan, you can swap this out chicken broth or bone broth instead.
Cayenne Pepper. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter.
Cinnamon. Give a Fall feeling to the soup with this subtle spice. If you’re not a fan, simply leave it out!

How to Make Roasted Butternut Squash Soup

The basic steps for making this easy butternut squash soup recipe are simple to follow.

Prepare the Squash

Cut the butternut squash in half length-wise and scoop out the seeds.

If you have a difficult time cutting this gourd in half, take a look here and learn How to Cut Butternut Squash.

Drizzle a touch of olive oil over both halves and sprinkle with a pinch of salt.

Rub it in well to make sure it is completely covered.

Place the halves face-side down on a large baking sheet and roast at 425℉ for 40-50 minutes.

Look for the peel to be caramelized and the middle fork tender.

How to cut a butternut squash in half and remove the seeds. — Slice the squash and remove the seeds.

How to drizzle oil on a halved squash before roasting. — Slice the squash and remove the seeds.

Make the Base

Sauté the onions in a large Dutch oven or pot until tender. Make sure they are almost fully cooked.

Stir in the coconut milk, seasoning ingredients, and broth. Simmer for 5 minutes.

You need to cook it just long enough so that the ingredients are warmed up.

Onion is sauteed to make a delicious base. — Sauté the onions.

Coconut milk being poured into a Dutch oven to show how to make butternut squash soup. — Sauté the onions.

Blend and Serve

Add the roasted butternut squash and soup base to a high-speed blender such as a Vitamix and blend until the soup is smooth and to your desired consistency.

If you don’t have a high-speed blender, a large Food Processor or an Immersion Blender can be used.

Reheat in a Dutch oven or pot over medium-low heat until your desired temperature is reached.

Serve with additional coconut milk or coconut cream drizzled on top, a sprig of cilantro, and a sprinkle of cayenne pepper, for presentation. You can even throw on some homemade croutons and roasted pumpkin seeds for texture.

Butternut squash soup being blended until creamy in a Vitamix high-speed blender. — Purée until smooth.

A spoonful of savory soup. — Purée until smooth.

Meal Prep and Storage

To Prep-Ahead: Either roast the squash and store it until you’re ready to make it or prepare it completely.
To Store: This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator. Simply keep in an airtight container in the fridge for up to 4-5 days.
To Freeze: Place the soup in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.
To Reheat: The best way to reheat soup is to return it to a pot and warm it up over medium-low heat. You can also use the microwave if you’re in a rush.

A healthy Whole30 butternut squash soup recipe with coconut milk in two bowls.

FAQs

Why do you roast squash before making soup?

Roasting squash not only softens it, but it gives it a sweet and deep flavor that is unmatched.

How do you make butternut squash soup better?

Butternut squash soup is best when the squash has been roasted. Also, use thick and creamy coconut milk to give an indulgent texture. Additionally, you can experiment with mixing in different herbs and spices to change up the flavors.

Is roasted butternut squash soup good for you?

It depends what recipe you use, but it certainly can be healthy! Butternut squash is rich in potassium, vitamins, and fiber making it a great addition to your diet. This particular recipe uses coconut milk which is relatively high in calories and fat, so use a LITE coconut milk to make it even healthier.

How do I spice up bland butternut squash soup?

Top with fresh herbs like cilantro, sage, rosemary, or thyme. You can also add texture by sprinkling with nuts or seeds. Try mixing in oils or seasonings like extra cayenne powder, cinnamon, nutmeg, or truffle oil.

Expert Tips and Tricks

Use a sharp knife. The sharper the knife, the easier it will be to cut the squash in half.
Roast until golden. You want the edges of the butternut squash to caramelize.
Full fat for flavor. Splurge on regular coconut milk for the best rich and creamy taste.
The higher the power, the better. Using a high-powered blender will result in an ultra creamy soup.
Freeze for later. Double the batch and keep the leftovers for an easy meal in the future.

A healthy, Whole30, and Paleo butternut squash soup recipe that is in a white soup bowl with cilantro next to it.

What to Serve with Butternut Squash Soup?

If you’re looking for something to serve with this butternut squash soup to make a complete meal, then try one of these recipes:

More Creamy Soup Recipes

Fill up with a cozy bowl of soup any time with these tasty recipes:

A bowl of roasted butternut squash soup with coconut milk.

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