If you’re craving a bowl of cozy comfort that tastes like the very best of autumn, look no further than Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite. With its velvety texture and warm, spiced aroma, this soup captures the essence of crisp days and golden leaves in every spoonful. From the sweet earthy flavor of roasted squash to the subtle lift from apple and a splash of creaminess, this is the kind of dish you’ll want to make on repeat all season long.
Ingredients You’ll Need
Every single ingredient in this soup brings its own star quality and together they create incredible flavor and color. Don’t be intimidated by the list—these are all kitchen staples that blend seamlessly into this show-stopping fall soup!
- Butternut squash: The heart of this soup, it roasts up sweet, caramelized, and irresistibly creamy.
- Olive oil: Adds a rich, fruity depth when roasting and sautéing veggies, plus helps everything blend smoothly.
- Yellow onion: Delivers a mellow sweetness and body to complement the squash.
- Garlic: A flavor booster that gives the soup its savory backbone.
- Carrot: Provides subtle sweetness and a vibrant golden color to every bowl.
- Apple: Adds a surprising hint of brightness and natural sweetness without overpowering.
- Vegetable broth: The savory base that makes all the ingredients sing together; use a good-quality broth for best results.
- Ground cinnamon: Invites in all those cozy fall vibes and deepens the flavor.
- Ground nutmeg: Brings a gentle warmth that pairs perfectly with squash and apple.
- Salt: Brightens all the flavors—don’t skimp!
- Black pepper: Adds just the right touch of gentle heat and complexity.
- Coconut milk or heavy cream: Completely optional but highly recommended for next-level creaminess and richness.
- Pumpkin seeds or fresh herbs: For garnishing, adding a final flourish of flavor and crunch or a fresh, herbal note.
How to Make Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F. Layer the cubes of butternut squash on a baking sheet, drizzle with olive oil, and toss to coat each piece. Roasting unlocks a wonderful natural sweetness and ensures that this Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite has amazing depth. Bake for 25–30 minutes until the squash is both tender and deliciously golden at the edges.
Step 2: Sauté the Aromatics
While the squash roasts, heat the remaining olive oil in your largest soup pot over medium heat. Sauté the chopped onion, garlic, carrot, and apple together for about 5–7 minutes. This step softens everything and releases all those big, fragrant aromas that are the perfect prelude to cozy soup nights.
Step 3: Simmer Everything Together
Add the roasted butternut squash to the pot and pour in the vegetable broth. Sprinkle in the cinnamon, nutmeg, salt, and pepper. Bring to a simmer and let it bubble gently for 10–15 minutes. This melds all the flavors and fills your kitchen with the best autumn smells you can imagine.
Step 4: Blend Until Creamy
Now, grab your immersion blender and purée the soup right in the pot until it’s completely smooth and luxurious. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Just be sure to vent the lid and avoid spills since it’s piping hot! For the signature texture of Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite, aim for ultra-silky.
Step 5: Add Creamy Finish and Serve
If you love an extra creamy soup, stir in a splash of coconut milk or heavy cream now, and heat gently to blend it all together. Taste and tweak the seasoning as you like—it should sing with a bit of sweet, a touch of spice, and a lot of cozy comfort. Serve hot, and don’t forget a pretty garnish of pumpkin seeds or fresh herbs.
How to Serve Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite
Garnishes
Garnishing is where you add that extra sparkle to Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite. A scattering of roasted pumpkin seeds delivers crunch, while a swirl of coconut cream or a handful of chopped parsley, chives, or cilantro brings fresh flavor and a beautiful pop of green.
Side Dishes
This soup pairs like a dream with thick-cut sourdough toast, a crunchy baguette, or warm pita for dunking. If you’re planning a bigger meal, serve alongside a crisp fall salad with apples and walnuts, or a warm grain salad for a hearty, wholesome spread.
Creative Ways to Present
Try serving the soup in hollowed-out mini pumpkins or squash bowls for special occasions—it’s both adorable and incredibly festive! For gatherings, pour the soup into little shot glasses and pass as savory soup shooters. Or keep it classic in a rustic mug with a big swirl of cream or a drizzle of roasted garlic oil.
Make Ahead and Storage
Storing Leftovers
This soup keeps like a charm! Allow any leftovers to cool, then pour into airtight containers. Refrigerate for up to 5 days—flavors deepen and mingle, making Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite even more delicious the next day.
Freezing
Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite is a freezer superstar. Let the soup cool completely, portion into freezer-safe bags or containers (leave room for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before reheating for an easy, nourishing weeknight dinner.
Reheating
Reheat your soup gently on the stovetop over medium-low, stirring often for even warmth. If the soup seems too thick after chilling, just add a splash of broth or water to loosen it up. Always taste and adjust seasonings after reheating—it’s the secret to fresh, vibrant flavors every time.
FAQs
Can I make Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite vegan?
Absolutely! Simply use coconut milk instead of heavy cream for that luscious creamy finish. This version is naturally vegan and just as comforting and delicious—it’s a win for everyone at the table.
How can I make the soup a little sweeter?
If you love a touch more sweetness, add another half an apple to the pot when sautéing, or drizzle in some real maple syrup during blending. Either way, these small tweaks will highlight the cozy, autumnal flavors of Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite perfectly.
Is it possible to use frozen butternut squash?
Yes! Frozen cubed butternut squash makes this recipe a breeze. Just spread it on a baking sheet (no need to thaw), drizzle with olive oil, and roast as directed. The flavor and texture will be wonderful.
Can I make this Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite ahead for a party?
You sure can! In fact, the flavors only improve with time. Prepare the soup a day or two in advance, store covered in the fridge, and gently reheat before serving. Stir in cream or coconut milk fresh for the best creamy finish.
What toppings work besides pumpkin seeds?
The options are nearly endless—try toasted sunflower seeds, crispy chickpeas, a sprinkle of smoked paprika, a dollop of Greek yogurt (or dairy-free alternative), or even crunchy croutons. The right garnish can turn Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite from everyday cozy to celebration-worthy!
Final Thoughts
If you’re searching for the pinnacle of autumn comfort, it’s time to whip up a batch of Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite. One pot, a few beautiful ingredients, and some roasting magic is all it takes, so give it a try and make your fall meals extra special!
Print
Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegan
Description
Indulge in the warm, comforting flavors of fall with this incredible Roasted Butternut Squash Soup recipe. Creamy, flavorful, and vegan-friendly, this soup is perfect for chilly autumn days.
Ingredients
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 2 tablespoons olive oil
For the Soup:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream (optional for extra creaminess)
- pumpkin seeds or fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the squash: Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes until tender and lightly browned.
- Sauté aromatics: In a large pot, sauté onion, garlic, carrot, and apple in olive oil until softened.
- Cook the soup: Add roasted squash, vegetable broth, spices, salt, and pepper. Simmer for 10–15 minutes.
- Puree the soup: Blend the soup until smooth. Stir in coconut milk or cream and warm through.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with pumpkin seeds or herbs.
Notes
- This soup freezes well and tastes even better the next day.
- For a sweeter version, add more apple or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
