1. Home
  2. Recipes
  3. Butternut Squash Soup

Roasted Squash Soup

Featured in Comforting Soups & Stews.

This roasted butternut squash soup is rich, creamy, and full of comforting flavors. Made with coconut milk, sweet apples, and fresh thyme, it’s the perfect balance of earthy, sweet, and savory. The squash is roasted to enhance its natural sweetness, while the coconut milk adds a velvety texture. A cozy dish for chilly evenings, this soup is simple to prepare and sure to become a family favorite.This roasted butternut squash soup is rich, creamy, and full of comforting flavors. Made with coconut milk, sweet apples, and fresh thyme, it’s the perfect balance of earthy, sweet, and savory.
Fatima
Updated on Thu, 16 Jan 2025 04:28:17 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
roasted butternut soup Pin it
roasted butternut soup | mamacookbook.com

Transform simple ingredients into a luxuriously creamy butternut squash soup that captures the essence of fall comfort. This velvety soup combines perfectly roasted squash with aromatic shallots and a touch of maple sweetness, creating a bowl of pure comfort that warms both body and soul. The roasting process brings out the squash's natural sweetness, while a hint of nutmeg adds that perfect touch of warmth.

I discovered this combination of maple syrup and nutmeg one chilly afternoon while experimenting with my grandmother's basic squash soup recipe. The subtle sweetness of maple transformed the soup into something extraordinary, and it's been my go-to version ever since.

Essential Ingredients

  • Butternut Squash: Choose one with a solid beige color and no green streaks for optimal ripeness
  • Shallots: Their delicate flavor adds depth without overpowering the squash. Look for firm bulbs with tight skin
  • Pure Maple Syrup: Use the real thing, not pancake syrup - it makes a noticeable difference
  • Fresh Nutmeg: Buy whole nutmegs and grate as needed for the brightest flavor
  • Vegetable Broth: Homemade provides the best flavor, but a good quality store-bought works well
  • Butter or Olive Oil: Either adds richness - choose based on your dietary preferences
roasted butternut soup Pin it
roasted butternut soup | mamacookbook.com

Detailed Instructions

Roast the Squash
Preheat oven to 400°F. Cut squash lengthwise, using a sturdy, sharp knife. Remove seeds with a spoon, saving them for roasting if desired. Score flesh in a crosshatch pattern for better oil absorption. Brush generously with olive oil. Season well with salt and pepper. Place cut-side down on lined baking sheet. Roast 45-50 minutes until fork-tender.
Prepare the Aromatics
Mince shallots and garlic while squash roasts. Heat butter or oil in large pot over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add freshly grated nutmeg.
Blend the Soup
Scoop warm squash flesh from skin. Place in blender with sautéed aromatics. Add half the warm vegetable broth. Blend until completely smooth. Add remaining broth and maple syrup. Blend again until silky. Taste and adjust seasonings.
Final Touches
Return soup to pot. Heat gently, stirring occasionally. Add more broth if needed for desired consistency. Adjust seasonings to taste. Garnish with pepitas and fresh herbs.

My favorite memory of this soup comes from a particularly cold November evening when my whole family gathered for dinner. The aroma of roasting squash filled our home, and everyone kept wandering into the kitchen to ask when it would be ready.

roasted butternut soup Pin it
roasted butternut soup | mamacookbook.com

The Perfect Temperature

Finding the right balance in roasting temperature ensures caramelization without burning. A 400°F oven is ideal for developing those deep, sweet flavors.

Making It Ahead

This soup actually improves overnight as the flavors meld together, making it perfect for entertaining or meal prep.

Garnishing Options

A sprinkle of pepitas adds wonderful crunch, while a swirl of coconut cream creates an elegant presentation.

Serving Suggestions

Pair with a grilled cheese sandwich made with sharp cheddar and grainy mustard for the ultimate comfort meal.

After years of making this soup, I've learned that patience is key - from roasting the squash to letting the flavors develop. The result is a perfectly balanced bowl of comfort that never fails to bring warmth to even the coldest days. Whether served as a starter or main course, this soup has become a cherished part of our fall and winter menu.

Frequently Asked Questions

→ Can I make this soup vegan?
Yes, substitute butter with olive oil for a vegan-friendly option.
→ How should I store leftovers?
Cool the soup to room temperature, then refrigerate for up to 4 days or freeze for 3 months.
→ Can I use an immersion blender?
Yes, an immersion blender works well. Blend the soup directly in the pot.
→ What pairs well with this soup?
Serve with crusty bread or a side salad for a complete meal.
→ How do I safely cut the squash?
Use a sharp knife and steady cutting board. Slice off ends, stand upright, and halve carefully.

Butternut Squash Soup

This roasted butternut squash soup is rich, creamy, and full of comforting flavors. Made with coconut milk, sweet apples, and fresh thyme, it’s the perfect balance of earthy, sweet, and savory. The squash is roasted to enhance its natural sweetness, while the coconut milk adds a

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes
By: Fati

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (6 cups)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
02 1 tablespoon olive oil, plus more for drizzling
03 ½ cup chopped shallot (about 1 large shallot bulb)
04 1 teaspoon salt
05 4 garlic cloves, pressed or minced
06 1 teaspoon maple syrup
07 ⅛ teaspoon ground nutmeg
08 Freshly ground black pepper, to taste
09 3 to 4 cups vegetable broth (24 to 32 ounces)
10 1 to 2 tablespoons butter or olive oil, to taste

Instructions

Step 01

Preheat oven to 425°F and line a baking sheet with parchment paper. Place squash halves cut-side up, drizzle with olive oil, and season with salt and pepper. Roast face-down for 40–50 minutes until tender.

Step 02

In a soup pot, heat 1 tablespoon olive oil over medium heat. Add shallots and salt, cooking until softened and golden, about 3–4 minutes. Stir in garlic and cook for 1 minute until fragrant.

Step 03

Scoop squash flesh into a blender, discarding the skin. Add maple syrup, nutmeg, black pepper, 3 cups broth, and the shallot mixture. Blend on high until creamy and smooth.

Step 04

If desired, add the remaining broth for a thinner soup. Blend in butter or olive oil, then adjust seasoning with more salt and pepper. Warm the soup on the stove if needed before serving.

Notes

  1. This soup is creamy without using any dairy, making it a lighter option for colder months.
  2. Leftovers taste even better and can be stored for up to 4 days in the fridge or 3 months in the freezer.

Tools You'll Need

  • Baking sheet
  • Blender or immersion blender
  • Large soup pot
  • Chef’s knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 92
  • Total Fat: 3 g
  • Total Carbohydrate: ~
  • Protein: 5 g