Roasted Butternut Squash Soup
Serve this creamy and cozy roasted butternut squash soup recipe for dinner this week. A vegetarian soup made with butternut squash, carrots, garlic, onions, vegetable stock, and spices, it’s the perfect soup season recipe.
The season for butternut squash is from late summer to fall. Especially on a chilly day, this soup can warm you from the inside out. Pair with crusty bread or a salad for the perfect dinner. If you like these flavors, try this creamy pumpkin soup, too!
We love the flavor of butternut squash, especially in the fall and cooler months. A couple of our favorite recipes made with this versatile vegetable are Butternut Squash Risotto and Butternut Squash Pasta Sauce.
What You Need to Make This Soup
- Butternut Squash
- Carrot
- Olive Oil
- Unsalted Butter
- Onion
- Garlic
- Vegetable Stock
- Coconut Milk (not canned)
- Spices
How to Make Butternut Squash Soup
Line a baking sheet with parchment paper. Prepare the squash and carrot and place them on the baking sheet.
Drizzle with oil and bake, letting the squash get browned and caramelized.
When the squash is almost done, add butter to the Dutch Oven over medium heat.
Once the butter is melted, add garlic and onion and cook over medium heat, stirring until the vegetables are tender.
Add the squash and broth to the Dutch oven and stir until everything is combined.
Stir in the seasonings. Simmer for 20 minutes.
Carefully pour the soup into a blender or use an immersion blender and mix until smooth.
Next, return the soup to the Dutch oven and cook until warmed and ready to serve.
Before serving, stir together coconut milk and sour cream and drizzle them over the bowls. Top with pepitas or pumpkin seeds.
Tips and Substitutions
- Thoroughly roasting the squash will help make it tender and offer a rich, sweet flavor to the butternut squash carrot soup. White onion, sweet potatoes, jalapeno pepper, and more can be added depending on the flavor you’re looking for.
- The longer you blend, the more velvety texture you will get. Blend to reach your desired texture.
- You can add other roasted vegetables to this creamy soup for additional flavor. Either way, you’ll want to puree so you get a smooth texture. If you prefer a chunkier soup, leave out about a cup of the veggies and add them back in after pureeing the mixture.
- You can use a high-speed blender, but add a bit of soup at a time. You don’t want the hot soup to overflow.
- You can sweeten the soup by adding any variety of sweet apple. A tart apple like the Granny Smith apple can also be used. For extra sweetness, you could add a splash of maple syrup at the end, but be careful not to overdo it.
- Fresh ginger, sage leaves, or even thyme will add more depth of flavor.
- Though the coconut cream mixture makes a pretty garnish, it’s also delicious stirred into the soup.
- Red pepper flakes or cayenne pepper can be added to make this a spicy soup.
Storing Butternut Squash Soup
Place all leftover soup in an airtight container and store in the fridge for 3-4 days. You can then reheat it on the stovetop or in the microwave.
You can also freeze any soup you do not plan to eat right away. Place it in a freezer container or bag and freeze for up to 3 months. Thaw in the fridge overnight and reheat as you would like.
More Easy Soup Recipes
Butternut Squash Soup
Equipment
- Dutch oven
- Baking Sheet
Ingredients
- 2 pound butternut squash cut up in small pieces
- 1 carrot large, cut up
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 yellow onion large, thinly sliced
- 4 cloves garlic chopped
- 4 cups vegetable stock
- 2 sprigs thyme fresh
- 1 bay leaf
- 1 cup coconut milk not canned – in the refrigerated section- we used a brand that combines coconut milk with coconut water.
- pinch nutmeg
- kosher salt
- pepper
Optional garnish
- 2 tbsp sour cream
- 2 tbsp coconut milk
- 4 tbsp pepitas
Instructions
- Line a baking sheet with parchment paper.
- Peel and cut up squash and carrot into 1-inch pieces. Add to baking sheet. Toss with olive oil. Bake for 45 minutes, turning occasionally, until squash is well browned and caramelized.
- When the squash is almost done, melt butter in the Dutch oven.
- Add sliced onion and garlic, cooking over medium-high heat, stirring consistently until tender.
- Add squash and broth to the Dutch oven. Season with salt, pepper, and nutmeg.
- Carefully pour soup into a blender and blend until smooth. Return to Dutch oven and cook until soup is hot.
- Mix 2 tablespoons of coconut milk with the same amount of sour cream and whisk until well combined.
- Ladle soup into bowls, topping it with a drizzle of sour cream mixture and pepitas.
