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Roasted Butternut Squash Soup

A close-up of a bowl of vibrant roasted butternut squash soup, garnished with pumpkin seeds, microgreens, and chili oil.
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A silky, naturally creamy butternut squash soup with deep roasted flavor. This recipe is vegan and can be made with coconut milk.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (optional, for extra creaminess)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • Toasted pumpkin seeds, for garnish
  • Chili oil, for garnish
  • Fresh herbs (like parsley or chives), for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet.
  5. Roast for 45-60 minutes, or until tender when pierced with a fork.
  6. Let the squash cool slightly, then scoop the flesh into a blender.
  7. While the squash is roasting, heat a tablespoon of olive oil in a pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  8. Add the minced garlic and cook for 1 minute more until fragrant.
  9. Add the roasted squash flesh, sautéed onion and garlic, vegetable broth, coconut milk (if using), cinnamon, nutmeg, and cayenne pepper (if using) to the blender.
  10. Blend until completely smooth and creamy. You may need to do this in batches depending on your blender size.
  11. Pour the soup back into the pot and heat gently over low heat. Do not boil.
  12. Taste and adjust seasoning as needed.
  13. Serve hot, garnished with toasted pumpkin seeds, a drizzle of chili oil, and fresh herbs.

Notes

  • For a thinner soup, add more vegetable broth.
  • You can add a chopped apple or carrot along with the onion for a hint of sweetness.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.

Nutrition

Find it online: https://kingscook.com/roasted-butternut-squash-soup/