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Velvety Roasted Butternut Squash Soup

Close-up of bright orange butternut squash soup topped with a swirl of cream.
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Make this easy roasted butternut squash soup for a creamy, comforting fall dinner. This recipe delivers rich, velvety smooth soup without heavy cream, perfect for weeknights.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup coconut milk (full-fat, for creaminess)
  • 1 tablespoon maple syrup (optional, for sweetness)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Work in batches if using a standard blender, and take care with hot liquids.
  7. Return the pureed soup to the pot. Stir in the coconut milk and maple syrup, if using. Heat gently until warmed through; do not boil after adding the coconut milk.
  8. Taste and adjust seasoning if needed before serving. Serve this cozy soup hot.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of olive oil and a sprinkle of salt and pepper.
  • If you want a richer texture without heavy cream, use full-fat coconut milk as directed.
  • Garnish individual bowls with toasted pumpkin seeds or a swirl of olive oil for presentation.
  • This soup freezes well for up to three months. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://miameal.com/butternut-squash-soup-creamy-roasted-recipe/