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Creamy Roasted Butternut Squash Soup

A creamy bowl of bright orange roasted butternut squash soup topped with dark pumpkin seeds.
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This recipe delivers a velvety, rich roasted butternut squash soup, perfect for a cozy fall or winter dinner. Roasting the squash first develops deep, natural sweetness for the best flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • Toasted pumpkin seeds, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half of the olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until softened, about 8 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the roasted butternut squash, vegetable broth, nutmeg, and cayenne pepper (if using) to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  7. Return the pureed soup to the pot. Stir in the coconut milk (or cream). Heat gently until warmed through; do not boil.
  8. Taste and adjust salt and pepper as needed. Ladle the soup into bowls and top with toasted pumpkin seeds before serving.

Notes

  • For the creamiest texture, use full-fat canned coconut milk or heavy cream.
  • If you prefer a spicier soup, increase the cayenne or add 1/2 teaspoon of curry powder with the nutmeg.
  • Serve this easy fall soup with crusty bread for dipping.

Nutrition

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