Roasted Butternut Squash Soup
Updated Oct 15, 2025
This roasted butternut squash soup is made with a whole, roasted butternut squash that is simmered with spices, vegetable broth, and coconut milk.
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Roasted Butternut Squash Soup is soo good!
One of my favorite soups to make during the fall and winter is this Roasted Butternut Squash Soup. This classic recipe only needs butternut squash and a couple other staple pantry ingredients, so I find myself making it quite often in the fall. It takes just 10 minutes to prep with a handful of ingredients and is so flavorful and warming.
Happy Cooking!
– Yumna
Roasted Butternut Squash Soup Ingredients
- Butternut squash: I like to break down my own whole butternut squash; read my tips on how to cut a butternut squash.
- Broth: You can use homemade vegetable stock or store-bought. If you’re not going for vegan or vegetarian soup, chicken stock will work well, too.
- Coconut milk: I love the texture of full-fat coconut milk in this soup, but oat milk or unsweetened almond milk will work, too. Feel free to use dairy milk as well if you’re not making vegan soup.
- Oil: I prefer the taste of olive oil but any cooking oil will do.
- Onion: I like to use a yellow onion in my roasted butternut squash soup but a white onion will work as well.
- Garlic: I’d recommend going for fresh garlic over powdered or jarred garlic!
- Seasoning: I like to season my soup with salt, pepper, ginger, and cinnamon. Feel free to get creative with your own spice blend, though.
- Garnish: I like to top my soup with pumpkin seeds, but feel free to skip this step. Roasted sunflower seeds or crispy sage leaves will also work!
How to Make Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
Video
Ingredients
- 1 large butternut squash peeled, seeded and cut into chunks
- 2 tablespoons olive oil divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- ½ cup coconut milk plus more for serving
- ½ cup roasted pumpkin seeds for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.
- While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.
- When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth. Stir in the coconut milk. Serve with a drizzle of coconut milk and pumpkin seeds.
Equipment
Notes
- My Top Tip: Use an immersion blender to make your soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
- Storage: Store any leftovers in an airtight container for 3-4 days in the fridge, or up to 3 months in the freezer.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use an immersion blender to make the soup smooth. You can use a stand blender, but be careful, your soup will be very hot. An immersion blender will make things much easier if you have one!
Serving Ideas
- Add some protein. You can try adding cooked chickpeas, or diced tofu directly to your soup!
- Pair with a sandwich. This soup will taste great with a classic grilled cheese, a turkey panini, or a chicken broccoli wrap.
- Serve with bread. I like using crusty bread or yeast rolls for dipping into this creamy soup.
FAQs
It really depends on the texture you prefer. The skin can add some texture to the soup, but it may also be tough, fibrous, or chewy. I recommend removing the skin before roasting and adding it to the soup.
If you find your soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water). Be careful not to add too much, though, as it will continue to thicken as it simmers.
Comments
Well, it’s a good recipe. Works as advertised.
I changed it up the next time around.
I elevated it with a cup of carrot soup I previously made alongside the stock (adds complexity and sweetness), used coconut milk right out of the coconut (more subtle, less creamy) and juice of half a lemon (adds brightness).
Sounds great!
If you don’t want a vegetarian version of this soup, it sure tastes better using chicken broth instead of vegetable broth. I’ve made it both ways and it’s so much tastier. Also I’ve made it with frozen butternut squash and fresh. I can’t tell the difference. A couple of tablespoons of maple syrup also adds a lot of flavor. Not a fan of the coconut milk or pumpkin seeds. Doesn’t add anything and it negatively impacts the texture.
Thanks for the feedback, Dianne! Love the tweaks you made. So happy you enjoy the soup!
I also want to use frozen butternut squash, did you thaw it before roasting or take it from the freezer straight to the oven?
Great recipe! Delicious!
Thank you! So happy you liked it!!
Tastes fantastic!
Thanks, MJ! So glad you liked it!
Soup tasted great! Totally loved this recipe.
Yay, so happy you liked it!! Thank you, Ava!
Very good soup. I had to add carrots and roasted the ginger, garlic and onion with the squash in the oven. It is delicious!!!
Yum, that sounds so good!! So happy you liked it, Lou Ann! Thanks!
Can I use frozen squash and would it need to be roasted
I haven’t tried using frozen squash myself but I think it would work! You would definitely need to roast it to bring out the flavors and probably need to add a few minutes to the roast time as well to account for the extra moisture. Please let me know how it turns out if you end up trying it!
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