Roasted Butternut Squash Soup
Updated Aug 07, 2026
This roasted butternut squash soup is made with a whole, roasted butternut squash that is simmered with spices, broth, and coconut milk.
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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.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Roasted Butternut Squash Soup recipe.
Measured the butternut squash for accuracy: Based on a recent question I received in the comments, I retested this recipe using a measured amount of butternut squash instead of relying on the size of the squash, since they can vary so much. I found that using 8 cups of prepared butternut squash gave the soup the consistency I was looking for: thick and creamy without being too dense. This way you can chop your own fresh butternut squash or use pre-chopped fresh or frozen for the soup.
Tested blending instead of stirring coconut milk: I also found that it was much easier to add the coconut milk before blending instead of stirring it in at the end. Blending everything together helped the coconut milk incorporate more evenly and gave the soup a smoother, creamier consistency.
Happy Cooking!
– Yumna
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Roasted Butternut Squash Soup Ingredients
- Butternut squash: I use a vegetable Y-peeler to peel the whole butternut squash then cut into small cubes; 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: Top the soup with pumpkin seeds or try Roasted sunflower seeds or crispy sage leaves!
How to Make Roasted Butternut Squash Soup
These step-by-step photos walk you through how to make Roasted Butternut Squash Soup. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Roasted Butternut Squash Soup Recipe below:
1. Prepare Butternut Squash
Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, cinnamon, and cardamom. Toss to combine.
2. Bake Squash With Spices
Bake, flipping halfway through until the butternut squash is knife tender and golden.
3. Cook Aromatics
Heat the remaining olive oil in a large pot. Add the onions and seasoning. Cook the onion until softened. Add the garlic, and cook until fragrant. Add the vegetable broth, bring to a boil, then reduce the heat to a simmer while the butternut squash finishes roasting.
4. Add Squash to Broth
When the butternut squash is done, transfer it to the pot, and remove it from the heat.
5. Blend Soup
Use an immersion blender to blend the soup until completely smooth.
6. Stir in Coconut Milk
Stir in the coconut milk, or you can also blend it with the previous step, which I actually prefer.r
Full Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash Soup Recipe
Video
Ingredients
- 1 large butternut squash peeled seeded and cut into ½-inch chunks, about 8 cups
- 2 tablespoons olive oil divided
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups low-sodium vegetable broth
- ½ cup coconut milk plus shaken well, 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 ½ teaspoon salt, ¼ teaspoons black pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is tender and golden.
- Halfway through the roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and season with the remaining 1 teaspoon salt and and ¼ teaspoons black 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 for about 10 minutes
- When the butternut squash is done, transfer it to the pot along with the coconut milk, remove from heat and use an immersion blender to blend the soup until completely smooth. Serve with a drizzle of coconut milk and pumpkin seeds.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tip
- 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.
Troubleshooting
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 a small amount of cornstarch or flour 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
I got some roasted pumpkin seed oil at Costco the other day. I bet that would be a delicious drizzle on the top!
That does sound delicious! If you try it, let me know how it turns out!
I used one large butternut and roasted it quite well.
The end result was very nice but I think it needed more butternut to balance the volume of stock.
Will definitely make it again but with more butternut
Thanks so much for the feedback. I’m going to test it again and measure how many cups of butternut squash I used so it’s more accurate.
Omg, this soup was sooooo delicious! I had it with a slice of toasted sourdough for lunch. Yummm
Yum, that sounds so good!! So glad you liked it, Arranny. Thank you!
Please advise whether to use unsweetened or sweetened coconut milk in the can for your Butternut Squash soup. Can’t wait. Thank you!
Good question! I use full-fat unsweetened coconut milk. Enjoy!!
Two questions: how many lbs of butternut squash does this recipe require? How many cups of soup does this recipe make?
A large butternut squash weighs about 3-5 pounds before cutting. The recipe should make about 6 cups of soup.
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