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Creamy Roasted Butternut Squash Soup: Best Easy Recipe

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A comforting, creamy roasted butternut squash soup made with simple ingredients like coconut milk and warm spices. It is a quick, easy, and healthy vegan-friendly meal perfect for cozy evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
  • 1 medium yellow onion, chopped
  • 3–4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 can (13.5 oz) full-fat coconut milk
  • 1/2 cup apple cider (optional)
  • 1/2 teaspoon ground ginger
  • A pinch of nutmeg
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the squash, remove seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss squash cubes with olive oil, salt, pepper, and cumin until coated.
  4. Spread squash in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until tender and browned.
  5. While squash roasts, heat a large pot over medium heat. Add oil or butter, then sauté onion and garlic for 5-7 minutes until soft.
  6. Add roasted squash to the pot with onions. Pour in broth and apple cider, stirring to scrape up browned bits.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  8. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  9. Stir in coconut milk and blend again until incorporated.
  10. Season to taste with additional salt, pepper, or spices. Serve hot with garnishes like pepitas or herbs.

Notes

Roasting the squash is crucial for developing deep, nutty flavors compared to boiling. Ensure squash cubes are uniform in size for even cooking. If using a standard blender, blend in batches and vent the lid to avoid steam burns. The soup tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, vegan soup, gluten-free soup, fall recipes, comfort food, easy dinner

Find it online: https://lindabake.com/creamy-roasted-butternut-squash-soup-best-easy-recipe/