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Roasted Butternut Squash Soup That Feels Gourmet

Roasted Butternut Squash Soup

Rebecca Blumer
This roasted butternut squash soup is silky, deeply flavorful, and effortlessly elegant. Caramelized squash, aromatic onion and apple, warm spices, and a creamy finish come together for a bowl that delivers maximum comfort and taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 Bowls
Calories 220 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender

Ingredients
 

Soup Base

  • 1 large butternut squash about 3–4 lbs, halved and seeded
  • 2 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 1 medium apple peeled and chopped (Granny Smith or Honeycrisp)
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon optional but excellent
  • 1/4 tsp cayenne or red pepper flakes adjust to taste
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 can full-fat coconut milk 13–14 oz or use 3/4 cup heavy cream
  • 1–2 tbsp maple syrup optional, to balance
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp lemon juice or apple cider vinegar
  • kosher salt and black pepper to taste

Garnish

  • toasted pepitas
  • crispy sage
  • swirl of cream or chili oil

Instructions
 

  • Preheat oven to 425°F (220°C). Cut the squash in half, scoop out seeds, brush with olive oil, season with salt and pepper. Roast cut-side down for 35–45 minutes until tender and caramelized.
  • In a large pot, heat olive oil over medium. Sauté onion and apple with a pinch of salt for 6–8 minutes until softened.
  • Add garlic, cumin, cinnamon, and cayenne. Cook for 30–45 seconds until fragrant.
  • Pour in the broth. Scoop roasted squash flesh into the pot. Add thyme and simmer gently for 10 minutes.
  • Blend with immersion blender until silky-smooth. Stir in coconut milk or cream.
  • Adjust seasoning with salt, pepper, and optional maple syrup. Simmer 2–3 minutes.
  • Finish with lemon juice. Serve with garnishes like pepitas, sage, or chili oil.

Notes

Make ahead and refrigerate for even better flavor the next day. For variation, try chipotle, Thai curry, or ginger-turmeric twists.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 8gSodium: 400mgPotassium: 580mgFiber: 4gSugar: 8gVitamin A: 15800IUVitamin C: 25mgCalcium: 60mgIron: 2.5mg
Keyword Comfort Food, vegetarian
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