Oven Roasted Butternut Squash Soup
This is quite simply the easiest, most delicious Butternut Squash Soup ever! It’ll undoubtedly become a Fall favorite for you and yours!
This is quite simply the easiest, most delicious Butternut Squash Soup you will ever have, bar none! And the best part is what makes it so unique and so deliciously tasty also happens to be what makes it so crazy easy to make – it uses Oven Roasted Butternut Squash as a base!
So instead of peeling, cleaning and dicing your butternut squash, a process that can be a little bit tricky and, well, let’s be honest, a tad strenuous on your fingers, too, all you need to do is cut that gourd in half, drizzle it with olive oil, sprinkle with salt and pepper and shove it in the oven. That not only takes care of making it all nice and soft and perfectly soup-ready for you, but it also gives it a scrumptious, nutty, slightly sweet and exquisitely caramelized flavor!
All that’s left to do then is throw that perfectly soft golden flesh in the blender, along with a handful more ingredients, and you get the creamiest, silkiest and tastiest Butternut Squash Soup ever.
Undoubtedly, this one’s bound to become a Fall favorite for you and yours!
Like I just said, the first thing you’ll need to do to make this soup is roast your butternut squash in the oven. That’s crazy simple, you’ll see; just check out the detailed instructions in this post, or follow the directions in the recipe card below!
Just be certain that you use a squash that’s big enough as you will be needing about a kilo (that’s a little over 2 pounds) of cooked flesh; So make sure that your raw gourd weighs at least a little more than that, to make up for the peel and refuse…
Once your squash is done roasting, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
While your squash is cooling, heat some olive oil in a medium saucepan and then add the chopped onion, garlic, salt, white pepper, ground cardamom and nutmeg; cook until fragrant and slightly caramelized, which shouldn’t take longer than 3 to 4 minutes.
Add the broth and bring to a quick boil, then kill the heat and set aside.
By now, your squash should be plenty cool to handle without burning your fingers! With the help of a large spoon (did I ever tell you just how much I love an ice cream scoop for these kinds of things?) scoop out that flesh and measure out about 4 cups of it, or if you’re like me and prefer to weigh stuff, weigh about 1kg (2.2lb) of that creamy golden flesh.
Now this is not an exact science, so your measurements don’t need to be super precise, but try to be as close as possible.
Put that into your blender or food processor and then add the reserved broth.
For best result, I highly recommend the use of a high speed blender such as the Vitamix; No other blender will give you a creamier, silkier soup! If you didn’t have access to one of those, a neat trick would be to strain the soup through a fine meshed sieve after its been processed. That will give it a totally similar texture and silky mouthfeel.
So process all this on high speed until really smooth and velvety, about 2 to 3 minutes, then add the coconut milk and process for a few more seconds.
Personally, I really like the touch of exoticism that the coconut confers to the soup, but if you’re not a fan of it yourself, feel free to use heavy cream instead, or even sour cream or plain Greek yogurt, why not?
You could even leave it out entirely and the soup would still be crazy creamy and tasty, especially if you used a high speed blender like I did.
Your Butternut Squash Soup is now ready to be served, but if you found that it wasn’t hot enough for your liking, you could simply transfer it back to the saucepan and heat it over medium heat until it had reached the desired temperature.
Oh, and if you have some of that Oven Roasted Butternut Squash left, grab a melon baller and make a few balls with it, and then use those to garnish your soup, along with a little bit of coconut milk and a few sprigs of fresh thyme.
Elegant enough for you? Just wait ’til you get to taste it!
Oven Roasted Butternut Squash Soup
For the oven roasted butternut squash
- 1 large butternut squash, at least 1.25kg | 2.75lb
- 3-4 tbsp extra-virgin olive oil
- Generous sprinkle of salt and pepper
- About 1/4 cup water
To make the soup
- 1 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 tsp salt, I use Himalayan salt
- 1/4 tsp ground white pepper
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 2 cups vegetable broth, (or other broth of your choice)
- 1/2 cup full fat coconut milk
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
- While the squash is cooling, heat the olive oil in a medium saucepan and then add the onion, garlic, salt, white pepper, cardamom and nutmeg; cook until fragrant and slightly caramelized, about 3-4 minutes. Add the broth and bring to a quick boil, then kill the heat and set aside.
- With a large spoon, scoop the flesh out of the squash and measure out 4 cups or 1kg (2.2lb). Put that into your High-Speed Blender or food processor and then add the reserved broth.
- Process on high speed until really smooth and velvety, about 2 to 3 minutes, then add the coconut milk and resume processing until well incorporated.
- Serve immediately or, if the soup isn't hot enough for your liking, transfer it back to the saucepan and heat it over medium heat until the desired temperature is reached.
- If you have some leftover oven roasted butternut squash, make a few balls with a melon baller and use them to garnish the soup, along with a little bit of coconut milk or heavy cream and a few sprigs of fresh thyme.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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43 Comments on “Oven Roasted Butternut Squash Soup”
Sonia!!! The photography in this post!! I simply have no words. Stunning. <3
You've done it again.
Really? Why thank you so much, Jordan! That sure feels nice to hear! 🙂 <3
The soup has such a beautiful yellow color, it makes you want to have a big bowl of it right away.
Absolutely heavenly and so comforting! I don’t feel guilty eating it because it’s healthy. Definitely a 5-star recipe!
Thank you so much, Byrona. Happy to hear you loved the soup that much! 🙂
Just made this soup. Second attempt. First attempt the squash cubes I bought were rancid. This time I bought a whole squash and roasted it myself.
I used vegetable broth instead of chicken broth and it is still so amazing!
Real happy to hear, Alexis. Glad the soup was to your liking! 🙂
So very tasty! Easy to make.
I have made this soup several times now, and it always tastes great!
Since I now have to watch saturated fats, I’ve substituted coconut milk with just a splash of 10 % cream for my bowl and it still is great!
Glad to hear, Ina, and thanks a bunch for the great feedback! You rock! 🙂
Yum! So smooth and creamy! I did use cream instead of coconut milk. I will definitely be adding this to our favorites! 😊
So very happy to hear, Sherrie! And thank you so much for taking the time to let me know, too! I greatly appreciate that! 🙂
I always roast butternut squash for soup, have done so for years. No reason to peel. Also, I roast the onion & garlic At the same time. prefer to use an emersion blender to make it creamy.
Love this soup 💕
Can you use 1/2 & 1/2 in place of coconut milk (or heavy cream)?
This is my favorite soup! I use my Vitamin and just cut the squash in cubes with the skin on! Delicious
How does this soup freeze?
Delicious by the way, and SO easy
It freezes very well, Maria! Glad you like it! 🙂
My family loved this soup! I made it with extra vegetable broth and just a few spoonfuls if the coconut milk fat that was at the top of the can of coconut milk. It was delicious!! Used my Ninja blender and it was silky smooth. Great vegan option for my one daughter that didn’t taste ‘vegan’ for the rest of my family! 😂😂
When you made your nutrition facts label, what was your serving size?
Thank you so much for this recipe !! So many recipes are over loaded with ingredients! This is exactly what I wanted !! Let the squash speak for itself! This is a keeper
Thank you Layla! Glad the recipe was to your liking! 🙂
Made this tonight! It was a hit – thank you! Plus, the house smells amazing while cooking it ! 😊
Haha! You are very welcome, Carly! Glad it was to your liking! 🙂
Made this last nite = awesome! I used more pepper about 3/4 tsp & heavy cream vs the coconut milk. Also used cinnamon in place if the cardamom. This will be a keeper. THX
Super!! Reap happy to hear, Lori! 🙂
Just made this and it was delicious! My husband really liked it too! BTW your picture is great!
Thank you Danielle! That’s very kind of you to say! 🙂
Can I make this the day before I serve I having girls over and want something quick and simple. Can I roast the vegetables before then put it all together the next day.
I would make the whole soup and then reheat when ready to serve.
Can I make this soup the day before serving it
Delicious! I love butternut squash soup and this one does not disappoint. I used a shallot and the squash from my Imperfect Produce box and loved it! It was even better the next day.
Thank you Lisa! Real happy to hear! 🙂
Just made the butternut soup and it was delicious, light and refreshing. Having limited items here in Zambia I used coconut cream in place of heavy cream, I also added additional roasted garlic ( I forgot it was just one clove 🤦🏽♀️) so it was a bit more garlicky but our guests enjoyed it, we topped it with organic tamari pumpkin seeds which was a nice addition. Will make again! Thank you for this recipe!
Thank YOU for the awesome feedback, Lisa; I sincerely appreciate it. Glad you enjoyed the soup!
Fantastic recipe my husband makes it for me and it beats any of mine!
Haha! Thank you much, Susan. Real happy to hear! 🙂
This recipe is amazing! I made it a few times last fall and was so happy to see butternut squash return to the produce aisle! I forgot to buy coconut milk this time and used plain Greek yogurt. It was fabulous!
I just made this for the third time. I love your choice of spices. It is a recipe I can tweak easily, if I want to. Today I added chopped apples to the onions and garlic (pears would be good, too.) I topped it with fried sage and toasted pepitas. I’m still not tired of this soup.
Spectacular! This was incredibly delicious and relatively simple. The roasting technique worked beautifully and created a lovely caramelized, sweet flavor. So, good I made double serving to have for tomorrow. Thanks for sharing!
I just made this! By far the most delicious Butternut Squash Soup I’ve ever had! Thank You!
My son brought home two acorn squash and asked if I would make soup. I accepted the challenge and stumbled onto this recipe. It was super easy and outstanding. The seasoning was perfect. Everyone is looking forward to the next time we have this soup. Thanks for sharing.