Creamy Roasted Butternut Squash Soup Recipe

As the days shorten and a crispness fills the air, my kitchen naturally gravitates towards warmth and comfort. This Creamy Roasted Butternut Squash Soup recipe has become a beloved staple in our home during the cooler months. From the moment the sweet aroma of roasting squash and garlic fills the house, anticipation builds. My family, even the pickiest eaters, eagerly gather around the table when this soup is simmering on the stove. The vibrant orange hue is instantly inviting, and the first spoonful is an explosion of flavors – the deep, caramelized sweetness of the roasted vegetables, balanced by warm spices and a velvety smooth texture thanks to the coconut milk. It’s a symphony of autumnal goodness in a bowl, and paired with a simple grilled cheese, it transforms a simple meal into a truly comforting and satisfying experience. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings and cozy weekends.

Ingredients: The Building Blocks of Flavor

This recipe for Creamy Roasted Butternut Squash Soup utilizes a beautiful blend of fresh vegetables and aromatic spices, each playing a crucial role in creating its signature depth of flavor and creamy texture. Let’s delve into each ingredient and understand its contribution to this culinary masterpiece:

• 1 Small Butternut Squash: The star of the show, butternut squash provides the soup’s signature sweetness, creamy texture, and vibrant color. Choosing a good butternut squash is key. Look for one that feels heavy for its size, with a hard, matte skin and a long neck. Avoid squash with soft spots, bruises, or cuts. The size specified in this recipe, “small,” typically refers to a squash weighing around 2-3 pounds. Butternut squash is packed with vitamins and fiber, making this soup not only delicious but also nutritious.
• 1 Red Onion: Red onion brings a subtle sharpness and depth of flavor that complements the sweetness of the butternut squash. Roasting the red onion mellows its pungency and brings out its natural sugars, adding a layer of caramelized sweetness to the soup base. If you prefer a milder onion flavor, you can substitute with a yellow onion.
• 1 Carrot: Carrots contribute to the overall sweetness and body of the soup. They also enhance the vibrant orange color and add a subtle earthy note. Choose firm, bright orange carrots without any green discoloration at the top.
• 1 Head of Garlic: Roasting garlic is a game-changer for this soup. It transforms the sharp, pungent flavor of raw garlic into a mellow, sweet, and almost buttery roasted garlic flavor. Roasting the entire head allows the cloves to steam in their skins, resulting in tender, easily squeezable cloves that infuse the soup with a rich, aromatic depth. Don’t be tempted to skip the roasting of the garlic; it’s a crucial step for achieving the best flavor.
• 1 Cup Cherry Tomatoes: Cherry tomatoes might seem like an unusual addition to butternut squash soup, but they add a touch of acidity and brightness that balances the sweetness and richness of the other vegetables. Roasting them alongside the other vegetables intensifies their flavor and adds a delightful burst of sweetness and tanginess to the final soup. You can also use other small, sweet tomatoes like grape tomatoes.
• 250 ml Vegetable Broth: Vegetable broth forms the liquid base of the soup, bringing all the roasted flavors together. Using a good quality vegetable broth enhances the overall taste. You can use store-bought low-sodium vegetable broth or homemade broth for an even richer flavor. If you are not strictly vegan, chicken broth can also be used for a slightly different flavor profile.
• 200 ml Coconut Milk: Coconut milk is the secret ingredient for achieving the incredibly creamy texture without relying on heavy cream. It adds a subtle sweetness and richness, while also making the soup suitable for vegans and those who are lactose intolerant. Use full-fat coconut milk for the creamiest result. If you prefer a less pronounced coconut flavor, you can use light coconut milk, but the soup will be slightly less creamy.
• 2 tbsp Olive Oil: Olive oil is used for roasting the vegetables, helping them to caramelize and develop deeper flavors. It also adds a subtle richness to the soup. Use extra virgin olive oil for the best flavor and health benefits.
• 1 tsp Italian Herbs: Italian herbs provide a classic savory note that complements the sweetness of the butternut squash and other vegetables. A blend of dried oregano, basil, rosemary, thyme, and marjoram works perfectly. You can use a pre-mixed Italian herb blend or create your own.
• ½ tsp Pepper: Black pepper adds a touch of spice and enhances the other flavors in the soup. Freshly ground black pepper is always preferred for its more vibrant flavor.
• 1 tsp Cumin: Cumin brings a warm, earthy, and slightly smoky note to the soup, adding depth and complexity to the flavor profile. It complements the sweetness of the squash and the other spices beautifully.
• 1 tsp Paprika: Paprika adds a subtle sweetness, smokiness, and a hint of color to the soup. You can use sweet paprika or smoked paprika for a more pronounced smoky flavor.
• ½ tsp Ground Ginger: Ground ginger adds a warm, slightly spicy, and aromatic note that brightens up the soup and balances the sweetness. Freshly grated ginger can also be used for a more intense ginger flavor, using about 1 teaspoon of grated fresh ginger.
• 1 tsp Turmeric: Turmeric not only adds a beautiful golden hue to the soup but also boasts a mild, earthy flavor and significant health benefits due to its anti-inflammatory properties.
• ½ tsp Ground Coriander: Ground coriander adds a citrusy, warm, and slightly sweet note that complements the other spices and enhances the overall complexity of the flavor profile.
• ½ tsp Chili Flakes (adjust to taste): Chili flakes provide a gentle warmth and a touch of heat, balancing the sweetness and adding another layer of flavor. Adjust the amount of chili flakes according to your spice preference. You can also omit them entirely if you prefer a completely mild soup.
• Salt to taste: Salt is essential for seasoning the soup and bringing out all the flavors. Start with a teaspoon of salt and adjust to taste throughout the cooking process. Sea salt or kosher salt are recommended for their pure flavor.
• Grilled Cheese Sandwich Ingredients (Optional but Highly Recommended):
  • 2 slices bread: Any type of bread works well for grilled cheese, from classic white bread to sourdough or whole wheat. Choose a bread that you enjoy and that will hold up well during grilling.
  • Cheese (Cheddar and Gouda): A combination of cheddar and gouda cheese provides a perfect balance of sharpness and meltiness. Cheddar offers a classic cheesy flavor, while gouda adds a creamy, nutty dimension. You can experiment with other cheese combinations as well, such as Monterey Jack, Gruyere, or provolone.
  • 1 tbsp Butter for frying: Butter is essential for creating a golden brown, crispy crust on the grilled cheese and adding richness to the flavor. You can use salted or unsalted butter.

Instructions: Step-by-Step to Soup Perfection

Creating this Creamy Roasted Butternut Squash Soup is a straightforward process, primarily focused on roasting the vegetables to unlock their full flavor potential. Follow these detailed instructions for a foolproof and delicious result:

1. Preheat the Oven and Prepare the Vegetables: Begin by preheating your oven to a consistent 200°C (400°F). This ensures the vegetables roast evenly and caramelize beautifully. While the oven is preheating, prepare your vegetables.
   • Butternut Squash: Carefully cut the butternut squash in half lengthwise, from stem to base. Using a spoon, scoop out the seeds and stringy pulp from the cavity of each half.
   • Red Onion: Quarter the red onion, cutting it into wedges that will roast evenly.
   • Carrot: Peel the carrot and cut it into approximately 4 pieces. This size ensures they roast at a similar rate to the other vegetables.
   • Garlic: Slice off the very top of the garlic head, just enough to expose the tops of the cloves. This allows the garlic to roast and become soft and sweet.
   • Cherry Tomatoes: Leave the cherry tomatoes whole.
2. Arrange and Season the Vegetables: Place the prepared vegetables on a baking sheet. You can line the baking sheet with parchment paper for easier cleanup, but it’s not essential.
   • Squash “Bowls”: Place the cherry tomatoes in the hollow of one butternut squash half and the quartered red onion in the hollow of the other butternut squash half. This helps to keep them contained and allows the flavors to meld together as they roast.
   • Carrot and Garlic: Arrange the carrot pieces and the garlic head on the baking sheet alongside the squash halves.
   • Seasoning: Sprinkle salt generously over all the vegetables. Salt is crucial for drawing out moisture and enhancing the flavors during roasting. Next, sprinkle the Italian herbs evenly over all the vegetables.
   • Olive Oil Drizzle: Drizzle olive oil generously over the squash, garlic, onions, tomatoes, and carrot. Ensure all the vegetables are well-coated with olive oil. This helps them to roast and caramelize properly, preventing them from drying out and adding richness to the soup.
3. Roast the Vegetables to Perfection: Place the baking sheet in the preheated oven and roast for 50 minutes, or until the vegetables are tender and slightly caramelized.
   • Doneness Check: To check for doneness, pierce the butternut squash and carrot with a fork. They should be easily pierced and feel soft throughout. The edges of the squash and onion should be slightly browned and caramelized. The cherry tomatoes will have softened and may have slightly burst. The garlic cloves will be soft and fragrant.
4. Blend the Roasted Vegetables into Creamy Soup: Once the vegetables are roasted, carefully remove the baking sheet from the oven. Let the vegetables cool slightly for a few minutes before handling them.
   • Transfer to Blender: Transfer the roasted squash halves (including the tomatoes and onions), and the roasted carrot pieces into a blender. A high-speed blender will yield the smoothest results, but a regular blender will also work. You may need to blend in batches if your blender is not large enough.
   • Roasted Garlic Magic: Using your hands (be careful, they might still be warm), gently squeeze the roasted garlic cloves directly out of their skins and into the blender. Roasted garlic is incredibly soft and easy to squeeze out.
   • Spice Infusion: Add the vegetable broth, cumin, paprika, ginger, turmeric, coriander, and chili flakes to the blender. These spices will infuse the soup with warmth, depth, and complexity.
5. Blend Until Velvety Smooth: Secure the blender lid tightly and blend on high speed until the mixture is completely smooth and creamy. This may take a minute or two, depending on your blender. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
6. Simmer and Finish the Soup: Pour the blended soup into a saucepan and place it over medium heat on your stovetop.
   • Coconut Milk Enrichment: Stir in the coconut milk and gently simmer for 5-7 minutes. Simmering allows the flavors to meld together and the soup to heat through thoroughly. Do not boil the soup vigorously after adding coconut milk, as it can sometimes separate.
   • Seasoning Adjustment: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or chili flakes to your preference. If you prefer a thinner consistency, add more vegetable broth until you reach your desired thickness.
7. Prepare the Grilled Cheese (Optional but Delicious): While the soup is simmering, you can prepare the grilled cheese sandwiches.
   • Assemble the Sandwich: Take two slices of bread for each sandwich. Layer generous amounts of cheddar and gouda cheese (or your cheese of choice) between the slices of bread.
   • Butter Up: Spread butter evenly on the outside of each slice of bread.
   • Fry to Golden Perfection: Heat a non-stick pan or skillet over medium heat. Place the sandwich in the hot pan. Fry for 2-3 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey. Press down gently on the sandwich with a spatula while frying to ensure even browning and melting of the cheese.
8. Serve and Enjoy! Ladle the Creamy Roasted Butternut Squash Soup into bowls. Serve hot, garnished as desired (see “How to Serve” section for ideas). Serve the grilled cheese sandwiches alongside the soup for a classic and comforting pairing.

Nutrition Facts: A Wholesome and Delicious Choice

This Creamy Roasted Butternut Squash Soup is not only incredibly flavorful and comforting but also packed with nutrients. Here’s a glimpse at the nutritional profile:

• Servings: 4 people
• Calories: Approximately 378 kcal per serving

Please note that these are approximate values and may vary slightly depending on the specific ingredients used and portion sizes.

This soup is a good source of:

• Vitamins: Butternut squash, carrots, and tomatoes are rich in Vitamin A, Vitamin C, and Vitamin K.
• Fiber: Butternut squash and other vegetables provide a good amount of dietary fiber, which is beneficial for digestion and satiety.
• Antioxidants: The vibrant orange vegetables and spices are packed with antioxidants that help protect your body against cell damage.
• Healthy Fats: Coconut milk provides healthy fats, contributing to satiety and overall well-being.

While the soup is relatively low in calories for a creamy soup, adding a grilled cheese sandwich will significantly increase the calorie and fat content of the meal.

Preparation Time: Plan Your Soup Making

This recipe is relatively quick to prepare, especially considering the depth of flavor achieved through roasting. Here’s a breakdown of the time involved:

• Prep Time: 10 minutes
  • This includes washing, peeling, and chopping the vegetables, as well as preparing the garlic.
• Cook Time: 50 minutes
  • This is the roasting time in the oven.
• Total Time: 1 hour

This timeline makes it a perfect weeknight meal option, especially as much of the cooking time is hands-off while the vegetables are roasting. You can also prep the vegetables ahead of time and store them in the refrigerator until you are ready to roast them, further reducing the active preparation time.

How to Serve: Elevate Your Soup Experience

While this Creamy Roasted Butternut Squash Soup is delicious on its own, there are many ways to enhance the serving experience and create a more complete and satisfying meal. Here are some serving suggestions:

• Classic Pairing:
  • Grilled Cheese Sandwich: As mentioned in the recipe, a classic grilled cheese sandwich is the perfect accompaniment to this soup. The crispy, buttery bread and melted cheese provide a delightful textural and flavor contrast to the smooth, creamy soup.
• Garnishes for Flavor and Visual Appeal:
  • Toasted Pumpkin Seeds or Pepitas: Sprinkle toasted pumpkin seeds or pepitas (hulled pumpkin seeds) on top for a crunchy texture and nutty flavor that complements the butternut squash.
  • Croutons: Add homemade or store-bought croutons for another textural element and a satisfying crunch.
  • Fresh Herbs: Garnish with a sprig of fresh thyme, rosemary, or parsley for a pop of color and fresh herbal aroma.
  • Swirl of Cream or Coconut Cream: For extra richness and visual appeal, swirl a spoonful of heavy cream or coconut cream (for vegan option) on top of each bowl.
  • Drizzle of Olive Oil: A drizzle of high-quality olive oil adds a touch of fruity flavor and sheen to the soup.
  • Sprinkle of Chili Flakes: For those who like a bit more heat, sprinkle a few extra chili flakes on top.
• Bread and Sides:
  • Crusty Bread: Serve with slices of crusty bread, such as sourdough or baguette, for dipping into the soup and soaking up every last drop.
  • Side Salad: A light and refreshing side salad with a vinaigrette dressing can provide a nice contrast to the richness of the soup.
  • Roasted Vegetables: For a heartier meal, serve alongside roasted vegetables like Brussels sprouts, broccoli, or sweet potatoes.
• Make it a Soup and Salad Combo: Pair a smaller portion of the soup with a larger, more substantial salad for a lighter yet still satisfying meal.
• Elevate with Protein:
  • Grilled Chicken or Shrimp: For a non-vegetarian option, add grilled chicken or shrimp to the soup for a protein boost.
  • Crispy Chickpeas: For a vegan protein option, top with crispy roasted chickpeas for added texture and protein.

Additional Tips for Soup Success

Here are five additional tips to help you make the most delicious and perfect Creamy Roasted Butternut Squash Soup every time:

1. Don’t Skip the Roasting: Roasting the vegetables is the key to unlocking the deep, caramelized flavors that make this soup so special. Resist the temptation to boil or steam the vegetables instead. Roasting concentrates their sweetness and brings out a depth of flavor that you simply can’t achieve with other cooking methods. Ensure the vegetables are properly spaced on the baking sheet and not overcrowded, which can steam them instead of roasting.
2. Roast Until Truly Tender and Caramelized: Don’t rush the roasting process. Roast the vegetables until they are truly tender and slightly caramelized around the edges. This may take slightly longer than 50 minutes depending on your oven and the size of your vegetables. The more caramelized the vegetables are, the richer and more flavorful your soup will be.
3. Taste and Adjust Seasoning Throughout: Seasoning is crucial for a flavorful soup. Taste the soup at various stages – after blending and again after simmering with coconut milk – and adjust the salt, pepper, and spices to your preference. Remember that flavors will develop and deepen as the soup simmers.
4. Control the Consistency: If you prefer a thinner soup, add more vegetable broth gradually while blending or simmering, until you reach your desired consistency. If you accidentally make the soup too thin, you can simmer it uncovered for a longer period to reduce some of the liquid and thicken it slightly.
5. Make Ahead and Freeze for Later: This soup is perfect for making ahead of time. It actually tastes even better the next day as the flavors have had time to meld and deepen. You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQ Section: Your Soup Questions Answered

Here are answers to some frequently asked questions about making Creamy Roasted Butternut Squash Soup:

Q1: Can I use pre-cut butternut squash to save time?

A: Yes, you can definitely use pre-cut butternut squash to save on prep time. Look for cubed butternut squash in the produce section of your grocery store. However, keep in mind that pre-cut squash may not be as fresh as whole squash, and it might be slightly more expensive. Roast the pre-cut squash according to the recipe instructions, ensuring it’s spread out on the baking sheet for even roasting.

Q2: I don’t have coconut milk. Can I use something else to make it creamy?

A: Yes, if you don’t have coconut milk or prefer not to use it, you can use other alternatives to achieve a creamy texture. Heavy cream or half-and-half are classic options for a richer, non-vegan soup. For a lighter vegan option, you can use cashew cream (soaked cashews blended with water until smooth) or oat cream. You can also simply use more vegetable broth and blend the soup for longer to achieve a slightly less creamy but still delicious result.

Q3: Can I add other vegetables to this soup?

A: Absolutely! This recipe is very versatile, and you can easily add other vegetables to customize it to your taste. Good additions include sweet potatoes, parsnips, apples, or even a bit of roasted cauliflower or broccoli. Roast these additional vegetables alongside the butternut squash and other vegetables in the recipe, adjusting roasting time as needed depending on the density of the vegetables.

Q4: I don’t have all the spices listed. Are there any substitutions or can I omit some?

A: While the combination of spices in this recipe creates a wonderful flavor profile, you can make substitutions or omit some spices if needed. If you don’t have Italian herbs, you can use dried thyme or rosemary. If you don’t have cumin, you can use smoked paprika or a pinch of chili powder. If you don’t have ground coriander, you can omit it or use a pinch of cardamom. The core spices that contribute most significantly to the flavor are cumin, paprika, ginger, and turmeric. Don’t be afraid to experiment with spices you have on hand, but try to maintain a balance of warm, earthy, and slightly spicy notes.

Q5: Can I make this soup in a slow cooker or Instant Pot?

A: Yes, you can adapt this recipe for a slow cooker or Instant Pot, although roasting the vegetables beforehand is still highly recommended for the best flavor.

• Slow Cooker: Roast the vegetables as instructed in the recipe. Then, transfer the roasted vegetables and spices to a slow cooker. Add the vegetable broth and coconut milk. Cook on low for 4-6 hours or on high for 2-3 hours. Blend the soup using an immersion blender or transfer to a regular blender to blend until smooth.
• Instant Pot: Roast the vegetables as instructed. Then, transfer the roasted vegetables, spices, vegetable broth, and coconut milk to the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Blend the soup using an immersion blender or transfer to a regular blender to blend until smooth.

Roasting beforehand, even for slow cooker and Instant Pot versions, significantly enhances the depth of flavor compared to simply cooking the raw vegetables in the appliance.

Print