Indulge in the best creamy roasted butternut squash soup you'll ever taste! Bursting with rich, caramelized flavors of roasted butternut squash and garlic, this velvety soup is creamy without the cream, making it a warm and cozy choice for any season. With so many options out there, you've found the best. This ultra-creamy and comforting soup will keep you warm all year round!
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Looking for more delicious soup recipes? We've got a bunch! This hamburger soup recipe with barley is insanely delicious and this homemade chicken and dumpling soup is unbelievably easy and tasty, too!
Why You'll Love This Recipe
- Roasting the squash and garlic brings out incredible robust flavors, making this soup so, so delicious.
- This soup is perfect for make ahead meals and stores well in the refrigerator or freezer.
- A warm bowl of creamy roasted butternut squash soup is super comforting and cozy, perfect for a chilly fall afternoon. Pair it with garlic bread for a superior meal!
- Creamy butternut squash soup is perfect for the holidays. Serve it as an appetizer or side at your Thanksgiving or Christmas dinner!
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The world can never have enough butternut squash soup recipes! It's so creamy. - Healthtipsing
Creamy Butternut Squash Soup Ingredients
- Butternut Squash - you can add or substitute other vegetables such as sweet potato, acorn squash, or pumpkin.
- Roasted Garlic - do not substitute the roasted garlic for regular garlic. Roasting the garlic significantly mellows the sharp garlic flavor, using fresh, unroasted garlic will overpower the soup. If you want to use fresh garlic, add the cloves one by one and taste in between. Check out my complete guide to making the perfect roasted garlic.
- Coconut Milk - coconut milk can be substituted for heavy cream (33%), evaporated milk or homemade two ingredient cashew milk.
- Chicken Stock - chicken stock can be substituted for vegetable stock or homemade bone broth.
A full list of ingredients with exact quantities can be found on the recipe card below.
Recipe Modifications
- Other Vegetables - use other roasted vegetables in this soup such as carrots, sweet potato, acorn squash or pumpkin. Prepare the vegetables the same way as you would the butternut squash and roast.
- Adding Some Spice - if you want to make this soup spicy, add a couple dashes of cayenne pepper or red pepper flakes, to make it as mild or spicy as you like.
Special Diet Substitutions
- Vegan Butternut Squash Soup - instead of using butter to roast the squash, use vegetable or avocado oil. Use vegetable stock and instead of honey for the sweetener, use maple syrup.
- Gluten-Free - ensure that the stock and spices you use are certified gluten-free.
- Dairy-Free - substitute the butter for oil and this recipe is dairy-free.
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How to Make Butternut Squash Soup
Peel the Garlic and Squash
Grab a vegetable peeler and peel the squash. Using a sharp chef's knife cut off the top and the bottom of the squash. Cut the squash lengthwise and scoop out the seeds. Dice the squash into 1 ½ - 2" pieces. For the garlic, peel the garlic so you are left with only cloves. Place the garlic cloves in a small piece of aluminum foil, top with salt, pepper, and vegetable oil, and wrap the garlic up into a little package.
Toss and Bake the Squash
Toss the cubed squash with melted butter, oil, salt and pepper. Arrange the squash in a single layer on a baking sheet lined with parchment paper. Place the package of garlic on the baking sheet as well. Bake until the squash starts to turn a light golden brown around the edges.
Prepare the Soup Base
In a large pot add the stock, honey, ginger and nutmeg. Bring to a simmer and set aside.
Blending the Soup
When the squash and garlic are roasted to perfection, transfer them directly into the jar of a blender, you may have to do this in batches depending on the size of your blender. Pour the soup base into the blender, just until it covers the squash (you may not use it all for blending). Place the lid securely on your blender and blend until the soup is creamy and smooth, adding more soup base if necessary.
Complete the Soup
Pour the blended soup back into the remaining soup base and stir to combine. Over medium-low heat bring the soup to a simmer, simmer for 5 minutes. Lower the heat and stir in the coconut milk, stir until it is fully melted and combined. Heat the soup until it is warm and enjoy!
Garnishes
Garnishes are optional but highly recommended! Serve this creamy roasted butternut squash soup with crispy bacon, fresh parsley, and pumpkin seeds.
Expert Tips
- How to peel and cut a butternut squash - Start by washing your squash and then grab and veggie peeler and peel the squash, it could take a few passes with the peeler to get down to the squash. Next, grab a sharp chef's knife, cut the squash lengthwise and scoop out the seeds. Cut the squash into 1 ½ - 2" pieces and you're done!
- How to blend butternut squash soup so it is smooth and creamy - blending the roasted squash to a perfect consistency is key to making a delicious soup, no one wants a grainy soup! Avoid using an immersion blender, as from my experience it yields a more gritty texture. Opt for a blender, high speed preferably. I love to use my Vitamix to blend this soup, but any blender will work just fine.
- Roast the vegetables until they are lightly golden brown. Oven roasted butternut squash and garlic add a depth of flavor that is unmatched by other butternut soup recipes out there.
Frequently Asked Questions
Roasted butternut squash naturally has a very mild sweetness. In this recipe, I add honey which helps bring out the natural sweetness in the squash. If you want to make this soup sweeter, add more honey or a splash of maple syrup.
This creamy roasted butternut squash soup can be served as an appetizer, main course, or a side. Serve alongside a delicious sandwich or salad for a complete and delicious meal.
Store leftover butternut squash soup in an airtight container in the refrigerator and enjoy within 3-5 days.
Yes! This soup freezes beautifully and I often have a few containers of it on hand in my freezer.
Freeze soup in a zip-top bag or plastic container (I love these deli soup containers) for up to 3 months.
What to Serve with Butternut Squash Soup
More Soup Recipes for Fall
- Leek & Corn Chowder
- Classic Hamburger Soup
- Creamy Chicken and Dumplings
- Roasted Acorn Squash & Cauliflower Soup
- Guinness Beef Stew
If you make this creamy roasted butternut squash soup or any other recipe on my website, please leave a 🌟 star rating and a 💬 comment and share it on Pinterest, Instagram, and Facebook!
📖 Recipe
Creamy Roasted Butternut Squash Soup
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Print Recipe Pin RecipeIngredients
Roasted Butternut Squash
- 4 ½ lbs Butternut Squash* peeled and seeds removed
- 3 Tablespoons Butter melted
- 2 Tablespoons Vegetable Oil
- Salt & Pepper to taste
Roasted Garlic
- 1 head Garlic peeled and separated (about 15 cloves)
- 2 teaspoons Vegetable Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Soup Base
- 6 cups Chicken or Vegetable Broth
- ½ cup Honey
- 1 teaspoon Ground Ginger
- ¼ teaspoon Nutmeg
- 1 ⅔ cups (400ml) Coconut Milk
Optional Garnishes
- Crispy Bacon sliced
- Pumpkin Seeds
- Fresh Parsley
Instructions
Roasted Butternut Squash & Garlic
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Peel the butternut squash; this will take a few passes with the vegetable peeler. Cut off the top and bottom of the squash. Slice the squash lengthwise in half, and using a spoon, scrape out the seeds. Cut the squash into roughly 1 ½" - 2" cubes.
- Place the cubed squash into a large mixing bowl. Add the melted butter, vegetable oil, salt and pepper. Toss well to fully coat the squash with the butter and oil. Transfer the squash to the lined baking sheet and spread the pieces out into a single layer. Set aside.
- Peel the garlic and place all of the cloves in the center of a 6"x6" square of aluminum foil top with vegetable oil and season with salt and pepper. Gather all corners of the foil and crumple together to make a little pouch. Place the pouch in the center of the baking sheet with the squash. Bake for 35 minutes or until the squash is just starting to turn golden on the edges.
Soup Base
- To a large stock pot, add the chicken broth, honey, ginger and nutmeg. Over medium-low heat, heat the soup base until it is just simmering and all of the honey is dissolved. Remove from heat and set aside.
Blending the Soup
- In the jar of a blender, add the roasted butternut squash, garlic, and soup base. Blend on high until ultra creamy. Transfer the blended soup back to the large stock pot. (You might have to do this in batches depending on the size of your blender.)
- Pour the blended soup back into the stock pot, and over medium-low heat, bring the soup to a simmer, simmer for 5 minutes. Lower the heat and stir in the coconut milk, stir until it is fully melted and combined.
- Serve soup warm with garlic bread, and optional garnishes.
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Notes
- Coconut milk can be substituted for heavy cream.
- Chicken or vegetable stock can be substituted for bone broth.
- Do not substitute the roasted garlic for regular garlic. Regular garlic is much more potent, if you want to use plain garlic add one clove at a time to ensure you don't overpower the flavor.
- To get the creamiest texture, use a high power blender to blend the soup. From my experience, an immersion blender will produce a grainy, gritty texture.
- Roasting the squash until golden will give the soup a richer, more well-rounded flavor.
- Store leftover soup in the fridge for 3-5 days or freeze for up to 3 months.
- Nutrition facts have been calculated without any garnishes.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Eddie says
This is sooooo good!
Jessica says
Thank you!!
Healthtipsing says
The world can never have enough butternut squash soup recipes! It s so creamy and packed with skin-glowing vitamins. ??