Some recipes just feel right the moment you start making them and for me, Roasted Butternut Squash Soup is one of those.
It’s warm, cozy, and comes together in a way that makes even a busy day feel slower for a moment.
The sweetness from the squash, the slight earthiness from the onions, and that soft, creamy finish, it all tastes like fall in a bowl, no matter what season it is.
And the best part is, it looks and tastes like comfort but barely needs any effort.
There’s something grounding about roasting vegetables until they’re golden and blending them into something smooth and soothing.
A reminder that real warmth can come from simple food.
What I Love About This Soup
Every time I make this soup, it fills the kitchen with that gentle, roasted aroma that’s somehow both calming and inviting.
The squash caramelizes just enough, the onions soften, and everything blends into a silky texture that feels like a hug.
It’s the kind of recipe that fits into any kind of day, busy, quiet, chilly, or just one that needs a little comfort.
Simple steps, easy cleanup, and a bowl that makes you feel taken care of.
Roasted Butternut Squash Soup
Equipment
- Sheet pan
- Blender
- Sharp Knife
- Spatula
Ingredients
- 1 medium Butternut Squash peeled, seeded, and cubed
- 1 large Onion roughly chopped
- 2 Carrots sliced
- 3 cloves Garlic whole
- 3 tbsp Olive Oil
- 4 cups Vegetable or chicken broth
- Salt and Pepper to taste
Optional Finishers
- ½ cup Cream or Coconut Milk
- Fresh thyme or sage
- Chili flakes
- Pumpkin seeds
Instructions
- Step 1: Prepare the VegetablesPeel and cube the squash, slice the onions and carrots, and leave the garlic cloves whole so they roast gently.
- Step 2: Spread Them on a Baking SheetArrange all the vegetables in a single layer on a sheet pan so they roast evenly.
- Step 3: Add Oil and SeasoningDrizzle olive oil over the top, season with salt and pepper, and toss lightly to coat everything.
- Step 4: Roast Until TenderBake at 400°F for 30–35 minutes, or until the vegetables are soft and lightly caramelized on the edges.
- Step 5: Move Everything to a PotTransfer the roasted vegetables to a large pot and pour in the broth.
- Step 6: Warm and SimmerBring the pot to a gentle simmer for a few minutes so the flavors blend together.
- Step 7: Blend the SoupUse a blender or immersion blender to puree the soup until smooth. Add cream or coconut milk if you want extra creaminess.
- Step 8: Final Taste and ServeAdjust the seasoning, warm it slightly, and serve with herbs, pumpkin seeds, or a swirl of cream.
Notes
Nutrition
Why I Keep This Recipe in My Back Pocket
It’s rich without being heavy, sweet without being sugary, and smooth without needing fancy ingredients.
This soup tastes like it took hours, even though most of the work happens in the oven.
It’s also incredibly good, add more broth to thin it, more squash to thicken it, or blend it chunkier if you want a heartier bowl.
No matter what, it turns out delicious.
What to Serve With This Creamy Soup
Conclusion
Every time I make Roasted Butternut Squash Soup, I’m reminded how comforting simple cooking can be.
No fuss, no rush, just a warm bowl full of flavor.
It’s the kind of recipe that slows you down in the best way and makes the whole kitchen feel a little cozier.
Perfect for fall, but honestly, good any day you need a little comfort.
