This creamy butternut squash soup is the ultimate comfort food—rich, velvety, and packed with warm, roasted flavors. Perfect for chilly days, this recipe pairs beautifully with a crusty bread or a side salad!
If you love cozy meals, you are also going to love my Lasagna Soup, Easy & Creamy Tomato Garlic Pasta & Creamy Pesto Pasta!
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Ingredients
- Butternut Squash
- Carrots
- Red Onion
- Garlic
- Chicken Broth
- Heavy Cream
- Olive Oil
- Spices: Garlic Powder, Oregano, Smoked Paprika & Cayenne Pepper
See recipe card for quantities.
Instructions
Add salt, pepper & olive oil to the prepped veggies. Bake!
Once the veggies have baked & cooled, blend in a food processor.
Add all ingredients to a pot & mix over medium heat!
Serve & enjoy!
- Prepare the Vegetables: Preheat your oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.
- Roast: Place the dish in the oven and roast for about 1 hour, or until the butternut squash and carrots are tender. The edges of the vegetables should be caramelized for an extra depth of flavor.
- Cool and Blend: Remove from the oven and allow the vegetables to cool slightly. Carefully squeeze the garlic cloves out of their skins and add them to a blender along with the roasted squash, carrots, and onion. Blend until smooth. (Tip: If using a sealed blender, make sure the vegetables are fully cooled before blending to avoid pressure build-up.)
- Simmer the Soup: Pour the blended vegetable puree into a large pot over medium heat. Stir in the chicken broth, heavy cream, remaining 2 tablespoons of olive oil, and spices (garlic powder, oregano, smoked paprika, and cayenne). Season with salt and pepper to taste.
- Serve: Stir well, and let the soup warm through for about 10 minutes. Ladle into bowls, drizzle with a little extra olive oil, and enjoy!
Substitutions
- Butternut Squash: Pumpkin or Sweet Potatoes
- Carrots: Parsnips or Sweet Bell Peppers
- Red Onion: Yellow Onion or Leeks
- Garlic: Shallots
- Chicken Broth: Vegetable Broth
- Heavy Cream: Coconut Milk or Cashew Cream
Variation: Coconut & Sweet Potato Butternut Squash Soup
Roast sweet potatoes, parsnips, onion, and shallots with olive oil, salt, and pepper at 390°F until tender. Blend with vegetable broth, then heat in a pot with coconut milk and spices. Serve with a drizzle of coconut milk and a sprinkle of smoked paprika. Enjoy!
Equipment
- Knife & Cutting Board
- Oven Safe Baking Tray
- Immersion blender or Food processor
Storage
Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stove, stirring occasionally, or microwave in intervals, adding a splash of broth if it thickens.
Top tips for success
- Roast for Flavor: Roasting the veggies caramelizes them, adding depth and sweetness to the soup. Don’t skip this step—it’s key to rich flavor!
- Blend Until Velvety: For the creamiest texture, blend the soup thoroughly. If using a high-speed blender, blend in batches if needed to avoid overflow.
- Season to Taste: Add salt, pepper, and spices gradually. Coconut milk adds natural sweetness, so adjust spices to balance out the flavor to your liking.
FAQs
Yes, this variation is dairy-free thanks to coconut milk. It's a great option for those following a dairy-free or vegan diet!
Yes! This soup tastes even better the next day. Make it up to 3 days in advance and store it in the fridge. Reheat it before serving.
While fresh vegetables give the best flavor and texture, canned sweet potato or squash can be used in a pinch. Just make sure to adjust the seasoning as canned varieties may be softer and sweeter.
Related
Looking for other cozy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this butternut squash recipe:
Butternut Squash Carrot Soup (Easy Oven Roasted Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.
- Place the dish in the oven and roast for about 1 hour, or until the butternut squash and carrots are tender. The edges of the vegetables should be caramelized for an extra depth of flavor.
- Remove from the oven and allow the vegetables to cool slightly. Carefully squeeze the garlic cloves out of their skins and add them to a blender along with the roasted squash, carrots, and onion. Blend until smooth. (Tip: If using a sealed blender, make sure the vegetables are fully cooled before blending to avoid pressure build-up.)
- Pour the blended vegetable puree into a large pot over medium heat. Stir in the chicken broth, heavy cream, remaining 2 tablespoons of olive oil, and spices (garlic powder, oregano, smoked paprika, and cayenne). Season with salt and pepper to taste.
- Stir well, and let the soup warm through for about 10 minutes. Ladle into bowls, drizzle with a little extra olive oil, and enjoy!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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