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Simple Roasted Butternut Squash Soup by Natalie

Butternut squash is something I didn’t appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me.

Since then, I’ve tried all kinds of butternut squash soup. It’s pretty easy to make. I mean, the hardest part is getting the thing cut open and cleaned out. It’s like a wrestling match.

So I’m SUPER happy that pre-cut butternut squash is popping up all over grocery stores. I don’t mind prepping vegetables myself most of the time, but pre-cut butternut squash is one convenience that I take advantage of when possible.

Today I’ve got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!

 
 

Start with one of those handy packages of pre-cut butternut squash. (Or cut one up yourself.) Aim for about 2 pounds worth of squash. Add a sliced onion and a few garlic cloves to the pan as well.

 
 

Drizzle some oil over it. I use avocado oil since it’s safe for high-heat roasting, but you can use any neutral-flavored heat-safe oil you like.

Throw a few generous pinches of salt and pepper over it as well.

 
 

Roast it for about 40 minutes, flipping everything around a couple of times during cooking. You’ll want to see browned, caramelized edges. That’s where the flavor is, folks.

 
 

Transfer it all to a pot and add some chicken broth. Or vegetable broth, if you wanted this to be vegan or vegetarian. Let it simmer for a while.

 
 

Then give it a good buzz with an immersion blender. (You have one, don’t you? I hope so. They’re one of my favorite gadgets, especially during soup season.)

Stir in some coconut milk or another kind of milk or cream to make it creamy.

At this point you can adjust the salt and pepper and dive right in. How simple was that?

It’s great as-is, but if you want to change things up really easily, here are three different ways. I’ll also add the full recipe with measurements at the end of this post.

 
 

Indian-Spiced Butternut Squash Soup

For this one, you just need to add a little garam masala and a squeeze of lemon juice at the end. That’s it. Just those two things drastically change the flavor of this soup.

What’s garam masala? It’s an Indian spice blend that is becoming more popular in well-stocked grocery stores. You could also use curry powder, but I find garam masala has a stronger, more interesting flavor. It plays so well off of the coconut milk in this soup, too.

 
 

Chipotle-Lime Butternut Squash Soup

This one is super easy to tweak as well. I replaced the coconut milk with more chicken broth, and then added dried chipotle powder (you can also use a diced chipotle chili from a can of chipotles in adobo sauce), ground cumin, and a squeeze or two of lime juice.

 
 

I love the sweet-spicy combination here. Butternut squash is rather sweet and it plays so well with smoky chipotles. Mmm.

Also, I didn’t add quite as much chicken broth to this one to give it a thicker texture. Play with the chicken broth to see what you like better!

 
 

Roasted Butternut Squash and Apple Soup with Bacon

In this version, I omitted the garlic and added a sliced apple to the roasting pan. Then I skipped the coconut milk, added ground sage and apple cider vinegar, and topped it with crispy bacon.

 
 

This version might be my favorite. (And if you want to take it one step further, add some shredded sharp cheddar cheese. You’re welcome.)

So simple, right? Want to know a secret? You can use this same basic recipe and substitute cauliflower or tomatoes for the squash. It totally works!

Have you checked out Erica’s Butternut, Sausage, & Tortellini Soup? It’s such a great robust version of a butternut squash soup! And I love her trick for roasting a whole garlic clove in the squash cavity.

 
 

You can find the detailed recipe for this Simple Roasted Butternut Squash Soup (with variations!) down below. Happy soup season!