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Cozy Roasted Butternut Squash Soup: Easy Homemade Recipe

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This deeply flavorful roasted butternut squash soup is made with simple, pantry-friendly ingredients. Roasting the squash until caramelized creates a silky, savory-sweet soup that’s perfect for cozy fall evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs / 1.4 kg), halved and seeded
  • 1 medium yellow onion, quartered (skin on is fine)
  • 1 head of garlic, top sliced off to expose the cloves
  • 10–12 fresh sage leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups (960 ml) vegetable broth, low-sodium
  • 1/2 cup (120 ml) full-fat coconut milk (optional, for creaminess)
  • 1 tablespoon maple syrup (optional)
  • Additional salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Carefully halve the butternut squash lengthwise using a sharp knife. Scoop out the seeds and stringy bits with a spoon.
  2. Place the squash halves cut-side up on the prepared baking sheet. Tuck the quartered onion (skin and all) and the head of garlic (cut-side up) around the squash. Scatter the fresh sage leaves over the baking sheet. Drizzle everything with the olive oil, then use your hands (or a brush) to rub the oil all over the cut surfaces of the squash. Sprinkle with the salt and pepper. Roast for 45-55 minutes, or until the squash is very tender when pierced with a fork and the edges are deeply browned and …
  3. Remove the baking sheet from the oven and let everything cool for about 10 minutes. Once cool enough, use a large spoon to scoop the roasted squash flesh away from the skin. Discard the skin. Squeeze the roasted garlic cloves out of their papery skins into a bowl. Peel the skin off the onion quarters (it should slip right off).
  4. Transfer the roasted squash, garlic, onion, and crispy sage leaves to a large pot or Dutch oven. Pour in the vegetable broth. If you’re using the coconut milk or maple syrup, add it now.
  5. Bring the mixture to a gentle simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld. Remove the pot from the heat. Use an immersion blender to puree the soup until it’s completely smooth and silky. If you’re using a standard blender, let the soup cool for a few minutes, then blend it in batches, filling the blender no more than halfway. Be sure to remove the center cap from the blender lid and cover it with a kitchen towel to allow steam to esc…
  6. Taste the soup and adjust the seasoning with additional salt and pepper. If the soup is too thick, stir in a little more broth or water until it reaches your desired consistency. Ladle into bowls and serve hot with your favorite toppings.

Notes

For an extra layer of flavor, deglaze the baking sheet with a splash of broth over medium heat, scraping up all the browned bits, then pour that liquid into the pot. You can roast the vegetables a day ahead of time and store them in the fridge. The soup will thicken as it sits, so add more broth when reheating. If using a standard blender, always let steam escape to avoid splatters.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, fall soup, cozy soup, vegan soup, gluten-free soup, easy soup recipe

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