Roasted Butternut Squash Soup Recipe


  • 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional, for a bit of heat)
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream
  • 1 tablespoon maple syrup or honey (optional, for sweetness)
  • Chopped fresh parsley or cilantro, for garnish
  • Toasted pumpkin seeds or croutons, for topping (optional)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).

  2. Roast the Butternut Squash:

    • Place the cubed butternut squash on a large baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat the squash evenly in oil and seasoning.
    • Roast in the preheated oven for 30-35 minutes, or until the squash is tender and caramelized around the edges. Remove from the oven and set aside.
  3. Prepare the Soup Base:

    • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
    • Add the minced garlic, ground cumin, ground coriander, ground cinnamon, and cayenne pepper (if using). Cook for another minute until fragrant.
  4. Simmer the Soup:

    • Add the roasted butternut squash to the pot, along with the vegetable or chicken broth. Bring to a simmer over medium heat.
    • Reduce the heat to low and let the soup simmer gently for 15-20 minutes to allow the flavors to meld together.
  5. Blend the Soup:

    • Using an immersion blender or regular blender (in batches if necessary), puree the soup until smooth and creamy.
    • If using a regular blender, be careful when blending hot liquids. Blend in batches and vent the blender lid to prevent steam buildup.
  6. Add Coconut Milk (or Cream) and Sweetener:

    • Stir in the coconut milk or heavy cream to add richness to the soup.
    • Taste and adjust seasoning with salt, black pepper, and optional maple syrup or honey for a touch of sweetness.
  7. Serve and Garnish:

    • Ladle the roasted butternut squash soup into bowls. Garnish with chopped fresh parsley or cilantro.
    • Optionally, top each serving with toasted pumpkin seeds or croutons for added texture.
  8. Enjoy!

    • Serve this delicious Roasted Butternut Squash Soup warm as a comforting appetizer or light meal. Enjoy with crusty bread on the side.
  9. Tips:

    • To save time, you can use pre-cut butternut squash cubes available in the produce section of many grocery stores.
    • Customize the soup by adjusting the spices and sweetness level to suit your taste preferences.
    • Leftover soup can be stored in the refrigerator for 3-4 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
  10. This Roasted Butternut Squash Soup is a cozy and flavorful dish that's perfect for chilly days. We hope you enjoy making and savoring this comforting soup! Let us know how it turns out for you. Bon appétit!