Creamy Roasted Butternut Squash Soup: A Cozy Fall Favorite

When the leaves begin to fall and the days get shorter, few things are more comforting than a warm, creamy bowl of butternut squash soup. This Butternut Squash Fall Soup is rich, slightly sweet, and infused with the deep, autumnal flavor of roasted butternut squash. It’s a simple dish that fills your home with cozy aromas and your body with nourishing warmth. Whether you’re hosting a gathering or just curling up on the couch with a good book, this soup is the perfect way to celebrate the flavors of fall. Best of all, it’s vegan, gluten-free, and packed with vitamins A and C, making it both nutritious and delicious!

Get ready for a recipe that’s easy to follow, with a smooth, velvety texture and a taste that will have everyone asking for seconds!

Why You’ll Love This Butternut Squash Soup

This butternut squash soup is more than just a seasonal favorite. It’s rich and creamy, thanks to coconut milk, which adds a luscious creaminess that balances the natural sweetness of the squash. It’s healthy and nourishing, packed with vitamins and antioxidants, making it a powerhouse of nutrition. Plus, it’s incredibly easy to make with simple, wholesome ingredients and minimal prep. This soup embodies the flavors of fall with roasted squash and a hint of nutmeg, which adds warmth to every bite.

The Taste of Fall in Every Spoonful

Each spoonful of this butternut squash soup delivers a smooth, silky texture with just the right balance of sweet and savory. The roasted butternut squash gives it a deep caramelized flavor, while the coconut milk makes it ultra-creamy. Nutmeg adds a cozy warmth, and a sprinkle of salt and pepper brings everything together. The result is a comforting dish that tastes like fall in a bowl.

Ingredients for Butternut Squash Soup

Here’s what you’ll need to make this cozy fall soup:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon nutmeg

Tools You’ll Need

To make this butternut squash soup, you’ll need just a few basic kitchen tools:

• Baking sheet
• Large pot
• Blender or immersion blender
• Knife and cutting board
• Wooden spoon for stirring

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How to Make Butternut Squash Soup

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Roasting the squash intensifies its flavor, making the soup even more delicious!

Step 2: Sauté the Aromatics
While the squash is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent, about 5 minutes.

Step 3: Simmer the Soup
Once the squash is done roasting, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir in the nutmeg. Let the soup simmer for about 10 minutes to allow the flavors to meld together.

Step 4: Blend Until Smooth
Using either a blender or an immersion blender, carefully blend the soup until smooth. Be cautious when blending hot liquids! If you’re using a blender, work in batches to avoid overflow.

Step 5: Stir in the Coconut Milk
Once the soup is smooth, return it to the pot if you used a blender. Stir in the coconut milk and heat the soup gently for another 5 minutes. Taste and adjust seasoning with more salt, pepper, or nutmeg if needed.

What to Serve with Butternut Squash Soup

This creamy soup pairs beautifully with a variety of sides. Serve it alongside a crusty piece of artisan bread or a fresh green salad. You could also pair it with other fall favorites like Air Fryer Carrots for a complete autumn meal. For a special occasion, this soup is lovely served as a starter for a Thanksgiving dinner or a cozy weekend brunch!

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Recipe Tips for Perfect Butternut Squash Soup

Roast the squash for a deeper flavor. Roasting the butternut squash adds depth and a slightly caramelized flavor, which makes the soup more complex and delicious.
Use coconut milk for creaminess. The coconut milk adds a luxurious texture without overpowering the squash flavor. If you don’t have coconut milk, you can substitute with cream or even cashew milk for a similar creaminess.
Add toppings to elevate the presentation. Garnish your soup with a drizzle of coconut milk, toasted pumpkin seeds, or a sprinkle of fresh thyme to add texture and extra flavor.

How to Store and Reheat Butternut Squash Soup

This soup stores beautifully, making it perfect for meal prep. Here’s how to keep it fresh:
Refrigerator: Store the soup in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop.
Reheat: Warm the soup over medium heat on the stove, stirring occasionally until heated through. You can also reheat it in the microwave in 30-second intervals, stirring between each round.

Frequently Asked Questions

Can I Make This Soup Ahead of Time?
Absolutely! This soup reheats beautifully and can be made a day or two in advance. In fact, the flavors often deepen with time, making it even tastier after it sits for a day.

Can I Use Frozen Butternut Squash?
Yes! If you’re short on time, frozen butternut squash is a great substitute. Just skip the roasting step and add the frozen squash directly to the pot with the broth.

Is This Soup Vegan?
Yes, this butternut squash soup is completely vegan thanks to the use of coconut milk instead of dairy cream. It’s also gluten-free!

Conclusion: The Perfect Fall Soup Awaits!

This Creamy Roasted Butternut Squash Soup is truly a celebration of fall’s best flavors. Whether you’re looking for a light, healthy lunch or a warm starter for dinner, this soup is versatile and endlessly comforting. Plus, it’s so easy to make! Once you try it, you’ll find yourself reaching for this recipe again and again throughout the cooler months.

Looking for more cozy fall recipes? Check out these Air Fryer Carrots, decadent Pecan Pie Cheesecake, or treat yourself with these Double Chocolate Chip Cookies for dessert.

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Happy cooking!

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