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Creamy butternut squash soup in white bowl with fresh basil sautéed mushrooms and roasted cherry tomatoes on gray countertop

Cozy Roasted Butternut Squash Soup

4.75 from 4 votes
A comforting, flavorful, and healthy soup made with roasted butternut squash, sweet potato, and coconut milk. This recipe is perfect for beginner to intermediate home cooks and can be customized with various spices and toppings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 small red onion cut into wedges
  • 2 cloves garlic peeled and left whole
  • 1 1-inch piece ginger peeled
  • 0.5 medium butternut squash peeled, seeds scraped out and cut into 1-inch cubes
  • 1 large sweet potato peeled and cut into chunks
  • 0.5 medium apple peeled and chopped
Liquids and Spices
  • 2 tbsp olive oil
  • 0.25 tsp ground cinnamon
  • 0.25 tsp cayenne optional
  • 0.5 cup coconut milk
  • 1.5 cups vegetable stock or more depending on how thick you like your soup
  • salt and pepper to taste
Garnish
  • toasted pumpkin seeds

Equipment

  • Oven
  • Blender
  • Pot

Method
 

Roast the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the onion, garlic, ginger, butternut squash, and sweet potato. Drizzle with olive oil, cinnamon, and cayenne (if using). Toss to coat evenly.
  3. Spread the vegetables on a lined baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
Blend the Soup
  1. Transfer the roasted vegetables to a blender, along with the apple and coconut milk. Blend until smooth.
  2. Return the mixture to the pot and add the vegetable stock. Stir well to combine.
  3. Simmer the soup for 10-15 minutes, allowing the flavors to meld together.
Serve
  1. Taste and adjust the seasoning with salt and pepper as needed.
  2. Ladle the soup into bowls and garnish with toasted pumpkin seeds.

Notes

For a smoother soup, you can strain the blended mixture through a fine-mesh sieve before returning it to the pot. You can also make this soup ahead of time and reheat it on the stove or in the microwave.