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Roasted Butternut Squash Soup

Roasted butternut squash soup with deep caramelized flavor and a silky, fully blended texture. Oven-roast cubed squash on one sheet pan, then simmer with aromatics and broth before blending until smooth and velvety.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Squash
  • 1 butternut squash large, peeled and cubed; about 3 lbs
  • 2 tbsp olive oil divided
  • 0.75 tsp salt
  • 0.25 tsp black pepper
Soup Base
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 4 cup vegetable broth
  • 0.5 cup full-fat coconut milk or heavy cream
  • 1 tbsp maple syrup
  • 0.5 tsp ground sage
  • 0.25 tsp ground nutmeg
Topping
  • 0.25 cup toasted pepitas
  • 0.25 fresh sage leaves to garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the squash
  1. Preheat the oven to 425°F. Toss the squash cubes with 1 tablespoon olive oil, salt, and black pepper, then spread on a baking sheet in a single layer with cut sides down where possible.
  2. Roast for 30-35 minutes, flipping halfway, until deeply caramelized and fork-tender, with browned edges visible.
Build the soup base
  1. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes, until translucent around the edges.
  2. Add the minced garlic and cook until fragrant, about 1 minute, stirring so it doesn’t brown.
  3. Add the roasted squash, vegetable broth, ground sage, and nutmeg, then bring to a simmer. Cook for 10 minutes, bubbling gently and letting flavors meld.
Blend and finish
  1. Blend with an immersion blender (or in batches in a countertop blender) until completely smooth and silky, with no visible squash chunks.
  2. Stir in the coconut milk and maple syrup, then season to taste so the flavor is warm and balanced.
Serve
  1. Ladle the soup into bowls. Top with toasted pepitas and fresh sage leaves so the garnish stays crisp and fragrant.

Notes

For ultra-silky texture, blend until fully smooth and avoid under-blending any darker caramelized bits. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until steaming. Freezing is okay, but texture may slightly change after thawing. For a dairy-free swap, use full-fat coconut milk (already listed) and keep the rest the same for a creamy consistency.