Do you have to roast the squash first for Butternut Squash Soup?

Roasting the squash isn’t required, but it adds a deep caramelized sweetness that makes the soup richer. If you’re short on time, you can cube the squash and cook it directly in the pot with the broth.

Can you freeze Butternut Squash Soup?

Yes! This soup freezes beautifully. Store cooled soup in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove.

How do you make Butternut Squash Soup creamy without dairy?

Swap heavy cream with coconut milk or cashew cream. Both add velvety texture without changing the flavor too much, making it completely dairy-free.

What goes well with Butternut Squash Soup?

This soup pairs perfectly with crusty bread, grilled cheese sandwiches, or a fresh green salad. It also works well as a starter before roasted meats or a holiday feast.

Butternut Squash Soup – 7 Easy Steps to Make at Home

Description

Creamy, velvety, and full of cozy fall flavor, this Butternut Squash Soup is a warm hug in a bowl. Roasted squash, aromatic herbs, and a splash of cream make it the perfect dish for chilly evenings, elegant dinners, or comforting lunches.

Ingredients

Scale

1 medium butternut squash
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 garlic cloves, minced
4 cups vegetable broth
1 sprig fresh thyme (or ½ teaspoon dried thyme)
Pinch of nutmeg
½ cup heavy cream or coconut milk
Salt and pepper, to taste
Optional toppings: roasted pumpkin seeds, croutons, grated Parmesan, fresh herbs, drizzle of cream

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Instructions

Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes until soft and caramelized.
While squash roasts, heat olive oil in a large pot. Sauté onion, carrots, and garlic until softened and fragrant.
Scoop roasted squash into the pot. Add vegetable broth, thyme, and nutmeg. Simmer for 10 minutes.
Remove thyme sprig. Use an immersion blender to blend until smooth (or blend in batches in a blender).
Stir in cream or coconut milk. Season with salt and pepper to taste.
Serve hot, topped with cream swirls, seeds, croutons, or herbs as desired.

Notes

To make it dairy-free, use coconut milk instead of cream. For added protein, stir in cooked lentils or chickpeas. The soup freezes well—just cool and store in freezer-safe containers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup, Fall Recipes, Vegetarian
Method: Stovetop, Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 8g
Sodium: 620mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 20mg