Roasted Butternut Squash Soup
The most decadent, sheet pan roasted butternut squash soup recipe! It starts off with one pan of veg (like onions, garlic and butternut squash) blended with broth and coconut milk, making this a completely plant-based/vegan recipe (oh and gluten-free!) and filled with flavor!
I love making these easy one pan soups and saving for 3-4 days in the fridge for the week to eat for lunches, or with dinner! This is also a great Thanksgiving appetizer or side dish as well.
This sheet pan soup is everything and so easy in less than 10 ingredients!
I love how easy this soup it, and how versatile the toppings/spices in the soup can be. We’re keeping it pretty simple for this recipe, and the result is absolutely fantastic. I’ll never forget this specific memory from my childhood where I used to go to Wolfgang’s Puck Express, and get the 1/2 sandwich and 1/2 Butternut Squash soup from Universal Studios City Walk. That may be super niche (haha!), but it holds such a special memory to me when I used to go with family and friends, and this rendition is inspired by that!
I always loved the simplicity of the soup (yet packed with flavor and nutrients) there, and as a kid I was really inspired by this soup! (cheesy but so true!)
My husband also absolutely loves butternut squash soup (and he loved this one! he said it was one of his favorite soups of mine!). He also grew up with that same soup from the Express so I feel he holds a lot of nostalgia to that as well.
When we were both at UCLA, there was also a Wolfgang’s Puck Express also, and us going there together is a memory we now hold together, when we were kids separately having this soup is just super special!
Ingredients for this butternut squash soup recipe
Butternut squash: We’re using peeled and cubed butternut squash. But you can alternatively slice in half, seed out and roast with the peel on, then scoop out the flesh to blend for the soup. Totally up to you! More details on how to roast butternut squash in different ways below!
Onions and garlic: are the perfect base for any soup! We’re using them here to roast on a sheet tray with the cubed squash. We’re using a head of garlic and roasting it, and then squeezing when placing in the blender. I like the deep flavors of the roasted garlic this way. But, you can use peeled garlic cloves if you prefer.
Nutmeg: We’re using fresh nutmeg here, but you can sub for dried!), a pinch of cinnamon works here as well. I like the subtle, yet powerful notes the nutmeg adds! If you are using fresh nutmeg, a little goes a lot way, and it can easily become super overpowering, so be sure you’re just grating a little!
Fresh herbs: we’re using fresh thyme here!
Olive oil: The perfect base and finish for any soup!
Coconut milk: Coconut milk as the creamy base for this adds to the depth of the butternut squash, and really brings out the flavor (and it makes this recipe vegan!). If you don’t mind the dairy, heavy cream, or even some creme fraiche would be wonderful here.
Vegetable Broth: Or chicken broth/chicken stock if you don’t want to keep this vegan. I like to keep leftover scraps and peels and save in the freezer to make my own vegetable broth, but store bought works absolutely wonderful as well.
Salt, sugar, and pepper!
Optional toppings: pumpkin seeds, sunflower seeds
Yes, it’s less than 10 ingredients!
Some other ingredients ideas to toss in if you’d like to amp it up:
Your desired spices like paprika, carrots, apples would work great as well! Although this recipe is vegan, feel free to adjust to your liking with heavy cream and butter as well if you did prefer.
What spices can I put in butternut squash soup?
We are keeping it simple here with just salt, sugar and pepper, but you can get creative with ingredients like cayenne pepper, cloves, cinnamon, brown sugar, bacon, the list goes on! Truly whatever you have on hand, you can throw it is.
How to make this butternut squash soup recipe
Step 1: Roast your vegetables
Preheat your oven to 400 degrees.
On a sheet tray baking sheets, add your cubed and peeled butternut squash, onion, garlic head (with peel on cut in half) or cloves garlic if you prefer, pinch of nutmeg, thyme, salt, pepper and olive oil. Mix well and cook for about 30-40 minutes until all your vegetables are fork tender.
Step 2: Blend your soup
Transfer to a blender, and squeeze your roasted garlic out and discard the peels. Blend with coconut milk and broth until creamy and your desired consistency and texture. Do this in batches if you need to, depending on your blender size. Yes, you can definitely use a hand blender here if you prefer as well!
Step 3: Adjust seasoning and serve!
Adjust with salt, pepper and sugar as needed. Serve in your favorite bowl. Top/spoon over with a coconut drizzle (another fun dairy topping would be a dollop of sour cream as well!), some fresh thyme and pepper. Serve!
There you have it: the perfect roasted butternut squash soup recipe.
Tips, Tricks & Substitutions
What if I can’t access fresh nutmeg?
We are using fresh nutmeg here (for fresh, a little goes a long way!) but you can definitely substitute with dried nutmeg as well as a pinch of cinnamon.
Do I need to roast my squash?
If you don’t want to roast your squash and vegetables, you can just place everything in a pot and simmer on medium heat.
- First, sweat out your onions and garlic!
- Then do a quick stir of your cubed and peeled butternut squash on medium-high heat and add your broth until fork tender and bring that down to medium-low heat, then blend with coconut milk.
- You can then top with your favorite toppings!
Do I need to peel butternut squash before roasting?
You don’t have to! You can either cut in halves, roast and then scoop out the flesh, or peel and cube beforehand to roast. It is a tough exterior, so I would recommend going in either of those directions.
Topping and blending options
Some other amazing toppings for this soup would be croutons, crispy sage/or basil, or even basil oil. What’s great about this recipe is that it’s super customizable.
We are using our high speed blender (to make it super creamy!) but you CAN alternatively use a hand blender/immersion blender as well.
Can I store this in the refrigerator and freezer?
Yes, definitely! Place in an airtight container for 2-3 days in the fridge, or an airtight container up to 1 week in the freezer. Great recipe to prep ahead!
The two methods to roast butternut squash
How do I peel the skin off butternut squash?
If you’re going to cube a raw butternut squash. Gently, cut off the ends of the squash, take a peeler and peel the outside/firm side of the squash. Cut down the middle, vertically and scoop out the seeds. Wash/rinse and save your seeds to roast for an option for topping!
Next, you’re going to place the squash with the flesh side down and gently cut in cubes. From there, it’s all prepped and ready to roast in the oven.
How do you cut and bake butternut squash?
If you don’t want to peel and cube your squash. This may be an easier way to roast your squash since the raw squash is really firm, you may have a hard time cutting into it and this is a tad more seamless.
First, you’re going to start to trim the ends ten cut vertically and scoop out your seeds. Then season with olive oil, salt and pepper, place flesh side down, skin side up and roast. Then when you’re ready to blend, you’ll just scoop out the flesh, and not use the tougher skins.
Alternatively, you can also buy store bought cubed butternut squash, or even frozen and thaw out to roast or on the stove top.
What goes well with butternut squash and butternut squash soup?
Some ideas to get you started below:
- Garlic Herb Roast Chicken for a great main to serve with
- Mushroom & Sage Toasts with Whipped Goat Cheese for a wonderful appetizer to pair with this
- Easy Homemade Focaccia to sop and dip up all that butternut squash goodness
Love this recipe? More soup ideas to try below
- Roasted Tomato Soup with Crispy Gruyère Toasts
- Creamy Potato Leek Soup
- Lemon Chicken Orzo Soup
- Creamy Pumpkin Soup
- Cream of Mushroom Soup (Cream-Free!)
If you do make this Roasted Butternut Squash Soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
Watch How To Make This Recipe
- 1 large butternut squash peeled and cubed
- 1 yellow onion roughly chopped
- 1 garlic bulb cut in half
- pinch of nutmeg
- 2 sprigs thyme
- 2 tablespoons olive oil
- 1 cup coconut milk
- 2 cups vegetable broth
- salt, sugar and pepper to taste
- Preheat your oven to 400 degrees. On a sheet tray or pan, add your cubed butternut squash, onion, garlic head (with peel on cut in half), pinch of nutmeg, thyme, salt, pepper and olive oil. Mix well and cook for about 30-40 minutes until all your vegetables are fork tender.
- Transfer to a blender, and squeeze your roasted garlic out and discard the peel. Blend with coconut milk and broth until creamy.
- Adjust with salt, pepper and sugar as needed. Top with coconut drizzle, some fresh thyme and pepper. Serve!