Roasted Butternut Squash Soup Recipe
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Roasted Butternut Squash Soup is cozy, creamy, flavorful and packed with veggies. Warm up with a hearty bowl this winter.
Roasted Butternut Squash Soup is the definition of cozy. With coconut milk, veggies, and warm spices, this satisfying soup is crave-worthy. The curry powder in particular adds a wonderful hint of spice and brings the flavor to the next level. Butternut Squash, a colorful, nutrient-dense winter squash, is obviously the star of the show. But when you roast the butternut squash until tender, it brings out even more of that nutty, sweet flavor.
Ingredients for Roasted Butternut Squash Soup
- Butternut Squash
- Olive Oil
- Salt
- Ground Black Pepper
- Butter
- Yellow Onion
- Celery
- Garlic Cloves
- Dried Oregano
- Curry Powder
- Vegetable Stock
- Canned Coconut Milk
How to Make Roasted Butternut Squash Soup
- First, roast the butternut squash. Preheat oven to 450-F and line a baking sheet with baking parchment. Cut the squash in half and coat with olive oil, salt and pepper. Place the cut sides down on the lined baking sheet and roast for an hour at 450-F. Carefully peel the squash, discard peels, and transfer to a bowl to thoroughly mash. Or, use a food processor to process until smooth.
- While the squash is roasting, heat a stock pot or large sauce pan (at least 4 quarts) over medium heat. Add the butter and allow to melt. Next, add the diced onion and celery and cook, stirring occasionally, until translucent and soft. It takes about 7-10 minutes.
- Then, add the minced garlic, dried oregano, curry powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir constantly for 1 minute.
- Next, stir in the coconut milk and stock. Lower the heat to a low simmer and continue to simmer on low heat until the roasted squash is done.
- Once the roasted butternut squash is mashed and ready, whisk it into the pot until combined. Don’t forget to salt and pepper to taste. If you prefer a smoother consistency, use an immersion blender to blend. Or carefully transfer the soup to a food processor or blender and process until smooth, working in batches if needed. Be sure to vent the lid to prevent it from becoming pressurized and exploding.
How to Serve Roasted Butternut Squash Soup
Serve the soup warm and garnish with fresh herbs, toasted nuts, sour cream, or whatever your heart desires like cilantro, chives, green onion, pumpkin seeds, walnuts, pecans, greek yogurt or sliced peppers. This soup can easily be made ahead, refrigerated and then rewarmed when ready to serve.
I hope you enjoy this recipe for Roasted Butternut Squash Soup as much as we do! Share your thoughts in the comments below, or find me on Facebook, Pinterest or Instagram and let me know how you serve Roasted Butternut Squash Soup.
More Cozy Soup Recipes To Try
- Cheeseburger Soup Recipe
- Creamy Sweet Potato Soup Recipe
- Easy Chicken Tortilla Soup Recipe
- Creamy Chicken Wild Rice Soup Recipe
- Quick and Easy Tomato Soup Recipe
Roasted Butternut Squash Soup Recipe
Ingredients
- 2 1/2 pounds* butternut squash, cut in half lengthwise
- olive oil
- 2 1/2 teaspoons salt, divided
- 2 1/2 teaspoons ground black pepper, divided
- 2 tablespoons butter
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1/2 cup finely diced celery (about 2 celery stalks)
- 3 garlic cloves, minced or grated
- 1 teaspoon dried oregano
- 2 teaspoons curry powder
- 3 cups chicken or vegetable stock
- 13-14 ounces canned coconut milk
- additional salt and black pepper to taste
Instructions
- Begin by roasting butternut squash. Preheat oven 450-degrees F. Line a baking sheet with baking parchment. Coat squash halves with oil, 2 teaspoons of salt and 2 teaspoons of pepper. Place cut side down on lined baking sheet. Roast for 1 hour at 450-degrees F. Carefully peel squash. Discard peels. Transfer peeled squash to a bowl and thoroughly mash.
- While squash are roasting, heat a large saucepan or stock pot (at least 4 quart) over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally until softened and translucent, about 7-10 minutes. Add minced garlic, dried oregano, curry powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring constantly for 1 minute.
- Stir in stock and coconut milk. Lower heat, bring to a low simmer. Continue to simmer on low heat until roasted squash is ready.
- Whisk in 4 cups mashed roasted butternut squash until combined. Salt and pepper to taste. For a smoother consistency, use an immersion blender until desired consistency is achieved. Or carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions.
- Serve warm. Optional: garnish with fresh cilantro, chopped chives or green onion, greek yogurt or sour cream, toasted pumpkin seeds, pecans or walnuts.
Notes
* Four (4) cups of mashed roasted butternut squash is needed.
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Originally published January 16, 2026.
