Roasted Butternut Squash Soup

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Coconut milk swirled on top of a roasted butternut squash soup in a Dutch oven

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

Cinnamon, cayenne, maple syrup, onion, butternut squash, vegetable broth, carrots, salt, pepper, coconut milk, garlic, avocado oil, and nutmeg

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex.

Baking sheet of roasted onion, garlic, carrots, and butternut squash

Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. That’s it! Simplicity at its finest.

Pouring coconut milk into a pot with carrots, butternut squash, garlic, onion, and vegetable broth

Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.

Using an immersion blender to purée a pot of roasted butternut squash soup

And optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds.

Pot of creamy carrot and butternut squash soup

We hope you LOVE this butternut squash soup! It’s:

Creamy
Nourishing
Comforting
Savory-sweet
Subtly spiced
& Delicious!

It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.

More Squash Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Croutons and pepitas on a bowl of roasted butternut squash soup

Roasted Butternut Squash Soup

The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond!
Author Minimalist Baker
Print
Coconut milk swirled in a pot of roasted butternut squash soup
4.9 from 46 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 (1-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SOUP

  • 5 cups cubed butternut squash, skin removed (~1 small butternut squash)
  • 2 cups carrots (peeled and cut on an angle into ~1-inch slices)
  • 1/2 medium white or yellow onion, sliced (~1 cup or 120 g)
  • 5 cloves garlic, peeled (left whole or slightly crushed)
  • 2 tsp avocado oil (if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
  • 2 tsp maple syrup
  • 1 healthy pinch each sea salt & black pepper
  • 1 ½ – 2 cups vegetable broth
  • 2/3 cup light coconut milk, plus more for serving (or sub cashew milk)
  • 1/4 tsp ground cinnamon
  • 1 pinch nutmeg (optional)
  • 1 pinch cayenne (optional)

FOR SERVING optional

  • Toasted croutons (see notes for instructions)
  • Toasted pumpkin seeds (pepitas)

Instructions

  • Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size).
  • Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
  • Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
  • Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
  • Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
  • Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of vegetable broth and without optional ingredients.
*To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C) or until golden brown and toasty.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 141 Carbohydrates: 27.4 g Protein: 2.9 g Fat: 3.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0.38 g Monounsaturated Fat: 1.33 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 699 mg Fiber: 7.5 g Sugar: 7.8 g Vitamin A: 26762 IU Vitamin C: 31.44 mg Calcium: 102.19 mg Iron: 1.4 mg

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  1. Kelsey Berube says

    Absolutely delicious! I followed this recipe step by step because it was my first time ever making butternut squash soup. Perfect for this time of the year 🌟 you will not be disappointed!

  2. Rachel says

    Even though it’s May, yesterday felt more like November, so this soup really hit the spot! Inspired by another MB recipe – the sweet potato and red lentil soup – I added a cup of split red lentils to the soup for the simmering stage and simmered for about 18-20 minutes. As I blended, I added a bit more broth to get the right consistency. I don’t think the lentils changed the flavor or texture at all and it was nice to sneak in some extra protein.

    • Support @ Minimalist Baker says

      Love that addition, Rachel! We’re so glad to hear you enjoyed it. Thanks for sharing! xo

  3. Mel says

    I’ve made a fair share of butternut squash soups before, and this one tops them off. I added one extra onion and used organic coconut milk instead of light. I did add the extras; cayenne and nutmeg… and you should. It wasn’t spicy but gave a kick to every bite.. delicious!

  4. Shawnte Thompson says

    What brand of “light coconut milk” did you use? There are many types, Including that watered down refrigerated coconut milk. It looks like you poured yours out of a glass container, but I’d like to buy the same one.

  5. Ty says

    Making this tonight- I subbed carrots for parsnips (all I had in the fridge). Also I sautéd the onions and garlic separate and added the seasiongs while the veggies roasted. Deglazed the pan with a little broth, added the roasted squash and parsnips and and simmered for 10min. Blended everything in the vitamix and boom – soup perfection! Thank you so much Dana!

  6. Becca says

    Made this yesterday and it was absolutely delicious! Also made the croutons with brown bread :) I left out the maple syrup but don’t think I missed it as the coconut milk and butternut squash is naturally sweet. One word to sum this up…YUM! :) thanks Dana x

    • Luna says

      Great soup did a couple of things different i roasted the squash as is with skin and base painted it in oliveoil salt and fresh thyme, black cracked pepper. And instead of cayanne i added ancho chile.( its what i had on hand). Really delicious soup. Will use on thanks givinf menu

      • Support @ Minimalist Baker says

        Wonderful! We’re so glad you enjoyed it, Luna! Thank you for the lovely review and for sharing your modifications! xo

  7. Sage says

    After making the butternut squash pasta recipe, I thought I’d make this soup too. WOW! A really creamy sweet and spicy soup (spicy for me because I added chilli flakes instead of cayenne) I made the croutons with a few day old wholemeal sourdough in the oven with a light drizzle of oil and salt ….perfect perfect perfect ! So good– I sent my leftovers to my parents , so I’m making it from scratch again today to pop in the freezer !

  8. Diana DiMarco says

    I love this recipe!! when you roast the squash in the oven it has so much more flavor then in the skillet on the stove! We like poultry spices with it though so combine with the loveandlemons spices and i find it doesnt need the milk super creamy!! love it thankyou

  9. Minay Masimova says

    So I just made it and even though it’s 10:30pm here and usually I don’t eat at this hour, I just had to have a bowl! I mean it smelled so good while in the oven and then again when blending :) I couldn’t stop myself! It was really easy to make since I didn’t have to sauté anything in advance like in some other recipes and just put everything on one tray to the oven. It’s absolutely delicious and I couldn’t thank you enough for this recipe!

  10. Kandee says

    Yum!! Made this tonight, this is a perfect recipe for that classic, super-nourishing, it’s-cold-outside butternut squash soup I was after.
    Made the croutons too, thank you! I used gluten free vegan bread – air fried it for about 7 minutes. The perfect topping!
    My squash was a bit sweet, especially after roasting, so I didn’t add the maple syrup and it was still a tad sweeter than i like.
    I added a dash of smoked paprika to help offset a bit. The saltiness of the croutons helped round it all out.
    So good!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications, Kandee!

  11. Jen says

    Just made this and it was very good, super creamy. My husband loved it as well. The only thing I didn’t have was nutmeg, next time I will try it with nutmeg. Thanks for another wonderful recipe!

  12. Lauren says

    Delicious as always! I added a can of chickpeas with the veg broth, coconut milk and spices for some protein. It did need a little extra broth to thin it out, otherwise I would recommend if you’re looking to make the soup a bit more substantial. Thank you for making my weekly meal planning easy :)

  13. Olivia says

    Very tasty and warming soup! I had to add quite a bit more broth when pureeing (~1.5c) as it was quite thick, but that may have been human error as I didn’t measure the carrots or squash exactly – just chopped them up and tossed them on the sheet tray. Nevertheless, turned out beautifully!

  14. Mandisa says

    so so delicious. i didn’t have carrots so i subbed with celery and added Spanish smoked chilli flakes. omg. omg. thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mandisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. TAMMI RUSIE says

    This would have been a 5 star soup, but you ruined it with too much garlic. I would suggest using only two cloves, unless you just want a garlic puree with hints of wonderfully, full bodied, tastey squash.

    • Support @ Minimalist Baker says

      Hi Tammi, we’re sorry to hear it didn’t turn out as hoped for! Did you roast the garlic in step 2? That is what makes it mild and sweet. If using raw garlic, we could see that being overpowering.

  16. Elena says

    Lovely soup! I also enjoy adding balsamic vinegar (acid) and nutritional yeast (nuttiness, “fat”) for more depth.

  17. Barbara Dickson says

    Great recipe and the soup was awesome! Adding the hotness gives it a zing but be careful for others’ taste buds.
    I changed up the blender routine, I did step 4, then step 3. I didn’t have to handle the hot liquid and still simmered awhile as in step 3. I definitely had to add a lot more broth as it was pretty thick!
    As always, your recipes are very clear and easy to follow!!!!

  18. Bella says

    I made this for Christmas this year and it was delicious! Perfectly spiced and sweetened. I used shallots for the added sweetness and subbed oil for water. Thank you for this recipe and all of your other amazing, easy recipes!

  19. Allison says

    Love it! I made it for both Thanksgiving and Christmas and it was a big hit. I was told by multiple people that this was far better than any other squash soup they’d had in restaurants previously.

  20. Brianna says

    Amazing soup! I love that you cube and roast the butternut squash with the other vegetables. The sweetness form the carrot is perfect! I also like the little hints of spices. Didn’t change a thing. I will be making again! Thanks for sharing!

  21. Linda says

    Love this healthy soup! It’s our new “go to” fall soup recipe because the whole Family enjoyed it. The spices give just enough heat. I’ll be making this recipe again and again. Thanks!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoy it, Linda. Thanks so much for the lovely review! xo

  22. Mel M says

    Amazing recipe! So much flavor, easy to make, and it’s vegetarian. This is now part of my winter recipe rotation.

    • Claire says

      I followed this recipe almost exactly as written. I didn’t add maple syrup because I didn’t have any, but I think the soup was perfect without it getting a lot of natural sweetness from the vegetables. My only complaint is I couldn’t get my soup as silky smooth as the picture looked but what really mattered to me was the taste and the taste rocked. I even let my 8 month old try it. He turns his nose up at butternut squash baby food from a jar, but he also loved this soup! Will definitely make again and next time I’ll try adding nutmeg.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Amazing! Thanks for sharing! To get it silky smooth add a bit more broth or coconut milk and blend in a high speed blender. That’s the trick!

  23. Kelsey says

    Made this soup the other week with a butternut squash I had on hand, and it was fantastic! I made it with 1 cup of cashew milk prepared in my Vitamix (ratio of 1:4, cashews to water, so 1/4 cup of cashews and 1 cup of water made the perfect amount). It was so creamy and dreamy – definitely recommend adding that pinch of nutmeg and cayenne for some spice!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Kelsey! Thanks so much for the lovely review and for sharing your modifications!

  24. Kelly B says

    I really liked this overall and will make again with some tweaks. There’s a definite onion aftertaste. I like onion, but my 11 year old doesn’t love it, so I would cut back the onion. I also thought the maple syrup pushed it into “too sweet” territory, even my kid agreed. So I added a few pinches of salt and ended up adding a capful of apple cider vinegar which cut the sweetness and pleasantly rounded it out. I would personally omit the syrup, and I might still add the vinegar. I skipped the cayenne, but added sage leaves to the pot during the simmer and when it was a nice addition. I hate coconut, so I added regular cream I had left from Thanksgiving, but you could likely use any unflavored/unsweetened plant-based milk (almond, rice, soy, etc) and I think it would work well. I’m lucky to have a Vitamix blender, so the finished product was like drinking velvet!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! I agree, it is sweet. But the maple comes in handy if someone’s carrots or squash aren’t the sweetest! We’ll add in a range. Thanks for your thoughtful review, Kelly!

  25. Alex says

    This was really good, roasting the onion and garlic added great flavor. New favorite butternut squash soup recipe!

  26. Jennifer F says

    This recipe was fantastic! I added more garlic, nutmeg and cinnamon to taste. The magic was the Coconut milk!! It made my family very happy!! Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Christine says

    I made this, and really appreciated the suggestions of nutmeg and cayenne–the heat adds a nice dimension! I felt like the soup did need a brighter note, so I added some splashes of apple cider vinegar. Looking forward to getting through the leftovers :) thanks!

  28. Ally says

    Didn’t quite have the full 2 cups of carrots but it still turned out absolutely delicious, super easy and was able to let it cool to room temp and blend in my small blender in batches. Definitely a recipe I’ll be revisiting this winter!

  29. Ariel says

    Of all the butternut squash soup recipes on the Internet, THIS ONE is my absolute favorite!🙌🏼 I’ve made it over and over again, and it is just as delicious every time. It is sweet, creamy, warm, and the flavors are perfect. We have little ones, so we use less curry powder (about a tsp) and skip the chile sauce to make it less spicy. Even our 2-year old loves it. ☺️

  30. Barbara says

    This soup was delicious. I accidentally put a whole can of coconut milk in the soup and thought I blew it, but it still tasted wonderful.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Priscilla says

    This was delicious! I love how roasting the squash brought out the flavor. I added 2 Granny Smith apples and 1 cup apple juice for a little extra sweet and savoriness, and it was excellent. Thanks for another great recipe!

  32. Holly says

    This was insanely delicious!! The soup was so creamy and flavorful! A couple things I did differently were: omitted the maple syrup because the roasted veggies were sweet enough for me, added 1/2 cup red lentils for extra protein, and added more broth and coconut milk to make it thinner but still creamy. This soup with some fresh bread worked great as my main meal. I love butternut squash soup and am so glad you shared this recipe! :)

  33. Susan says

    Is there a reason you blend the ingredients after the addition of the liquids (coconut milk, broth)? Do you think it’s ok to blend before?

  34. Julia W. says

    Perfect!!! And so easy. Really delicious, deep flavor. Mine was much too thick and I had to add a lot of extra water, but I suspect it was because my butternut squash was larger than the recipe called for.

  35. Ngaire says

    So delicious, rich and easy to make! I made this as a main dish and would definitely make it again. Definitely beats any other butternut squash soup I’ve had.

  36. Bhadra Lokuge says

    This was amazing!!! The roasted flavour is perfect and you end up with a sweet, garlicky thick soup. I ended up adding almost 4 cups of broth because it was just to thick for my liking but the flavours are amazing! And it was really easy to do.!

  37. Barbra says

    I’ve always been making a pumpkin soup with ginger, which was delicious, but I think this one has just taken #1 spot 😍 will make again for sure!

  38. Loraine says

    I made this today and can vouch for its deliciousness. I’ve made a lot of different butternut squash soups over the years and this one ranks up there. The carrots and the spices give it a nice complexity and the additional of coconut milk make it so perfectly creamy. I used shallots as I had some to use up. Another win from this website!

  39. Sharon says

    Great recipe – I didnt have any coconut milk so I just used plain soymilk instead and it was fine. Very spicy and complex, I love the cayenne to give it a little bit of kick and the color was really lovely.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for the thoughtful review, Sharon! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  40. Allie says

    I made this for my fiance who was craving the butternut squash soup from panera, she said that she liked this one even better. I made a a hot tempeh sandwich to go with it. Perfect fall meal.

      • Cheyenne says

        OMG this is SO GOOD!!!!!!! So I used full fat coconut milk because I didn’t have light and also added a roasted russet potato and it came out a little thick so I used about 3 cups total veggie broth. Added a little marjoram too. This is SUPER delicious and so easy to make ♥️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Stine! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      • Stine says

        Yes, sorry I was gonna give it full stars, but I was too fast posting the comment!
        Just another comment, I roasted some chickpeas seasoned with salt, pepper, paprika and olive oil as a topping instead of the croutons. It was quite nice too and added some extra protein.

  41. Lilly says

    I’m a bit surprised that this butternut squash soup recipe doesn’t have any apples in it. It seems like all the recipes I find include apples. Is there a particular reason that yours doesn’t? What is the difference in flavor complex? Yours looks delicious as maybe savory and a less sweet option…?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s actually quite well balanced, with a good amount of sweetness. I don’t find it needs apples b/c when you roast butternut squash and carrots they caramelize and provide TONS of natural sweetness. Give it a try and let us know what you think!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah I think oat would be nice. Or almond (just make sure it’s plain unsweetened). Let us know what you try!

  42. Tamirae says

    Love your recipes! When you mention coconut milk, are you referring to canned coconut milk or something that comes in a milk carton?

  43. Bradford says

    This recipe is soooooooo good! I really love coming to this website for recipes as I am always scraping the plate.