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:

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
Coconut milk swirled in a pot of roasted butternut squash soup
5 from 18 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



  • 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)


  • 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.



*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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My Rating:

  1. 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. ☺️

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  3. 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!

  4. 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! :)

  5. 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?

  6. 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.

  7. 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.

  8. 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.!

  9. 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!

  10. 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!

  11. 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

  12. 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.

  13. 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!

  14. 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?

  15. Bradford says

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