Creamy Butternut Squash Soup Recipe
Fall is officially here and there’s no better way to celebrate the season than with an acorn squash bowl filled with this creamy and comforting roasted butternut squash soup recipe with a hint of natural sweetness that’s brought out by roasting sweet potatoes and carrots with butternut squash. Curling up with a bowl of this vibrantly colored soup made from a blend of roasted butternut and acorn squash, sweet potatoes, carrots, and fall-inspired seasonings like sage and thyme is the best way to really settle into all of those cozy fall feelings. What brings this easy butternut squash soup all together is the cup of full-fat coconut milk that gets stirred in right at the end. The already silky smooth soup thanks to a quick pureeing turns it into pure creamy decadence. I love that it’s so rich and creamy but remains both accidentally vegan and gluten-free. Trust me, you’d never realize this butternut and acorn squash soup is vegan unless you were told! This is a great benefit for those family or holiday gatherings when you are trying to cook for an accommodate different dietary preferences – everyone will be happy with this soup! Have I mentioned that this soup is so easy to make? Essentially, all you need to do is roast the veggies, mix them with sautéed onions and garlic, add the remaining ingredients, and puree it all together. You can have this soup ready from start to finish in just over 1 hour. Don’t let the acorn bowls scare you off, either. Making those is the easiest part of all – just halve them, scoop out the seeds, and roast them. Plus, when you use acorn bowls instead of normal ones, that’s one less dish to wash which is a nice win. While you don’t have to serve in the acorn bowl, I recommend doing so because it adds a rustic and gorgeous touch when served.
Ingredients in Roasted Butternut Squash Soup
Whether you head to your local farmers market, supermarket, or even your very own garden (lucky you!), you’ll love the amount of healthy veggies in this warm and cozy butternut squash and sweet potato soup. All the simple ingredients are easy to find, inexpensive, and healthy including the following: Squash Bowls for Serving (optional but recommended)
Acorn squash Olive oil Granulated sugar – This helps the squash caramelize and also cuts a bit of the bitterness and for that reason I suggest it. However, you can omit it and see what happens, or try using maple syrup Salt Pepper
Soup
Butternut squash – To save time peeling and chopping, use pre-chopped butternut squash that you can find in the produce section of most grocery stores or in bags in Trader Joe’s or your favorite market Carrots Sweet potato Olive oil Yellow onion Garlic Vegetable broth – chicken stock or vegetable stock will also work Sage Bay leaves Thyme Cinnamon Salt Pepper Full-fat coconut milk – You want shelf-stable canned coconut milk, not in a carton, not anything that’s refrigerated coconut milk, make sure it’s unsweetened, and don’t confuse cream of coconut or coconut cream (it’s super sweet, and best in a piña colada and not in soup)I suggest full-fat coconut milk for the best deliciously creamy results. As I mentioned already, you can swap it with heavy cream or half-and-half or cashew milk to keep the soup vegan. At the end, if your soup is thicker than you’d like, feel free to add additional coconut milk
Toppings for Serving, optional and as desired
Toasted sage leaves Kale chips Pomegranate arils Pumpkin seeds
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Roasted Butternut Squash Soup
Roast, sauté, blend, and enjoy. That’s really all there is to making butternut squash soup in a few simple and straightforward steps. Grab your ingredients and let’s get started
More Easy Fall Soup Recipes:
Butternut Squash and Sausage Soup – 🍲🧡😋 Along with cubes of tender butternut squash and a bit of spice from Italian sausage, this hearty soup has white beans, fire-roasted tomatoes, and spinach to make it filling and flavorful! EASY, ready in 30 minutes, and perfect for chilly weather! Hearty enough to be a meal unto its own. This soup freezes very well so you can make a batch and freeze some for later. You can also use a handheld immersion blender noting that they are not as powerful so your soup will not get as smooth and liquids tend to spray. Make sure to remove the bay leaves before blending! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Easy 30-Minute Pumpkin Soup — Silky smooth, rich pumpkin flavor, and accidentally healthy! Amazing depth of flavor for a FAST and EASY soup that’s hearty and comforting without being heavy! Skinny Carrot Potato Soup with Honey Cream – Healthy, hearty, fast, and easy! Packed with flavor and you’ll never miss the fat and calories! Creamy Sweet Potato Chicken Soup – An EASY comfort food chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours! Ready in 30 minutes with a flexible ingredients list based on what you have on hand! Easy 30-Minute Turkey Noodle Soup —Have leftover Thanksgiving turkey? Make this turkey soup! It’s easy and tastes like grandma’s homemade chicken noodle soup, but with turkey! Easy 30-Minute Homemade Chicken Noodle Soup — Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is AMAZING and it’ll be your new favorite recipe! Easy 30-Minute Creamy Chicken Noodle Soup — Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather! Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you’re craving a hot homemade meal!
