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Creamy Roasted Butternut Squash Soup Recipe

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4.3 from 13 reviews

This creamy roasted butternut squash soup is a comforting and flavorful dish perfect for chilly days. Roasting the squash, red bell pepper, onions, and garlic enhances their natural sweetness and depth. Blended with tomato paste, vegetable broth, and coconut milk, this dairy-free soup offers a rich, velvety texture and a subtle smoky undertone from smoked paprika. Garnished with toasted pumpkin seeds, fresh herbs, and croutons, it makes a wholesome and elegant starter or light meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 medium butternut squash (about 2½ lb / 1.1 kg), halved lengthwise and seeded
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 medium red onions, cut into wedges
  • 1 whole head garlic, halved crosswise
  • 2 ½ tablespoons olive oil (divided)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 tablespoons tomato paste
  • 3 to 4 cups low-sodium vegetable broth
  • ½ cup full-fat canned coconut milk
  • 1 teaspoon fresh lemon juice or apple cider vinegar (optional)

For Garnish

  • Toasted pumpkin seeds
  • Fresh parsley or thyme
  • Additional coconut milk
  • Olive oil or chili oil (optional drizzle)
  • Croutons

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and allow easy cleanup.
  2. Prepare the Seasoning: In a small bowl, combine fine sea salt, black pepper, smoked paprika, and thyme leaves to create a flavorful seasoning mix for the vegetables.
  3. Season the Butternut Squash: Brush the cut sides of the butternut squash with 1 tablespoon of olive oil, then sprinkle half of the seasoning mixture evenly over the squash. Place the squash cut-side down on the prepared baking sheet.
  4. Roast the Squash: Roast the butternut squash by itself in the oven for 25 minutes to soften and develop caramelized flavors.
  5. Prepare Other Vegetables: While the squash roasts, toss the red bell pepper and red onion wedges with 1 tablespoon olive oil. Drizzle the remaining ½ tablespoon of olive oil over the cut side of the garlic halves.
  6. Add Vegetables to Roast: After 25 minutes, take the baking sheet out and arrange the red bell pepper, onion, and garlic around the squash in a single layer, placing garlic cut-side up. Sprinkle the remaining seasoning mixture over all the vegetables.
  7. Continue Roasting: Return the baking sheet to the oven and roast everything for an additional 20 to 30 minutes until the squash is fork-tender, the pepper and onion have browned edges, and the garlic cloves are soft. Remove any vegetables that finish early to avoid overcooking.
  8. Cool and Prepare for Blending: Allow the roasted vegetables to cool for 5 to 10 minutes. Scoop out the butternut squash flesh from the skin and squeeze the roasted garlic cloves from their skins.
  9. Blend the Soup: Transfer the squash flesh, roasted garlic, red bell pepper, onion, tomato paste, and 3 cups of vegetable broth to a blender. Blend until the mixture is completely smooth, working in batches if necessary. Vent the blender lid center cap and cover the opening with a folded kitchen towel to allow steam to escape safely.
  10. Warm and Adjust Soup: Pour the blended soup into a large pot and stir in the coconut milk. Warm the mixture over medium-low heat for 3 to 5 minutes, stirring occasionally to prevent sticking.
  11. Thin and Season: Add additional vegetable broth a little at a time until the soup reaches your desired consistency. Taste and adjust the seasoning with extra salt and pepper as needed. Optionally, stir in fresh lemon juice or apple cider vinegar for brightness.
  12. Serve and Garnish: Ladle the soup into bowls. Finish with toasted pumpkin seeds, fresh herbs like parsley or thyme, a drizzle of coconut milk or olive/chili oil, and croutons for added texture and flavor.

Notes

  • The roasting time may vary depending on the size of the vegetables; adjust as needed until tender.
  • If you prefer a thinner soup, add more vegetable broth gradually to reach the desired consistency.
  • The optional lemon juice or apple cider vinegar brightens the soup’s flavor but can be omitted if preferred.
  • Use full-fat canned coconut milk for the creamiest texture and subtle sweetness.
  • Be cautious when blending hot liquids; vent the blender to prevent steam buildup and splattering.
  • To make this recipe vegan, ensure the vegetable broth is vegan-friendly and skip any garnishes containing dairy.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/creamy-roasted-butternut-squash-soup-recipe/