Warm, comfort food doesn’t get easier than this! This Roasted Butternut Squash Soup is the perfect marriage of cozy fall flavors and incredible creamy texture.
We combine the natural sweetness of roasted butternut squash, apples, and maple with the richness of coconut cream and a touch of warm curry spices. The roasting step is the secret to getting a deep, concentrated sweetness that you just can’t get from boiling!
This soup is silky smooth, perfectly balanced, and makes a comforting main dish for fall or winter evenings. Plus, you’ll be thrilled at how beautifully the leftovers reheat for lunch the next day—it might even be better!
Why This Recipe is Soup Perfection
You’ll find plenty of squash soup recipes out there, but here’s why this one deserves a permanent spot in your rotation:
Deep Flavor from Roasting: We don’t just boil the squash! Roasting the butternut squash and maple syrup at 350∘F caramelizes the sugars, intensifying the flavor and natural sweetness before it even hits the pot.
Silky, Creamy Texture (Dairy-Free Option!): Using a can of full-fat coconut milk creates an absolutely luxurious, velvety texture without needing heavy cream. It’s a fantastic way to keep the soup naturally vegan and dairy-free while adding a beautiful richness.
Balanced Sweetness and Spice: The apple and maple balance the warmth of the curry powder and fresh ginger perfectly. It’s warm and inviting, not overwhelming.
Easy Cleanup: The recipe is broken into two simple parts (roast and simmer), and the whole thing comes together incredibly fast once the squash is out of the oven!
Tips for Beginner Soup Success
Don’t be intimidated by the squash! Here are my best tips for making this process easy and fun, even if it’s your first time.
Prepping the Squash – The Peeling Shortcut: If peeling is too much work, you can often buy pre-cut butternut squash cubes in the produce section of your grocery store. It saves a huge amount of time! If you’re peeling it yourself, prick the whole squash with a fork a few times and microwave it for 1-2 minutes. This makes the skin much easier to slice and peel!
Don’t Skimp on Roasting Time: The goal of roasting is caramelization. Let the squash go for the full hour (or until the edges start to look lightly browned and the cubes are fork-tender). This is where the magic happens!
Oil Swap: I love using avocado oil for sautéing the onion because it’s neutral and has a high smoke point, but olive oil or coconut oil work great, too!
Immersion Blender is Your Best Friend: If you own a stick blender (immersion blender), use it! You can blend the soup directly in the pot, which is much safer and less messy than transferring hot liquid to a regular blender.
Using a Regular Blender? If you must use a standard blender, work in small batches. Crucially, never fill the blender more than halfway and always remove the center cap of the lid, covering the hole with a folded kitchen towel. This allows steam to escape and prevents dangerous splattering.
How to Serve and Garnish Your Bowl
Make your soup look as elegant as it tastes! These garnishes add texture, color, and flavor:
The Cream Swirl: Drizzle a little full-fat coconut cream (from the top of the can) or heavy cream/half & half for a pretty swirl.
Crunch Factor: Toasted pumpkin seeds (pepitas), croutons, or even chopped pecans add a welcome crunch.
Fresh Herbs: A sprinkle of fresh Thyme or Basil leaves brightens the entire dish and adds a lovely fragrant finish.
Serve With: I always serve this Roasted Butternut Squash Soup with homemade dinner rolls or soft sourdough rolls or a slice of crusty bread. Dipping that warm bread into the creamy soup is pure heaven!
Storing & Freezing Leftovers
This soup is a dream for meal prep!
- Refrigeration: Store cooled leftovers in a glass jar or airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes beautifully! Transfer cooled soup into a freezer-safe bag or container, leaving an inch of headspace. It will keep in the freezer for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
I HOPE YOU Love THIS BUTTERNUT SQUASH Soup Recipe! YOU MAY ALSO ENJOY THESE Cold weather Favorites:
Once you’ve devoured every last spoonful of this Butternut Squash Soup, you might be wondering what cozy soup to make next! I’ve got you covered with a whole host of comforting classics, perfect for chasing away the chill. Be sure to check out my hearty Crock Pot Potato Soup or crockpot chili for an easy weeknight favorite, or if you’re looking for something with a bit of a kick, you can’t go wrong with the delicious flavor of Zuppa Toscana or my Chicken Chili or Pumpkin Chili with Ground beef, or the zesty kick of the Chicken Tortilla Soup. Happy simmering!
This butternut squash soup is delicious with Moist Cornbread, Sourdough Bread Spiced Pumpkin Bread or moist Sourdough Pumpkin Bread!
I want to know what YOU think! Please review the recipe card;)
Butternut Squash Soup Recipe with Coconut & Curry
Ingredients
- 3 cups Butternut Squash peeled and cubed
- 1 tablespoon maple syrup real, OPTIONAL
- 2 tablespoons avocado oil
- 1 yellow onion medium
- 1 apple medium, peeled and cubed
- 4 cups vegetable broth or chicken broth
- 3 teaspoons curry powder
- 3 teaspoons grated fresh ginger or 1 teaspoon ginger powder
- 1 can coconut milk 14 oz can, or 2 cups cream, or half and half
- Salt and pepper to taste
- Garnish: with cream, pumpkin seeds, basil and red pepper flakes
Instructions
- Prep: Preheat your oven to 350°F (175°C). Peel and dice the butternut squash into 1-inch cubes.
- Bake: Place the cubes of butternut squash into a rectangular baking dish and drizzle with the maple syrup. Season with a pinch of salt and pepper. Roast in the oven until tender, about 1 hour.
- In a soup pot: Heat the avocado oil over medium heat. Add the chopped onion and sauté for 8 minutes until soft and translucent.
- Add the cubed apple, roasted butternut squash, vegetable broth, curry powder, and fresh ginger (or ginger paste) to the pot. Simmer for 10 minutes until the apples are fork-tender.
- Blend: Use an immersion blender to puree soup, or transfer the soup to a blender or food processor (in batches) to blend until smooth. Return the smooth soup to the pot and heat through.
- Pour in the coconut milk and let it simmer for another 10 minutes.
- Season the soup with salt and pepper to taste.
- Garnish & Serve: Drizzle with your choice of coconut cream, heavy whipping cream, or half & half. Sprinkle with toasted pumpkin. Serves: 4-6seeds and add fresh thyme or basil leaves.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
