Roasted Butternut Squash Soup Recipe
I absolutely love squash of any kind, but I would have to say my favorite is butternut squash. It is my go-to (that and the best spaghetti squash) and this soup is always at the top of my list when the weather turns cool. I love how creamy it gets from the coconut milk and that splash or two of maple syrup just brings it to the next level. It is a pretty thick soup, but you can always thin it out with some extra coconut milk or even a little unsweetened almond milk. I love serving it as a side dish, but it is filling enough to really be a main dish as well!
What You Will Need
- butternut squash & acorn squash – these are roasted to perfection making a yummy base for this delicious soup.
- olive or avocado oil – just a splash to help sauté the shallots.
- butter or ghee – everything is better with the rich, creaminess of butter or ghee!
- shallots – great for bringing a nice mild flavor boost.
- full-fat coconut milk – make sure this is fully combined before adding to the pot, we love using this one!
- kosher salt – a pinch for some added seasoning.
- real maple syrup – option to add as much or as little as you want for some added sweetness.
How To Make A Simple Roasted Butternut Squash Soup
Step 1: You can begin by cutting your butternut squash and acorn squash in half, lengthwise, place them on a parchment-lined baking sheet and roast for 50-60 minutes at 400 degrees F.
Step 2: While the squash cools a bit, you can start sautéing the shallots in a dutch oven on medium-high heat.
Step 3: Now you can use a large spoon to scoop out all of the meat of the squash and add it to the pot.
Step 4: And then add the full-fat coconut milk to the pot.
Step 5: You can choose your preferred method to blend your soup to a smooth consistency (immersion blender or regular blender) and then add the butter, salt, and maple syrup (if you are using all of those).
Step 6: Mix to fully combine and then serve immediately.
What To Serve With Butternut Squash Soup
This is such a versatile soup! It is hearty enough that you could enjoy it as the main course and garnished with an extra drizzle of maple syrup or some pepitas for an added crunch. Or you can serve a small bowl with just about anything! Make it a combo with an air fryer grilled cheese or a easy fennel salad. This soup has even made an appearance at our Thanksgiving dinner table!
Recipe FAQ
Nope! I really cannot at all – I feel like it takes on the flavor of the squash and especially if you add in the maple syrup, I don’t think you can taste it at all! If you prefer to not use coconut milk, you could use an unsweetened almond milk or regular milk but it probably won’t have the same creamy texture.
No, it doesn’t. You can simply roast the butternut squash and acorn squash with the skin on and then scoop it out once it is fully fork tender. For more information on roasting squash you can checkout our How to Roast Butternut Squash & How To Roast Acorn Squash posts.
Yes! This would be a fantastic recipe to freeze! Simply let the soup cool and then transfer to a freezer-safe container and freeze for up to 3 months. Just move it to the fridge to thaw when you are ready.
If you follow the steps, as is, it should be a fairly thick soup, but if you do prefer a really thick soup you can use less coconut milk or simmer the pot for a bit on the stove top to thicken up. If you find that it is too thick you can add more coconut milk or a bit of almond milk to thin it out.
Great question! We find it easiest to grab our favorite immersion blender and blend the soup to a smooth consistency right there in the dutch oven. Keeping dishes to a minimum is always preferred! You could also scoop your soup (possibly in shifts, depending on how big your blender is) into a high powered blender or food processor to blend until smooth.
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Ingredients
- 1 butternut squash, halved lengthwise and seeds removed
- 1-2 acorn squash, halved lengthwise and seeds removed
- 1 tablespoon olive or avocado oil
- 3 tablespoons butter or ghee, divided (vegan butter to make dairy-free)
- 1-2 tablespoons shallots, minced
- 15 oz full-fat coconut milk
- pinch of salt
- 1-2 tablespoons real maple syrup, more as desired
Instructions
- Preheat oven to 400 degrees F.
- Lay butternut squash and acorn squash cut-sides up on parchment-lined baking sheet. Rub olive or avocado oil all over the cut-sides of the squash. Place in oven and let cook for 50-60 minutes (or until fork tender). Let squash cool slightly.
- Take dutch oven (or other large saucepan), add 1 tablespoon of ghee (or butter), and allow to melt on medium heat. Add shallots and allow to cook 1-2 minutes.
- Scoop out the flesh of the squash and add the dutch oven along with coconut milk. Use an immersion blender to fully combine (option to add everything to a blender and then return to pot).
- Add the last two tablespoons of ghee, pinch of salt and maple syrup. Stir to combine. Taste and add additional salt, ghee or maple syrup to taste. Add splashes of more coconut milk or unsweetened almond milk, as needed, to thin.
Notes
- Coconut Milk: don’t forget to fully incorporate your coconut milk before adding – I usually pour mine into a tall, wide-mouth mason jar and use my immersion blender to combine.
- Coconut Milk Substitute: I haven’t found anything that substitutes the thickness of coconut milk, but you could certainly use unsweetened almond milk, but it won’t have quite the same texture or creaminess.
- Whole30: to keep it Whole30 compliant, simply omit the maple syrup.
- Storage: simply place in an airtight container in the refrigerator for up to 5-7 days.
- Dairy-Free: to make dairy free use plant based butter or olive oil.
Nutrition
Originally published November 18, 2019.
Linda says
This is the best – haven’t met anyone who doesn’t like this- even picky eaters!
Susan De Stefano says
Delicious and incredibly easy to make. The flavors are spectacular! Erin never disappoints!!
Erin says
So happy to hear that, Susan! And thank you so much for taking the time to come back and leave a review!
Fay says
Super easy and delicious
Love how simple the steps are explained