Roasted Butternut Squash Soup
Roasted butternut squash soup is a velvety, lightly sweet soup with warm spices. Roasting the squash first gives it a deeper, caramel flavor than just boiling it.
- 1 h 5 minTotal time
- 6Servings
- 230kcal / serving
- 5 gProtein
An apple and a little maple syrup add sweetness, and a splash of vinegar at the end keeps it from tasting flat. It is vegan, dairy-free and naturally creamy.
The science: why this works
- Roasting at high heat browns the squash edges and creates caramelized flavor that boiling cannot.
- Apple adds a gentle tartness and natural pectin that gives the soup a smooth body.
- Blending breaks the squash fibers down to a silky puree without any cream.
- Vinegar at the end balances the sweetness so the soup tastes layered, not cloying.
Roasting concentrates sweetness
Roasting drives off water, so the sugars in squash become more concentrated. The dry heat also browns the edges through caramelization and the Maillard reaction. That is why roasted squash tastes deeper and nuttier than squash simmered straight in broth.
Learn: Don't crowd the roasting pan →Fat carries flavor
Many flavor and aroma compounds in spices dissolve in fat, not water. The oil and coconut milk in this soup carry the cumin and cinnamon flavors and coat your tongue, so the soup tastes fuller and more rounded than the same soup made without fat.
Learn: Fat carries flavor →Roasted Butternut Squash Soup
1 h 5 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
- 1.2 kgbutternut squash, peeled, seeded and cubed
- 3 tbspolive oil, divided
- 1 tspsalt, divided
- 1large onion, diced
- 1apple, peeled and diced
- 3cloves garlic, minced
- 1 tspground cumin
- ½ tspground cinnamon
- 4cups vegetable broth
- 120 mlcoconut milk, plus extra to serve
- 1 tbspmaple syrup
- 1 tbspapple cider vinegar
- 2 tbsproasted pumpkin seeds
Method
Tips for the best result
- Spread the squash in a single layer so it browns instead of steaming.
- Vent the blender lid and cover it with a towel when blending hot soup.
- Thin the soup with a little extra broth if it is thicker than you like.
Mistakes to avoid
- Crowding the baking sheet: the squash steams and stays pale, so use two sheets if needed.
- Blending with the lid sealed: hot steam can blow it off, so vent it.
- Skipping the vinegar: the soup tastes too sweet, so add a little at the end.
Variations and swaps
- Swap the cinnamon for curry powder and a pinch of cayenne.
- Top with sage leaves fried in butter for a classic finish.
- Add a spoonful of white miso for savory depth.
- Swap coconut milk for heavy cream for a richer, non-vegan soup.
- Swap butternut squash for pumpkin or kabocha squash.
Storing and reheating
Refrigerate within 2 hours for up to 5 days. Freeze for up to 3 months and reheat to 165°F (74°C), stirring in a splash of broth if it thickens.
Roasted Butternut Squash Soup: questions
Do I have to roast the squash first?
No, but roasting gives a deeper, sweeter flavor. You can simmer cubed squash in the broth, though the soup will taste milder.
How do I peel butternut squash easily?
Cut off both ends, then peel with a sharp Y-shaped peeler. Microwaving the whole squash for 2 minutes first softens the skin and makes it easier.
Can I make butternut squash soup without a blender?
You can mash it with a potato masher for a rustic, chunky soup. A blender or immersion blender gives a smoother, silkier result.
Is butternut squash soup vegan?
Yes, this recipe is vegan as written, using olive oil, vegetable broth and coconut milk.
