The most decadent sheet-pan roasted butternut squash soup. Roasted vegetables are blended with broth and coconut milk (or heavy cream) for a silky, flavorful soup that comes together with minimal effort.
Why You’ll Love This Recipe
This sheet-pan soup is easy, uses fewer than ten main ingredients, and requires minimal cleanup. Roast everything together, then blend with broth and a creamy element for a rich, comforting bowl.
- Simplicity: Straightforward prep with big flavor.
- Fewer than 10 ingredients: Easy to shop for and quick to assemble.
- Minimal cleanup: Roast on one sheet pan and blend—no extra pots to scrub.
Recipe Ingredients
Below are the main ingredients used for this soup. Adjust quantities in the recipe card as needed for servings.
Butternut squash: Peeled and cubed or roasted halved and scooped. Either method works—cubed roasts faster, halved is easier to prep.
Onion and garlic: Use a yellow onion and a head of garlic. Roasting the garlic softens and sweetens it—squeeze the roasted cloves into the blender.
Spices: Freshly grated nutmeg is lovely here (or dried nutmeg/pinch of cinnamon). Use sparingly—nutmeg is potent.
Herbs: Fresh thyme works well; substitute rosemary or sage if preferred.
Creamy base: Canned coconut milk keeps the soup vegan and adds richness. Heavy cream or crème fraîche are delicious alternatives.
Broth: Vegetable broth for a vegan version; use chicken broth if not keeping it vegan.
Seasoning: Kosher salt, freshly ground black pepper, and a pinch of sugar to balance sweetness.
Tips and Substitutions
- Try different spices: smoked paprika, curry powder, or a pinch of cloves for warmth.
- Add vegetables or fruit: carrots or apples blend nicely with squash.
- Top the soup with roasted pumpkin or sunflower seeds, crispy herbs, croutons, or a drizzle of olive oil or coconut milk.
- Roasting options: buy pre-cubed squash, cube your own, or roast halved and scoop the flesh before blending.
- Storage: Refrigerate in an airtight container for 2–3 days, or freeze for up to one week.
How to Make Butternut Squash Soup
Step 1: Preheat oven to 400°F (200°C). On a sheet tray, toss cubed squash, chopped onion, a halved garlic head (peel on), thyme, a pinch of nutmeg, salt, pepper, and olive oil. Roast 30–40 minutes until fork-tender and caramelized at the edges.
Step 2: Transfer roasted vegetables to a blender. Squeeze the roasted garlic from its peel into the blender and discard peels. Add coconut milk (or cream) and broth, then blend until smooth and silky. If you prefer a chunkier texture, pulse briefly or use an immersion blender.
Step 3: Taste and adjust seasoning with salt, pepper, and a pinch of sugar if needed. Reheat gently if the soup cooled while blending.
Step 4: Serve hot with a drizzle of coconut milk or cream, a sprinkle of fresh thyme, cracked black pepper, and any desired toppings. Enjoy.
Serving Recommendations
This roasted butternut squash soup pairs well with roasted or grilled chicken, crusty focaccia, or herb toasts. For appetizers, mushroom and sage toasts or simple crostini are great options.
Roasted Butternut Squash Soup FAQs
Dried nutmeg is a fine substitute; a pinch of cinnamon also complements the squash.
Roasting concentrates flavor and adds caramelized notes, but you can simmer the vegetables in a pot if you prefer.
You can roast halved squash and scoop the flesh, or peel and cube before roasting. Halving is easier; cubing speeds roasting.
Yes. Keep refrigerated in an airtight container for 2–3 days, or freeze for up to one week.
In addition to nutmeg, try cayenne, cloves, cinnamon, smoked paprika, or curry powder depending on your taste.
Trim the ends, use a sturdy vegetable peeler to remove the skin, cut in half lengthwise, and scoop out seeds before cubing.
Either peel and cube before roasting, or roast the squash halved and scoop the cooked flesh. Pre-cubed or frozen squash are convenient alternatives.
Topping and Blending Options
Topping suggestions: Croutons, crispy sage or basil, roasted seeds, or a swirl of basil oil. The soup is very customizable.
Blending options: A high-speed blender yields the creamiest texture, but an immersion blender works well for fewer dishes.
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Roasted Butternut Squash Soup
Equipment
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Blender
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Baking sheet or pan
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Chef’s knife
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 yellow onion, roughly chopped
- 1 large garlic bulb, cut in half
- pinch of nutmeg
- 2 sprigs thyme
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 cup canned coconut milk, or heavy cream
- 2 cups vegetable broth
- kosher salt, sugar, and freshly ground black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). On a sheet tray, toss cubed butternut squash, onion, halved garlic bulb (peel on), nutmeg, thyme, kosher salt, pepper, and olive oil. Roast 30–40 minutes until vegetables are fork tender.
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Transfer roasted vegetables to a blender. Squeeze roasted garlic from its peel into the blender and discard peels. Add coconut milk and broth, then blend until smooth and creamy.
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Adjust seasoning with kosher salt, black pepper, and a pinch of sugar if needed. Garnish with a drizzle of coconut milk or olive oil, fresh thyme, and freshly ground pepper. Serve warm.
Notes
- Experiment with spices like smoked paprika, curry powder, or a pinch of cloves for different flavor profiles.
- Swap coconut milk for heavy cream and butter if you prefer a dairy version.
- Top with pumpkin seeds, sunflower seeds, crispy herbs, or croutons for texture.
- You can roast halved squash and scoop the flesh or roast pre-cubed squash for convenience.
- Store in an airtight container in the fridge for 2–3 days or freeze for up to one week.
Nutrition
Nutrition information is an approximation.