Can you freeze roasted butternut squash soup?

Yes, absolutely. This soup freezes beautifully. Just let it cool completely before transferring it to airtight freezer containers or bags. It will keep for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat gently on the stove. If it’s too thick, stir in a little vegetable broth or water to loosen it up.

What spices go best with roasted butternut squash soup?

Nutmeg and thyme are classic choices, but you can also experiment. Sage, rosemary, or even curry powder work beautifully. If you like a little heat, add cayenne pepper or smoked paprika. The natural sweetness of the squash balances out stronger spices.

Do I have to peel the butternut squash?

Yes, for this recipe you’ll want to peel it. The skin of butternut squash is tough and doesn’t blend well into a smooth soup. If peeling feels like too much work, many grocery stores sell pre-peeled and cubed squash to save time.

How do I make roasted butternut squash soup creamy without dairy?

You can make the soup creamy without cream or milk by simply blending it well. Butternut squash has a naturally velvety texture once pureed. If you want an even silkier finish, stir in coconut milk or cashew cream for a dairy-free alternative.

Roasted Butternut Squash Soup Healthy Cozy Dinner

Description

A cozy fall classic, this Roasted Butternut Squash Soup is creamy, comforting, and packed with seasonal flavor—perfect for crisp autumn evenings.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped
4 cups vegetable broth
½ teaspoon ground nutmeg
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
½ cup heavy cream or coconut milk (optional)

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Instructions

Preheat oven to 400°F (200°C). Spread cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss. Roast for 25–30 minutes until tender and caramelized.
Heat the remaining olive oil in a large pot. Add onion, garlic, carrot, and celery. Cook for 5–7 minutes until softened and fragrant.
Stir in nutmeg and thyme. Add roasted squash to the pot. Pour in broth, bring to a simmer, and let cook for 10–15 minutes.
Use an immersion blender to puree until silky. Alternatively, blend in batches.
Stir in cream or coconut milk if desired. Adjust seasoning. Serve warm with crusty bread.

Notes

To keep it dairy-free, skip the cream or use coconut milk. Roast whole garlic cloves alongside the squash for extra depth. This soup freezes well and is great for meal prep.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasted & Blended
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 6g
Sodium: 580mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg