A warming introduction to autumn’s favourite soup
As soon as the leaves turn crisp and the mornings develop that sharp bite, I find myself craving a steaming bowl of roasted butternut squash soup. The golden flesh, once caramelised in the oven, releases a nutty sweetness that feels tailor-made for chilly evenings. I always say that this soup carries the colour of autumn in every spoonful, glowing with the same burnt orange shades as the trees outside my window.
I’ve been making versions of this soup for years, tweaking the spices as my moods shift. Some weeks, it’s all about earthy cumin and coriander; other times, I lean towards ginger and a dash of nutmeg. Whichever route I take, it always becomes the kind of soup that makes the kitchen smell like a cosy blanket. For anyone looking for seasonal comfort, this autumn and winter soup collection will keep you covered through the long nights.
One of the great joys of this recipe is its versatility. It works beautifully as a simple weeknight meal, served with crusty bread, but it can just as easily become the first course of a festive supper. It’s filling without being heavy, rich yet still light enough to leave space for seconds. I like to think of it as a soup that manages to straddle both comfort and elegance, depending on how you present it.
If you’re already a fan of root-based soups, you’ll also adore my roasted cauliflower and garlic soup, which offers the same creamy depth but with an entirely different flavour. Or, if you’re in the mood for something spicier, try the red lentil soup with carrots and coriander for a sharper kick.
Ingredients for creamy roasted butternut squash soup
- 1 large butternut squash (approx. 1.2 kg), peeled, deseeded, and cubed
- 2 medium carrots, peeled and chopped
- 1 large onion, peeled and quartered
- 3 cloves garlic, left in skins
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground nutmeg
- 1 tsp smoked paprika
- 1 litre vegetable stock
- 200 ml double cream
- Sea salt and black pepper to taste
- Fresh coriander or parsley to garnish
Ingredient notes
Butternut squash is the star here, and while supermarket versions are usually fine, I always find that farm-shop squash has deeper sweetness. If you can’t get hold of butternut, kabocha or crown prince squash make good substitutes, though you’ll need to adjust roasting time as they tend to be denser.
The spices can be altered to match your palate. I’ve kept this version gently warming with cumin and nutmeg, but don’t be afraid to swap in chilli powder for more heat. A little smoked paprika deepens the flavour without overpowering the squash’s natural sweetness.
Instructions
Preheat the oven to 200°C (fan 180°C). Spread the cubed squash, carrots, onion, and garlic cloves across a large roasting tray. Drizzle with olive oil, sprinkle over cumin, coriander, nutmeg, and smoked paprika, then season generously with salt and pepper. Toss everything so it’s evenly coated, then roast for 35–40 minutes until the vegetables are tender and caramelised at the edges.
Once roasted, squeeze the garlic from its skins and transfer all the vegetables into a large saucepan. Pour over the hot vegetable stock, bring to a gentle simmer, and cook for 10 minutes so the flavours meld together. Remove from the heat and blitz with a hand blender until completely smooth and silky. Stir through the cream, adjust seasoning if needed, and reheat gently before serving.
Cooking technique
Roasting the squash first is what makes this soup special. The dry heat of the oven draws out moisture, concentrating the natural sugars and creating a caramel-like depth that boiling simply can’t achieve. The trick is not to overcrowd the tray, as the vegetables need space for air to circulate, ensuring proper caramelisation rather than steaming.
Blending the soup until smooth is key for texture. A hand blender gives control and less washing up, though a countertop blender achieves the most velvety finish. Always let the soup cool slightly before blitzing in a sealed jug blender, otherwise you risk both spillage and scalding. For extra silkiness, pass it through a fine sieve.
What to serve with roasted butternut squash soup
I find this soup works beautifully with a slice of toasted sourdough rubbed with raw garlic. The crunch of bread against the creaminess of the soup provides a contrast that feels particularly comforting. Add a smear of butter and it soaks up the warmth like a sponge.
If you’re entertaining, serve in smaller bowls with a swirl of cream and a few toasted pumpkin seeds scattered over the top. It looks elegant and adds crunch, making it suitable as a dinner party starter. A light salad of bitter leaves like chicory or rocket balances the sweetness of the squash when served alongside.
Wine and beer pairings
A medium-bodied Viognier works wonderfully here, with its stone fruit notes harmonising with the squash’s natural sweetness. For something drier, a Chardonnay with a touch of oak provides balance without overshadowing the spices.
When it comes to beer, I’d recommend a Belgian wheat beer for its citrusy lift, or a nutty amber ale which pairs well with the earthy undertones of cumin and roasted vegetables. Both options provide a refreshing counterpoint to the creaminess of the soup.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, it actually improves in flavour after a day. Prepare as directed, cool completely, then store in the fridge. Reheat gently, adding a splash of stock if it thickens. For more ideas on batch-friendly recipes, have a look at my Tuscan white bean soup, which also stores beautifully.
Is butternut squash soup suitable for freezing?
Absolutely. Cool the soup fully, portion into containers, and freeze for up to three months. Thaw overnight in the fridge and reheat slowly on the hob. If you’d like another freezer-friendly recipe, the French onion soup holds up beautifully.
What can I use instead of cream?
Coconut milk provides a dairy-free alternative that adds subtle sweetness. Oat cream or cashew cream are also good swaps if you prefer a nutty note.
How can I make the soup thicker?
If you like a thicker consistency, reduce the stock slightly or add a peeled potato to the roasting tray. Potatoes provide natural starch which blends into a velvety base.
Tips for success with roasted butternut squash soup
Roast the squash until the edges look almost charred. That bit of colour translates into the deepest, richest flavour. Pulling the tray out too soon leaves the vegetables pale and watery, and your soup will miss that robust autumnal depth.
Seasoning is also vital. Squash on its own is sweet and mellow, so don’t be shy with salt, pepper, and spices. Taste at every stage—before roasting, after blending, and again after stirring in cream—to make sure the flavours stay balanced.
Recipe variations
If you enjoy a spicier soup, add half a red chilli to the roasting tray for warmth. You can also stir in a spoonful of harissa at the blending stage for a smoky heat. For something more fragrant, replace nutmeg with ground ginger and finish with lime juice and coriander for a brighter profile.
Another option is to swap half the squash for roasted sweet potato. It gives a denser texture and an extra caramel sweetness. Topping with crispy sage leaves fried in butter turns this into something worthy of a festive table.
Storage and reheating butternut squash soup
Keep in an airtight container in the fridge for up to 4 days. Reheat slowly on the hob, adding a little water or stock if it thickens. For freezing, portion the soup and freeze for up to 3 months. Defrost overnight and heat gently, never allowing it to boil as that may split the cream.
Creamy Roasted Butternut Squash Soup with Warming Spices
Ingredients
- 1 Butternut Squash large, approx. 1.2kg, peeled, deseeded and cubed
- 2 Carrots medium, peeled and chopped
- 2 Onion large, peeled and quartered
- 3 cloves Garlic left in skins
- 3 tbsp Olive oil extra virgin
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Ground nutmeg
- 1 tsp Smoked paprika
- 1 l Vegetable stock
- 200 ml Double cream
- Sea salt to taste
- Black pepper freshly ground, to taste
- Fresh coriander to garnish
- Fresh parsley to garnish
Instructions
- Preheat the oven to 200°C (fan 180°C). Spread the cubed squash, carrots, onion, and garlic cloves across a large roasting tray. Drizzle with olive oil, sprinkle over cumin, coriander, nutmeg, and smoked paprika, then season generously with salt and pepper. Toss everything so it’s evenly coated, then roast for 35–40 minutes until the vegetables are tender and caramelised at the edges.
- Once roasted, squeeze the garlic from its skins and transfer all the vegetables into a large saucepan. Pour over the hot vegetable stock, bring to a gentle simmer, and cook for 10 minutes so the flavours meld together. Remove from the heat and blitz with a hand blender until completely smooth and silky. Stir through the cream, adjust seasoning if needed, and reheat gently before serving.