Slow Roasted Butternut Squash Soup for Lazy Weekends

Imagine an autumn afternoon, the air filled with the sweet scent of roasting squash and warming spices. This easy roasted butternut squash soup is perfect for those days when you crave comfort without the fuss. The magic happens as the squash caramelizes slowly in the oven, developing a depth of flavor that stovetop methods just can’t match.

My approach takes a little longer—slow roasting, not hurried boiling— but the result is a velvety, richly sweet soup that requires minimal stirring. It’s what I make when I want to transform simple ingredients into something soulful and satisfying. Plus, the kitchen smells incredible while it bubbles softly in the oven, making cleanup almost a distant afterthought.

Roasted Butternut Squash Soup

This roasted butternut squash soup involves slow roasting chunks of squash until caramelized for a deep flavor, then blending them into a smooth, velvety puree. The dish has a rich, naturally sweet taste with a creamy texture that’s perfect for cozy autumn days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Healthy

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth or chicken broth
• 1/2 teaspoon ground cinnamon optional, for warmth
• to taste salt and pepper for seasoning
• 1 cup heavy cream or coconut milk for creaminess, optional

Equipment

• Baking sheet
• Blender or Immersion Blender
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Spread the chunks of butternut squash on the baking sheet, drizzle with olive oil, and toss to coat evenly.
3. Roast the squash in the oven for about 30-40 minutes, until the edges are golden brown and the flesh is tender when poked with a fork.
4. While the squash roasts, chop the onion and mince the garlic. Sauté them in a large pot with a splash of oil over medium heat until the onion is soft and translucent, about 5 minutes.
5. Remove the roasted squash from the oven and add the soft flesh into the pot with the sautéed onions and garlic.
6. Pour in the vegetable broth and add the cinnamon, then bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
7. Use an immersion blender or transfer the mixture carefully to a blender to blend until smooth and velvety. Return it to the pot if needed.
8. Stir in the heavy cream or coconut milk for added richness, and season with salt and pepper to taste.
9. Heat the soup gently until warmed through, then ladle into bowls and serve hot.

This soup is a reminder that sometimes, taking the scenic route in the kitchen yields the most flavorful results. It’s perfect for chilly evenings when you want something nourishing that feels like a warm hug from the oven. Store leftovers in the fridge for a quick lunch tucked into a cozy corner of your day.

As the season shifts, this recipe becomes a staple—easy, adaptable, and packed with the comforting aroma of roasted squash. It’s more than just a meal; it’s a moment of slow, mindful cooking that turns ordinary ingredients into something memorable. Enjoy every spoonful as part of your seasonal culinary season.