Why You’ll Love 30-Minute Roasted Butternut Squash Soup Comfort Dinner Recipe

I love this recipe because it’s simple, nourishing, and incredibly satisfying. I like that it uses everyday ingredients and still tastes restaurant-worthy. It’s comforting without being heavy, and it comes together easily, making it ideal for busy evenings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium butternut squash, peeled and cubed
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1/4 tsp nutmeg
1/2 cup heavy cream (optional)

Directions

I start by preheating the oven to 400°F. I toss the cubed butternut squash with olive oil and roast it for about 30 minutes, until tender and lightly caramelized.

While the squash roasts, I sauté the diced onion and minced garlic in a pot over medium heat until soft and fragrant. I add the roasted squash, vegetable broth, salt, black pepper, cumin, and nutmeg. I let everything simmer for about 15 minutes so the flavors come together.

I blend the soup until completely smooth using an immersion blender or a regular blender. If I want a creamier texture, I stir in the heavy cream and adjust the seasoning to taste. I serve the soup warm with crusty bread.

Servings and Timing

This recipe makes 4 servings. Prep time takes about 15 minutes, cook time is roughly 45 minutes, and total time comes to about 60 minutes.

Variations

I sometimes use coconut milk instead of heavy cream for a dairy-free option. When I want extra warmth, I add a small pinch of cayenne pepper. I also enjoy topping the soup with toasted seeds or a drizzle of olive oil.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stovetop or in the microwave, stirring occasionally to keep it smooth.

FAQs

Can I make this soup vegan?

I make it vegan by using coconut milk or skipping the cream entirely.

Do I need to roast the squash?

I love roasting because it adds depth, but the soup can still work if the squash is simmered instead.

Can I freeze this soup?

I freeze it in portions for up to 3 months and thaw it in the fridge before reheating.

What if I don’t have nutmeg?

I skip it or use a tiny pinch of cinnamon instead.

How do I make the soup thicker?

I reduce the broth slightly or let it simmer uncovered longer.

Can I use store-bought pre-cut squash?

I do when I’m short on time, and it works perfectly.

Is this soup kid-friendly?

I find the mild, slightly sweet flavor makes it great for kids.

What can I serve with this soup?

I like serving it with bread, grilled cheese, or a simple salad.

Can I use a regular blender?

I can, but I blend in batches and let it cool slightly first.

Does the soup thicken as it cools?

Yes, it thickens a bit as it rests.

Conclusion

This roasted butternut squash soup is one of my go-to comfort meals because it’s smooth, flavorful, and easy to make. I love how it turns simple ingredients into a cozy, satisfying dinner that feels perfect for slowing down and enjoying a warm bowl at home.