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You sure can. To freeze, simply transfer cooled soup into freezer-proof containers and ensure there's enough head space for the soup to expand as it freezes. I often reuse yogurt containers for freezing my soup, but I also love these u003ca href=u0022https://www.amazon.com/gp/product/B08Y3RHTFR/ref=as_li_tl?ie=UTF8u0026camp=1789u0026creative=9325u0026creativeASIN=B08Y3RHTFRu0026linkCode=as2u0026tag=heynutritionl-20u0026linkId=392386ade2461736a51b1777bf9de635u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ereusable silicon freezer bagsu003c/au003e.

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 medium butternut squash (about 1kg / 2lbs, halved and seeds removed); 2 teaspoons olive oil; salt and pepper; 1 Tablespoon coconut oil; 1 large onion (diced); 4 cloves garlic (minced); 1 - 2 Tablespoon freshly grated ginger; 1/2 cup finely chopped cilantro (leaves and stems); 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 3 cups vegetable broth; 14 ounce coconut milk (light or full-fat); 1 medium lime (juiced); 2 Tablespoon white miso; salt and pepper; toasted sesame oil (for garnish); cilantro leaves (for garnish )

Published: Oct 3, 2023 · Last Updated: Oct 4, 2023 by Katie Trant · 43 Comments

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This Roasted Butternut Squash Soup recipe is made with the delicate flavors of coconut, miso, and lime. Silky smooth, this vegan butternut squash soup recipe is comforting, nourishing, and super simple to make.

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two bowls of miso butternut squash soup on blue plates with a big bowl of soup in the background

Soup season is here and I for one am going all in.

Whether it's a cozy bowl of Vegan Chickpea Noodle Soup, some cozy Vegetarian Dumpling Soup, spicy Spicy Pumpkin Soup, or Instant Pot Carrot Soup, I am here for it. If you, like me, want to go all in on soup, feel free to peruse our Soups and Stews archives to get in on the goodness.

This particular soup recipe, Roasted Butternut Squash Soup, is a seasonal favourite that I think you're going to want to get in rotation. It's velvety smooth, and has an incredible depth of flavor, flavor thanks to roasting the butternut squash before we blend it into the soup.

If you're wondering what the heck miso paste, coconut milk, and lime are doing in this soup together with warming spices like turmeric and smoked paprika, let me tell you - your taste buds are in for a treat.

So let's get into it and make this easy butternut squash soup recipe.

butternut squash, cilantro, lime, coconut milk, spices, ginger, garlic, and onion on a grey background

Ingredients

Time to gather your ingredients, my friends! You'll find specific quantities in the printable recipe cards at the end of this post, but for now, here's a quick overview of what you need:

Butternut squash --> We're going with a nice big guy, around two pounds.
Onion --> The usual wing man.
Ginger --> For a bit of zing.
Garlic --> Goes without saying.
White miso paste --> You're going to love this flavour.
Coconut milk --> One can of either lite or full-fat.
Turmeric --> Bright yellow healing power!
Smoked paprika --> The queen of spices.
Chili flakes --> For some optional heat.
Lime --> To balance things out.
Coconut oil --> Builds great flavour into this soup.

Equipment:

I like to make my soups in a large pot. A big, deep, heavy-bottomed pot like this Dutch Oven from Le Creuset is my favorite.

You will also need something to blend the soup with. I used my Vitamix for this recipe because I love how velvety smooth it gets this soup, but you can certainly also use an immersion blender and blend it right in the pot.

photo collage of roasted and unroasted butternut squash in a white casserole dish

How do you make this recipe?

While admittedly this roasted butternut squash soup dirties up more dishes than I normally like, it's very simple to make. Are you ready for this? I'll talk you through it step by step!

Step 1: Slice your squash in half and scoop out the seeds. Drizzle it with a bit of olive oil and season with salt and pepper.

Place it into a baking dish cut side up / skin side down, and place into the oven to roast for about 30 minutes, or until deeply golden and at least fork tender.

Step 2: While the squash is roasting, let's get the soup base ready.

Start by melting a bit of coconut oil in a heavy bottomed pot, and sautéing the onions until translucent. Add the ginger and garlic and sauté for a few minutes more.

photo collage off onions and spices cooking in a red dutch oven

Step 3: (above) Add the cilantro and spices and sauté for a couple of minutes more.

Step 4: When your flavour base is nice and cooked down (see below) you're going to add just a bit of vegetable broth to the pan.

We're using this to help lift any spices that are stuck to the bottom off the pot - but don't worry if they don't all come up, we'll be adding everything back into this pot eventually.

photo collage of cooked onions with broth being poured into a red dutch oven

Step 5: Transfer the broth and flavour base to your blender. Scoop your roasted squash out of the peel (make sure it's cool enough to handle!) and add to the blender.

Step 6: Blend until completely smooth, adding a bit of extra broth if necessary.

*Note - If using an immersion blender you can do this blending step right in the soup pot. If you're using an upright blender, be very careful when blending hot liquid!

photo collage of roasted butternut squash soup in a blender

Step 7: Transfer the squash mixture back to the soup pot.

Tip! I like to add the remaining broth into the blender at this point and run it for a few seconds to help get all off the squash mixture out.

Step 8: Add the remaining broth, coconut milk, miso, and lime juice to the pot.

Stir to combine, and gently heat to serving temperature.

That's it! You're done!

overhead photo of roasted butternut squash soup with coconut milk swirled into it

Recipe Variations + Tips

Roasted Butternut Squash Soup is the perfect canvas for so many different variations. Maybe miso and lime aren't your jam - that's ok. Here are a few ideas for changing up this soup and making it your own.

Add veggies. You can stir baby spinach leaves right into the soup and they'll wilt right down. Or, throw other veggies into the oven when the squash is roasting, like sweet potato, cauliflower, or broccoli.
Add lentils or beans. Red lentils will blend right into this soup, much like in our Carrot and Ginger Soup with Red Lentils. Or, add creamy chickpeas. or white beans for extra protein.
Dial up the heat. Try replacing the red curry paste with smoky chipotle peppers, Aleppo pepper, or a pinch of cayenne pepper - they go great with the sweetness of the roasted butternut squash.
Mix up your spices. Cilantro not your thing? Try sage instead. Other fresh herbs like chives are perfect sprinkled on top. Butternut also goes beautifully with warming spices like cinnamon, nutmeg, and ginger.
Add apples. You know they say what grows together goes together. The natural sweetness of apples is an excellent complement to butternut squash. Pears are a great choice, too!
To save time, you can pre-cook your squash (try our Instant Pot Butternut Squash) or start with pre-cut squash cubes for roasting - fresh and frozen both work fine!

overhead photo with two bowls of miso roasted butternut squash soup garnished with cilantro leaves and bread on the side of the plate

Recipe FAQ

Can I make this soup in advance?

You sure can! Either make the soup ahead of time and just reheat when you're ready to serve, or you can roast the squash in advance and throw the whole thing together quickly when you're ready for soup.

Roasted butternut squash is a great addition to your weekly batch cooking (related: Batch Cooking For Beginners) and can be used in a recipe like this Spicy Squash and Lentil Salad or even to make a Hassleback Butternut Squash if you par-cook it.

Can I freeze this soup?

You sure can. To freeze, simply transfer cooled soup into freezer-proof containers and ensure there's enough head space for the soup to expand as it freezes. I often reuse yogurt containers for freezing my soup, but I also love these reusable silicon freezer bags.

How to re-heat soup

To re-heat soup I most often use my microwave.
If the soup is frozen, I'll drop the frozen block of soup into a pot and heat on low heat, covered, on the stove top until the soup has melted and warmed up.

How can I use up extra miso paste?

First of all, worry not - miso paste lasts for ages in your fridge. And it's a handy ingredient to have on hand.

I use it in the broth for these 10-Minute Vegetable Ramen Noodles, in these Miso Maple Roasted Brussels Sprouts, or in this simple Miso Veggie Soup in a Jar.

Is Butternut Squash Healthy?

Winter squash such as butternut and other yellow-fleshed squash are rich in carotenoids, a precursor to vitamin A, and are a good source of vitamin C.
Winter squash also contains a good dose of fibre, potassium, vitamin C, and manganese.

a bowl of miso roasted butternut squash soup with a silver spoon in the bowl and a beige napkin to the side

Other recipes you might enjoy

Spicy Roasted Hokkaido Pumpkin
Roasted Pumpkin Frittata
Stuffed Acorn Squash
Butternut Squash and Black Bean Chili
Easy Lentil Soup Recipe
Spicy Red Lentil Soup
Instant Pot Broccoli Cheddar Soup

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