Warm up from the inside out with this velvety butternut squash soup. Perfect for chilly days and rainy evenings, this recipe combines a medley of vegetables and a generous dose of curry for a comforting bowl of goodness that’s both nourishing and full of flavor.
Why You’ll Love This Soup
- Cozy, creamy comfort in a bowl
Roasted butternut squash, sweet potatoes, carrots, and potatoes blend into a silky, velvety soup that warms you up from the inside out—just what you want on cold or rainy days. - Big flavor, simple steps
Roasting the vegetables and adding curry gives this soup deep, rich flavor, but the process is still beginner-friendly. Most of the work happens in the oven and blender, so it feels easy and approachable. - Flexible and family-friendly
You can use whatever root vegetables you have on hand, adjust the curry to be mild or bold, keep it dairy-free if you like, and serve it with sourdough bread for a complete, satisfying meal everyone will enjoy.
What Is Butternut Squash Soup?
Butternut squash soup is a creamy, golden soup made from roasted or simmered butternut squash, sweet potatoes, carrots, gold potatoes, red onions, and plenty of curry powder. The result is a velvety soup with layers of sweet, earthy, and spicy flavors. This soup is a staple in fall and winter, but honestly, it’s delicious any time you crave something soothing and wholesome.
A Personal Note from My Kitchen
I’ve made butternut squash 
soup countless times over the years, and every batch has brought me a little closer to what I now consider soup perfection. My version is extra cozy and deeply flavorful because I use more than just butternut squash — I add sweet potatoes, carrots, gold potatoes, and red onions, plus a hearty scoop of curry powder for that warming, aromatic kick. Of course, you can use whatever vegetables you have on hand and love; this soup is wonderfully flexible.
The curry flavor is front and center, making every spoonful vibrant and comforting. We love pairing this soup with fresh sourdough bread for dipping, turning even the rainiest evening into a cozy treat. I’m so excited to share my refined recipe with you, hoping it brings the same warmth and comfort to your table as it does to mine.
Don’t be afraid to experiment with different ingredients— the best soups are the ones you make your own!
Ingredient Spotlight
- Butternut squash & sweet potato
These two are the heart of the soup. Butternut squash brings natural sweetness and a silky texture, while sweet potato adds extra creaminess and a deeper, almost caramel-like sweetness once roasted. - Carrots & gold potatoes
Carrots boost the sweetness and color of the soup, while gold potatoes help thicken it naturally, making the soup feel hearty and satisfying without needing a lot of added cream. - Red onion & garlic
This duo builds the savory base. Red onion adds a gentle sweetness and depth of flavor, and garlic brings that warm, aromatic note that makes the whole kitchen smell amazing. - Curry powder & warm spices (cayenne, paprika, cumin, ginger)
Curry powder is what gives this soup its cozy, gently spiced character. Paprika and cumin add smokiness and earthiness, ginger brings warmth, and a touch of cayenne gives a soft heat you can adjust to your taste. - Vegetable broth (or chicken broth)
Broth is the flavorful liquid that brings everything together and keeps the soup light enough to sip, while still tasting rich and comforting. - Cream or coconut milk
This is what makes the soup extra velvety and luxurious. Cream adds richness, while coconut milk keeps it dairy-free and adds a subtle, delicate sweetness that pairs beautifully with the spices.
How to make Butternut Squash Soup
- Preheat oven to 400°F. Toss squash, sweet potato, carrots and gold potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add red onion and cook until soft, about 5 minutes. Stir in garlic and curry powder, cooking for 1–2 minutes until fragrant.
- Add roasted vegetables to the pot along with broth and all the spices. Bring to a simmer and cook for 10 – 15 minutes.
- Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth and creamy.
- Taste and add more seasoning if needed. For extra richness, stir in cream or coconut milk.
- Serve hot, with fresh sourdough bread for dipping. Garnish with a swirl of cream, toasted seeds, or fresh herbs if you like.
👩🏻🍳 Tips & Variations
- ✅ Make it vegan by using vegetable broth and coconut milk.
This keeps the soup wonderfully creamy without any dairy, and the coconut milk adds a subtle sweetness that pairs beautifully with the curry and roasted vegetables. It’s a great option if you’re cooking for mixed dietary needs. - ✅ Add a pinch of cayenne or ginger for gentle heat.
Just a small amount can wake up the flavors without making the soup overly spicy. Start with a pinch, taste, and adjust so it’s perfectly cozy for you and your family. - ✅ Top with roasted pumpkin seeds or croutons for crunch.
That little bit of texture on top makes each spoonful more interesting and satisfying. Pumpkin seeds add a nutty, toasty note, while croutons are perfect if you love a bread-and-soup combo. - ✅ Double the batch and freeze leftovers for easy meals.
This soup freezes very well, so you can portion it into containers and stash it away for busy days. Simply reheat on the stove with a splash of broth or water to loosen it up if needed. - ✅ Use whatever root vegetables you have on hand—this soup is very forgiving.
Parsnips, extra carrots, or even a bit more potato will all work beautifully. It’s a great way to use up odds and ends from your fridge and still end up with a cozy, flavorful bowl.
🥜 Substitutions Suggestions
- Swap butternut squash for pumpkin or more sweet potato.
Pumpkin will give you a similar color and sweetness, while extra sweet potato makes the soup even creamier and slightly richer. Both are great options if you don’t have butternut squash on hand. - Use leeks instead of onions for a milder flavor.
Leeks add a gentle, slightly sweet onion taste that’s softer and more delicate. They’re perfect if you prefer a less sharp onion flavor in your soup. - Add parsnips or celery root for extra depth.
Parsnips bring a sweet, earthy flavor, while celery root adds a subtle, savory note that makes the soup taste more complex. Both work beautifully with the curry and roasted vegetables. - Use chicken broth instead of vegetable broth.
If you’re not cooking vegetarian, chicken broth can add a richer, more savory base. It gives the soup a slightly “heartier” feel without changing the overall flavor profile too much. - Replace cream with coconut milk or a barista-style oat cream.
Coconut milk keeps the soup dairy-free and adds a gentle sweetness that pairs well with the spices. Oat cream is another great option if you want a neutral, creamy texture without coconut flavor. - Try different oils like avocado oil or ghee.
Avocado oil works well for high-heat roasting, and ghee adds a buttery, nutty note. Both can slightly change the flavor in a delicious way while keeping the recipe flexible.
From My Kitchen to Yours
On gray, drizzly days or chilly evenings, this butternut squash soup is my go-to for instant coziness. It’s simple, satisfying, and just the thing to warm you up after being out in the cold.
I hope it brings comfort and a little sunshine to your table, too. ☀️
Roasted Butternut Squash Soup
Description
This easy roasted butternut squash soup is loaded with veggies and flavor, perfect for warming up on rainy or cold days. Family-friendly and great with sourdough bread.
Ingredients
Instructions
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Preheat oven to 400°F. Toss squash, sweet potato, carrots and gold potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
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In a large pot, heat 1 tbsp olive oil over medium heat. Add red onion and cook until soft, about 5 minutes. Stir in garlic and curry powder, cooking for 1–2 minutes until fragrant.
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Add roasted vegetables to the pot along with broth and all the spices. Bring to a simmer and cook for 10 - 15 minutes.
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Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth and creamy.
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Taste and add more seasoning if needed. For extra richness, stir in cream or coconut milk.
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Serve hot, with fresh sourdough bread for dipping. Garnish with a swirl of cream, toasted seeds, or fresh herbs if you like.
Note
Notes: - Roasting the vegetables first adds extra depth and sweetness, but it is not necessary. - You can use any combination of root veggies you love or have on hand. - For a richer soup, add a splash of cream or coconut milk at the end. - Serve with sourdough bread.
