Yes—but you lose flavour. Roasting caramelizes edges, adds depth. If you don’t roast, sauté squash well so some browning happens, or cook a bit longer.

How do I make the soup very smooth?

Blend thoroughly. Use an immersion blender or a high‑speed blender. Warm ingredients help. Strain if desired. Add liquid gradually to avoid watery texture.

Storage and reheating tips?

Store in airtight containers in the fridge up to 4‑5 days. Freeze leftovers for up to 2‑3 months. Reheat gently, using low heat, and stir in extra liquid if it thickens too much.

What if the soup is too thick or too thin?

Adjust with broth or water. If too thin, simmer uncovered to reduce. If too thick, add extra liquid or creamy component. Always blend first, then adjust.

Easy Creamy Butternut Squash Soup – Fall Favorite!

Name: Easy Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fall Comfort
Ingredients: 1 medium butternut squash, peeled and cubed; 1 yellow onion, chopped; 2–3 cloves garlic, minced; 2 tablespoons olive oil; 4–5 cups vegetable broth; Optional: fresh ginger, rosemary or sage, salt & pepper; Optional: coconut cream or non-dairy milk; Optional garnishes: fresh thyme, roasted seeds, swirl of cream

Description

This easy Creamy Butternut Squash Soup recipe is ultra-smooth, naturally sweet, and perfect for crisp fall days! It’s made with just a handful of pantry staples and finished with a swirl of coconut cream for cozy, dairy-free comfort.

Ingredients

1 medium butternut squash, peeled and cubed

1 yellow onion, chopped

2–3 cloves garlic, minced

2 tablespoons olive oil

4–5 cups vegetable broth

Optional: fresh ginger, rosemary or sage, salt & pepper

Optional: coconut cream or non-dairy milk

Optional garnishes: fresh thyme, roasted seeds, swirl of cream

Instructions

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.

2. Sauté onion and garlic in a large pot until soft and fragrant.

3. Add roasted squash to the pot. Pour in broth to cover. Add any herbs or ginger if using. Simmer 5–10 minutes.

4. Blend the soup until smooth using immersion or standard blender. Add more broth to adjust consistency.

5. Stir in coconut cream or non-dairy milk. Adjust seasoning and heat gently.

6. Serve warm with toppings like cream swirl or herbs.

Notes

To deepen flavor, add a chopped apple or carrot to the roast.

For ultra-smooth soup, strain after blending.

Store in fridge 4–5 days or freeze up to 2 months.

Reheat gently and stir before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasted + Blended
Cuisine: Fall Comfort

Nutrition

Serving Size: 1 bowl
Calories: 190
Sugar: 6g
Sodium: 500mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: creamy butternut squash soup, vegan fall soup, easy squash recipe