Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (2024)

Table of Contents
Spiced Roasted Butternut Squash Soup Ingredients Instructions You May Also like Leave a Comment 38 Comments FAQs

Home » Recipes » Appetizer Recipes » Spiced Roasted Butternut Squash Soup

By Kara Lydon - - Updated

Jump to Recipe

The perfect starter for the holidays, this vegan spiced roasted butternut squash soup is super creamy and has a hint of warming spice from cardamom. Easy to make in a high-speed blender or on the stove-top!Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (1)The countdown is onnnnnnn. Thanksgiving is tomorrow!

Now if you’re like me and still have to do your Thanksgiving grocery run or are still putting the final touches on your menu lineup, don’t fret. I got you. Because today I’m sharing the BEST Thanksgiving (or holiday) starter – spiced roasted butternut squash soup.Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (2)Here’s why it’s the BEST:

  • Cardamom and pumpkin pie spice give it all those warming winter flavors you want in a holiday soup
  • You can make it in a high-speed blender
  • It’s vegan-friendly and gluten-free to accommodate all your guests
  • It’s especially creamy and velvety thanks to the coconut milk
  • Roasting the butternut squash helps bring out the squash’s natural sweetness

Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (3)If you’re wondering what the heck cardamom is, let me explain. Cardamom, found in green pods, is actually an Indian spice that has a sweet and spicy flavor so does well in both sweet and savory dishes, making it quite a versatile spice. Ground cardamom is pretty easy to find in the spice section of the grocery store.Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (4)If you’re wondering if roasting the butternut squash ahead of time is worth it, the answer is YES. When butternut squash caramelizes, it releases more of its natural sweetness, which is going to boost the flavor profile of this soup. The good news is you don’t have to peel the butternut squash or cut it into chunks, you just have to slice it vertically down the middle. Easy peasy. And then the soup will only take six minutes if you’re making it in the blender!Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (5)This soup is creamy, rich, velvety, warm, grounding and spicy. You’re going to love it this holiday season.Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (6)

Print

Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (7)

Spiced Roasted Butternut Squash Soup

Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (8)Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (9)Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (10)Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (11)Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (12) (No Ratings Yet)
Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (13)Loading...

  • Yield: 4-6 servings 1x
Print Recipe

Ingredients

Scale

  • 1 large butternut squash (2.5 lbs), halved vertically and seeded
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • Salt and pepper
  • 1 yellow onion, diced
  • 1/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Up to 3 cups vegetable broth (will depend on size of your squash – I used 2.5 cups)
  • 2/3 cup canned coconut milk
  • Optional garnish: pepitas

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high-speed blender if using it.
  4. Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender (or pot on stovetop if you don’t have one).
  5. Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
  6. Set high-speed blender to soup setting or let blend at highest speed for 6 minutes. If using the stove top, bring to a boil and remove from heat. Use an immersion blender to puree until smooth and creamy.
  7. Stir or blend in coconut milk. Season with additional salt, to taste.
  8. Garnish with pepitas and a drizzle of coconut milk.

Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (14)This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published October 2014.

You May Also like

Need more butternut squash in your life? Check out my recipes below!

Whole Wheat Butternut Squash Banana Bread

Slow Cooker Butternut Squash and Kale Lasagna

Vegan Butternut Squash and Tempeh Tacos

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

38 Comments

  1. Sara

    This was great! *And* the first meal my baby was able to eat with us!

    December 20, 2021

    Reply

    • Kara Lydon

      Thank you! Cheers to meals that the whole fam can enjoy together!

      December 21, 2021

  2. Mmm, all of the spices in this sound fantastic and the color is BEAUTIFUL!

    November 30, 2018

    Reply

    • Kara @ The Foodie Dietitian

      Thanks, Whitney!!

      December 23, 2018

  3. MMMMmm nothing better then a good, comforting soup recipe! 🙂

    November 29, 2018

    Reply

  4. Cardamom sounds like a great addition to squash soup! I need to try this recipe out asap!

    November 27, 2018

    Reply

    • Kara @ The Foodie Dietitian

      It’s surprisingly perfect. Thanks!

      December 23, 2018

  5. Ahhh, this looks and sounds so amazing! I can’t wait to try it out–it’s perfect for this weather!

    November 26, 2018

    Reply

    • Kara @ The Foodie Dietitian

      Thanks, Farrah! Enjoy!

      December 23, 2018

  6. Yes roasting squash before hand is definitely worth it!

    November 26, 2018

    Reply

    • Kara @ The Foodie Dietitian

      Totally! It releases all those delicious caramelized, sweet flavors.

      December 23, 2018

  7. Love that you added cardamom to this soup! One of my favorite spices!

    November 26, 2018

    Reply

    • Kara @ The Foodie Dietitian

      Thanks, Lindsey! It’s such an amazing spice.

      December 23, 2018

  8. This looks so perfect for winter! Saving this!

    November 26, 2018

    Reply

    • Kara @ The Foodie Dietitian

      Thanks, Stacey!

      December 23, 2018

  9. The perfect drizzle on top! I love the addition of white pepper, yum!

    Reply

    • Kara @ The Foodie Dietitian

      Thanks, Kathryn!!

      December 23, 2018

  10. Mmm! Looks delish! I have some cardamom that I have been wanting to use. I will definitely have to give it a try!

    December 10, 2014

    Reply

    • Kara @ The Foodie Dietitian

      Nice! The cardamom & butternut squash combo was awesome. Enjoy! 🙂

      December 13, 2014

  11. This will be perfect to bring to my vegan potluck this weekend! And your pictures are amazing. 🙂 So fun to see you in Atlanta this week.

    October 22, 2014

    Reply

    • Kara Lydon, RD

      Yay! Have fun at your potluck! Thanks ladies. Great seeing you at FNCE!

      October 23, 2014

  12. Min

    Haha! Love that you shared the “makings of butternut squash soup with CARDAMOM” ;). Thanks to this month’s challenge, I realized I, too, have tons of spices lurking in my spice rack..but I didn’t see cardamom. I do have plenty of coconut milk so I should add the spice to my list come January when I do my spice cleaning/replenishing ;). Hope you get plenty of rest this week! You’ve been a busy bee!!

    October 22, 2014

    Reply

    • Kara Lydon, RD

      Haha! Gotta keep it real. 🙂

      Thanks, Min! Trying to make R&R a priority the rest of this week. xo

      October 22, 2014

  13. Cardamom is a spice I rarely use. Sounds wonderful in the soup.

    October 22, 2014

    Reply

    • Kara Lydon, RD

      Same here! Glad I had an excuse this month to give it a whirl! It worked really well in the soup.

      October 22, 2014

  14. I really like butternut squash soup, but have trouble making it myself. I just can not get the flavor right. Will try this recipe.

    October 21, 2014

    Reply

    • Kara Lydon, RD

      The cardamom and coconut milk definitely gives this soup a deliciously unique flavor. Hope you enjoy!

      October 22, 2014

  15. Ha! I’ve done that when I go to purchase spices at the store! I always come back with what I don’t need- not what I went for! I have two bottles each of Savoy & Tarragon to prove it.

    I am obsessed with creamy fall soups! Love the coconut milk- one of my favorite creamy swaps for heavy cream!

    October 21, 2014

    Reply

    • Kara Lydon, RD

      Haha! I feel like I’ve definitely done that at the store too at some point. #foodbloggerproblems

      Yes! Loved the coconut milk swap. Actually my first time trying it and very pleased with how it turned out!

      October 21, 2014

  16. I used marjoram in my ReDux post! I considered cardamom and will have to try this as I love soup in the fall/winter.

    October 21, 2014

    Reply

    • Kara Lydon, RD

      Oh my gosh. Heading over there. Right. Now. Dying to know how to use that spice! 🙂

      October 21, 2014

  17. I love butternut squash soup! I’m not sure I know what cardamom tastes like, but it sounds tasty!

    October 21, 2014

    Reply

  18. You had me at cardamom. Great recipe 🙂

    October 21, 2014

    Reply

  19. I’ve never been a fan of cardamom, but I think I just need to keep playing around with it! A little goes such a long way!

    October 21, 2014

    Reply

    • Kara Lydon, RD

      Have you tried both sweet and savory applications, Rebecca? I’m sure one day you’ll find a recipe that clicks 🙂

      October 21, 2014

  20. This looks delicious and perfect for fall! I still don’t know what to do with marjoram…I have some and it just sits there.

    October 21, 2014

    Reply

    • Kara Lydon, RD

      Thanks, Kelly! Haha sounds like we need a marjoram specific challenge 🙂

      October 21, 2014

Spiced Roasted Butternut Squash Soup Recipe | The Foodie Dietitian (2024)

FAQs

How to roast butternut squash Jamie Oliver? ›

Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Read The Full Story ›
How do you make butternut squash soup less bland? ›

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Read More ›
Should you peel butternut squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Read The Full Story ›
What does butternut squash taste like? ›

Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it's more commonly peeled away.

Know More ›
How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Get More Info ›
Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

View Details ›
Is butternut squash soup a laxative? ›

Butternut can work as a laxative. In some people butternut can cause diarrhea. Diarrhea can increase the effects of warfarin and increase the risk of bleeding.

Read More ›
How to spice up bland butternut squash soup? ›

Sex it up with spices like cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf. and use some brown sugar, maple syrup, or honey. Roast the squash first. This is the only recipe that I've ever used for butternut squash soup, and it's neither watery nor bland.

Read On ›
Why does my butternut soup taste sour? ›

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

Show Me More ›
Can dogs eat butternut squash? ›

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Read On ›

Is it easier to peel butternut squash after roasting? ›

Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.

See Details ›
Can dogs eat squash? ›

Squash is an excellent choice if you want to feed your dogs fruits or vegetables. It's low calorie, high fiber, and full of nutrients. Squash should be cooked before you feed it to your dog to prevent digestive problems.

Read On ›
Why is my butternut squash soup bitter? ›

WHY IS MY BUTTERNUT SQUASH SOUP BITTER? More than likely, the bitterness developed in the squash as it was growing due to a lack of good growing conditions or nutrients.

Learn More ›
Is Sweet Potato or butternut squash healthier? ›

Which is healthier: butternut squash or sweet potato? Both are great sources of vitamins and minerals, particularly antioxidants like beta-carotene. Sweet potatoes are about double calories, carbs, and sugar per serving than butternut squash. That being said, it does have more fiber and protein than butternut squash.

Discover More ›
What to pair with butternut squash? ›

Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables. Pasta. Round out your favorite pasta recipes from Baked Turkey Meatballs to Slow Cooker Beef Stroganoff with this healthy vegetable side.

See Details ›
Do I need to peel butternut squash before roasting? ›

Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!

Discover More Details ›
Should you roast butternut squash cut side up or down? ›

You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down. Once it cools a bit scoop the flesh out of the squash halves with a spoon.

Read More ›
How do you cut a butternut squash for roasting? ›

To begin, cut off the top stem and bottom end of your squash and discard. Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted!

Keep Reading ›
Top Articles
Greek Quinoa & Hummus Stuffed Tomatoes Recipe | Cookin' Canuck
Whimsical Delight: Grinch Hot Chocolate Recipe for a Festive Holiday Season
Vanilla Fudge (Russian Fudge from New Zealand)
Elven Weaponry - Katana
Latest Posts
Fastnachts Donut Recipe Pennsylvania Dutch
Easy Japanese Recipes: Japanese-Style BBQ Skewers! | LIVE JAPAN travel guide
Article information

Author: Francesca Jacobs Ret

Last Updated:

Views: 5931

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Francesca Jacobs Ret

Birthday: 1996-12-09

Address: Apt. 141 1406 Mitch Summit, New Teganshire, UT 82655-0699

Phone: +2296092334654

Job: Technology Architect

Hobby: Snowboarding, Scouting, Foreign language learning, Dowsing, Baton twirling, Sculpting, Cabaret

Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.