The BEST Roasted Butternut Squash Soup Recipe – The Schmidty Wife: Best Roasted Butternut Squash Soup Recipe

A Soup That Feels Like a Hug

Hello, my dear. Come sit. Let’s talk about soup. This one is special. It tastes like a cozy autumn afternoon. It is smooth, a little sweet, and just a tiny bit spicy.

I love making it when the air gets crisp. The roasting vegetables make the whole house smell wonderful. Doesn’t that smell amazing? It matters because a good smell can make everyone feel at home. Tell me, what smell makes you feel most at home?

The Magic of Roasting First

Here is the big secret. We roast everything first. We cut up the squash, carrots, and onion. We lay a red pepper on the pan too. A little oil, a little salt, and into the oven they go.

Roasting makes the vegetables sweet and soft. It brings out their hidden flavors. Fun fact: roasting a red pepper skin-side up makes the skin peel off easily later! I learned that from my friend Marie. I still laugh at that. She called it her “pepper trick.”

The Bacon Surprise

Now, here is my favorite part. After the veggies roast a bit, we add bacon right on top. The bacon fat drips down. It flavors every single vegetable.

It makes everything rich and smoky. You crumble the crispy bacon later for the top. This matters because layering flavors makes simple food taste grand. Do you like a crunchy topping on your soup, or do you like it smooth all the way through?

Blending It All Together

Once everything is roasted, the magic happens. We put the soft vegetables into a pot. We add coconut milk and curry powder. Then we blend it until it is silky smooth.

If you have a stick blender, you can do it right in the pot. If not, a regular blender works fine. Just be careful, it is hot. The soup turns a beautiful orange color. It looks like sunshine in a bowl.

Why This Soup Matters

This soup is more than food. It is about turning simple things into something wonderful. A squash, a few carrots, an onion. Together, they become a feast.

It teaches us patience. Good flavors take a little time. That is a good lesson for the kitchen and for life. What is a simple food that you think is just perfect?

Ingredients:

Ingredient	Amount	Notes
Butternut squash	1 medium
Red bell pepper	1
Carrots	3
Onion	1 medium
Garlic	3-4 cloves
Olive oil	1 drizzle
Salt & pepper	to taste
Water + Better Than Bouillon OR Vegetable stock	2 cups	Use one or the other
Coconut milk	1 (15oz) can
Curry powder	1 tablespoon
Bacon	4 slices

My Cozy Roasted Butternut Squash Soup

Hello, my dear! Come sit. The oven is warming up. Today we are making my favorite fall soup. It tastes like a cozy sweater feels. We roast the vegetables first. This makes them sweet and deep in flavor. I learned this from my own grandma. She always said roasting brings out the soul of a vegetable. I think she was right. Doesn’t that smell amazing? Let’s begin.

Step 1

First, heat your oven to 425º F. Now, tackle the butternut squash. Peeling it can be tricky. Here’s my trick: poke it a few times with a fork. Microwave it for about 4 minutes. Let it cool. The skin will come right off! Dice the squash and three carrots. (My hard-learned tip: be careful, it might be a little warm to handle!).

Step 2

Grab a big sheet pan. Add your squash and carrots. Cut a red pepper in half. Take out the seeds. Place it skin-side up on the pan. Peel and slice an onion. Add that too. Toss on a few garlic cloves with their skins still on. Drizzle just a little olive oil. Sprinkle with salt and pepper. Now, into the hot oven they go for 15 minutes.

Step 3

After 15 minutes, pull the pan out. Give the veggies a little stir. Now, lay four slices of bacon right on top. I still laugh at how everything sizzles. Back into the oven it goes. Cook for 25 more minutes. You’ll know it’s done when the bacon is crisp. The vegetables will be beautifully soft and caramelized.

Step 4

While that finishes, start your soup base. In a big pot, add 2 cups of vegetable broth. Stir in a tablespoon of curry powder. Let it simmer on the stove. That curry powder makes the whole kitchen smell wonderful. What’s your favorite spice? Share below!

Step 5

Time to blend! Take the bacon off the pan to cool. Put all those lovely roasted vegetables into the pot. Pour in a whole can of coconut milk. Use an immersion blender right in the pot. Blend until it’s silky smooth. If you don’t have one, a regular blender works fine. Just be careful, it’s hot! Crumble the bacon for your topping.

Step 6

Give your soup a final stir. Let it get steaming hot. Then, ladle it into bowls. Top with that crunchy, crumbled bacon. The salty bacon with the sweet soup is pure magic. I promise you’ll love it. Now, let’s talk about the details.

Cook Time: 45–50 minutes
Total Time: About 1 hour
Yield: 4 big bowls
Category: Soup, Lunch, Dinner

Three Fun Twists to Try

This soup is like a blank canvas. You can change it up so easily. Here are three of my favorite ways to play with it. Each one feels like a whole new meal.

Apple Spice

Add a diced apple to the sheet pan. Use a pinch of cinnamon instead of curry powder.

Spicy Kick

Add a pinch of cayenne pepper with the curry. Top your bowl with a few red pepper flakes.

Nutty & Nice

Skip the bacon. Top your soup with toasted pumpkin seeds and a drizzle of honey.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Soup is best with friends. I love to serve this with a thick slice of crusty bread. It’s perfect for dipping. A simple green salad on the side is lovely too. For a pretty touch, swirl a little plain yogurt on top with the bacon.

What to drink? For a cozy night, I love hot spiced apple cider. It just fits. For the grown-ups, a crisp glass of white wine is very nice. It cuts through the soup’s richness beautifully. Which would you choose tonight?

Keeping Your Cozy Soup Cozy

This soup keeps beautifully. Let it cool completely first. Then pop it in the fridge for up to four days. I keep mine in a big glass jar.

You can freeze it for months, too. Use a freezer-safe container. Leave an inch of space at the top. The soup will expand as it freezes.

Reheating is simple. Warm it gently on the stove. Add a splash of water or stock if it’s too thick. I once reheated it too fast and it splattered everywhere!

Batch cooking this soup saves future-you time. Making a double batch takes little extra effort. A ready-made meal on a busy night is a true gift. Have you ever tried storing it this way? Share below!

Soup Troubles? Let’s Fix Them!

Is your soup too thin? Just simmer it longer. The extra water will cook off. Your soup will become nice and thick.

Is it not flavorful enough? Taste it first. Then add a pinch more salt or curry powder. I remember when I was too shy with the salt.

The soup tasted flat. A little salt made all the difference! Getting the flavor right builds your cooking confidence. It turns a good dish into a great one.

Are the vegetables roasting unevenly? Cut them the same size. Toss them halfway through cooking. This ensures every piece gets sweet and soft. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use a gluten-free bouillon or stock. Always check the labels.

Q: Can I make it ahead? A: Absolutely! The flavors get even better overnight. Just reheat it gently.

Q: What if I don’t have coconut milk? A: Use heavy cream instead. You’ll get a rich, creamy soup.

Q: Can I double the recipe? A: You sure can. Just use two sheet pans for roasting.

Q: Any optional tips? A: A little drizzle of maple syrup at the end is lovely. *Fun fact: Butternut squash is actually a fruit!* Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your kitchen. I love knowing families are sharing a bowl. Food is about more than just eating.

It is about making memories together. I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats.

Happy cooking!

—Anna Whitmore.