Creamy Roasted Butternut Squash Soup (Gluten-Free)

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This roasted butternut squash soup is creamy and gluten-free, made with sheet-pan roasted squash, red bell pepper, cherry tomatoes, carrot, onion, and two whole heads of garlic, then blended with coconut milk. Every bowl gets crispy pancetta (or bacon bits), fried sage, feta, and toasted pumpkin seeds on top. Perfect for Fall and Thanksgiving.

Creamy Roasted Butternut Squash Soup: Fall in a Bowl

A few years ago, a reader left a comment on my creamy butternut squash and sausage soup with orzo. She said it would taste better if the squash were roasted first and if I added some onion. Fair point. So I went all in on that idea.

This version roasts everything, and one sheet pan does all of the heavy lifting. The squash, pepper, tomatoes, carrot, onion, and garlic all go on one sheet pan with smoked paprika, cumin, coriander, sage, and thyme. The vegetables caramelize at the edges, and that deep, toasty flavor carries right into the soup. While the vegetables roast, you crisp the pancetta. Almost everything roasts on one sheet pan, which makes it an easy fall soup for weeknight dinners, meal prep, and Thanksgiving. If you love oven-roasted squash, try my Hasselback Butternut Squash with Candied Pecans too.

Recipe Highlights

• Instead of heavy cream, I use a can of coconut milk. It makes the soup silky without making it heavy, and you don't taste coconut in the finished bowl. It's creamy, cozy, and gluten-free.
• Two heads of roasted garlic. That sounds like a lot, but roasting turns garlic soft, sweet, and mellow. You squeeze the soft cloves straight into the blender. They give the soup a savory depth that plain sautéed garlic can't match.
• And don't get me started on the toppings. Pancetta and fried sage add crunch and salt to every spoonful. The feta and sour cream swirl add a little tang. 
• You'll love this butternut squash soup because it's naturally gluten-free, make-ahead friendly, and packed with vegetables. It reheats beautifully, just like my Creamy Mushroom Soup with roasted garlic and my Winter Minestrone with butternut squash and kale.
• Serve it with warm bread for a cozy fall dinner. I like my garlic butter dinner rolls or a few slices of my seeded rye bread on the side. This butternut squash soup is perfect as a starter on your Thanksgiving menu or for a casual dinner with friends.

Ingredients and Substitutions

Read on for my tips to get this soup right the first time, or jump straight to the recipe card for all the details!

• Butternut squash. I roast one medium squash, halved lengthwise with the seeds scooped out. Roasting it in halves means no peeling or cubing. Kabocha squash, sugar pie pumpkin, or sweet potatoes work in its place.
• Red bell pepper and carrot. I tucked these around the squash for sweetness and a little brightness. Swap the fresh pepper for a jarred roasted red pepper and add it straight to the blender. 
• Tomatoes: You don't have to use cherry tomatoes! Use regular tomatoes of the same weight or a 10-ounce can of fire-roasted tomatoes.
• Onion and garlic. I quarter one yellow onion and slice the tops off two whole heads of garlic. Roast the garlic cut side up so the cloves soften and caramelize. A couple of shallots can replace the onion.
• Spice and herb mix. I mix smoked paprika, cumin, coriander, fresh sage, fresh thyme, salt, and pepper in a small bowl first. That way, every vegetable gets an even coat. No fresh herbs? Use 2 teaspoons each of dried sage and dried thyme.
• Pancetta. I crisp 8 ounces of cubed pancetta in the Dutch oven while the vegetables roast. Thick-cut bacon is the easiest swap. For a vegetarian soup, skip it and fry the sage in olive oil. Prosciutto or even chorizo can replace the pancetta if needed.
• Fresh sage leaves. I fry 6 to 8 whole leaves in the hot pancetta drippings for just 15 to 30 seconds. They turn crisp and fragrant, almost like a chip.
• Broth. I blend the vegetables with 1 cup of broth, then stir in the rest at the end to control the thickness. Chicken broth gives more body. Vegetable broth keeps it vegetarian.
• Coconut milk. I pour in one full can of full-fat coconut milk. Heavy cream or half-and-half or even full-fat milk works if you prefer, but keep the heat low so it doesn't separate. You can also try cashew cream or oat milk.
• Feta Cheese. Goat cheese, cotija, or queso fresco can be switched out for feta. Even vegan cheese of these types!
• Pumpkin seeds: Chopped almonds, pecans, and even pine nuts would be great substitutes for pumpkin seeds.
• Other garnishes. Fresh thyme and a swirl of sour cream. Plain Greek yogurt works instead of sour cream.

How to Pick and Prep Butternut Squash

• Choose a squash that feels heavy for its size. The skin should be matte and beige with no soft spots or green streaks. I look for one with a long, thick neck, since that part is all flesh and no seeds. A medium squash weighs about 2 ½ to 3 pounds.
• You don't need to peel it. Just cut it in half lengthwise with a large, sharp chef's knife and scoop out the seeds. If the squash feels too hard to cut, poke it a few times with a fork and microwave it for 2 to 3 minutes. The skin softens, and the knife slides through much easier.
• Here's how to tell it's done: a fork should go into the thickest part with zero resistance, and the edges should be golden brown. Bigger squash often needs an extra 10 to 15 minutes. That's why I pull the smaller vegetables off the pan first and let the squash keep roasting.

Variations

• Vegetarian or vegan: Skip the pancetta, fry the sage in olive oil, and use vegetable broth. For vegan, leave off the feta and use dairy-free yogurt for the swirl.
• Spicier: Add ¼ teaspoon of cayenne, chipotle powder, or a pinch of red pepper flakes to the spice mix, or roast a halved jalapeño with the vegetables. Or top each bowl with chili crisp.
• Thai-inspired: Blend in 1 to 2 tablespoons of red curry paste and finish with lime juice and fresh cilantro. If you love those flavors, my Thai Shrimp Soup with coconut milk is a good one to try next.
• Apple butternut squash soup: Roast one cored and quartered apple with the vegetables for a sweeter, fruitier soup.
• Earthy: Roast mushrooms alongside the vegetables or sauté them and add them as a garnish.
• Nutty: Drizzle roasted sesame seed oil or walnut oil over the served bowls of soup!

Best Toppings for Butternut Squash Soup

I top my roasted butternut squash soup with crispy pancetta, fried sage leaves, fresh thyme, toasted pumpkin seeds, crumbled feta, and a swirl of sour cream. You can also try a drizzle of olive oil, a swirl of coconut milk, toasted sourdough croutons, roasted chickpeas, crumbled goat cheese, or a sprinkle of red pepper flakes. For a sweeter finish, add a few toasted pecans and a tiny drizzle of maple syrup.

Serving Ideas

• Ladle the soup into bowls and top each serving with crispy pancetta, fried sage, fresh thyme, toasted pumpkin seeds, crumbled feta, and a swirl of sour cream.
• Serve it hot with something to mop up the bowl. My bacon and cheddar cheese scones are especially good with it, and so is a simple loaf of bread machine white bread. A thick slice of my cheesy garlic bread or a warm garlic butter dinner roll is also perfect for scooping up every last bit.
• Add a salad on the side, like my pear salad with walnuts and honey-mustard dressing, Fall-inspired roasted sweet potato and kale salad, or my apple spinach salad with feta.
• For something savory and flaky, serve it next to my savory pear and goat cheese puff pastry tart or a pear and brie grilled cheese sandwich.
• As a Thanksgiving starter: Serve small cups of soup as a starter, then follow with dishes from my list of Thanksgiving side dishes. It also pairs well with a warm appetizer like my baked brie in puff pastry.

How to Make Roasted Butternut Squash Soup (Step-by-Step Photos)

This recipe overview includes helpful tips and process shots. Scroll up for the complete instructions and ingredient amounts in the recipe card above.

• Roast the vegetables. Rub the vegetables with olive oil and the spice mixture, then roast at 450°F (230°C) until soft and caramelized. The squash usually needs the most time. If the other vegetables finish first, I pull them off and let the squash keep going.

• Crisp the pancetta and sage. While the vegetables roast, I cook the pancetta in a Dutch oven until crispy. Then I fry the sage leaves in the drippings for a few seconds until they stop sizzling. Keep both for the topping.

• Blend. Scoop the squash out of its skin and squeeze the roasted garlic from its papery skins. Blend everything with 1 cup of broth until silky smooth. Work in batches and vent the blender lid, since hot vegetables release steam.
• Warm and serve. Pour the purée back into the Dutch oven with the rest of the broth and the coconut milk. Heat it gently and taste for salt. Ladle into bowls and pile on the toppings.

My favorite toppings: crispy pancetta, fried sage, fresh thyme, toasted pumpkin seeds, crumbled feta, and a swirl of sour cream. For a cozy dinner, I serve this soup with my garlic butter dinner rolls or savory bacon and cheddar scones. Both are perfect for scooping up the last bit in the bowl.

More Butternut Squash Recipes

• Hasselback Butternut Squash with Candied Pecans
• Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries
• Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
• Butternut Squash and Spinach Lasagna
• Fall Salad with Maple-Lime Dressing

More Soup Recipes

• Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
• Winter Minestrone Soup with Butternut Squash and Kale
• Creamy Mushroom Soup
• Creamy Potato Soup with Bacon and Cheddar
• Beef and Barley Soup
• Tuscan White Bean Soup