Roasted Butternut Squash Soup with Cinnamon Recipe

Few soups feel as comforting on cool autumn evenings as roasted butternut squash. A small sprinkle of cinnamon adds a warm, familiar aroma that brings back gentle, cozy memories.

It has the same quiet warmth I find in dishes like Bacon Cheeseburger Alfredo Pasta, where familiar flavors wrap around you without trying too hard.

Roasting the squash isn’t just about flavor; it’s about unlocking a deeper sweetness and that velvety, almost buttery texture.

And much like the ease of a Boursin Chicken Bake, this recipe reminds me that simple steps can create something deeply soothing, long before the soup ever reaches the bowl.

The Story Behind This Recipe

This soup started as a way to use up a leftover butternut squash from the market. Instead of boiling it like I used to, I roasted it with cinnamon, and the flavor completely changed. The warmth of the spices and the soft texture made it a recipe I kept coming back to whenever I craved something simple and grounding.

A Bit of Background

Butternut squash soups are popular across many cuisines because the vegetable becomes naturally creamy when blended.

The idea of roasting squash with cinnamon has roots in both sweet and savory cooking traditions, especially during autumn months when squash is at its best.

What Makes This Soup Great

• Naturally Creamy: No heavy ingredients needed.
• Warm Cinnamon Notes: Just enough spice to make it comforting.
• Balanced Flavor: Sweet squash, savory onions, and mild broth.
• Roasting Boosts Flavor: Caramelized edges add depth.
• Smooth and Velvety: Blends beautifully every time.
• Flexible Ingredients: Works with milk or cream.
• Perfect Cold-Weather Soup: Light yet satisfying.
• Easy to Reheat: Tastes even better the next day.

Helpful Tips for Best Results

• If the soup feels too thick, add a splash of broth until it reaches the right consistency.
• Roast the squash until deeply caramelized, it enhances sweetness.
• Use an immersion blender to avoid transferring hot liquid.
• Add cream slowly so it blends smoothly.
• Don’t boil after adding dairy; gentle heat keeps the texture silky.

What You’ll Be Using

1. 1 large butternut squash, peeled, seeded, and chunked: The base of the soup, naturally sweet and smooth.
2. 2 tablespoons olive oil: Helps caramelize the squash during roasting.
3. 1/2 teaspoon ground cinnamon: Adds gentle warmth without overpowering the soup.
4. 1 small yellow onion, chopped: Gives a savory foundation.
5. 2 cloves garlic, minced: Adds aroma and depth.
6. 4 cups vegetable broth: Thins the soup while keeping flavors clean.
7. 1 cup milk or cream: Makes the soup richer and softer.
8. Salt and pepper to taste: Essential for balance.

Tools You’ll Need

1. Baking sheet
2. Soup pot
3. Knife
4. Cutting board
5. Immersion blender or blender
6. Wooden spoon
7. Measuring cups and spoons

How to Make It

1. Preheat the oven to 400°F (200°C).
2. Toss squash chunks with olive oil and cinnamon, then spread on a baking sheet.
3. Roast for 30–40 minutes until caramelized and tender.
4. Heat a little oil in a soup pot and cook onions until translucent.
5. Add minced garlic and cook briefly until fragrant.
6. Add roasted squash to the pot.
7. Pour in vegetable broth and bring to a gentle simmer.
8. Blend with an immersion blender (or carefully in a regular blender) until smooth.
9. Stir in milk or cream.
10. Season with salt and pepper.
11. Warm over low heat, don’t boil.
12. Serve with a sprinkle of cinnamon or a drizzle of olive oil.

Making this soup feels like capturing a moment of seasonal magic. The fire isn’t lit, but the aromas evoke the same cozy warmth inside.

As winter approaches, these bowls become more than just food, they’re small acts of care, a way to hold onto fleeting, chilly days.

Each spoonful is a gentle reminder that the simplest ingredients, when roasted and spiced just right, can bring deep comfort.

It’s not just about nourishment, it’s about creating a tiny, delicious celebration of fall’s quiet beauty.

Easy Substitutions

• Replace milk with coconut milk for a dairy-free version.
• Use chicken broth instead of vegetable broth for a heartier taste.
• Swap cinnamon for nutmeg or pumpkin spice.
• Add a touch of maple syrup for sweetness.
• Use roasted onions instead of sautéed for even deeper flavor.

Spotlight on Key Ingredients

Butternut Squash:
Known for its natural sweetness and soft texture, it becomes creamy when blended, making it perfect for soups.

Cinnamon:
A pinch brings gentle warmth and enhances the squash’s natural flavor without turning the dish into a dessert.

Texture & Flavor Notes

• Roasted squash gives the soup a deep, caramel-like sweetness.
• Blending results in a velvety, smooth texture.
• Cinnamon adds warmth that pairs well with the mild onion and broth.
• Cream brings everything together without feeling heavy.

Extra Cooking Pointers

• Roast squash on parchment for easy cleanup.
• Add more broth if you prefer a thinner soup.
• Garnish with toasted seeds for crunch.
• Taste before adding more cinnamon, a little goes a long way.

Things to Avoid

• Don’t skip roasting; boiling will make the soup less flavorful.
• Avoid using too much cinnamon, it can overpower the squash.
• Don’t blend the soup while it’s boiling hot; let it settle for a minute.
• Avoid boiling after adding milk or cream.

Make-Ahead & Storage Notes

• Make the soup a day ahead, flavors improve overnight.
• Store in the fridge for 4–5 days.
• Freeze without dairy added; stir in milk or cream after reheating.
• Reheat gently on the stove.

Serving Ideas

• Serve with crusty bread or garlic toast.
• Add a dollop of yogurt or sour cream.
• Pair with a fall salad for a complete meal.
• Top with toasted pumpkin seeds for crunch.

Leftover Makeovers

• Use as a sauce for pasta.
• Add cooked rice for a thicker meal.
• Stir into mashed potatoes for extra flavor.
• Use as a base for vegetable curry.

Nutrition Overview

• Calories: 180–230
• Carbs: 30g
• Protein: 3g
• Fat: 6–9g
• Fiber: 5g
• Sodium: Moderate, depending on broth and seasoning

Variations to Try

• Coconut Butternut Soup: Use coconut milk and a touch of curry.
• Apple-Infused Version: Add one chopped apple while sautéing onions.
• Savory Herb Twist: Add thyme and rosemary.
• Spicy Fall Blend: Add cayenne or smoked paprika.
• Extra Creamy: Use half-and-half instead of milk.

Common Questions

1. Can I use frozen squash?
   Yes, but roasting fresh squash gives better flavor.
2. Can I skip cinnamon?
   Absolutely, nutmeg or no spice works too.
3. How do I fix a thick soup?
   Add more broth until it reaches your preferred consistency.
4. Can I make it dairy-free?
   Yes, use coconut milk or almond milk.
5. Why roast the squash first?
   It boosts sweetness and caramelization.
6. Can I use an air fryer to roast the squash?
   Yes, just check earlier for doneness.
7. Do I need to peel the squash?
   Yes, the skin doesn’t blend well.
8. Can I double the recipe?
   Yes, just use a larger pot.
9. Can I blend it in batches?
   Yes, but be careful with hot liquids.
10. What toppings work well?
    Seeds, herbs, cream, croutons, or olive oil.

There’s something quietly satisfying about knowing every spoonful has been roasted, caramelized, and seasoned with intention.

It’s a humble dish with a depth that keeps surprising, especially as the weather turns colder and cravings for cozy, familiar flavors grow stronger.

This soup isn’t flashy, but it offers a steady anchor through the shifting seasons.

It’s perfect for moments when you want to slow down, breathe in that warm, spiced air, and enjoy a bowl of something truly grounding.