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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup is a creamy, smooth soup madeprimarily from roasted butternut squash. The squash is typically caramelized inthe oven, enhancing its natural sweetness and flavor. It is then blended withvegetables like carrots, onions, and garlic, along with vegetable broth, tocreate a rich base. Spices such as cinnamon and nutmeg are often added forwarmth and depth, while a splash of cream brings smoothness to the texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash about 3 pounds
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 teaspoon nutmeg optional
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium carrot peeled and chopped
  • 4 cups vegetable broth or chicken broth for a non-vegetarian version
  • 1/2 cup heavy cream or coconut milk for a dairy-free option
  • 1 tablespoon maple syrup or honey optional, for extra sweetness
  • Fresh thyme or parsley for garnish optional

Equipment

  • Oven
  • Sharp knife
  • Baking Sheet
  • Large Soup Pot
  • Blender or Immersion Blender
  • Large spoon
  • Measuring Cups & Spoons

Method
 

  1. Preheat the Oven & Roast the Squash: Start by preheating your oven to 400°F (200°C). Cut your butternut squash in half, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper (and cinnamon or nutmeg, if using), and roast for about 30-35 minutes or until the squash is fork-tender.
  2. Sauté the Vegetables: While the squash is roasting, heat a large soup pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion, carrot, and garlic. Cook for about 5-7 minutes until the vegetables are soft and the onions are translucent.
  3. Combine the Roasted Squash & Broth: Once the squash is roasted and cooled enough to handle, scoop out the flesh and add it to the soup pot with the sautéed vegetables. Add the vegetable broth, stir everything together, and bring to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld.
  4. Blend the Soup: Remove the soup pot from heat and use an immersion blender to blend the soup until it’s completely smooth. If you’re using a regular blender, let the soup cool slightly before blending in batches. Blend until silky smooth and creamy.
  5. Add Cream and Sweeten (Optional): Once blended, return the soup to the heat. Stir in the heavy cream (or coconut milk for a dairy-free version) and maple syrup or honey if you'd like an extra touch of sweetness. Taste and adjust the seasoning with salt and pepper.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve with warm, crusty bread for dipping.

Notes

I cooked this soup for a cozy fall dinner with friends, and they loved it! The natural sweetness of the roasted squash pairs beautifully with the creamy texture. It’s the perfect dish to make ahead and enjoy during the week.