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Creamy Roasted Butternut Squash Soup

Close-up of a bowl of vibrant orange butternut squash soup topped with a white cream swirl.
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Make a smooth, creamy butternut squash soup using roasted squash for deep flavor. This recipe is simple and perfect for a cozy meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the flesh is very tender.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the onions and spices.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to let the flavors combine.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.
  7. Return the pureed soup to the pot. Stir in the heavy cream (or coconut milk). Heat gently until warmed through; do not boil.
  8. Season with salt and pepper to taste. Serve hot.

Notes

  • For extra richness, roast the squash with a few fresh sage leaves placed inside the cavity.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • This soup freezes well for up to three months. Cool completely before freezing in airtight containers.

Nutrition

Find it online: https://tastytribune.com/butternut-squash-soup-creamy-roasted-recipe/