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Ultra Creamy Roasted Butternut Squash Soup

Close-up of a vibrant orange bowl of roasted butternut squash soup, garnished with cracked black pepper.
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Make a rich and velvety butternut squash soup by roasting the squash first to deepen its natural sweetness. This recipe is simple and perfect for a cozy autumn meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (or heavy cream)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil, and place cut-side down on a baking sheet. Roast for 40 to 50 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook, stirring occasionally, until the onions are soft, about 8 minutes.
  3. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  5. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  6. Return the pureed soup to the pot if necessary. Stir in the coconut milk or cream. Heat through gently, but do not boil. Taste and adjust seasoning if needed before serving.

Notes

  • For a deeper flavor, roast an apple along with the squash.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Garnish with toasted pumpkin seeds or a drizzle of olive oil before serving.

Nutrition

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