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Velvety Roasted Butternut Squash Soup

Close-up of a bowl of vibrant orange squash soup, topped with a swirl of white cream.
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You will make this comforting, creamy roasted butternut squash soup using simple steps to achieve a rich, velvety texture perfect for chilly evenings.

Ingredients

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  • 3 lb butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup full-fat coconut milk (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet.
  2. Roast the squash for 25 to 30 minutes, or until tender and slightly caramelized. This roasting step builds deep flavor.
  3. 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 carrots. Cook until the onions are soft, about 5 to 7 minutes.
  4. Add the roasted butternut squash, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, 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 velvety. If using a standard blender, work in batches and do not overfill.
  7. Return the soup to the pot if necessary. Stir in the coconut milk, if using, for added richness. Heat through gently; do not boil.
  8. Taste and adjust seasoning before serving. Serve your comforting squash soup warm.

Notes

  • For a vegan butternut squash soup, confirm your vegetable broth is vegan.
  • If you want a spicy squash soup, add 1/4 teaspoon of cayenne pepper with the nutmeg.
  • Roasting the squash first is key to getting that luxurious, velvety texture without heavy cream.
  • You can substitute sweet potato for some of the squash for a slightly sweeter profile.

Nutrition

Find it online: https://fooddexterity.com/best-squash-soup-creamy-roasted-recipe/