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Velvety Roasted Butternut Squash Soup: Easy Fall Comfort

A white bowl filled with vibrant orange roasted butternut squash soup, garnished with a swirl of cream.
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Make this creamy roasted butternut squash soup for deep fall flavor. Roasting the squash first brings out natural sweetness, resulting in a velvety smooth soup that is simple to prepare for a cozy dinner.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (optional, for extra creaminess)

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, place cut-side down on a baking sheet, and 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 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Once the squash is cool enough to handle, scoop the roasted flesh out of the skin and add it to the pot with the onions and garlic.
  5. Pour in the vegetable broth. Add the salt, pepper, nutmeg, and cinnamon. Stir everything together.
  6. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, and vent the lid to allow steam to escape.
  8. Return the pureed soup to the pot. If using, stir in the heavy cream. Heat gently until warmed through. Do not boil after adding cream.
  9. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a richer flavor, roast the squash with the cut side up and toss it with a small amount of brown sugar before roasting.
  • If you want a completely dairy-free or vegan option, substitute the heavy cream with 1/2 cup of full-fat coconut milk.
  • To achieve the best velvety smooth soup texture, ensure the squash is fully cooked and soft before blending.

Nutrition

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