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Bowl of creamy roasted butternut squash soup garnished with herbs.

Roasted Butternut Squash Soup

A rich and creamy roasted butternut squash soup with a perfect balance of sweetness and warmth, ideal for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). While it’s heating, prepare your squash and onion.
  2. Toss the diced butternut squash and diced onion with olive oil, salt, and pepper on a baking sheet. Spread them out evenly.
Roasting
  1. Roast for about 25-30 minutes or until they are tender and caramelized.
Cooking
  1. In a large pot, add a splash of olive oil and sauté the minced garlic for about a minute until fragrant.
  2. Add the roasted squash and onions to the pot along with the vegetable broth. Bring to a simmer and cook for about 5-10 minutes.
  3. Use an immersion blender to puree the soup until smooth or carefully transfer to a blender in batches.
  4. Stir in the heavy cream and nutmeg, then let it simmer for another few minutes. Adjust salt and pepper to taste.
  5. Serve hot, garnished with a drizzle of cream or your choice of toppings.

Notes

For a lighter version, consider swapping heavy cream for coconut milk. Ensure even cuts on the squash for uniform cooking. Don’t skip the roasting step; it’s essential for flavor.