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Butternut Squash Soup 1

Creamy Roasted Butternut Squash Soup

This silky, comforting butternut squash soup balances naturally sweet, caramelized flavors with savory depth. Roasting the squash intensifies the flavor for a restaurant-quality soup that's surprisingly easy to make at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Roasting Time 25 minutes
Total Time 1 hour
Course Appetizer, Main Course, Soup
Cuisine American, Fall
Servings 6 servings
Calories 210 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender or Regular Blender
  • Vegetable Peeler

Ingredients
  

For the Soup

  • 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 4 cups vegetable broth chicken broth works too
  • 1/2 cup heavy cream substitute coconut milk for dairy-free option
  • salt and freshly ground black pepper to taste
  • 2 tablespoons maple syrup optional, for enhanced sweetness

For Garnish

  • toasted pumpkin seeds for garnish
  • swirl of cream optional
  • crispy sage leaves optional

Instructions
 

  • Preheat your oven to 400°F (200°C). Peel the butternut squash using a sharp vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon, then cut the flesh into 1-inch cubes.
  • Spread the squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes until the edges begin to caramelize and the squash is fork-tender.
  • While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and carrots, cooking until softened, about 5-7 minutes.
  • Add the minced garlic, sage, nutmeg, and cinnamon, cooking for an additional 30 seconds until fragrant.
  • Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
  • Remove the pot from heat and use an immersion blender to purée the soup until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid (never fill more than halfway).
  • Return the soup to the pot if using a standard blender. Stir in the heavy cream (or substitute) and maple syrup if using. Heat gently over low heat until warmed through.
  • Taste and adjust seasonings, adding more salt, pepper, or spices as needed.
  • Serve in warmed bowls topped with toasted pumpkin seeds and optional garnishes.

Notes

Microwaving the whole squash for 3-4 minutes before peeling makes preparation significantly easier.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
This soup can be refrigerated for up to 4 days or frozen (without cream) for up to 3 months.
The flavor often improves after 24 hours as ingredients meld together.

Nutrition

Calories: 210kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 28mgSodium: 420mgFiber: 4gSugar: 10gVitamin A: 270IUVitamin C: 35mg
Keyword Butternut Squash, Soup, Fall Recipe, Comfort Food, Healthy Soup
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