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Bowl of creamy roasted butternut squash soup garnished with herbs

Roasted Butternut Squash Soup

A warm, creamy, and flavorful soup made with roasted butternut squash, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 0.5 cup heavy cream (optional)
  • salt to taste
  • black pepper to taste
  • 0.25 tsp nutmeg (ground)

Equipment

  • Large baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Knife
  • Cutting board

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Chop the onion and mince the garlic cloves.
Roasting
  1. On a large baking sheet, toss the cubed squash, chopped onion, and minced garlic with olive oil, salt, and pepper. Roast for 30-35 minutes, or until the squash is tender and slightly caramelized.
Simmering & Blending
  1. Carefully transfer the roasted vegetables to a large pot or Dutch oven. Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Finishing
  1. Stir in the heavy cream (if using) and ground nutmeg. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Serve the roasted butternut squash soup hot.

Notes

For an extra layer of flavor, consider adding a pinch of ground ginger or a chopped apple along with the squash before roasting. Garnish with toasted pumpkin seeds, a swirl of cream, or fresh herbs like sage or thyme before serving.