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Roasted Butternut Squash Soup

A bowl of vibrant orange Roasted Butternut Squash Soup with a swirl of cream on top.
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A creamy and comforting soup perfect for autumn, featuring the deep flavor of oven-roasted butternut squash and simple spices.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  5. Add the chopped onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Add the roasted butternut squash, vegetable broth, nutmeg, and cinnamon to the pot.
  8. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  9. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
  10. Return the soup to the pot. Stir in the heavy cream, if using.
  11. Heat gently until warmed through. Do not boil.
  12. Serve hot.

Notes

  • For a vegan option, omit the heavy cream or use full-fat coconut milk.
  • Add a pinch of cayenne pepper for a little heat.
  • Garnish with toasted pumpkin seeds or a swirl of cream.

Nutrition

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