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Velvety Roasted Butternut Squash Soup

Close-up of a bowl of vibrant orange squash soup topped with a swirl of cream and pepper.
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Create a comforting bowl of homemade roasted butternut squash soup. Roasting the squash first gives this creamy soup incredible depth of flavor, making it perfect for a cozy weeknight dinner.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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 tender. Let it cool slightly, then scoop the flesh out of the skin.
  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 carrots. Cook until the onions are soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute more until fragrant.
  4. Add the roasted butternut squash flesh, broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and velvety. Work in batches if using a standard blender, and ensure the lid is vented to allow steam to escape.
  7. Return the blended soup to the pot. If using, stir in the heavy cream until fully incorporated. Heat through gently, but do not boil.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For a vegan option, skip the heavy cream or substitute it with 1/4 cup of full-fat coconut milk for creaminess.
  • If you want a spicy squash soup, add 1/4 teaspoon of cayenne pepper along with the nutmeg.
  • Roasting the squash is key for that deep, comforting flavor that makes this recipe special.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

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