Print

The Best Creamy Roasted Butternut Squash Soup

A close-up of vibrant orange roasted butternut squash soup, seasoned with pepper, served in a white mug.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting roasted butternut squash soup for a deeply flavorful, velvety meal. Roasting the squash brings out natural sweetness, making this a perfect, healthy vegetarian option for cozy autumn dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
  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, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften.
  3. Add the vegetable broth, nutmeg, and cinnamon to the pot. Bring the mixture to a simmer.
  4. Once the squash is roasted, carefully add it to the pot with the simmering vegetables.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  6. Return the pot to low heat. Stir in the heavy cream until fully incorporated. Taste and adjust salt and pepper as needed.
  7. Serve the creamy roasted butternut squash soup hot.

Notes

  • For an extra layer of flavor, roast one small onion quartered alongside the squash.
  • If you want a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Garnish with toasted pumpkin seeds or a swirl of olive oil before serving.

Nutrition

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