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Creamy Roasted Butternut Squash Soup: Easy Comfort Food

A close-up of creamy butternut squash soup topped with a swirl of cream and fresh sage and thyme.
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Make this creamy roasted butternut squash soup for a comforting, velvety meal. This easy recipe is perfect for a quick weeknight dinner or healthy meal prep.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. Let the squash cool slightly, then scoop the flesh out of the skin.
  3. 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 cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the roasted squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low and cook for 10 minutes to allow the flavors to combine.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  8. Return the soup to the pot if necessary. Stir in the heavy cream until fully incorporated. Heat gently, but do not boil.
  9. Taste and adjust seasoning if needed. Serve hot, garnished with fresh sage if desired.

Notes

  • For a deeper flavor, roast the squash until the edges begin to caramelize slightly.
  • This soup freezes well for future quick weeknight soup meals. Cool completely before freezing in airtight containers.
  • If you prefer a spicy butternut squash soup, add 1/4 teaspoon of cayenne pepper with the nutmeg.

Nutrition

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