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Creamy Roasted Butternut Squash Soup for Cozy Comfort

Close-up of a bowl filled with vibrant, creamy orange squash soup resting on a light countertop.
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Make this simple, velvety roasted butternut squash soup. Roasting the squash first builds deep flavor, resulting in a comforting, naturally creamy soup perfect for fall dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (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)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is very tender when pierced with a fork. Let it 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 softened, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  7. Return the pureed soup to the pot. Stir in the heavy cream (if using) and maple syrup (if using). Heat gently until warmed through. Do not boil after adding cream.
  8. Taste and adjust seasonings as needed before serving this easy squash soup recipe.

Notes

  • For a naturally creamy soup without dairy, substitute the heavy cream with 1/2 cup of full-fat coconut milk.
  • To add a little heat, include 1/4 teaspoon of cayenne pepper with the spices.
  • This recipe freezes well for up to three months. Cool completely before transferring to freezer-safe containers.
  • Roasting the vegetable first is key to achieving that deep, rich flavor in your homemade autumn soup.

Nutrition

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