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The Ultimate Creamy Roasted Butternut Squash Soup Recipe

A close-up of creamy, vibrant orange roasted butternut squash soup swirled with cream in a white bowl.
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Make a deeply flavorful and creamy roasted butternut squash soup using simple steps. This recipe yields a velvety texture perfect for a cozy meal.

Ingredients

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

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 a little olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until the flesh is very tender when pierced with a fork. Let the squash cool slightly.
  3. While the squash roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 6 to 8 minutes.
  4. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh out of the skins and add it to the pot with the onions and garlic.
  6. Pour in the vegetable broth. Bring the mixture to a simmer.
  7. Carefully transfer the soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk), nutmeg, cinnamon, salt, and pepper.
  9. Heat through gently without boiling. Taste and adjust seasoning if needed before serving.

Notes

  • For extra depth of flavor, roast the onion and garlic alongside the squash for the last 20 minutes.
  • If the soup is too thick, add more 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://spoonfulsnap.com/roasted-butternut-squash-soup-recipe/