Print

Velvety Roasted Butternut Squash Soup

A spoonful of thick, orange butternut squash soup being lifted from a white bowl garnished with sage leaves.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, creamy roasted butternut squash soup. Roasting the squash deepens the flavor, resulting in a silky, satisfying meal perfect for chilly evenings.

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 (for garnish, optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, and place cut-side down on a baking sheet. Roast for 40 to 50 minutes, or until the squash is very tender when pierced with a fork. Let cool slightly, then scoop the flesh out of the skins.
  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 cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to combine.
  6. Carefully transfer the soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
  7. Return the pureed soup to the pot if you used a standard blender. Stir in the heavy cream until fully incorporated. Heat through gently, but do not boil.
  8. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh chopped sage or a swirl of cream.

Notes

  • For an easier prep, you can buy pre-cut butternut squash, though roasting whole squash yields better flavor.
  • If you want a richer flavor, substitute half the vegetable broth with chicken broth.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://delishcraze.com/butternut-squash-soup-creamy-roasted-comfort/