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Roasted Butternut Squash Soup

A warm and comforting homemade soup made with roasted butternut squash, savory vegetables, and a touch of cream, perfect for chilly nights and gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth can be substituted with chicken broth
  • 1/2 cup heavy cream, plus more for drizzling can be substituted with coconut milk for a dairy-free option
  • 1/2 tsp ground cinnamon can be substituted with ground ginger for a spicier flavor
  • 1/4 tsp ground nutmeg
  • Salt and black pepper to taste
  • 2 tbsp roasted pumpkin seeds, for garnish can be replaced with roasted sunflower seeds

Method
 

Preparation
  1. Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
  2. Roast the squash in the preheated oven for 30-35 minutes. Flip the pieces halfway through cooking to ensure they become fork-tender and caramelized at the edges.
Cooking
  1. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and chopped carrots, cooking them for about 5 minutes until they soften. Then, add the minced garlic and cook for an additional 30 seconds.
  2. Once the squash is roasted, add it to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
  3. Using an immersion blender, blend the soup directly in the pot until it reaches a completely smooth consistency. If you don't have an immersion blender, you can blend it in batches using a countertop blender.
  4. Stir in the heavy cream, ground cinnamon, and nutmeg. Allow the soup to simmer for an additional 5 minutes. Taste, then season with salt and pepper according to your preference.
  5. Ladle the soup into bowls, and for an extra touch, drizzle some additional cream on top and sprinkle with roasted pumpkin seeds. Enjoy it hot!
Storage
  1. If you have any leftovers, store them in an airtight container in the refrigerator for up to four days, or freeze them for up to three months for a future cozy meal.

Notes

When selecting butternut squash, look for one that feels heavy for its size and has a uniform tan color without blemishes. Avoid overcooking the squash and always taste your soup before serving to adjust seasoning as necessary.