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Creamy Roasted Butternut Squash Soup

A close-up of vibrant orange butternut squash soup in a white bowl, topped with a decorative swirl of cream.
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Make this comforting, velvety roasted butternut squash soup. It is simple to prepare, naturally sweet, and perfect for cozy fall or winter dinners.

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 (or chicken broth)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon maple syrup (optional, for extra sweetness)

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, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
  2. Once cool enough to handle, scoop the flesh out of the skins and set aside. You should have about 4 cups of roasted squash.
  3. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic, salt, pepper, nutmeg, and cinnamon to the pot. Cook for 1 minute until fragrant.
  5. Add the roasted butternut squash flesh and the vegetable broth to the pot. Bring the mixture to a simmer.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream (or coconut milk) and maple syrup, if using. Heat gently until warmed through. Do not boil after adding the cream.
  8. Taste and adjust salt and pepper as needed before serving.

Notes

  • For an Instant Pot method: Roast the squash halves as directed. Sauté the onion and garlic in the Instant Pot on the ‘Sauté’ setting. Add squash, broth, and spices. Cook on High Pressure for 8 minutes, then quick release. Blend as directed.
  • For a Slow Cooker method: Roast the squash first. Place the roasted flesh, sautéed onion/garlic mixture, broth, and spices into the slow cooker. Cook on Low for 4 hours or High for 2 hours. Blend until smooth before adding cream.
  • Use full-fat coconut milk if you want a dairy-free or vegan butternut squash soup.

Nutrition

Find it online: https://cookingbyjade.com/butternut-squash-soup-creamy-velvety-recipe/