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Velvety Roasted Butternut Squash Soup

A close-up of a white bowl filled with vibrant orange roasted butternut squash soup, seasoned with pepper.
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Make this creamy, comforting roasted butternut squash soup. Roasting the squash creates deep flavor for a velvety texture that is perfect for fall and winter meals.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • Optional: 1 small apple, peeled and chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil, and place cut-side down on a baking sheet.
  3. Roast the squash for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. If using the apple, roast it alongside the squash for the last 20 minutes.
  4. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  5. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  6. Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the onions and garlic. Add the roasted apple, if using.
  7. Pour in the vegetable broth. Bring the mixture to a simmer.
  8. Use an immersion blender to carefully blend the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  9. Stir in the heavy cream (or coconut milk), salt, pepper, and nutmeg. Heat through gently, but do not boil.
  10. Taste and adjust seasoning as needed before serving hot.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Garnish with toasted pumpkin seeds or a swirl of crème fraîche for presentation.

Nutrition

Find it online: https://cookingbyjade.com/roasted-butternut-squash-soup/