Description
A creamy, comforting, and easy-to-make butternut squash soup that roasts the squash for deep flavor. This pantry-friendly recipe is ready in 45 minutes and perfect for fall.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5–2 kg), peeled, seeded, and cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (for roasting)
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (freshly grated preferred)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- While squash roasts, melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add roasted squash and any pan juices to the pot. Pour in vegetable broth, scraping up browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
- Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches using a standard blender (vent lid carefully).
- Stir in heavy cream, cinnamon, nutmeg, salt, and pepper. Simmer on low for 2 minutes to heat through without boiling.
- Ladle into bowls and serve immediately with crusty bread or desired garnishes.
Notes
Roasting the squash is crucial for concentrated flavor. If using a regular blender, let soup cool slightly and vent the lid to prevent steam burns. For a vegan version, substitute butter with olive oil and heavy cream with coconut milk. The soup tastes better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, fall recipe, easy soup, vegetarian soup, creamy soup, comfort food, gluten-free, vegan option