Description
A simple recipe for creamy roasted butternut squash soup.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- 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, salt, and pepper. 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. Let it cool slightly.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Scoop the roasted squash flesh from the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth. Bring the mixture to a simmer.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream (if using), salt, pepper, and nutmeg. Heat gently until warmed through. Do not boil after adding cream.
- Taste and adjust seasoning if needed before serving.
Notes
- For a vegan option, substitute the heavy cream with full-fat coconut milk.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Roast the squash a day ahead to save time on soup day.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 4
- Cholesterol: 25
Keywords: butternut squash, roasted squash, easy soup, creamy soup, vegetable soup, fall soup