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Velvety Roasted Butternut Squash Soup

Close-up of a bowl of vibrant orange squash soup topped with cream swirl and toasted pumpkin seeds.
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Make this comforting, creamy roasted butternut squash soup. Roasting the squash first develops deep flavor, resulting in a velvety smooth texture perfect for a cozy fall meal.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (optional, substitute with full-fat coconut milk for vegan)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until the onions are soft, about 5 to 7 minutes.
  3. Add the roasted squash, broth, nutmeg, and cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to combine.
  4. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  5. Return the pureed soup to the pot. Stir in the heavy cream (if using) and maple syrup (if using). Heat gently until warmed through; do not boil after adding cream.
  6. Taste and adjust salt and pepper as needed before serving. Serve this autumn comfort food hot, perhaps garnished with toasted pumpkin seeds.

Notes

  • For a vegan butternut soup, use vegetable broth and full-fat coconut milk instead of heavy cream.
  • If you want a spicy squash soup, add 1/4 teaspoon of cayenne pepper with the nutmeg and cinnamon.
  • This recipe makes excellent leftovers and freezes well for simple weeknight soup later.

Nutrition

Find it online: https://juliameal.com/squash-soup-creamy-roasted-butternut-recipe/