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Velvety Roasted Butternut Squash Soup

A close-up of vibrant orange butternut squash soup topped with a swirl of cream and a sprinkle of spice.
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Make this easy, creamy roasted butternut squash soup for a comforting fall dinner. This recipe delivers silky texture and deep flavor without heavy cream.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25 to 30 minutes, or until tender and slightly caramelized.
  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 cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute more until fragrant. Do not let the garlic burn.
  4. Carefully transfer the roasted butternut squash, the cooked onion and garlic mixture, and the broth into the pot. Add the nutmeg.
  5. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky. Return the pureed soup to the pot.
  7. Stir in the coconut milk (or cream) and maple syrup, if using. Heat gently until warmed through. Taste and adjust salt and pepper as needed.
  8. Serve your cozy soup hot.

Notes

  • For an extra layer of flavor, add 1 teaspoon of dried sage or thyme along with the broth in step 4.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingbycarla.com/butternut-squash-soup-velvety-roasted-recipe/