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Velvety Roasted Butternut Squash Soup

A close-up of vibrant orange roasted butternut squash soup, swirled with cream and black pepper.
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Make this creamy roasted butternut squash soup for a comforting, rich fall meal. Roasting the vegetables deepens the flavor for a velvety texture.

Ingredients

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  • 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 small apple, peeled and chopped (optional)

Instructions

  1. 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 half of the olive oil, then 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, then scoop the flesh out of the skin.
  2. 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 softened, about 5 minutes. If using apple, add it now and cook for 3 more minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the roasted butternut squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Work in batches if using a standard blender, and take care with hot liquids.
  7. Return the pureed soup to the pot if necessary. Stir in the heavy cream (or coconut milk). Heat gently until warmed through; do not boil after adding the cream.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For the best velvety texture, blend the soup thoroughly until no lumps remain.
  • Roasting the squash is key to developing deep, sweet flavor; do not skip this step.
  • Serve this soup with crusty bread or a sprinkle of toasted pumpkin seeds.

Nutrition

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