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Roasted Butternut Squash Soup

A close-up of a white bowl filled with vibrant orange Roasted Butternut Squash Soup, sitting on a wooden surface.
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Make a rich and creamy soup by roasting butternut squash before blending. This recipe yields a flavorful, comforting soup perfect for cool weather.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable or chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream or full-fat coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and place cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the roasted butternut squash flesh, stock, salt, pepper, nutmeg, and cinnamon to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to combine.
  7. Carefully transfer the soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  8. Return the soup to the pot if necessary. Stir in the heavy cream or coconut milk, if using. Heat through gently, but do not boil. Taste and adjust seasoning if needed.
  9. Serve hot with your preferred garnishes.

Notes

  • For a vegan option, use vegetable stock and full-fat coconut milk instead of heavy cream.
  • To deepen the flavor, roast the onion and carrots alongside the squash for the last 20 minutes.
  • If the soup is too thick after blending, add more stock until you reach your desired consistency.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Nutrition

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