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Creamy Roasted Butternut Squash Soup

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A quick, comforting, and creamy roasted butternut squash soup that comes together in under 30 minutes. Roasting the squash first creates a rich, nutty depth of flavor that boiling cannot replicate, making it a perfect weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 4 cups cubed flesh), peeled and seeded
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Cube the butternut squash into 1-inch pieces and place on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
  2. While squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft and translucent. Add minced garlic in the last minute of cooking.
  3. Add the roasted squash to the pot with the onions. Pour in the broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a countertop blender, venting the lid to release steam.
  5. Stir in the heavy cream (or coconut milk), cinnamon, nutmeg, and apple cider vinegar. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Roasting the squash is crucial for developing deep, nutty flavors; boiling results in a watery soup. If the soup is too thick, add more broth or water. The soup tastes even better the next day. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For a vegan version, use coconut oil and coconut milk.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, fall recipes, vegetarian dinner, gluten-free, quick weeknight meals, comfort food

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