Description
Creamy Roasted Butternut Squash Soup is a comforting, velvety soup that highlights the natural sweetness of roasted butternut squash combined with smooth, savory creaminess. This easy-to-make recipe is perfect for cozy meals year-round, delivering warmth, vibrant color, and deep layered flavors. Ideal as a starter, main course, or side dish, it suits various dietary preferences including vegetarian and gluten-free diets.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Optional Fresh Herbs & Toppings
- Fresh thyme or sage, chopped (optional)
- Toasted pumpkin seeds or chopped walnuts (optional garnish)
- Dollop of sour cream, yogurt, or a drizzle of olive oil (optional garnish)
Instructions
- Prepare and Roast the Squash: Peel, seed, and cube the butternut squash into uniform pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized on the edges.
- Sauté Aromatics: While the squash roasts, heat a bit of olive oil or butter in a pan over medium heat. Add chopped onions and minced garlic, and sauté for 5-7 minutes until soft and fragrant to build a flavorful base.
- Combine and Simmer: Add the roasted butternut squash to the sautéed onions and garlic. Pour in the broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to blend the flavors and soften the squash further.
- Blend Until Smooth: Using an immersion blender or countertop blender, puree the soup until silky smooth. Add heavy cream or coconut milk and blend again until completely incorporated for a rich, creamy texture.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Stir in freshly chopped herbs if desired. Serve hot with your choice of garnishes such as toasted seeds, fresh herbs, or a drizzle of cream or olive oil.
Notes
- Roast well to achieve deep flavor and natural sweetness.
- Use a sharp vegetable peeler or chef’s knife to remove tough squash skin easily.
- For extra silky texture, strain the blended soup through a fine-mesh sieve.
- Add a splash of apple cider vinegar or lemon juice to brighten flavors if desired.
- Let soup cool completely before refrigerating or freezing to maintain texture and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: butternut squash soup, creamy soup, roasted squash, comfort food, vegetarian soup, gluten free soup
