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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup: Creamy, Cozy, and Delicious

This easy butternut squash soup recipe is perfect for a cozy night in. Roasted butternut squash adds a deep, caramelized flavor to this simple, yet elegant soup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 lbs) Butternut Squash peeled, seeded, and cubed
  • 1 large Yellow Onion chopped
  • 2 large Garlic Cloves minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • to taste Salt and Pepper

Equipment

  • Large Baking Sheet
  • Chef's Knife
  • Cutting board
  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and onion with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30-40 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
  4. While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
  5. Add the roasted butternut squash and onion to the pot. Stir in the vegetable broth, cinnamon, nutmeg, and cloves.
  6. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
  7. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy. If using a regular blender, vent the lid slightly to prevent pressure buildup.
  8. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings (feta cheese, pepitas, cream, coconut milk, fresh herbs).

Notes

For a richer flavor, use chicken broth instead of vegetable broth. Add a splash of maple syrup for extra sweetness if desired. Leftovers can be stored in the refrigerator for up to 3 days.