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Roasted Butternut Squash Soup

This warm, velvety roasted butternut squash soup brings out the natural sweetness through roasting, creating rich, caramelized flavors with perfect creamy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • salt and pepper to taste
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme or fresh, if preferred
  • 1/2 cup heavy cream or coconut milk optional, for creaminess

Equipment

  • baking sheet
  • Large soup pot or Dutch oven
  • Immersion blender or stand blender
  • Knife and cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
  2. Roast the butternut squash in the oven for about 25-30 minutes, or until it's tender and slightly caramelized.
  3. In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
  4. Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  5. Let it cook for about 10-15 minutes to allow flavors to meld.
  6. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
  7. If desired, stir in the cream or coconut milk for added creaminess. Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.

Notes

Roasting the squash brings caramelized depth that makes the soup richer in flavor. For smooth soup, blend thoroughly. Be cautious with hot liquids when using a stand blender.