Roasted Butternut Squash Soup

Indulge in the sweet and savory flavors of this creamy Roasted Butternut Squash Soup. Roasting the squash enhances its natural sweetness and deepens its flavor, creating a luxurious and comforting bowl.

• Prep time: 15 minutes
• Cook time: 39 minutes
• Total time: 54 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon ground nutmeg
• Pinch of cinnamon
• Toasted pumpkin seeds, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
4. Add the chopped onion and cook until softened, about 5-7 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the roasted butternut squash, broth, nutmeg, and cinnamon to the pot.
7. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
9. Return the blended soup to the pot. Stir in the heavy cream and heat gently, but do not boil.
10. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with toasted pumpkin seeds if desired.

Tips

• Roasting the squash is key to developing its sweet, nutty flavor.
• For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
• A touch of maple syrup can be added during blending for extra sweetness.

Frequently Asked Questions

How do I store this soup?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Can I use pre-cut butternut squash?

Yes, you can use pre-cut butternut squash from the grocery store to save time. Ensure it is fresh and avoid any pieces that show signs of spoilage.

What spices pair well with butternut squash soup?

Besides nutmeg and cinnamon, consider adding a pinch of ginger, cloves, or even a touch of sage for a more savory note.