Print

Creamy Roasted Butternut Squash Soup

creamy roasted butternut squash soup - featured image
Print Recipe

A deeply comforting and velvety soup made by roasting butternut squash to concentrate its natural sweetness, then blending it with sautéed aromatics, broth, and a touch of cream for a rich, flavorful meal.

Ingredients

Scale
  • 1 large butternut squash (3–4 lbs), peeled, seeded, and cubed
  • 3 tablespoons extra virgin olive oil, divided
  • 4 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • Pumpkin seeds or croutons for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, remove seeds, and cut the flesh into 1-inch cubes.
  3. Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  4. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and tender.
  5. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 5-7 minutes until soft.
  6. Add minced garlic, ground ginger, and nutmeg; cook for 1-2 minutes until fragrant.
  7. Add roasted squash to the pot with the onions. Pour in broth and bring to a boil.
  8. Reduce heat to low and simmer for 10 minutes to meld flavors.
  9. Remove from heat and blend soup until smooth using an immersion blender or standard blender (in batches if necessary).
  10. Stir in heavy cream (or coconut milk) and apple cider vinegar. Season with additional salt or pepper if needed.
  11. Ladle into bowls and garnish with pumpkin seeds, croutons, or a drizzle of olive oil. Serve immediately.

Notes

Roasting the squash is crucial for flavor concentration; boiling makes it watery. If using a standard blender, vent the lid to prevent steam buildup. The soup tastes better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash, creamy soup, fall recipes, vegetarian, gluten-free, comfort food, healthy soup

Find it online: https://blingbite.com/creamy-roasted-butternut-squash-soup-5-easy-steps/