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Creamy Roasted Butternut Squash Soup

Close-up of a bowl filled with thick, vibrant orange squash soup.
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Make this comforting, velvety smooth butternut squash soup using a simple roasting method for deep flavor. This easy recipe is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan)
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil and the butter (if using) in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 8 minutes.
  3. Add the roasted butternut squash, vegetable broth, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to combine.
  4. Remove the pot from the heat. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
  5. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk). Heat through gently; do not boil after adding the cream.
  6. Taste and adjust salt and pepper as needed before serving this cozy dinner idea.

Notes

  • For a spicy squash soup variation, add 1/4 teaspoon of cayenne pepper along with the nutmeg during step 2.
  • To make this a vegan squash soup, use coconut milk instead of heavy cream and ensure you use vegetable broth.
  • This recipe freezes well. Cool the soup completely before transferring it to freezer-safe containers.

Nutrition

Find it online: https://daisyrecipe.com/squash-soup-creamy-roasted-butternut-soup-recipe/