Creamy Roasted Butternut Squash Soup
This easy butternut squash soup recipe features roasted butternut squash for a naturally sweet and caramelized flavor. Perfect for a cozy weeknight meal or a festive fall gathering.
Equipment
- Large Baking Sheet
- Chef's Knife
- Cutting Board
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
Main Ingredients
- 1 medium (about 2 lbs) Butternut Squash peeled, seeded, and cubed
- 1 large Yellow Onion chopped
- 2 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
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash and onion with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30-40 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- While squash roasts, heat a large pot over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Add roasted squash and onion to the pot. Stir in vegetable broth, cinnamon, nutmeg, and cloves.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Carefully puree soup using an immersion blender or regular blender (vent lid if using a regular blender).
- Season with salt and pepper to taste. Serve hot, garnished with feta cheese, pepitas, cream, or fresh herbs (optional).
Notes
For a vegan option, omit the feta cheese and cream. You can also add a splash of maple syrup for extra sweetness if desired. Leftovers can be stored in the refrigerator for up to 3 days.