Roasted Butternut Squash Soup

There is nothing that captures the essence of cozy weather quite like a bowl of vibrant, velvety Roasted Butternut Squash Soup. While many recipes simply boil the squash in broth, taking the extra time to roast the vegetables on a sheet pan first completely transforms this dish from bland and watery to rich, sweet, and deeply caramelized.

Love this? You should also try our Easy 20-Minute Beef and Broccoli!

Why You’ll Love This Recipe

• Intense Flavor: Roasting the squash, onions, and garlic brings out their natural sugars, adding a complex depth of flavor you can’t get from boiling.
• Naturally Creamy: Even before you add the optional swirl of heavy cream at the end, the pureed squash itself creates a luxurious, thick, and velvety texture.
• Freezer Friendly: This soup freezes beautifully! Make a double batch on Sunday and freeze individual portions for easy, healthy lunches all month long.

The Secret to Peeling Butternut Squash

If the thought of peeling and chopping a rock-hard butternut squash terrifies you, here is a life-changing trick: Microwave it first! Use a fork to poke several deep holes all over the squash. Microwave the entire squash on high for 3 to 4 minutes. This won’t cook the squash, but it will soften the tough outer skin just enough to make peeling it with a standard vegetable peeler incredibly smooth and effortless. Your chef’s knife will also slice through the flesh with zero resistance!

Roasted Butternut Squash Soup

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 large Butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 large Yellow onion, quartered
• 2 medium Carrots, peeled and roughly chopped
• 4 cloves Garlic, whole unpeeled
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 3 cups Vegetable broth
• 1/2 cup Heavy cream or full-fat coconut milk (for serving)
• 1/4 cup Toasted pumpkin seeds (pepitas) (for garnish)

Method

 

Main

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Place the cubed butternut squash, quartered onion, chopped carrots, and unpeeled garlic cloves on the baking sheet.
3. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Toss well to coat.
4. Roast in the preheated oven for 40-45 minutes, or until the squash is completely fork-tender and the edges are beautifully caramelized.
5. Remove from the oven. Carefully squeeze the roasted garlic out of their skins and discard the papery skins.
6. Transfer all the roasted vegetables into a large heavy-bottomed soup pot or Dutch oven.
7. Add the vegetable broth, cinnamon, and nutmeg. Use an immersion blender (or carefully transfer to a standing blender in batches) to puree the soup until it is completely smooth and velvety.
8. Heat the pureed soup over medium-low heat for 5 minutes until hot.
9. Ladle into bowls, swirl a tablespoon of heavy cream into each, and garnish with toasted pumpkin seeds!