Roasted Butternut Squash Soup 🥣🍂
Creamy, Comforting, and Perfect for Cozy Days
This Roasted Butternut Squash Soup is rich, velvety, and full of deep roasted flavor. Roasting the squash, onion, and garlic brings out natural sweetness and creates a warm, comforting soup that’s perfect for fall, winter, or anytime you’re craving something nourishing and homemade.
Simple ingredients come together to create a soup that feels elegant yet easy—ideal for weeknight dinners, meal prep, or holiday starters.
Ingredients
🛒 Main Ingredients
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1 large butternut squash, peeled, seeded, and cubed
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1 medium onion, chopped
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3 cloves garlic, peeled
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2 tablespoons olive oil
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4 cups vegetable or chicken broth
🧂 Seasonings
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon ground nutmeg or cinnamon (optional)
✨ Optional Add-Ins
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½ cup heavy cream or coconut milk
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Fresh thyme or sage for garnish
Directions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Spread the cubed butternut squash, chopped onion, and garlic on the baking sheet, drizzle with olive oil, and toss to coat evenly.
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Roast for 30–40 minutes, turning once, until the vegetables are tender and lightly caramelized.
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Transfer the roasted vegetables to a large pot and add the broth, salt, pepper, and nutmeg if using.
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Bring to a gentle simmer over medium heat and cook for 5–10 minutes to blend flavors.
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Use an immersion blender (or carefully transfer to a blender) and blend until smooth and creamy.
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Stir in cream or coconut milk if desired, adjust seasoning, and serve warm.