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Silky Roasted Butternut Squash Soup

A close-up of a bowl of creamy roasted butternut squash soup, seasoned with black pepper.
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A creamy and comforting roasted butternut squash soup with classic fall flavors, perfect for a weeknight dinner or make-ahead meal.

Ingredients

Scale
  • 3 pounds butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Optional: heavy cream or coconut milk for extra creaminess

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
  2. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the roasted butternut squash, vegetable broth, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  5. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth and silky.
  6. Return the soup to the pot. If desired, stir in a splash of heavy cream or coconut milk for extra richness. Heat gently until warmed through.
  7. Taste and adjust seasoning as needed. Serve hot.

Notes

  • For best results, roast the butternut squash until it is tender and slightly browned for a deeper flavor.
  • This soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • You can prepare the soup up to the point of blending and store it in the refrigerator for up to 3 days. Blend just before serving for the freshest taste.

Nutrition

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