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Creamy Roasted Butternut Squash Soup Recipe

BySoha

Velvety, golden, and full of autumn warmth, this creamy roasted butternut squash soup delivers comfort in every spoonful. Slow-roasted squash brings a natural sweetness that blends perfectly with savory herbs and a touch of cream. Ideal for cozy dinners or elegant gatherings, this soup turns a humble vegetable into a restaurant-quality dish you can easily create at home.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 medium potato, peeled and cubed
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut milk
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Step-by-Step Instructions

Roasted Butternut Squash Soup Recipe
Roast the Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes until tender and slightly caramelized.

Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onion, garlic, carrot, and potato. Sauté for about 5 minutes until fragrant and lightly softened.

Add the Broth and Roasted Squash

Add the roasted squash to the pot along with the broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until all vegetables are soft and flavors are well combined.

Blend Until Smooth

Remove from heat and carefully blend the soup using an immersion blender until smooth and creamy. You can also transfer it to a blender in batches if needed.

Add Cream and Season

Stir in the heavy cream or coconut milk, add nutmeg, and adjust salt and pepper to taste. Simmer for another 2 minutes on low heat to let the flavors meld.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve warm with crusty bread or a side salad.

Cook Time

Total Time: 50 minutes

  • Preparation: 15 minutes
  • Cooking: 35 minutes

Servings

Serves 4

Nutritional Information (approx. per serving)

  • Calories: 220
  • Protein: 4g
  • Carbohydrates: 28g
  • Fat: 11g
  • Sugar: 7g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Suggestions

For extra flavor depth, roast the squash with a sprinkle of cinnamon or smoked paprika. For a dairy-free version, use coconut milk instead of cream. This soup also pairs beautifully with toasted pumpkin seeds, crispy bacon bits, or a drizzle of truffle oil for a gourmet touch.

Seasonal Relevance

This soup is the essence of fall and winter comfort. Perfect for Thanksgiving, cozy evenings, or chilly weekends, its warm color and rich aroma bring seasonal joy to any table.

Conclusion

Creamy Roasted Butternut Squash Soup is a heartwarming dish that blends elegance with simplicity. With its silky texture and rich, comforting flavor, it’s an ideal choice for both everyday meals and special occasions. Once you master this recipe, it will become a seasonal favorite in your kitchen.

Creamy Roasted Butternut Squash Soup Recipe
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Creamy Roasted Butternut Squash Soup Recipe

Recipe by Soha
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

880

kcal
Total time

50

minutes

This Creamy Roasted Butternut Squash Soup is velvety, rich, and full of comforting autumn flavor. Roasted squash brings a natural sweetness balanced with aromatic vegetables and a touch of cream, creating a perfectly smooth and nourishing soup for cozy days or elegant dinners.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, chopped

  • 1 medium potato, peeled and cubed

  • 4 cups vegetable or chicken broth

  • ½ cup heavy cream or coconut milk

  • ½ teaspoon ground nutmeg

  • Salt and black pepper to taste

  • Fresh thyme or parsley for garnish

Directions

  • Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender and golden.
  • In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and potato. Sauté 5 minutes until softened.
  • Add roasted squash and broth to the pot. Bring to a boil, then simmer 15 minutes until vegetables are soft.
  • Remove from heat and blend until smooth using an immersion blender or regular blender.
  • Stir in heavy cream or coconut milk, nutmeg, salt, and pepper. Simmer 2 more minutes.
  • Serve warm, garnished with fresh thyme or parsley.

Recipe Video

Notes

  • For deeper flavor, add a sprinkle of cinnamon or smoked paprika to the squash before roasting.
  • Substitute coconut milk for a vegan version.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat gently over low heat and serve with crusty bread or a drizzle of cream.

FAQs

Q1. Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen squash cubes. Roast or sauté them directly without thawing, but keep an eye on the cooking time as they soften faster.

Q2. Can I make this soup vegan?
Absolutely. Substitute heavy cream with coconut milk or any plant-based cream for a vegan-friendly version without losing creaminess.

Q3. How can I thicken the soup without cream?
You can add an extra potato or a handful of soaked cashews before blending to achieve a naturally creamy consistency.

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