This roasted butternut squash soup is creamy and packed with flavor. It warms you right up with its sweet notes and rich texture—perfect for chilly days!
Plus, it’s super easy to make! Just roast the squash, blend it up, and enjoy. I like to sprinkle a little nutmeg on top for an extra touch—so cozy and tasty! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! It’s sweet and creamy when roasted. If you can’t find it, try using pumpkin or acorn squash as a substitute for a similar flavor.
Olive Oil: Great for roasting the squash and sautéing the onions. If you prefer, avocado oil or coconut oil can be used for a different flavor.
Broth: Vegetable broth keeps it plant-based, but chicken broth adds a depth of flavor. Feel free to use low-sodium options if you’re watching your salt intake!
Cream: Heavy cream adds richness, but coconut milk is perfect for a dairy-free version. You can also skip it for a lighter soup!
Spices: Ground cinnamon and nutmeg enhance the sweetness. If you want an extra kick, add a bit more smoked paprika or even a dash of cayenne pepper for heat.
How Do I Get a Creamy Texture in My Soup?
To achieve that lovely creamy texture, roasting the squash is key. The caramelization from roasting enhances the flavor and sweetness!
- Ensure the squash is spread out on the baking sheet for even roasting.
- Use an immersion blender for convenience—no need to transfer hot soup in batches!
- If the soup feels too thick, add more broth or water until you reach your desired consistency.
With these tips, your roasted butternut squash soup will come out perfect and delicious every time! Enjoy it with a slice of crusty bread for a lovely meal. 😊
Roasted Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh sage leaves
- Fresh thyme
- A drizzle of cream or yogurt
- Red pepper flakes (optional)
How Much Time Will You Need?
This delicious roasted butternut squash soup takes about 10 minutes to prepare and about 40 minutes to cook, including roasting time. You’ll have a comforting bowl of soup ready in under an hour!
Step-by-Step Instructions:
1. Prep the Squash:
Start by preheating your oven to 400°F (200°C). While the oven is heating up, take your peeled and cubed butternut squash and toss it with 1 tablespoon of olive oil, along with salt and black pepper. Make sure the squash is coated well.
2. Roast the Squash:
Spread the seasoned squash evenly on a baking sheet and place it in the oven. Roast for about 25-30 minutes, or until the squash is tender and lightly caramelized. Flip the pieces halfway through to ensure they roast evenly.
3. Sauté the Onions and Garlic:
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and sauté them for about 5-7 minutes until they become translucent. Then, add the minced garlic and cook for another minute until fragrant.
4. Combine and Simmer:
Once the squash is done roasting, carefully add it to the pot with the onions and garlic. Pour in the vegetable or chicken broth and stir in the ground cinnamon, nutmeg, and smoked paprika (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes so all the flavors can meld together.
5. Blend Until Smooth:
Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
6. Final Touches:
If you’d like your soup creamier, stir in the heavy cream or coconut milk. Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve and Garnish:
Pour the hot soup into bowls and garnish with a swirl of cream or yogurt, a few fresh sage leaves, fresh thyme, and a sprinkle of red pepper flakes for a touch of heat, if desired.
This roasted butternut squash soup is not only delicious but also looks gorgeous—all set to be enjoyed! 🍂🥣
Can I Use Frozen Butternut Squash Instead?
Absolutely! If you have frozen butternut squash, there’s no need to thaw it first. Just toss the frozen cubes with olive oil, salt, and pepper, and roast them in the oven for a few extra minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter or dairy-free option, coconut milk works wonderfully! You can also use cashew cream or even a bit of unsweetened almond milk for a lower-calorie option.
How Long Can I Store Leftover Soup?
Leftover roasted butternut squash soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add other vegetables like carrots, sweet potatoes, or even a handful of leafy greens for extra nutrients. Just roast them along with the squash or sauté them with the onions for added flavor!