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Roasted Butternut Squash Soup

Creamy roasted butternut squash soup garnished with cream and pumpkin seeds.
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A deeply flavorful, velvety soup where roasting the squash first creates a caramelized, sweet, and nutty foundation. This simple technique transforms humble ingredients into a memorable and comforting meal perfect for crisp fall days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon black pepper, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth or chicken broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream or full-fat coconut milk
  • For serving: a drizzle of cream, toasted pumpkin seeds, fresh thyme, or crusty bread

Instructions

  1. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer. Roast for 30-35 minutes, stirring once halfway, until tender and browned.
  2. While squash roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and cook until soft, 5-7 minutes. Add garlic and cook 1 minute more until fragrant.
  3. Add roasted squash to the pot with the onions and garlic. Pour in broth and add thyme and nutmeg. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  4. Carefully puree the soup until completely smooth using an immersion blender or a countertop blender. If using a countertop blender, vent the lid and cover with a towel to prevent splatters.
  5. Return soup to pot if needed and place over low heat. Stir in the heavy cream. Taste and season with additional salt and pepper as needed. Serve warm with desired toppings.

Notes

For a dairy-free/vegan version, use full-fat coconut milk. Do not crowd the squash on the baking sheet to ensure proper caramelization. The soup freezes well for up to 3 months. Always taste and adjust seasoning after adding the cream.

Nutrition

Find it online: https://www.stacksipsnack.com/roasted-butternut-squash-soup/