Introduction
There’s something magical about a warm bowl of roasted butternut squash soup, especially when the weather starts to cool down. I’ve perfected this recipe over countless fall seasons, and it’s become my go-to comfort food that never fails to impress. What makes this roasted butternut squash soup special is the caramelization that happens during roasting, bringing out the squash’s natural sweetness and adding incredible depth to the flavor. It’s creamy, nutritious, and surprisingly simple to make – perfect for both weeknight dinners and special occasions.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 medium carrots, roughly chopped
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or coconut milk for dairy-free option)
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Pepitas (pumpkin seeds) for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat.
- Add the sage and nutmeg, then use an immersion blender to puree until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream and adjust seasoning to taste.
- Simmer for an additional 5 minutes to let the flavors meld together.
- Serve hot, garnished with pepitas and an extra drizzle of cream if desired.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 generous bowls
Recipe Notes
– For easier peeling, pierce the squash several times with a fork and microwave for 3-4 minutes. This softens the skin and makes it much easier to work with.
– If your soup is too thick, gradually add more broth until you reach your desired consistency. Remember, the soup will thicken slightly as it cools.
– Make this soup ahead of time! It actually tastes even better the next day, and it freezes beautifully for up to 3 months.
– For a dairy-free version, substitute the heavy cream with full-fat coconut milk. The result is equally creamy and delicious.
– Don’t skip the roasting step – it’s what gives this soup its deep, complex flavor. Those caramelized edges are pure gold when it comes to taste!
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 medium carrots roughly chopped
- 1 medium onion quartered
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk for dairy-free option
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Pepitas pumpkin seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat.
- Add the sage and nutmeg, then use an immersion blender to puree until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream and adjust seasoning to taste.
- Simmer for an additional 5 minutes to let the flavors meld together.
- Serve hot, garnished with pepitas and an extra drizzle of cream if desired.
