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Cozy Roasted Butternut Squash Soup Recipe Perfect for Fall

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A creamy, comforting soup made with roasted butternut squash, sweet potatoes, and carrots, perfect for chilly autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 2 medium sweet potatoes, peeled and diced
  • 2 large carrots, peeled and sliced
  • 1 medium onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream (optional, or use coconut milk for dairy-free alternative)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Spread the cubed butternut squash, diced sweet potatoes, sliced carrots, onion quarters, and garlic cloves evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  3. Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized.
  4. Transfer the roasted vegetables to a large soup pot. Add the vegetable broth, cinnamon, and nutmeg. Bring to a simmer over medium heat and cook for 10 minutes.
  5. Using an immersion blender, blend the soup until smooth. If using a regular blender, work in batches to avoid overfilling. Add more broth if needed to reach desired consistency.
  6. Stir in the heavy cream (or coconut milk) and taste for seasoning. Adjust with additional salt and pepper, if necessary.
  7. Serve warm, garnished with a drizzle of cream, fresh herbs, or roasted seeds.

Notes

Roasting the vegetables enhances their sweetness and adds depth of flavor. Adjust spices to taste and consider garnishing with fresh herbs or roasted seeds.

Nutrition

Keywords: butternut squash soup, fall soup, roasted vegetable soup, creamy soup, vegetarian soup, gluten-free soup

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