Creamy Roasted Butternut Squash Soup
A comforting and velvety soup made with roasted butternut squash, garlic, and cream, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/3 cup heavy cream
- Salt and pepper to taste
- Pinch of ground nutmeg
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash. Toss it with olive oil, salt, and pepper.
- Spread the squash cubes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
- Add the roasted squash and vegetable broth to the pot. Stir in a pinch of nutmeg, and bring to a simmer.
- Use an immersion blender to puree the soup. If using a regular blender, work in batches and be careful with hot liquids.
- Stir in the heavy cream and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh thyme, and serve warm.
Notes
[‘Roasting the squash adds depth of flavor.’, ‘If the soup is too thick, add more broth to adjust consistency.’, ‘For a chunkier texture, reserve some roasted squash cubes and stir them in after blending.’, ‘This soup reheats beautifully and tastes even better the next day.’]
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, creamy soup, roasted squash, fall recipe, cozy dinner, vegetarian soup