Description
Roasted Butternut Squash Soup is smooth, cozy, and full of rich caramelized flavor from oven-roasted squash, onion, and garlic. Finished with cream, warm spices, and a hint of maple, this comforting soup is perfect for chilly nights, holiday starters, or easy make-ahead lunches.
Ingredients
2 tablespoons olive oil
1 large butternut squash, peeled, seeded, and cubed
1 medium yellow onion, chopped
4 cloves garlic, peeled
4 cups vegetable broth
1 cup heavy cream
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 tablespoons roasted pumpkin seeds
1 teaspoon fresh thyme leaves
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Add the butternut squash, onion, and garlic to the baking sheet. Drizzle with olive oil and toss well.
3. Roast for 30 to 35 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
4. Transfer the roasted vegetables to a blender or large pot with an immersion blender.
5. Add the vegetable broth and blend until completely smooth.
6. Pour the soup into a large pot over medium-low heat.
7. Stir in the heavy cream, maple syrup, cinnamon, nutmeg, salt, black pepper, cayenne pepper, and butter.
8. Simmer gently for 5 to 10 minutes, stirring occasionally, until hot and creamy.
9. Taste and adjust seasoning if needed.
10. Serve warm with roasted pumpkin seeds and fresh thyme on top.
Notes
Roast the squash until you see golden edges for the deepest flavor.
Blend in batches carefully if using a countertop blender because hot soup creates steam quickly.
Add extra broth a little at a time if you prefer a thinner soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 248
- Sugar: 8g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg
Keywords: roasted butternut squash soup, butternut squash soup, creamy squash soup, fall soup