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Creamy Roasted Butternut Squash Soup: Your Cozy Comfort Meal

Close-up of a bowl of vibrant orange, creamy butternut squash soup garnished with toasted pumpkin seeds.
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Make this silky, spiced butternut squash soup by roasting the squash first for deep flavor. This easy recipe results in a velvety texture perfect for a comforting fall or winter dinner.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional garnish: toasted pumpkin seeds, a drizzle of olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin into a bowl.
  3. While the squash roasts, prepare the aromatics. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic, grated ginger, cinnamon, nutmeg, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  5. Add the roasted squash flesh, vegetable broth, and water to the pot. Bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Work in batches if using a standard blender, and vent the lid to allow steam to escape.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
  8. Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with toasted pumpkin seeds or a swirl of olive oil.

Notes

  • For the best roasting results, ensure the squash is cut evenly so it cooks at the same rate.
  • If you want a richer flavor, substitute 1 cup of the vegetable broth with chicken broth.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://sundayflavor.com/creamy-roasted-butternut-squash-soup/