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Velvety Roasted Butternut Squash Soup: A Cozy Fall Classic

A close-up of vibrant orange, creamy butternut squash soup served in a white bowl on a wooden surface.
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Make this creamy roasted butternut squash soup for a comforting, easy fall meal. Roasting the squash brings out deep flavor, resulting in a velvety texture perfect for chilly nights.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25 to 30 minutes, until tender and lightly browned.
  2. While the squash roasts, heat the remaining 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.
  3. Add the minced garlic, thyme, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the coconut milk (or cream). Heat gently until warmed through, but do not boil.
  7. Taste the soup and adjust seasoning with salt and pepper as needed. Serve this best butternut squash soup recipe hot.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • This recipe is naturally gluten free and vegetarian; use coconut milk for a vegan option.

Nutrition

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