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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This roasted butternut squash soup is creamy, comforting, and full of rich roasted flavor. Made with tender butternut squash, garlic, onion, vegetable broth, and a touch of cream, it's an easy homemade soup perfect for fall lunches, cozy dinners, and Thanksgiving gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 2.5 pounds butternut squash peeled, seeded, and cut into cubes
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 3 cups vegetable broth
  • ½ cup heavy cream or coconut milk
  • 1 teaspoon fresh thyme chopped (or dried thyme)
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg optional

Instructions
 

  • Prepare the Squash: Preheat the oven to 400°F (200°C). Peel and seed the butternut squash, then cut it into evenly sized cubes. Place the cubes on a baking sheet and drizzle with olive oil. Season with salt and black pepper, tossing to coat evenly.
  • Roast the Squash: Roast for 30–40 minutes, turning the cubes halfway through, until they are fork-tender and lightly caramelized around the edges. Remove from the oven and set aside.
  • Sauté the Aromatics: Heat the remaining olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the minced garlic and thyme, cooking for another 30–60 seconds until fragrant.
  • Simmer the Soup: Add the roasted squash to the pot and pour in the vegetable broth. Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to combine and the vegetables to become very tender.
  • Blend Until Smooth: Remove any woody thyme stems. Use an immersion blender to blend the soup until silky smooth. Add extra vegetable broth a little at a time if the soup is too thick. If using a countertop blender, blend in small batches and follow the manufacturer's instructions for hot liquids.
  • Add Cream and Serve: Stir in the heavy cream and ground nutmeg, if using. Warm gently over low heat without boiling. Taste and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh thyme or a drizzle of cream before serving.

Notes

 
  • For the best flavor, roast the squash until the edges are golden and caramelized.
  • Cut the squash into evenly sized pieces to help it cook uniformly.
  • Add extra vegetable broth gradually to achieve your preferred consistency.
  • For a dairy-free version, replace the heavy cream with coconut milk.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Freeze cooled soup in freezer-safe containers for up to 2–3 months for the best quality. If possible, add the cream after thawing and reheating.
  • Reheat gently on the stovetop or in the microwave, stirring occasionally until hot.
 

Nutrition Facts

 
  • Calories: 250 kcal
  • Carbohydrates: 35 g
  • Protein: 4 g
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Fiber: 6 g
  • Sugar: 8 g
  • Sodium: 650 mg
 
Note: These are approximate nutrition values per serving, assuming heavy cream and vegetable broth are used. Actual values may vary depending on ingredient brands and quantities.