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Creamy Roasted Butternut Squash Soup

A close-up of vibrant orange butternut squash soup topped with fresh, chopped sage leaves in a white bowl.
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Make this easy, velvety butternut squash soup by roasting the squash first for deep flavor. It is a comforting fall meal ready in under an hour.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk or half-and-half (for creaminess)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh sage, chopped (for garnish/flavor)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with half of the olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until tender when pierced with a fork. Let cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until softened, about 8 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash flesh, broth, salt, pepper, nutmeg, and smoked paprika to the pot. Bring the mixture to a simmer.
  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 milk or half-and-half. Heat gently over low heat, stirring occasionally, until warmed through. Do not boil after adding dairy.
  7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh sage.

Notes

  • For a richer flavor, roast the squash with the sage leaves tucked around it.
  • If you prefer a thicker soup, use less broth or simmer uncovered for 10 minutes before adding the dairy.
  • This soup freezes well for up to three months. Cool completely before freezing.

Nutrition

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