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The Best Creamy Roasted Butternut Squash Soup

Close-up of vibrant orange roasted butternut squash soup in a white bowl, sitting on a wooden surface.
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This recipe focuses on roasting the butternut squash to achieve deep, caramelized flavor and a naturally velvety texture for a comforting fall dinner.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional: 1 tablespoon fresh sage, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides lightly with half of the olive oil. Place the squash cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 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.
  3. 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 for 5 to 7 minutes until the onion softens.
  4. Add the minced garlic and optional sage (if using). Cook for 1 minute until fragrant.
  5. Add the roasted butternut squash flesh, broth, salt, pepper, nutmeg, and cinnamon to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  7. 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 silky.
  8. Return the soup to the pot if necessary. Stir in the heavy cream or coconut milk. Heat through gently, but do not boil.
  9. Taste and adjust salt and pepper as needed before serving.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup before pureeing.
  • To achieve the silkiest smooth soup texture, strain the blended soup through a fine-mesh sieve before adding the cream.
  • Serve this healthy butternut squash dinner topped with toasted pumpkin seeds or homemade croutons for texture.

Nutrition

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