How to Make the Perfect Creamy Roasted Butternut Squash Soup
American · Easy · 65 min · 4 servings
This velvety butternut squash soup gets its deep, caramelized flavor from roasting the squash before blending it into a silky smooth base. A swirl of cream and a pinch of nutmeg make it the ultimate winter warmer.
Why this recipe works
This Creamy Roasted Butternut Squash Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 large butternut squash halved and seeded
- 1 medium yellow onion roughly chopped
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 tsp ground nutmeg
- 2 tbsp olive oil
Step by step instructions
Step 1: Roast the Squash
Preheat the oven to 400 degrees Fahrenheit. Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes until completely tender and caramelized underneath.
Step 2: Saute the Onion
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 8 to 10 minutes, stirring frequently, until soft and translucent. Do not let it brown.
Step 3: Blend the Soup
Scoop the roasted squash flesh from the skin and add it to the pot with the onion. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to blend the soup until completely smooth and creamy.
Step 4: Finish and Serve
Stir in the heavy cream and ground nutmeg, then simmer for 5 more minutes. Taste and adjust seasoning. Ladle into bowls and finish with a drizzle of cream and a crack of black pepper before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → full-fat coconut milk for a dairy-free and slightly sweet version
- butternut squash → kabocha squash for a nuttier and denser soup base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not roasting the squash long enough which leaves it starchy and flavorless instead of sweet
- Blending a hot soup in a standard blender without leaving room for steam which can cause dangerous splattering
Nutrition facts
Per serving: 280 calories, 5g protein, 38g carbs, 13g fat, 6g fiber.
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