Creamy Roasted Butternut Squash Soup
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.
A silky smooth roasted butternut squash soup with cream and warm spices for cold winter days.
Nutrition per serving
Ingredients
Main
Vegetables
Liquids
Dairy
Seasoning
Fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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