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Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup - featured image
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A rich, velvety butternut squash soup made by roasting vegetables to concentrate flavor, then blending with aromatics and cream for a silky, autumn-perfect comfort food.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 medium yellow onion, roughly chopped
  • 3–4 cloves garlic, minced
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon nutmeg, freshly grated
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Place cubed butternut squash on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread in a single layer.
  3. Roast squash for 30-40 minutes, flipping halfway through, until tender and caramelized with dark edges.
  4. While squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
  5. Add chopped onion and cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
  6. Add roasted squash to the pot with onions. Pour in vegetable broth, thyme, and nutmeg.
  7. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  8. Remove pot from heat and let cool slightly. Use an immersion blender to puree soup until completely smooth. Alternatively, blend in batches in a countertop blender.
  9. Stir in heavy cream or coconut milk and apple cider vinegar. Taste and adjust seasoning with salt, pepper, or vinegar as needed.
  10. If soup is too thick, add more broth; if too thin, simmer briefly. Serve hot, garnished with cream, fresh thyme, or toasted seeds.

Notes

Roast the squash until deeply caramelized for best flavor. Do not skip the apple cider vinegar as it balances the sweetness. Blend while hot for a smoother texture. If using a countertop blender, vent the lid to prevent steam buildup. Soup can be stored in the fridge for 5 days or frozen for 3 months.

Nutrition

Keywords: butternut squash soup, fall recipe, creamy soup, roasted vegetable soup, vegetarian, gluten-free, comfort food, easy dinner

Find it online: https://merrymorsel.com/creamy-roasted-butternut-squash-soup-best-easy-fall-recipe/