Creamy Roasted Butternut Soup (Printable)
Velvety soup with roasted butternut squash, aromatic veggies, and a touch of cream for cozy warmth.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and sliced
→ Fats & Oils
05 - 2 tablespoons olive oil
→ Liquids
06 - 4 cups vegetable broth (gluten-free if required)
07 - ½ cup heavy cream (substitute coconut milk for dairy-free option)
→ Seasonings
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon kosher salt, or to taste
11 - Optional: ¼ teaspoon cayenne pepper for heat
→ Garnishes
12 - Fresh chives or parsley, chopped
13 - Roasted pumpkin seeds (pepitas)
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, half the salt, and half the black pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes until tender and caramelized, flipping once halfway through.
03 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrot; cook for 5 to 6 minutes until softened. Stir in minced garlic and cook an additional minute.
04 - Add the roasted butternut squash to the pot. Pour in vegetable broth and season with nutmeg, remaining salt, black pepper, and optional cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Purée the soup until smooth using an immersion blender or by transferring in batches to a blender.
06 - Stir in heavy cream or coconut milk, heat through gently without boiling. Taste and adjust seasoning as necessary.
07 - Ladle into bowls and garnish with freshly chopped herbs and roasted pumpkin seeds.
# Expert Advice:
01 -
- This soup feels like a warm hug, perfect for those crisp days when you want something soothing but full of flavor
- It’s a go-to because it comes together quickly yet tastes like you spent hours perfecting it
02 -
- Roasting the squash until caramelized is the step that sets this soup apart—don't rush it or skip flipping
- Adding the cream off heat keeps it silky without curdling, preserving that lovely texture
03 -
- Use a sharp chef’s knife for clean squash cubes to ensure even roasting
- The little bit of cayenne pepper elevates the flavor profile without overpowering the natural sweetness