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The Ultimate Easy & Creamy Roasted Butternut Squash Soup (Ready in Under an Hour)

A vibrant bowl of roasted butternut squash soup, garnished with a cream swirl and fresh thyme.
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You will love this roasted butternut squash soup recipe. Roasting the squash first brings out deep, natural sweetness, resulting in a velvety, comforting texture perfect for a cozy fall or winter meal. This easy recipe is a healthy dinner idea.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. If using sage, sprinkle it over the cut surfaces. Place the squash cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is very tender when pierced with a fork. This roasting step is key for deep flavor.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Once the squash is tender, let it cool slightly. Scoop the roasted flesh out of the skins and add it directly to the pot with the onions and garlic. Discard the skins.
  5. Pour in the vegetable broth. Add the salt, pepper, and nutmeg. Bring the mixture to a simmer.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  7. Return the pureed soup to the pot. Stir in the heavy cream (or coconut milk). Heat gently until warmed through, but do not boil. Taste and adjust seasonings if needed.
  8. Serve your homemade roasted soup hot. You can garnish with a drizzle of olive oil or extra fresh sage.

Notes

  • For an extra layer of flavor, roast the squash with a small, peeled onion quartered alongside it. Add the roasted onion to the pot with the squash flesh.
  • If you want a thinner consistency, add more vegetable broth until you reach your desired texture.
  • This recipe works well for meal prep soup ideas; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://flavorzine.com/roasted-butternut-squash-soup-easy-creamy/