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–+ servings

Roasted Butternut Squash Soup

This butternut squash soup is made by roasting the squash until caramelized, then blending it with broth to create a smooth, velvety texture. The final soup is bright, creamy, and golden, with a warm, nutty aroma and subtle sweetness that highlights seasonal flavors.
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Course: Main Course
Cuisine: Autumn
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 220kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 medium Butternut Squash peeled, seeded, and cubed
  • 1 large Onion roughly chopped
  • 2 Carrots sliced
  • 3 cloves Garlic whole
  • 3 tbsp Olive Oil
  • 4 cups Vegetable or chicken broth
  • Salt and Pepper to taste

Optional Finishers

  • ½ cup Cream or Coconut Milk
  • Fresh thyme or sage
  • Chili flakes
  • Pumpkin seeds

Instructions

  • Step 1: Prepare the Vegetables
    Peel and cube the squash, slice the onions and carrots, and leave the garlic cloves whole so they roast gently.
    Prepare the Vegetables
  • Step 2: Spread Them on a Baking Sheet
    Arrange all the vegetables in a single layer on a sheet pan so they roast evenly.
  • Step 3: Add Oil and Seasoning
    Drizzle olive oil over the top, season with salt and pepper, and toss lightly to coat everything.
    Add Oil and Seasoning
  • Step 4: Roast Until Tender
    Bake at 400°F for 30–35 minutes, or until the vegetables are soft and lightly caramelized on the edges.
  • Step 5: Move Everything to a Pot
    Transfer the roasted vegetables to a large pot and pour in the broth.
    Move Everything to a Pot
  • Step 6: Warm and Simmer
    Bring the pot to a gentle simmer for a few minutes so the flavors blend together.
    Warm and Simmer
  • Step 7: Blend the Soup
    Use a blender or immersion blender to puree the soup until smooth. Add cream or coconut milk if you want extra creaminess.
  • Step 8: Final Taste and Serve
    Adjust the seasoning, warm it slightly, and serve with herbs, pumpkin seeds, or a swirl of cream.

Notes

For an extra velvety texture, add a splash of cream or coconut milk before serving. This soup re heats well and is perfect for making ahead of time.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 870mg | Fiber: 5g | Sugar: 6g | Vitamin C: 15mg | Calcium: 35mg | Iron: 2mg