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The Ultimate Creamy & Velvety Roasted Butternut Squash Soup

Close-up of vibrant orange roasted butternut squash soup, garnished with a swirl of cream and black pepper.
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This recipe delivers a comforting, flavorful roasted butternut squash soup with a luxurious, velvety texture, perfect for a cozy fall or winter meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and chopped (optional, for sweetness)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk (for vegan option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil, and place 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. Let it cool slightly, then scoop the flesh out of the skin.
  3. While the squash roasts, heat the remaining 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.
  4. Add the minced garlic and chopped apple (if using) and cook for 2 more minutes until fragrant.
  5. Add the roasted butternut squash flesh and vegetable broth to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  7. 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.
  8. Return the pureed soup to the pot. Stir in the heavy cream or coconut milk, salt, pepper, and nutmeg. Heat through gently, but do not boil.
  9. Taste and adjust seasoning as needed before serving your easy roasted butternut squash soup.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup.
  • If you want a thicker soup, use less broth initially and add more until you reach your desired consistency.
  • This creamy butternut squash soup freezes well for future cozy winter meals.

Nutrition

Find it online: https://delicerecipe.com/roasted-butternut-squash-soup/