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Creamy Roasted Butternut Squash Soup

creamy roasted butternut squash soup - featured image
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A rich, nutty, and incredibly smooth soup made by roasting butternut squash with aromatics before simmering and blending. This easy recipe delivers deep, caramelized flavor with minimal active prep time.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, chopped into large chunks
  • 4–5 large garlic cloves, peeled and left whole
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream or coconut milk
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste
  • Fresh sage or thyme for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Place cubed butternut squash on baking sheets. Drizzle with olive oil, toss to coat, and season with salt and pepper. Spread in a single layer and roast for 25-30 minutes until tender and lightly browned.
  3. In the last 10 minutes of roasting, add chopped onion and whole garlic cloves to the pan. Toss in remaining oil and juices. Roast until onions are translucent and garlic is golden.
  4. Transfer roasted squash, onions, and garlic to a large stockpot. Pour in broth and add cinnamon, nutmeg, and cayenne. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Carefully transfer hot soup to a blender and blend on high until smooth (or use an immersion blender directly in the pot).
  6. Return blended soup to the pot. Stir in heavy cream or coconut milk and butter. Heat gently over low heat for 2-3 minutes without boiling.
  7. Taste and adjust seasoning with salt or pepper. Serve immediately with crusty bread.

Notes

Pat squash dry before roasting to ensure proper browning. Do not overcrowd the baking sheet. If using a standard blender, remove the center cap and cover with a towel to let steam escape. Soup freezes well for up to 3 months, but add cream upon reheating to prevent separation.

Nutrition

Keywords: butternut squash soup, roasted vegetable soup, creamy soup, healthy soup, fall recipes, vegetarian soup, gluten-free soup, meal prep

Find it online: https://twirltaste.com/creamy-roasted-butternut-squash-soup-easy-20-minute-healthy-recipe/