Easy Roasted Butternut Squash Soup

This velvety, comforting soup made with roasted butternut squash is the perfect companion for cozy chilly nights. Naturally sweet and warmly spiced, it offers a rich flavor profile that is both simple to prepare and deeply satisfying.

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By roasting the squash until tender and caramelized at the edges, you unlock a depth of flavor that defines this American classic. Combined with aromatic garlic, onion, and warm spices like cinnamon and nutmeg, every spoonful is pure comfort.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 medium yellow onion, chopped
• 2 garlic cloves, peeled
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter (optional, for richness)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1 tsp kosher salt (or to taste)
• 1/4 cup heavy cream or coconut milk (optional garnish)
• Toasted pumpkin seeds (optional garnish)
• Fresh thyme leaves (optional garnish)

Instructions

Step 1: Prep the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Roast the Squash

Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, until tender and caramelized at the edges.

Step 3: Sauté Aromatics

While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.

Step 4: Simmer

Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.

Step 5: Puree

Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).

Step 6: Season

Taste and adjust seasoning as needed.

Step 7: Serve

Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

Zusatztipps für die Zubereitung

If you prefer a perfectly smooth texture and don't have an immersion blender, a countertop blender works wonders; just remember to blend in small batches and be careful with the hot liquid.

Varianten und Anpassungen

For a completely vegan soup, use only olive oil and substitute coconut milk for the heavy cream. For those who enjoy a bit of contrast, add a pinch of cayenne pepper for a subtle spicy kick.

Serviervorschläge

Serve this soup alongside a piece of crusty bread for a hearty, filling meal. The creaminess of the soup is perfectly balanced by the crunch of toasted pumpkin seeds on top.

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This easy roasted butternut squash soup is a testament to how simple ingredients, treated with care, can transform into a gourmet experience at home.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How do I make this soup vegan?

Simply omit the butter and use only olive oil for cooking. Replace heavy cream with coconut milk or any plant-based cream alternative for garnishing. The soup will remain rich and flavorful.

→ Can I use pre-cut butternut squash?

Absolutely! Pre-cut butternut squash saves time and works perfectly. You'll need about 4-5 cups of cubed squash. Just toss with olive oil and roast as directed.

→ What can I substitute for butternut squash?

You can use other winter squashes like acorn, kabocha, or pumpkin. Sweet potatoes also work well. Cooking times may vary slightly depending on the vegetable you choose.

→ How can I make the soup thicker or thinner?

To thicken, simmer uncovered for a few extra minutes to reduce liquid, or add a peeled potato while cooking. To thin, gradually stir in additional vegetable broth or cream until you reach your desired consistency.

→ What pairs well with this soup?

Serve with crusty bread, grilled cheese sandwiches, or a fresh green salad. The soup also pairs beautifully with roasted chicken or a simple arugula salad with vinaigrette.