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Roasted Butternut Squash Soup

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This creamy roasted butternut squash soup is made with simple, wholesome ingredients and delivers a rich, comforting flavor perfect for fall and winter meals.

Ingredients

  • 1 large butternut squash (about 3 pounds), halved and seeded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or minced
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 2 tablespoons butter (or olive oil for vegan)
  • 1 teaspoon maple syrup, or to taste
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the halved butternut squash on the baking sheet, cut sides up. Roast for about 50 minutes or until fork-tender.
  3. In a large pot over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add garlic, nutmeg, and optional cayenne; cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh into the pot and discard the skin.
  6. Add the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
  7. Remove from heat and use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
  8. Stir in the butter and maple syrup. Season with salt and pepper to taste.
  9. Serve hot, with optional garnishes like roasted seeds or a drizzle of cream.

Notes

  • You can make this soup vegan by using olive oil instead of butter.
  • Leftovers store well in the fridge for up to 4 days or can be frozen for longer storage.
  • Roasting the squash enhances the soup’s natural sweetness and flavor.
  • Adjust seasonings to taste after blending, especially salt and spice levels.

Nutrition

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