PrintVelvety Roasted Butternut Squash Soup
This recipe shows you how to make a creamy, comforting roasted butternut squash soup that tastes rich without needing heavy cream. It is simple to prepare and perfect for a cozy fall or winter meal.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 70 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large butternut squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup full-fat coconut milk (for creaminess, optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil. Place cut-side down on a baking sheet.
- Roast the squash for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
- 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 soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
- Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
- Return the soup to the pot if necessary. Stir in the coconut milk, if using, and heat through gently. Do not boil after adding coconut milk.
- Taste and adjust seasonings as needed before serving.
Notes
- For a vegan option, use vegetable broth and full-fat coconut milk for the best creamy texture.
- If you want a spicy squash soup, add 1/4 teaspoon of cayenne pepper with the nutmeg.
- This easy butternut soup freezes well for up to three months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 4
- Cholesterol: 0