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Simple Roasted Butternut Squash Soup

Close-up of a white bowl filled with vibrant orange roasted butternut squash soup, topped with pepper.
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Make this creamy butternut squash soup by roasting the squash first for deep flavor. This recipe is easy to prepare for a weeknight dinner or holiday starter.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream OR full-fat coconut milk
  • Optional: 1 teaspoon curry powder OR 1 tablespoon fresh sage, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and place cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until it is 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 1 tablespoon of 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.
  4. Add the minced garlic (and curry powder or sage, if using) to the pot and cook for 1 minute until fragrant.
  5. Add the roasted squash flesh and vegetable broth to the pot. Bring the mixture to a simmer. Season with salt and pepper.
  6. Remove the pot from the heat. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a standard blender, to blend until completely smooth.
  7. Return the soup to the pot if necessary. Stir in the heavy cream or coconut milk. Heat gently until warmed through; do not boil after adding cream.
  8. Taste and adjust seasoning as needed before serving.

Notes

  • For a richer flavor, brown the butter before adding chopped sage for the sage brown butter soup variation.
  • This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.

Nutrition

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