Description
This Roasted Butternut Squash Soup is a cozy, creamy, easy dinner idea made with caramelized roasted squash, garlic, onion, warm herbs, and a silky finish. It is perfect for fall food ideas, healthy lunch prep, comforting soup recipes, holiday starters, quick weeknight dinners, and simple homemade meals that taste rich without being complicated.
Ingredients
2 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, peeled
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 cup seasoned croutons
2 tablespoons fresh herbs, for garnish
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add the cubed butternut squash, chopped onion, and garlic cloves to the baking sheet.
3. Drizzle with olive oil, season with salt and black pepper, and toss until evenly coated.
4. Roast for 30 to 35 minutes, or until the squash is tender and lightly caramelized around the edges.
5. Transfer the roasted vegetables to a large pot and add the vegetable broth and thyme.
6. Bring to a gentle simmer for 8 to 10 minutes so the flavors blend together.
7. Blend the soup with an immersion blender until completely smooth, or blend carefully in batches using a countertop blender.
8. Stir in the heavy cream and nutmeg, then taste and adjust seasoning if needed.
9. Ladle into bowls and top with croutons, fresh herbs, extra black pepper, and a small swirl of cream if desired.
Notes
Do not skip roasting the squash. Simmering raw squash will still make soup, but roasting creates the sweet caramelized flavor that makes this Roasted Butternut Squash Soup taste deep, cozy, and full.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 8g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 22mg
Keywords: roasted butternut squash soup, creamy squash soup, easy dinner idea, healthy lunch, fall soup recipe, cozy soup, homemade soup