Baked Winter Squash Soup
Warm up your winter evenings with this velvety Baked Winter Squash Soup, a comforting blend of roasted butternut squash, aromatic spices, and a touch of maple syrup for natural sweetness. This creamy soup is made extra flavorful by oven-roasting the squash to caramelized perfection, while sautéed onion, carrots, and garlic create a savory base. A splash of heavy cream adds luxurious richness, making every spoonful irresistibly smooth. Garnished with crunchy pumpkin seeds and fresh parsley, this soup is as beautiful as it is delicious. Perfect as a starter or a light main course, this easy recipe is a seasonal favorite that’s ideal for cozy gatherings or meal prepping. Pair it with crusty bread for the ultimate winter comfort food experience!
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Recipe Information
Ingredients
- 2 medium (about 4-5 lbs total) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 3 cloves (minced) garlic
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 2 tablespoons maple syrup
- 1 teaspoons (plus more to taste) kosher salt
- 0.5 teaspoons (plus more to taste) black pepper
- 0.25 cups pumpkin seeds (optional, for garnish)
- 2 tablespoons (chopped) fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut each butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and drizzle them with 1 tablespoon of olive oil. Sprinkle lightly with salt.
Roast the squash in the preheated oven for 45-50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat.
Add the diced onion and carrots to the pot and sauté for 6-8 minutes, or until softened. Add the minced garlic, cinnamon, and nutmeg, and cook for another 1-2 minutes, stirring frequently, until fragrant.
Scoop the roasted squash flesh out of the skins and add it to the pot with the vegetables.
Pour in the vegetable broth, stir, and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth. Be careful with the hot liquid.
Stir in the heavy cream and maple syrup. Season with salt and black pepper to taste. Heat gently for an additional 5 minutes, but do not let the soup boil.
Serve warm, garnished with pumpkin seeds and fresh parsley if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 22.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
