Creamy Roasted Butternut Squash Soup
Discover the ultimate comfort food with this Creamy Roasted Butternut Squash Soup—a velvety, flavor-packed classic that's perfect for cozy nights or elegant dinners. Roasted butternut squash, sweet carrots, and golden sautéed onions are blended to perfection with warm spices like cinnamon and nutmeg, creating a luxuriously smooth texture and a hint of autumnal sweetness. A touch of heavy cream adds irresistible richness, while a garnish of toasted pumpkin seeds offers a delightful crunch. This easy-to-make recipe is both hearty and wholesome, made with simple ingredients and ready in just over an hour. Whether served with crusty bread or as a stand-alone starter, this soup is comfort in a bowl—a must-try for fall and winter!
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 1 large (peeled and chopped) carrot
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- to taste salt
- to taste black pepper
- 2 tablespoons (optional, for garnish) pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and remove the seeds. Drizzle 1 tablespoon of olive oil onto the cut sides of the squash and place it cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 40-45 minutes, or until the flesh is fork-tender. Remove from the oven and let cool slightly before scooping out the flesh.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and chopped carrot. Cook for another 2-3 minutes, stirring frequently.
Add the roasted squash flesh to the pot, along with the vegetable broth. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes, or until the carrots are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender and return it to the pot.
Stir in the heavy cream, cinnamon, and nutmeg. Season with salt and black pepper to taste.
Warm the soup over low heat if needed, but do not let it boil after adding the cream.
Serve hot, garnished with pumpkin seeds if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 43.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5410 mg | 115% | |
*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.
