Roasted Winter Squash Soup
Warm up chilly days with this rich and creamy Roasted Winter Squash Soup, a comforting blend of sweet roasted butternut squash, aromatic spices like cinnamon and nutmeg, and a hint of fresh thyme. This easy-to-make soup starts with oven-roasted squash, which develops a deep, caramelized flavor, complemented by sautéed onions and garlic. A swirl of heavy cream lends a luxurious texture, while vegetable broth keeps it light yet satisfying. Perfect for cozy weeknight dinners or holiday entertaining, this gluten-free soup is pureed to silky perfection, making it an elegant dish to serve as a starter or a main course. Garnish with a drizzle of cream or fresh thyme for a finishing touch that’s as delicious as it is beautiful.
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Recipe Information
Ingredients
- 2 medium-sized butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion
- 3 cloves garlic cloves
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the cut sides of the squash, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, dice the onion and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5-7 minutes. Stir in the minced garlic, ground cinnamon, and ground nutmeg, and cook for an additional minute until fragrant.
When the squash is cool enough to handle, scoop the flesh out of the skin using a spoon, discarding the skin.
Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the heavy cream and fresh thyme. Taste the soup, and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with a drizzle of cream or a sprinkling of thyme leaves, if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 47.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5824 mg | 124% | |
*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.
