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Creamy Roasted Butternut Squash Soup with Warming Spices

Close-up of creamy butternut squash soup in a white mug, swirled with cream and sprinkled with pepper.
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Make this easy, creamy roasted butternut squash soup for a cozy, flavorful meal. Roasting the squash provides a deep flavor base for this quick weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork.
  2. 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 softened, about 5 minutes.
  3. Add the minced garlic, grated ginger, cinnamon, sage, and paprika to the pot. Cook for 1 minute until fragrant.
  4. Once the squash is cool enough to handle, scoop the roasted flesh out of the skin and add it to the pot with the onions and spices.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  7. Return the soup to the pot if necessary. Stir in the coconut milk (or cream). Heat gently until warmed through. Do not boil after adding the milk.
  8. Season with salt and pepper to taste. Serve hot.

Notes

  • For a richer flavor, substitute half of the vegetable broth with chicken broth.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.
  • If you prefer a sweeter soup, add 1/2 cup of cubed sweet potato to the roasting pan along with the squash.

Nutrition

Find it online: https://savoryskies.com/butternut-squash-soup-creamy-roasted-easy-recipe/