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Creamy Roasted Butternut Squash Soup

Close-up of vibrant orange roasted butternut squash soup garnished with a swirl of cream.
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Make this easy, velvety soup by roasting butternut squash first to deepen the flavor. This recipe is naturally gluten-free and perfect for fall.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (optional, for extra creaminess)

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 olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  3. While the squash roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8 minutes.
  4. Add the roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let the flavors combine.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented and covered with a towel to allow steam to escape.
  6. Return the pureed soup to the pot. Stir in the heavy cream, if using. Heat through gently, but do not boil. Taste and adjust seasoning if needed before serving.

Notes

  • For a vegan version, omit the heavy cream or substitute with 1/2 cup of full-fat coconut milk.
  • If you prefer a deeper roasted flavor, roast the onion, carrots, and celery alongside the squash for the last 20 minutes.
  • To make this soup ahead of time, cool it completely before storing it in an airtight container in the refrigerator for up to 4 days.

Nutrition

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