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Roasted butternut squash soup, ready to serve

Roasted Butternut Squash Soup Recipe: Warm Up Your Gratitude Gathering

There's something undeniably comforting about a warm bowl of soup on a chilly day. This roasted butternut squash soup recipe is the perfect choice for a cozy and nutritious meal. The rich, velvety texture and earthy sweetness of the squash make it a fall favorite. Try it today!
5 from 149 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine International
Servings 4 bowls
Calories 221 kcal

Equipment

Ingredients
  

  • 1 medium-sized Butternut squash peeled, seeded, and cubed
  • 2 tablespoons Olive oil
  • 1 medium-sized Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • ½ cup Heavy cream
  • 1 teaspoon Salt or to taste
  • ½ teaspoon Black pepper or to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
  • Roast the squash in the preheated oven for 30-35 minutes, or until it is tender and slightly caramelized.
  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
  • Add the roasted butternut squash to the pot and stir to combine with the onion and garlic.
  • Pour in the vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Stir well to incorporate the spices.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
  • Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
  • Simmer the soup for an additional 5 minutes to heat through.
  • Serve the roasted butternut squash soup hot, garnished with a drizzle of cream, a sprinkle of ground cinnamon, and a few roasted squash seeds for added crunch.

Notes

  • Roasting the squash — Don't be tempted to rush the roasting process. Allowing the butternut squash to caramelize and develop a deep golden color will enhance the flavor of the soup.
 
  • Seasoning — Taste the soup as you go and adjust the seasoning accordingly. The amount of salt and spices needed may vary depending on the sweetness of the squash and personal preference.
 
  • Garnish — Get creative with your garnishes! Consider topping the soup with toasted pumpkin seeds, a drizzle of balsamic reduction, or a dollop of crème fraîche for added texture and flavor.

Nutrition

Nutrition Facts
Roasted Butternut Squash Soup Recipe: Warm Up Your Gratitude Gathering
Amount per Serving
Calories
221
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
34
mg
11
%
Sodium
 
1601
mg
70
%
Potassium
 
749
mg
21
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
20889
IU
418
%
Vitamin C
 
42
mg
51
%
Calcium
 
129
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Comforting soup, Fall flavors, Healthy soup, Roasted butternut squash soup, Velvety texture
Tried this recipe?Let us know how it was!