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Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup

A simple and flavorful roasted butternut squash soup recipe, perfect for a cozy autumn meal. This recipe is easily customizable with your favorite toppings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 lbs) Butternut Squash peeled, seeded, and cubed
  • 1 large Yellow Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • to taste Salt and Pepper

Equipment

  • Large Baking Sheet
  • Chef's Knife
  • Cutting board
  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and onion with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30-40 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While squash roasts, heat a large pot over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
  5. Add roasted squash and onion to the pot. Stir in broth, cinnamon, nutmeg, and cloves.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Carefully puree soup using an immersion blender or regular blender (vent lid if using a regular blender).
  8. Season with salt and pepper to taste. Serve hot, garnished with feta, pepitas, cream, or herbs (optional).

Notes

For a richer soup, use chicken broth instead of vegetable broth. This soup can be made ahead of time and reheated. Leftovers can be stored in the refrigerator for up to 3 days.