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Creamy Roasted Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients
  

  • 1 large butternut squash about 3 pounds
  • 2 tablespoons olive oil divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 4 cups vegetable broth or chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ½ cup heavy cream
  • 1 tablespoon maple syrup optional
  • 1 tablespoon butter optional

For Serving

  • A drizzle of heavy cream
  • Fresh thyme
  • Toasted pumpkin seeds
  • Freshly cracked black pepper
  • Crusty bread

Instructions
 

  • Roast the squash.
  • Preheat the oven to 425°F.
  • Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with about 1 tablespoon of olive oil and season with salt and black pepper.
  • Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until completely tender when pierced with a fork.
  • Let it cool for a few minutes before scooping the flesh away from the skin.
  • Cook the onion and garlic.
  • While the squash cools, heat the remaining tablespoon of olive oil in a large pot over medium heat.
  • Add the diced onion with a small pinch of salt and cook for 5–7 minutes, until soft and translucent.
  • Add the garlic, thyme, and nutmeg and cook for another 30 seconds, just until fragrant.
  • Add the squash and broth.
  • Scoop the roasted squash into the pot and pour in the broth.
  • Stir everything together, bring to a gentle simmer, and cook for about 10 minutes.
  • Blend until smooth.
  • Use an immersion blender to blend the soup directly in the pot until smooth and creamy.
  • If you’re using a countertop blender, let the soup cool slightly first and carefully blend it in batches.
  • Make it creamy.
  • Reduce the heat to low and stir in the heavy cream.
  • For a slightly sweeter soup, add the maple syrup. For an extra silky finish, stir in the butter.
  • Taste and add more salt and black pepper as needed.
  • If the soup is a little thicker than you like, add another splash of broth until it reaches the consistency you want.
  • Warm everything through gently before serving.

Notes

A Few Notes From My Kitchen

Let the squash get properly roasted. A little browning and caramelization around the edges is exactly what you want. It gives the finished soup much more flavor.
The maple syrup is completely optional. Butternut squash can already be quite sweet, so I recommend tasting the soup before adding it.
If you prefer a thicker soup, start with about 3½ cups of broth and add more after blending as needed.
For a dairy-free version, use full-fat coconut milk instead of heavy cream and leave out the butter. It changes the flavor slightly, but coconut and roasted squash are very good together.
And don’t worry too much about making the top of the soup look perfect. A little swirl of cream, some black pepper, and a handful of toasted pumpkin seeds will do quite nicely.
Tried this recipe?Let us know how it was!