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Cozy Roasted Butternut Squash Soup: Easy Family Recipe

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This creamy, comforting butternut squash soup is made with roasted squash, onion, and garlic for deep, caramelized flavor. It’s a simple, budget-friendly recipe that’s perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled and cubed
  • 1 large yellow onion, roughly chopped
  • 4 to 5 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon pure maple syrup (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/4 cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Cut off both ends, slice in half crosswise, stand each piece upright and slice off the skin. Cut the neck into 1-inch cubes. Scoop out seeds from the bulbous section and cube that part too.
  3. On a baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, a pinch of salt, and black pepper. Spread in a single layer. Roast for 30 to 35 minutes, flipping halfway, until fork-tender and edges are golden brown.
  4. Transfer roasted vegetables to a large soup pot. Add vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  5. Remove from heat. Using an immersion blender, blend until smooth. If using a countertop blender, let cool for 5 minutes, then blend in batches, filling no more than halfway and holding the lid down with a towel.
  6. Return blended soup to the pot. Stir in butter until melted, then add heavy cream or coconut milk if using. Taste and adjust seasoning. Heat gently over low heat for 2 minutes, stirring occasionally.
  7. Serve hot, topped with a swirl of cream, black pepper, and roasted pumpkin seeds if desired.

Notes

Don’t skip roasting—it gives the soup deep, caramelized flavor. Cut squash into even 1-inch cubes for uniform roasting. Use low-sodium broth to control salt. For a vegan version, skip butter and use coconut milk. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, easy soup recipe, fall soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://freshforkful.com/cozy-roasted-butternut-squash-soup-easy-family-recipe/