Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is the one I make on repeat once the weather turns cold. Roasting the squash first caramelizes the edges and pulls out a natural sweetness that a stovetop version just cannot match. The soup comes together with basic pantry staples, warm spices, and about ten minutes of hands-on prep, then your oven and blender do the heavy lifting.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large stockpot or Dutch oven Enameled cast iron recommended for even heat
- Immersion blender or standing blender Immersion blender recommended for fewer dishes
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Vegetable peeler
Ingredients
- 1 butternut squash large, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 1 yellow onion large, chopped
- 4 cloves garlic unpeeled
- 4 cups vegetable broth or chicken broth 960ml
- 2 sage leaves fresh
- 1/2 teaspoon ground cinnamon 2.5ml
- 1/4 teaspoon ground nutmeg 1.25ml
- 1/4 teaspoon cayenne pepper 1.25ml, optional
- 1/2 cup heavy cream 120ml, optional
- Kosher salt to taste
- freshly ground black pepper to taste
- roasted pepitas for garnish
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Peel the butternut squash, halve lengthwise, scoop out seeds, and cut into 1-inch cubes.
- Spread cubed squash and chopped onion on prepared baking sheet. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Tuck unpeeled garlic cloves into the corner of the pan.
- Roast for 30-35 minutes, stirring once halfway through, until squash is fork-tender and edges are golden brown and caramelized.
- Remove from oven, cool for 5 minutes, then squeeze roasted garlic cloves from their skins and set aside with the squash.
- While squash roasts, warm remaining 1 tablespoon olive oil in Dutch oven over medium heat. Add sage leaves and sizzle for 1 minute, then remove and discard sage.
- Transfer roasted squash, onion, and garlic to the pot with infused oil. Pour in broth.
- Using an immersion blender, puree until completely smooth. (Use a standing blender in batches if needed.)
- Bring pureed soup to a gentle simmer over medium-low heat, stirring occasionally. Stir in cinnamon, nutmeg, and cayenne (if using). Simmer uncovered for 10 minutes.
- Taste and adjust salt and pepper. Remove from heat and stir in heavy cream, if using.
- Ladle into bowls, top with roasted pepitas, and serve hot with crusty bread for dipping.
Notes
- Cut the squash into uniform pieces so everything roasts at the same rate.
- Don't skip stirring halfway through roasting—it prevents burnt edges and pale centers.
- Roast the garlic whole and unpeeled so it turns soft and mellow instead of bitter.
- Add the cream off the heat so it doesn't separate or curdle in the hot soup.
- Thin the soup with extra broth a quarter cup at a time if it's thicker than you like.
- Taste and re-season after blending, since pureeing can mute the seasoning.
- For a dairy-free version, leave out the heavy cream or replace it with full-fat coconut milk.
- This soup freezes beautifully for up to 3 months—cool completely before freezing in airtight containers.
- Make ahead up to 2 days in advance; it actually tastes better the next day as flavors develop.
- Swap cinnamon and nutmeg for curry powder and coconut milk for a Thai-inspired twist, or add a diced apple to the roasting pan for extra sweetness.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 480mgPotassium: 560mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 35mgCalcium: 6mgIron: 8mg
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