A warm, creamy soup made by roasting butternut squash and blending it with aromatic vegetables and broth, this comforting bowl is perfect for chilly days. I love how the roasted squash adds a natural sweetness and depth that boiling just can’t match. With its silky texture and cozy flavor, this soup feels like a hug in a bowl.
Why You’ll Love This Recipe
I always reach for this recipe when I want something hearty yet healthy. Roasting the squash brings out a rich, caramelized flavor that pairs beautifully with the savory broth and subtle nutmeg. It’s easy to make, totally vegetarian, and versatile enough to dress up or down. Whether I want a light lunch or a satisfying starter for dinner, this soup never disappoints.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash (about 1.0‑1.5 kg), peeled, seeded, and cubed
2 tablespoons extra virgin olive oil (divided)
1 medium onion, chopped
2 cloves garlic, minced
4 cups (≈ 1 L) vegetable broth (or chicken broth)
½ teaspoon ground nutmeg
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or sage, drizzle of cream or olive oil, toasted seeds or nuts
directions
I preheat the oven to 200 °C (≈ 400 °F).
Then I toss the cubed butternut squash with 1 tablespoon of olive oil, a little salt, and pepper. I spread it on a baking sheet.
I roast the squash for 25‑35 minutes, until it’s tender and lightly caramelized.
While the squash roasts, I heat the remaining tablespoon of olive oil in a large pot over medium heat. I sauté the chopped onion until translucent, about 5 minutes, then stir in the garlic and cook for another minute.
I add the roasted squash to the pot, pour in the broth, and sprinkle in the nutmeg. I let it all simmer for 5‑10 minutes so the flavors come together.
Then I blend the mixture until smooth. Sometimes I use an immersion blender right in the pot, or I transfer it in batches to a countertop blender. If it’s too thick, I just add a splash more broth or water.
I taste and adjust the seasoning with more salt, pepper, or nutmeg if needed.
I serve it hot and usually garnish it with something simple like chopped parsley or a drizzle of cream.
When I want to switch things up, I sometimes stir in a splash of cream or coconut milk after blending for a richer texture. Adding spices like curry powder, smoked paprika, or fresh ginger gives the soup a totally different twist. For a protein boost, I’ve also topped it with toasted chickpeas or crumbled feta. It’s one of those recipes that’s easy to make my own.
storage/reheating
I let the soup cool completely before storing. It keeps well in the fridge for up to 4 days in an airtight container. For longer storage, I freeze portions for up to 3 months. When I’m ready to reheat, I warm it gently on the stove over medium heat, stirring occasionally. If it thickens too much in the fridge, a splash of water or broth brings it back to the perfect consistency.
FAQs
How do I make this soup creamier without using dairy?
I like adding a bit of coconut milk or blending in some soaked cashews for a creamy texture that’s still dairy-free.
Can I use pre-cut butternut squash?
Yes, I often use store-bought cubed squash when I want to save time. Just make sure it’s fresh and roast it as usual.
Can I make this soup in advance?
Definitely. I often make it a day ahead and keep it chilled in the fridge. It actually tastes even better the next day.
What’s the best way to blend the soup?
An immersion blender works great right in the pot. If I use a countertop blender, I do it in batches and let the mixture cool slightly to avoid splattering.
What can I serve with this soup?
I usually serve it with crusty bread, a grilled cheese sandwich, or a simple green salad. It’s also a great starter before a bigger fall or winter meal.
Conclusion
This roasted butternut squash soup is everything I want when I’m craving something warm, easy, and comforting. The roasting step brings out such a rich, natural sweetness that makes the soup feel extra special. It’s easy to make ahead, flexible with flavors, and always satisfying. Whether I’m cooking for myself or serving guests, this recipe always delivers.
A warm, creamy soup made by roasting butternut squash and blending with aromatic vegetables and broth.
Ingredients
1 medium butternut squash (about 1.0‑1.5 kg), peeled, seeded, and cubed
2 tablespoons extra virgin olive oil (divided)
1 medium onion, chopped
2 cloves garlic, minced
4 cups (≈ 1 L) vegetable broth (or chicken broth)
½ teaspoon ground nutmeg
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or sage, drizzle of cream or olive oil, toasted seeds or nuts
Instructions
Preheat oven to 200 °C (≈ 400 °F).
Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet.
Roast the squash for 25‑35 minutes, or until tender and lightly caramelized.
Meanwhile, in a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 more minute.
Add the roasted squash, broth, and nutmeg. Bring to a simmer and cook 5‑10 minutes to let flavors meld.
Blend the mixture until smooth (using an immersion blender or in batches in a countertop blender). If too thick, add a splash more broth or water.
Taste and adjust seasoning with more salt, pepper, or nutmeg as needed.
Serve hot, garnished as desired.
Notes
You can make the soup ahead: cool and store in the fridge up to 4 days or freeze in portions up to 3 months.
For a richer version, stir in a bit of cream, coconut milk, or butter after blending.
Add spices or flavor twists like ginger, smoked paprika, or curry powder for variation.
Roasting the squash (versus boiling) enhances sweetness and depth of flavor.
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