Description
Golden, velvety Roasted Butternut Squash Soup with caramelized squash, warm spices, and a creamy finish. Simple to make, freezer-friendly, and perfect for cozy nights.
Ingredients
- 1 large butternut squash (about 3–3 1/4 lb), halved and seeded
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, smashed
- 1 small apple, peeled and chopped
- 2 tbsp olive oil (plus more for roasting)
- 4 cups low-sodium vegetable or chicken broth
- 1/2–3/4 cup heavy cream or full-fat coconut milk
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp smoked paprika (optional)
- 1–2 tsp maple syrup (optional, to balance)
- Toppings: yogurt or coconut cream, toasted pepitas, herbs, chili crisp
Instructions
1. Heat oven to 425°F (220°C). Halve squash, scoop seeds, brush with oil, season with salt and pepper. Roast cut-side down on a lined sheet 35–45 minutes until very tender.
2. Warm 2 tbsp olive oil in a Dutch oven over medium. Add onion, carrot, and a pinch of salt; cook 6–8 minutes until softened. Stir in garlic and apple; cook 1–2 minutes.
3. Scoop roasted squash flesh into pot. Add broth, cinnamon, nutmeg, and smoked paprika (if using). Simmer gently 10 minutes.
4. Off heat, blend with immersion blender until silky (or carefully blend in batches). Return to low heat.
5. Stir in 1/2 cup cream or coconut milk; add more to taste. Season with salt/pepper and a touch of maple syrup if desired. Warm gently, do not boil.
6. Serve with yogurt or coconut cream swirl, toasted pepitas, herbs, and optional chili crisp.
Notes
Make-ahead: Cools and stores well; flavors deepen by day two.
Dairy-free: Use coconut milk and veggie broth.
Freezer tip: Freeze without dairy up to 3 months; add cream after reheating.
Balance: A tiny splash of cider vinegar or lemon brightens just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 10g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg