Roasted Butternut Squash Soup (Creamy, Cozy & Easy!)
There’s something magical about butternut squash soup bubbling on the stove as the weather cools down. It fills your kitchen with roasted sweetness and cozy spice, wrapping you in the kind of warmth only fall can bring. This creamy bowl of comfort is everything you crave on a chilly day.
Ingredients
- 1 large butternut squash
- 1 yellow onion
- 1 garlic bulb
- 3 tablespoons olive oil
- 4 cups vegetable broth
- ½ cup heavy cream or full-fat coconut milk
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ¼ teaspoon nutmeg
- Salt and freshly cracked black pepper to taste
- Optional: 1 carrot
- Optional: 1 apple
- Optional: 1 tablespoon maple syrup
- Toppings: Roasted squash seeds sourdough croutons, swirl of cream or chili oil
Instructions
- Preheat your oven to 425°F.
- Slice the squash in half lengthwise and scoop out the seeds (save them for later).
- Quarter the onion and wrap the garlic bulb in foil.
- Drizzle everything with olive oil and season with sage, thyme, salt, and pepper.
- Place on a parchment-lined sheet pan and roast for about 45 minutes, or until the squash is fork-tender and lightly browned.
- Optional: Rinse and pat dry the squash seeds, toss them with olive oil and salt, and roast at 350°F for 10–15 minutes, shaking halfway through.
- Scoop the roasted squash flesh into a large soup pot.
- Add the roasted onion and squeeze the garlic cloves out of their skins into the pot.
- Pour in the vegetable broth and bring to a simmer over medium heat.
- Use an immersion blender (or countertop blender in batches) to puree until smooth.
- Stir in the cream or coconut milk and simmer until warm and luscious.
- Adjust with extra salt, pepper, or broth as needed.
Notes
Roasting the garlic wrapped in foil makes it mellow and sweet. If adding a carrot or apple, roast them with the squash for extra depth. A splash of maple syrup enhances the squash’s natural sweetness. Store toppings separately to keep them crisp!