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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup is a velvety, comforting soup made by roasting squash to enhance its sweetness and then blending it with herbs, spices, and broth. It’s a cozy, nourishing dish perfect for fall and winter meals — simple to prepare and naturally vegetarian.

Ingredients

  • 1 large butternut squash (peeled, seeded, and cubed)
  • 2 tbsp olive oil (plus more for roasting)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped (optional)
  • 4 cups vegetable or chicken broth
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg or cinnamon (optional)
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream or 1/3 cup coconut milk (optional)
  • Pumpkin seeds, croutons, or fresh herbs (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 30–35 minutes, until tender and golden brown.
  3. In a large pot, heat olive oil over medium heat. Sauté onion and carrot (if using) for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
  4. Add roasted squash to the pot along with broth and thyme. Bring to a simmer and cook for 10–15 minutes.
  5. Remove thyme sprigs if using fresh. Use an immersion blender to puree until smooth, or blend in batches.
  6. Stir in cream or coconut milk, if using. Add nutmeg or cinnamon, and adjust seasoning with salt and pepper.
  7. Serve hot, garnished with pumpkin seeds, croutons, or fresh herbs.

Notes

  • Use pre-cut squash for convenience — just ensure even roasting.
  • Skip cream for a lighter version or substitute with coconut milk for a vegan option.
  • Blend in cooked white beans for extra protein and thickness.
  • Add a chopped apple or sweet potato with the onion for a sweeter twist.

Nutrition

Find it online: https://thefamilycooking.com/roasted-butternut-squash-soup/