Butternut Squash Soup
This Butternut Squash Soup is smooth, creamy, and deeply comforting, made with roasted squash for rich flavor and a silky texture. Perfect for fall and winter, this easy soup balances natural sweetness with savory depth and is elegant enough for guests while still weeknight-friendly.
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 tablespoons olive oil or butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 –5 cups low-sodium vegetable or chicken broth
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional Add-Ins
- ¼ teaspoon cinnamon nutmeg, or smoked paprika
- ½ cup heavy cream or coconut milk
- 1 –2 teaspoons maple syrup or honey optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed squash with olive oil, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add onion and cook for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add roasted squash and broth.
- Bring to a gentle simmer and cook for 10 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in cream or coconut milk if using.
- Taste and adjust seasoning with salt, pepper, or a small splash of maple syrup if needed.
- Serve warm.
Notes
- Roasting the squash is key for deep, rich flavor—don’t skip this step.
- Add sweeteners gradually to avoid overpowering the soup.
- Keep heat low after blending to maintain a smooth texture.