Description
A velvety, restaurant-quality roasted butternut squash soup that comes together with just five ingredients. It is sweet, savory, creamy, and perfect for busy weeknights, taking only 45 minutes from start to finish.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (low-sodium)
- ½ cup heavy cream (full-fat)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and chop the flesh into 1-inch cubes. Toss squash cubes, chopped onion, and minced garlic with olive oil, salt, and pepper on the baking sheet. Spread in a single layer.
- Roast for 30-35 minutes, stirring halfway through, until squash is tender and edges are golden brown.
- While veggies roast, heat vegetable broth in a large pot or Dutch oven over medium heat.
- Transfer roasted vegetables to the pot with the broth. Bring to a gentle simmer and cook for 5-10 minutes to meld flavors.
- Remove pot from heat. Use an immersion blender to blend soup until completely smooth. Alternatively, blend in batches in a regular blender, venting the lid.
- Stir in heavy cream, maple syrup, and nutmeg. Taste and adjust salt and pepper as needed.
- Serve immediately, optionally topped with a drizzle of olive oil, parsley, or roasted pumpkin seeds.
Notes
Roasting the squash caramelizes natural sugars for deeper flavor. Save the seeds, toss with salt and oil, and roast at 350°F for 10-15 minutes for a topping. Soup freezes well for up to 3 months. If using a regular blender, let soup cool slightly before blending to avoid steam burns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: butternut squash soup, easy weeknight dinner, 5 ingredient recipe, roasted vegetable soup, fall recipes, vegetarian soup, gluten-free soup, comfort food