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Creamy Roasted Butternut Squash Soup

A rich and velvety soup made with roasted butternut squash, aromatic spices, and a touch of cream, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 large butternut squash, peeled and cubed Choose a fresh and heavy butternut squash for best flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can be substituted with chicken broth.
  • 1 cup heavy cream (or coconut milk for a vegan option) Substitute with coconut milk for a dairy-free version.
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash. Toss the cubes in olive oil, salt, and pepper, spreading them evenly on a baking sheet.
Roasting
  1. Roast the butternut squash in the oven for about 25–30 minutes, or until golden brown and tender.
Cooking
  1. In a large pot over medium heat, add a bit of olive oil. Sauté the chopped onion for about 5 minutes until translucent, followed by the minced garlic and ground ginger. Cook for another minute.
  2. Add the roasted butternut squash to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.
Blending and Finishing
  1. Using an immersion blender (or regular blender), carefully puree the soup until smooth.
  2. Stir in the heavy cream (or coconut milk) and heat the soup through. Adjust seasoning with salt and pepper.
Serving
  1. Ladle into bowls and garnish with your favorite toppings. Enjoy!

Notes

For additional flavor, consider adding a pinch of nutmeg or cinnamon. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for longer storage.