Creamy Roasted Butternut Squash Soup: A Fall Hug (Print Version)

Creamy Roasted Butternut Squash Soup is a comforting bowl of autumn flavors. Roasting brings out sweetness for a truly satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Dairy-Free (if using coconut milk)

# Ingredients:

→ Produce & Aromatics

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced

→ Liquids & Sweeteners

04 - 4 cups vegetable broth
05 - 1 (13.5 oz) can full-fat coconut milk (or 1 cup heavy cream)
06 - 2 tablespoons maple syrup

→ Spices & Oils

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground nutmeg
09 - 4-5 fresh sage leaves, plus extra for garnish
10 - 1 teaspoon salt (or to taste)
11 - 1/2 teaspoon black pepper (or to taste)

→ Garnish & Serving

12 - 1/4 cup toasted pumpkin seeds
13 - Crusty bread, for serving

# Instructions:

01 - First things first, tackle that butternut squash. It can be a beast, I know! Carefully peel it, then halve it lengthwise and scoop out those seeds. I usually chop it into 1-inch cubes – doesn't have to be perfect, honestly. Toss those cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, or until the edges are nicely caramelized and tender. This is where the magic happens for your Creamy Roasted Butternut Squash Soup, so don't rush it!
02 - While the squash is roasting, grab a large pot or Dutch oven. Heat a bit more olive oil over medium heat. Add your chopped yellow onion and let it soften, stirring occasionally, for about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell! This step builds such a lovely flavor base for your Creamy Roasted Butternut Squash Soup. I once burned the garlic here, and the whole batch tasted bitter, so keep a close eye on it!
03 - Once your roasted squash is ready, carefully add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth. Stir in the maple syrup, ground nutmeg, and a few fresh sage leaves. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those beautiful flavors to meld together. It's a quiet moment in the kitchen, just letting the ingredients get to know each other.
04 - Now for the fun part! Carefully transfer the soup mixture to a blender (working in batches if necessary, and remember to vent the lid for hot liquids!) or use an immersion blender directly in the pot. Blend until it's completely smooth and creamy. This is where your Creamy Roasted Butternut Squash Soup really transforms into that luxurious texture we're after. I learned the hard way that overfilling the blender can lead to a messy eruption, so be cautious!
05 - Return the blended soup to the pot if you used a regular blender. Stir in the full-fat coconut milk (or heavy cream). Let it warm through gently for a few minutes, but don't bring it to a rolling boil once the cream is in. Taste the soup and adjust the seasonings – add more salt, pepper, or even a tiny bit more maple syrup if it needs it. This is your soup, make it sing! Sometimes I add a pinch of cayenne for a subtle kick.
06 - Ladle your gorgeous Creamy Roasted Butternut Squash Soup into bowls. Garnish with those toasted pumpkin seeds for crunch and a fresh sage leaf for a pop of color and aroma. Serve it up with some crusty bread for dipping. The vibrant orange color, the earthy scent – it's just so inviting. This is the moment you get to enjoy all your hard work!

# Notes:

01 - Don't rush the roasting; that's where the magic sweetness for this Creamy Roasted Butternut Squash Soup really develops.
02 - This soup freezes beautifully! I often make a double batch and stash half for a busy week.
03 - Tried sweet potatoes instead of butternut once, and while different, it still made a lovely creamy soup.
04 - A swirl of crème fraîche and a sprig of fresh sage makes this Creamy Roasted Butternut Squash Soup feel extra fancy.

# Equipment Needed:

01 - Large baking sheet
02 - large pot or Dutch oven
03 - blender (or immersion blender)
04 - sharp knife
05 - cutting board.

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g

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