Creamy Roasted Butternut Squash Soup (Print Version)

Creamy Roasted Butternut Squash Soup. Enjoy this easy, comforting autumn favorite. Roasting deepens flavors for a rich, satisfying bowl. Your perfect cozy 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

# Ingredients:

→ Main Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, deseeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 4 cups vegetable broth
05 - 1/2 cup heavy cream

→ Flavor Boosters & Seasonings

06 - 2 tbsp olive oil
07 - 6 fresh sage leaves
08 - 4 sprigs fresh thyme
09 - 1/4 tsp ground nutmeg
10 - Salt, to taste
11 - Black pepper, to taste

→ Garnish & Toppings

12 - 1/4 cup pepitas (roasted pumpkin seeds)
13 - Crusty bread, for serving

# Instructions:

01 - First up, get that butternut squash ready! Carefully cut it in half lengthwise, scoop out the seeds, and then peel it (or don't, if you're feeling rebellious like I was that one time, just make sure to scrub it well!). Chop it into 1-inch cubes. Toss those cubes with a generous drizzle of olive oil, a pinch of salt, and some black pepper. Spread them out on a baking sheet – don't overcrowd, or they'll steam instead of roast, and we want those beautiful caramelized edges! Roast at 400°F (200°C) for about 25-30 minutes, or until fork-tender and slightly browned. Oh, the smell that fills your kitchen during this step? Pure autumn bliss!
02 - While your squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add your chopped yellow onion and cook, stirring occasionally, until it's softened and translucent, about 5-7 minutes. This is where the magic begins to build, honestly. Then, toss in your minced garlic and cook for just another minute until fragrant. Don't let it burn, hon! I've burned garlic before, and let me tell you, it taints the whole dish. Keep an eye on it, that's my personal oops moment avoidance tip!
03 - Once the roasted butternut squash is done, carefully transfer it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, making sure the squash is mostly submerged. Add in your fresh sage leaves and thyme sprigs. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those incredible flavors to meld together. The aroma in your kitchen right now? It's like a warm hug, I swear!
04 - Now for the fun part! Carefully remove the sage and thyme sprigs. Using an immersion blender, blend the soup directly in the pot until it's completely smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender. Just be super careful, hot liquids expand, so only fill it halfway, secure the lid, and blend with the vent open (covered with a kitchen towel, of course!). I once forgot the towel, and well, let's just say my ceiling got a little redecoration. Oops!
05 - Once your creamy roasted butternut squash soup is silky smooth, stir in the heavy cream. This is where it gets its luscious texture. Add a pinch of nutmeg, then taste the soup. This is super important! Adjust the salt and black pepper to your liking. Sometimes it needs a little more, sometimes less, depending on your broth. Don't be shy about tasting; it's how you make it *your* soup. I always add a tiny bit more salt than I think it needs, then taste again.
06 - Ladle the warm, creamy roasted butternut squash soup into bowls. Garnish with a sprinkle of roasted pepitas for that delightful crunch and maybe a fresh sage leaf if you're feeling fancy. Serve alongside some crusty bread for dipping. This is the moment you've been waiting for! The rich color, the inviting aroma, the velvety texture – it's just pure comfort. Enjoy every spoonful, you earned it!

# Notes:

01 - Always roast the squash until deeply caramelized for the best flavor, it really makes a difference.
02 - Store cooled soup in an airtight container in the fridge for up to 3-4 days, or freeze for longer.
03 - No heavy cream? Full-fat coconut milk works well for a dairy-free option, with a slightly different flavor.
04 - Serve with a generous handful of crunchy pepitas and a side of crusty bread for dipping.

# Tools You'll Need:

01 - Large baking sheet
02 - large pot or Dutch oven
03 - immersion blender (or regular blender)

# Nutrition Facts (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 4g

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