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Butternut squash soup in white bowl topped with golden crispy croutons and fresh thyme on wooden board

Butternut Squash Soup Recipe

5 from 1 vote
Aliana Recipes
Roasted butternut squash blends with warming cinnamon and nutmeg for a velvety, golden soup. My mom made this every October, and the caramelized flavor offers pure comfort without heavy cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings:4 bowls
Course:Dinner
Cuisine:American
Calories:320kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs butternut squash, peeled and cubed Roasting concentrates sugars
  • 2 tablespoon olive oil For roasting and sautéing
  • 1 medium onion, diced Adds savory depth
  • 2 cloves garlic, minced Aromatic base
  • 4 cups vegetable broth Liquid foundation
  • ½ cup heavy cream Or coconut milk
  • 1 teaspoon ground cinnamon Warming spice
  • ½ teaspoon ground nutmeg Nutty undertone
  • salt and pepper To taste
  • fresh thyme sprigs For garnish

Equipment

  • 1 Baking sheet For roasting squash
  • 1 Large pot For simmering soup
  • 1 immersion blender To puree soup
  • 1 Knife For cubing squash

Method
 

  1. Toss cubed squash with olive oil, salt, and pepper on a baking sheet to coat evenly.
  2. Roast at 425°F for thirty minutes until the edges turn golden brown and caramelized.
  3. Sauté diced onion in a large pot until soft, then cook garlic until fragrant.
  4. Simmer roasted squash, broth, cinnamon, and nutmeg for ten minutes to blend the flavors.
  5. Blend the mixture with an immersion blender until the texture becomes completely smooth and velvety.
  6. Stir in heavy cream and warm through gently before garnishing with fresh thyme leaves.

Nutrition

Serving: 450gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 950mgPotassium: 1200mgFiber: 9gSugar: 10gVitamin A: 1500IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

Roast the onion alongside the squash on the baking sheet to deepen the caramelized flavor profile. Taste the soup before adding sweeteners since the roasted squash is naturally sugary.