Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Ingredients: 1 large butternut squash (peeled and cubed); 1 onion (chopped); 2 cloves garlic (minced); 4 cups chicken or veggie broth; 1 cup heavy cream; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 2 tbsp olive oil; salt and pepper, to taste

If you're looking for a cozy, comforting meal perfect for fall or winter, this roasted butternut squash soup is just the ticket. Rich and light, with a touch of sweetness from the roasted squash, this soup is hearty enough to serve as a main dish or a side alongside a salad or sandwich.

Roasted butternut squash soup is a popular dish believed to have originated in North America. Butternut squash has long been a staple ingredient in the cuisine of indigenous North American cultures, and its use in soups dates back centuries. The soup likely evolved from traditional recipes that used roasted or mashed squash, then blended with broth or milk to create a hearty, warming soup.

Roasted Butternut Squash soup in bowls with a iron cast pot

The modern version of roasted butternut squash soup has become a popular fall and winter dish in North America and Europe. It is typically made by roasting butternut squash with other ingredients like garlic, onion, and spices, then pureeing the mixture with chicken or vegetable broth, cream, or coconut milk to create a smooth, creamy soup. The soup is often finished with a garnish of croutons, toasted nuts, or fresh herbs.

Roasted Butternut Squash Soup

Warm up with a bowl of hearty roasted butternut squash soup. This creamy and savory soup is perfect for chilly evenings and features roasted butternut squash, garlic, onions, and a touch of cream for richness.

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Servings:

Ingredients

1 large butternut squash peeled and cubed
1 onion chopped
2 cloves garlic minced
4 cups chicken or veggie broth
1 cup heavy cream
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp olive oil
salt and pepper, to taste

Instructions

Preheat your home oven to 400°F (200°C).
Toss the cubed butternut squash in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.
In a large pot, sauté the onion and garlic in olive oil until translucent.
Add the roasted butternut squash to the heated pot and stir to combine.
Pour in the chicken or vegetable broth and bring to a quick boil. Reduce the heat to a simmer and let the soup cook for 10-15 minutes or until the squash is very soft.
Puree the soup until soft using a regular blender, and puree the soup until smooth.
Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper. Let the soup simmer for another 12 minutes.
Adjust seasonings to taste and serve hot. If desired, you can top the soup with croutons, chopped parsley, or a drizzle of olive oil.

Modern luxury dining design with butternut squash soup

This soup is a great way to warm up on a chilly day, and it's packed with nutrients from the butternut squash. It's also easy to customize to your liking – try adding some ginger or cumin for a bit of spice or swapping the heavy cream for coconut milk for a dairy-free version.