Creamy, comforting, and subtly sweet, this Butternut Squash Soup is the perfect cozy dish for fall and winter. Made with roasted squash, aromatic vegetables, and warming spices, it’s a healthy and delicious soup that’s easy to make and perfect for meal prep.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Soup
1 large butternut squash (about 2½ to 3 lbs), peeled, seeded, and cubed
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 celery stalk, chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
4 cups vegetable broth (or chicken broth)
½ cup full-fat coconut milk or heavy cream (optional for creaminess)
Optional Garnishes
Toasted pumpkin seeds (pepitas)
A drizzle of cream or coconut milk
Croutons or crusty bread
Roast the Squash
1
Preheat your oven to 400°F (200°C).
Toss butternut squash cubes in 1 tbsp olive oil, season with salt and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
Sauté Aromatics
2
In a large soup pot or Dutch oven, heat remaining 1 tbsp olive oil over medium heat.
Add onion, carrot, and celery. Cook until soft and fragrant, about 6–8 minutes.
Stir in garlic, cinnamon, and nutmeg; sauté 1 more minute.
Simmer the Soup
3
Add the roasted squash to the pot.
Pour in the broth and bring to a boil.
Reduce heat and let simmer uncovered for 10–15 minutes, allowing the flavors to meld.
Blend
4
Use an immersion blender directly in the pot, or carefully transfer to a countertop blender in batches.
Blend until smooth and creamy.
Add Cream (Optional)
Pairing Suggestions
Ingredients For the Soup
1 large butternut squash (about 2½ to 3 lbs), peeled, seeded, and cubed
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 celery stalk, chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
4 cups vegetable broth (or chicken broth)
½ cup full-fat coconut milk or heavy cream (optional for creaminess)
Optional Garnishes
Toasted pumpkin seeds (pepitas)
A drizzle of cream or coconut milk
Croutons or crusty bread
Directions Roast the Squash
1
Preheat your oven to 400°F (200°C).
Toss butternut squash cubes in 1 tbsp olive oil, season with salt and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
Sauté Aromatics
2
In a large soup pot or Dutch oven, heat remaining 1 tbsp olive oil over medium heat.
Add onion, carrot, and celery. Cook until soft and fragrant, about 6–8 minutes.
Stir in garlic, cinnamon, and nutmeg; sauté 1 more minute.
Simmer the Soup
3
Add the roasted squash to the pot.
Pour in the broth and bring to a boil.
Reduce heat and let simmer uncovered for 10–15 minutes, allowing the flavors to meld.
Blend
4
Use an immersion blender directly in the pot, or carefully transfer to a countertop blender in batches.
Blend until smooth and creamy.
Add Cream (Optional)
Pairing Suggestions
