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.
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.
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.
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.
Use an immersion blender directly in the pot, or carefully transfer to a countertop blender in batches.
Blend until smooth and creamy.
Stir in the coconut milk or heavy cream if using.
Season with salt and pepper to taste.
Reheat gently if needed.
Crusty sourdough bread or garlic toast
Grilled cheese sandwich
Apple walnut salad
Roasted chickpeas as a crunchy topper
4 servings