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1 Amazing Creamy Roasted Butternut Squash Soup Recipe

Creamy Roasted Butternut Squash Soup
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A smooth and flavorful soup made with roasted butternut squash, perfect for cold days or a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil and roast for 25-30 minutes until tender.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently for another 2-3 minutes.
  7. Serve warm, optionally garnished with a drizzle of cream or fresh herbs.

Notes

  • For a lighter version, substitute coconut milk for heavy cream.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze without cream for longer storage.

Nutrition

Find it online: https://bibodo.com/creamy-roasted-butternut-squash-soup-recipe/