Easy Butternut Squash Soup Recipe

A creamy Butternut Squash Soup made with oven-roasted squash and a hint of nutmeg and cinnamon. Enjoy swirled with cream or topped with homemade croutons.

Course Soup

Cuisine American

Keyword roasted butternut squash, roasted butternut squash soup, squash soup

Prep Time 10

Cook Time 1 15

Servings bowls

Calories 193kcal

Author Beth Pierce

Ingredients

1 large butternut squash about 3 lbs.
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion chopped
3 cloves garlic minced
3-4 cups low sodium vegetable broth vegetables stock, chicken broth or chicken stock
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
2 pinches cayenne pepper
Kosher salt
Fresh ground black pepper
Heavy cream optional
Homemade croutons
Chopped Fresh parsley

Instructions

Preheat oven to 400 degrees.
Cut the squash in half lengthwise. Remove the seeds. Brush the inside with olive oil and place cut side down on a baking sheet covered with parchment paper. Roast for 45 minutes or until the skin can be pierced easily with a fork. Remove from the oven and let it cool enough to handle easily.
Melt the butter over medium-low heat in a Dutch oven or heavy stockpot. Add the onion and cook until soft and slightly caramelized while stirring several times, about 10-15 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
Add the broth, nutmeg, cinnamon, and cayenne pepper. Scoop the roasted squash out of the skin and into the pot. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for about 10-15 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper to taste. If desired, drizzle and swirl with heavy cream. Ladle into bowls and top with homemade croutons and fresh parsley.

Notes

Choose a fairly large butternut squash, somewhere between 3 to 3 1/2 pounds.
Use a sharp knife and non-slip cutting board to halve the squash lengthwise. Take your time, as squash is very hard and can be somewhat intimidating.
Use the edge of a melon baller to quickly and easily remove the seeds.
The squash is done roasting when it is easily pierced with a fork.
For an extra creamy texture, use an immersion blender to blend the mixture. If you do not own an immersion blender, you can use a stand blender. You will need to blend in batches, so you will need an additional pot and always take the fill cap off to allow steam to escape.
If an extra creamy flavor is desired, swirl with heavy whipping cream after ladling in bowls.
For even more flavor, roast a few carrots or sweet potatoes with the squash and add them to the soup.
Garnish with pumpkin seeds, homemade croutons, fresh parsley, fresh thyme, or a dollop of sour cream.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

Nutrition