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Irresistible Roasted Butternut Squash Soup Recipe for Fall

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A comforting, creamy roasted butternut squash soup with warm spices, perfect for chilly fall evenings.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil (for roasting)
  • 1 tablespoon olive oil (for sautéing)
  • 2 medium carrots, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream or coconut milk
  • Fresh thyme for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Place the cubed butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Spread the squash in a single layer and roast for 25-30 minutes, or until tender and caramelized.
  3. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  5. Once the squash is roasted, add it to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
  6. Remove the pot from heat and blend the soup until smooth using an immersion blender. If using a countertop blender, blend the soup in batches, being careful with hot liquids.
  7. Stir in the heavy cream or coconut milk for added creaminess. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh thyme or a drizzle of cream. Enjoy!

Notes

[‘Roasting the squash enhances its flavor.’, ‘Cut squash into uniform cubes for even roasting.’, ‘Blend carefully if using a countertop blender to avoid spills.’, ‘Soup tastes better the next day as flavors deepen.’, ‘Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.’]

Nutrition

Keywords: butternut squash soup, roasted butternut squash, fall soup, creamy soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://tessierecipes.com/irresistible-roasted-butternut-squash-soup-recipe-for-fall/