Roasted Butternut Squash Soup
This roasted Butternut Squash Soup recipe is creamy, dreamy and full of flavor from roasting the vegetables. A bowl of this after a long day of school and work? Yes please!
Servings: 6 servings
Calories: 248kcal
Ingredients
- 1 large butternut squash peeled and cubed (seeds removed) (about 3-4 pounds before peeling)
- 1 onion peeled and chopped
- 4 cloves garlic peeled
- 2 potatoes peeled and chopped
- 2 carrots peeled and chopped
- 2 tablespoons oil
- salt & pepper to taste
- 1 tablespoon butter
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1 quart low-sodium chicken broth OR vegetable broth
- heavy cream to taste
Instructions
- Prep:Heat the oven to 400°F. Get your ingredients ready.
- Roast the vegetables:Spread the squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Arrange everything in a single layer - if the pan is crowded, the veggies will steam instead of roast.Roast for 25–30 minutes, until soft with golden, caramelized edges (this is where the flavor builds!).1 large butternut squash, 1 onion, 4 cloves garlic, 2 potatoes, 2 carrots, 2 tablespoons oil, salt & pepper
- Melt the butter and bloom the spices:In a large pot, melt the butter over medium heat. Stir in the cumin and thyme and let them cook for 1–2 minutes. The spices will become fragrant - blooming them in butter brings out their warmth and depth.1 tablespoon butter, ¼ teaspoon ground cumin, ¼ teaspoon dried thyme
- Add the roasted vegetables and broth:Transfer the roasted vegetables to the pot and stir to coat them in the butter and spices. Pour in the chicken broth and gently scrape the bottom of the pot to release any browned bits (they add rich, savory flavor!).Bring to a gentle simmer and let everything cook together for about 10 minutes so the flavors can mingle.1 quart low-sodium chicken broth
- Blend until silky smooth:Turn off the heat. Allow the soup to cool slightly, then use an immersion blender to CAREFULLY blend the soup right in the pot until completely smooth (guard yourself from splatters).(If using a regular blender, work in batches and let the soup cool slightly to avoid splatters. Follow your blender's instructions for hot food.) For an extra velvety texture, blend a little longer than you think!
- Make it creamy and adjust to taste:Stir in heavy cream to taste and simmer for 2–3 more minutes. Taste and adjust the seasoning - add salt, pepper, or more cream if you’d like it richer. The soup should be cozy, balanced, and gently sweet from the roasted vegetables.Ladle into warm bowls and finish with a swirl of cream, crunchy pepitas, or fresh herbs. It’s the kind of simple, beautiful touch that makes even an ordinary evening feel special!heavy cream
Video
Notes
- Cut vegetables evenly so they roast at the same pace.
- Don’t crowd the pan - space lets them brown, not steam.
- Let the roasted edges get golden; that’s pure flavor.
- Blend carefully; and follow your blender's instructions for hot liquids.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 1272mg | Fiber: 7g | Sugar: 7g | Vitamin A: 27564IU | Vitamin C: 62mg | Calcium: 137mg | Iron: 3mg