Description
This Easy Roasted Butternut Squash Soup is simple, flavorful, and comforting. Roasting the squash enhances its natural sweetness, making a smooth and delicious soup perfect for fall or cozy dinners.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 cup coconut milk or heavy cream
- Optional: fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.
- Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add roasted squash, broth, and cinnamon. Bring to a simmer for 5–10 minutes.
- Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- Stir in coconut milk or cream. Serve hot, garnished with fresh herbs if desired.
Notes
Roasting the squash brings out deeper flavors and natural sweetness. You can adjust the spices to your taste or add a pinch of nutmeg for warmth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: easy roasted butternut squash soup, fall soup, creamy squash soup, cozy soup recipe