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Roasted Butternut Squash Soup

A creamy and flavorful soup perfect for a cozy night in. This easy recipe roasts the butternut squash for a naturally sweet and caramelized flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 lbs) Butternut Squash peeled, seeded, and cubed
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 teaspoon Ginger ground
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon Nutmeg ground
  • 2 tablespoons Olive Oil
  • to taste Salt and Pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Large pot or Dutch oven
  • Blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and onion with olive oil, salt, and pepper on a large baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized, stirring halfway through.
  3. While squash roasts, heat a large pot over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
  4. Add roasted squash and onion to the pot with garlic. Stir in vegetable broth, ginger, cinnamon, and nutmeg.
  5. Bring to a simmer, reduce heat, and cook for 15-20 minutes.
  6. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, vent the lid slightly.
  7. Season with salt and pepper to taste. Reheat if necessary.
  8. Serve hot, garnished with crumbled feta cheese, toasted pepitas, a swirl of cream or coconut milk, and/or chopped chives (optional).

Notes

For a richer flavor, use chicken broth instead of vegetable broth. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.