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Creamy Roasted Butternut Squash Soup with Warming Spices

Close-up of a bowl of vibrant orange butternut squash soup topped with fresh sage leaves and cracked black pepper.
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Make this creamy, velvety butternut squash soup using roasted squash for deep flavor. It is an easy, healthy recipe perfect for a cozy fall dinner or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  3. Add the minced garlic, grated ginger, cinnamon, nutmeg, and smoked paprika to the pot. Cook for 1 minute, stirring constantly until fragrant.
  4. Add the roasted butternut squash flesh and the vegetable broth to the pot. Bring the mixture to a simmer.
  5. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  6. Stir in the heavy cream (or coconut milk). Heat gently until warmed through; do not boil after adding the cream.
  7. Season with salt and pepper to your taste.
  8. Serve the butternut squash soup hot, garnished with fresh sage leaves if desired.

Notes

  • For a deeper, caramelized flavor, roast the squash until the edges just begin to brown.
  • This soup freezes well for up to three months. Cool completely before transferring to freezer-safe containers.
  • If you prefer a thinner consistency, add more vegetable broth until you reach your desired texture.

Nutrition

Find it online: https://mistyplate.com/creamy-roasted-butternut-squash-soup/