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Simple Roasted Butternut Squash Soup

A close-up of a white bowl filled with vibrant orange Simple Roasted Butternut Squash Soup.
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This recipe provides simple steps for making a flavorful soup by roasting the butternut squash first.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

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, and place cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until it is tender when pierced with a fork. Let it cool slightly.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic to the pot and cook for 1 minute more until fragrant.
  5. Scoop the roasted squash flesh out of the skin and add it to the pot with the onions and garlic.
  6. Pour in the vegetable broth. Add the salt, pepper, and nutmeg. Bring the mixture to a simmer.
  7. Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
  8. Return the soup to the pot if necessary, reheat gently, and serve.

Notes

  • For a creamier texture without dairy, add 1/2 cup of full-fat coconut milk during the final simmering step.
  • Roasting the squash deepens the natural sweetness, which is key to this simple recipe.
  • You can roast the squash a day ahead of time and store the flesh in the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/simple-roasted-butternut-squash-soup-made/