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Creamy Roasted Butternut Squash Soup: Easy Fall Comfort Food

A close-up of rich, orange roasted butternut squash soup topped with a swirl of cream.
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You can make this deeply flavorful and creamy roasted butternut squash soup quickly. Roasting the squash brings out natural sweetness, making this a perfect, healthy comfort meal for any cozy evening.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil and season lightly with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  3. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic, cumin, and nutmeg to the pot. Cook for 1 minute until fragrant.
  5. Add the roasted butternut squash flesh and the vegetable broth to the pot. Bring the mixture to a simmer.
  6. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  7. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
  8. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your favorite garnishes.

Notes

  • For the best flavor depth, do not skip roasting the squash; this caramelization is key to a superior taste.
  • To make this recipe vegan, substitute the heavy cream with full-fat coconut milk.
  • Garnish options that add texture include toasted pumpkin seeds, a swirl of olive oil, or fresh sage leaves.

Nutrition

Find it online: https://cheffinity.com/roasted-butternut-squash-soup-recipe-easy/