Description

This Butternut Squash Soup recipe is a soul-warming, easy-to-make dish packed with the vibrant flavors of autumn. Silky, creamy, and beautifully spiced, it transforms humble ingredients into a comforting masterpiece perfect for chilly days or anytime you need a cozy bowl of nourishment. Roasting the squash enhances its natural sweetness, while warm spices and simple steps create a smooth, flavorful soup that can be adapted for vegan, gluten-free, or low-fat diets.

Ingredients

Scale

Main Ingredients

1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
1 large onion, chopped
2–3 garlic cloves, minced
4 cups vegetable or chicken broth
2 tablespoons olive oil or butter (for roasting and sautéing)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste

Optional Ingredients

1/2 cup cream or coconut milk (for extra creaminess)
Pinch of cayenne pepper or chili flakes (for a spicy kick)
Fresh herbs such as thyme, sage, or rosemary (for herb infusion)
Toasted pumpkin seeds or chopped pecans (for nutty toppings)
1 tablespoon apple cider or maple syrup (for sweet & savory twist)

Instructions

Roast Your Squash: Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until golden and tender, allowing caramelization to enhance sweetness.
Sauté Aromatics: While the squash roasts, heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent and soft. Stir in minced garlic and cook for another minute, releasing aromatic flavors without browning.
Combine and Simmer: Add the roasted squash cubes to the pot along with the broth. Stir in ground cinnamon and nutmeg. Bring everything to a gentle simmer and cook for 10-15 minutes to blend flavors and soften the squash further.
Blend to Perfection: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth and creamy. For added richness, stir in cream or coconut milk and warm through gently.
Final Seasoning: Taste the soup and adjust seasoning with salt, pepper, or additional spices as desired. Serve hot with your favorite garnishes or side dishes.

Notes

Roast the squash until lightly caramelized to unlock deeper sweetness and richer flavor.
Allow the soup to simmer to fully infuse spices and soften ingredients perfectly.
Blend soup in small batches for safety and an even, smooth texture.
Use freshly ground cinnamon and nutmeg for the best aroma and taste.
Adjust soup thickness by adding more broth or cream according to your preference.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: butternut squash soup, autumn soup, creamy squash soup, roasted butternut squash, vegan soup, gluten-free soup, fall recipe