Introduction
There’s nothing that says “fall” quite like the smell of roasting squash. I remember finding the most beautiful butternut squash at a farmer’s market on a chilly Saturday. I took it home, roasted it until it was sweet and caramelized, and turned it into this soup. It’s become my official “first soup of the season” ritual.
Why You’ll Love This Recipe
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Incredibly Creamy: Achieves a velvety, luxurious texture without a ton of heavy cream.
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Deep, Rich Flavor: Roasting the vegetables first brings out their natural sweetness.
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Healthy & Comforting: It’s packed with vitamins and feels like a warm hug in a bowl.
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Simple Ingredients: You only need a few pantry staples to create something magical.
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Freezer-Friendly: Make a big batch and freeze it for a quick meal on a cold day.
Ingredients
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1 large butternut squash (about 3-4 lbs), peeled, seeded, and cubed
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1 large sweet onion, roughly chopped
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3 cloves garlic, peeled
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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4 cups vegetable broth
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1/2 teaspoon ground nutmeg
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1/4 teaspoon cayenne pepper (optional, for a tiny kick)
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1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
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For Garnish: Toasted pumpkin seeds, fresh sage leaves, a swirl of cream
Instructions
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Preheat your oven to 400°F (200°C).
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On a large baking sheet, toss the cubed butternut squash, chopped onion, and whole garlic cloves with the olive oil, salt, and pepper.
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Roast for 25-30 minutes, or until the squash is tender and lightly caramelized at the edges.
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Transfer the roasted vegetable mixture to a large pot or Dutch oven.
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Add the vegetable broth, nutmeg, and optional cayenne pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
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Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. (Alternatively, blend in batches in a regular blender, being careful with the hot liquid).
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Stir in the heavy cream and let it heat through for another 2-3 minutes. Do not let it boil.
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Taste and adjust seasoning with more salt and pepper if needed.
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Ladle into bowls and garnish with toasted pumpkin seeds, fresh sage, and an extra swirl of cream.
Tips
Using an immersion blender is the easiest way to get a smooth soup without having to transfer hot liquid. For an extra layer of flavor, try browning a tablespoon of butter with the sage leaves before crumbling them on top.