Save A velvety, comforting soup featuring roasted butternut squash blended with aromatic vegetables and a touch of cream for irresistible richness.
This soup quickly became a family favorite during chilly autumn evenings, perfect for cozy dinners.
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Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed, 1 medium yellow onion, diced, 2 medium carrots, peeled and chopped, 2 celery stalks, chopped, 3 garlic cloves, minced
- Liquids: 4 cups vegetable broth (gluten-free if needed), 1/2 cup heavy cream (or coconut milk for dairy-free option), 2 tbsp olive oil
- Seasonings: 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper, 1 tsp salt (or to taste), Optional: 1/4 tsp cayenne pepper or smoked paprika for heat
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Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast squash:
- Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
- Sauté vegetables:
- In a large pot, heat remaining olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Simmer soup:
- Add roasted squash to the pot. Pour in vegetable broth and bring to a simmer. Add nutmeg, additional salt, pepper, and optional cayenne or smoked paprika. Simmer for 10–15 minutes to blend flavors.
- Puree soup:
- Remove from heat. Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth.
- Add cream:
- Stir in heavy cream (or coconut milk). Adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Serve hot, garnished with a swirl of cream, toasted seeds, or fresh herbs if desired.
Save This soup always brings back warm family memories of fall gatherings and shared meals.
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Required Tools
Chefs knife, cutting board, baking sheet, large pot, immersion blender or countertop blender, wooden spoon
Allergen Information
Contains dairy (heavy cream). For dairy-free, substitute with coconut or cashew cream. Check broth for potential gluten or allergen cross-contamination.
Nutritional Information
Calories: 210, Total Fat: 10 g, Carbohydrates: 30 g, Protein: 3 g per serving
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Enjoy this creamy soup warm for the ultimate comfort food experience.
Recipe FAQs
- → How do I roast the butternut squash properly?
Peel, seed, and cube the squash, then toss with olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until tender and golden.
- → Can I use dairy-free alternatives for the cream?
Yes, coconut or cashew cream can be used to maintain richness while keeping the dish dairy-free.
- → What spices enhance the flavor best?
Ground nutmeg and black pepper add warmth and depth, while a pinch of cayenne or smoked paprika can provide subtle heat.
- → How can I make this dish suitable for a vegan diet?
Replace heavy cream with coconut or cashew cream and ensure the broth is vegetable-based and gluten-free if needed.
- → What garnishes complement this dish well?
Toasted pumpkin seeds, fresh herbs, or a drizzle of olive oil add texture and enhance the flavor profile.
