Description
This roasted butternut squash soup is creamy, comforting, and full of rich, roasted flavor. Made with simple ingredients and naturally creamy without any added cream, it’s perfect for chilly days.
Ingredients
- 1 large butternut squash (about 3 pounds), halved and seeded
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or minced
- 1 tablespoon maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- 3 to 4 cups vegetable broth, as needed
- 1 to 2 tablespoons butter, optional for richness
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the butternut squash halves cut-side down on the baking sheet. Roast until tender and caramelized, about 40 to 50 minutes. Set aside to cool.
- In a large pot over medium heat, warm the olive oil. Add chopped onion and sauté until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Scoop the flesh from the roasted butternut squash into the pot. Discard the skin.
- Add maple syrup, nutmeg, salt, and pepper. Stir to combine.
- Pour in 3 cups of vegetable broth. Bring to a simmer and cook for 5 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Add more broth to reach desired consistency. Stir in butter if using. Adjust seasoning to taste.
- Serve hot, garnished as desired.
Notes
- Use a high-quality vegetable broth for the best flavor.
- For a vegan version, omit the butter or use vegan butter.
- Leftovers keep well in the fridge for up to 4 days or freeze for longer storage.
- Try garnishing with roasted seeds, a drizzle of coconut milk, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 170
- Sugar: 7g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
