Roasted Butternut Squash Soup
This velvety soup gets its deep, caramelized flavor from roasting the squash at high heat, concentrating the natural sweetness into a rich, restaurant-quality bowl that's surprisingly easy to make.
Equipment
- Large rimmed baking sheet - Heavy-gauge aluminum preferred
- Parchment paper - Or aluminum foil
- Large stock pot or Dutch oven - Enameled cast iron recommended
- Immersion Blender - For blending directly in the pot (or countertop blender)
- Sharp chef's knife
- Cutting board
- Vegetable peeler
- Wooden spoon or silicone spatula
- Ladle
- Soup bowls - For serving
Ingredients
- 1 large butternut squash - about 3 lbs or 1.4 kg, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil - divided
- 1 medium yellow onion - roughly chopped
- 4 cloves garlic - peeled
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper - optional, for a little heat
- 4 cups vegetable or chicken broth - 960 ml, plus more as needed
- ½ cup heavy cream - 120 ml, or full-fat coconut milk for dairy-free
- 1½ teaspoons kosher salt - plus more to taste
- ½ teaspoon black pepper
Optional Garnishes
- heavy cream or coconut milk - for drizzling
- toasted pumpkin seeds (pepitas)
- fresh thyme leaves
- smoked paprika - a pinch, for garnish
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment. Peel squash, halve, scoop seeds, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on baking sheet.
- Chop onion into large chunks and peel garlic. Place on baking sheet with squash, drizzle with remaining 1 tablespoon oil, and toss to coat.
- Roast for 25-30 minutes, tossing the squash halfway at 15 minutes, until tender and caramelized. Remove onion and garlic if they finish earlier.
- While squash roasts, warm a large pot over medium heat. Add cumin, cinnamon, nutmeg, and cayenne; toast for 60-90 seconds until fragrant. Remove from heat.
- Transfer roasted squash, onion, and garlic to the pot. Add broth and bring to a gentle simmer. Cook for 5 minutes, then add 1 teaspoon salt and ¼ teaspoon pepper.
- Remove from heat and blend with an immersion blender until completely smooth. If using a countertop blender, work in batches and hold the lid firmly.
- Return to low heat, stir in cream, and warm through for 2-3 minutes. Do not boil. Adjust seasoning to taste.
- Ladle into bowls and garnish with a swirl of cream, toasted pumpkin seeds, fresh thyme, and a pinch of smoked paprika. Serve hot.
Notes
- Don't crowd the baking sheet: Give squash pieces space to roast—overcrowding causes steaming, not caramelization. Use two sheets if needed.
- Roast at high heat: 425°F is the sweet spot for browning without burning the squash.
- Toast spices: A quick 60-second toast in a dry pot wakes up their essential oils and deepens the flavor significantly.
- Adjust consistency freely: Add more broth to thin or simmer uncovered to thicken the soup to your preference.
- Season at the end: Broth sodium levels vary; always taste and adjust salt after blending.
- Make it dairy-free: Use full-fat coconut milk instead of heavy cream for a rich, vegan version.
- Storage: Refrigerate for up to 5 days in an airtight container. The flavors deepen overnight.
- Freezing: Freeze without the cream for up to 3 months; stir in fresh cream when reheating for the best texture.
- Reheat gently: Warm over medium-low heat, stirring frequently, to prevent separation after cream is added.
- Add-ins: Try roasted apple, chipotle peppers, ginger, or turmeric for easy flavor variations.