Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 Servings
Cuisine: American
Ingredients: 1 butternut squash; 1 tbsp olive oil; Salt and freshly ground black pepper; 1 yellow onion; 4 cloves garlic; 4 cups vegetable broth; 0.5 tsp ground cumin; 0.25 tsp ground nutmeg; 0.5 cup milk; Optional for serving

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Creamy Roasted Butternut Squash Soup

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 425°F. Carefully slice the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with ½ tablespoon olive oil and season generously with salt and pepper. Place the squash cut-side down on a lined baking sheet. Roast for 40–50 minutes, or until the squash is very tender and easily pierced with a fork. Let cool slightly, then scoop the flesh out of the skins and discard the skins.

While the squash roasts, heat the remaining ½ tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the roasted squash flesh to the pot along with the vegetable broth, cumin, and nutmeg. Bring to a gentle simmer and cook for 5 minutes.

Blend until completely smooth using an immersion blender, or carefully transfer to a blender in batches (if using a blender, put the soup back in the pot once it's smooth).

Stir in the milk until creamy. Season with additional salt and pepper to taste. Add more broth or milk as needed to reach your desired consistency.

Notes

Storage Instructions- Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed to loosen it.

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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Tips & Tricks (5)

Roast Whole for Maximum Caramelization 🔥
Roast the butternut squash whole and unpeeled to trap steam inside, creating deep caramelization on the flesh while keeping it moist. This concentrates the natural sugars and creates that signature rich, complex flavor that makes this soup exceptional.
Toast Your Spices First ✨
Bloom the ground cumin and nutmeg in the olive oil for 30-60 seconds before adding onions and garlic to unlock their essential oils and intensify their warmth. This transforms the spices from flat notes into aromatic, sophisticated layers that define the soup's character.
Strain for Silk-Smooth Texture 🧈
After blending, pass the soup through a fine-mesh strainer or chinois to remove any remaining fibrous bits from the squash skin. This professional technique elevates the mouthfeel from merely creamy to luxuriously silken.
Build Umami with Caramelized Onions 🧅
Take 5-7 minutes to slowly caramelize the yellow onions over medium heat before adding garlic to develop sweet, savory depth. This extra step adds complexity that elevates the soup from simple to sophisticated.
Finish with Tempered Milk for Stability 🥛
Warm your milk separately and slowly whisk it into the hot soup to prevent curdling and ensure a perfectly smooth, stable consistency. This prevents temperature shock and gives you better control over the final creamy texture.