Name: Creamy Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Butternut squash (halved and seeded); 1 large Yellow onion, diced; 4 cloves Garlic, minced; 3 tbsp Extra virgin olive oil; 4 cups Vegetable broth; 0.5 cup Heavy cream; 1 tbsp Pure maple syrup; 4 leaves Fresh sage leaves; 0.5 tsp Ground nutmeg; 1 tsp Sea salt; 0.5 tsp Black pepper

"This luxurious soup captures the essence of autumn with slow-roasted squash, aromatic sage, and a touch of maple sweetness. It is a silky-smooth, comforting dish that works perfectly as a holiday starter or a cozy weekday dinner."

Ingredients

Qty	Item
3 lbs 1.36 kg	Butternut squash (halved and seeded)
1 large 1 unit	Yellow onion, diced
4 cloves 4 cloves	Garlic, minced
3 tbsp 45 ml	Extra virgin olive oil
4 cups 950 ml	Vegetable broth
0.5 cup 120 ml	Heavy cream
1 tbsp 15 ml	Pure maple syrup
4 leaves 4 leaves	Fresh sage leaves
0.5 tsp 1 g	Ground nutmeg
1 tsp 6 g	Sea salt
0.5 tsp 1 g	Black pepper

How to Make Creamy Roasted Butternut Squash Soup

Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Brush with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

Roast the squash for 45-50 minutes, or until the flesh is very tender when pierced with a fork and slightly caramelized around the edges. Allow it to cool slightly.

While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Sauté the onion for 5-7 minutes until translucent and soft. Add the garlic and cook for another 60 seconds until fragrant.

Scoop the roasted squash flesh out of the skin and add it to the pot. Stir in the vegetable broth, sage leaves, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Remove the sage leaves. Using an immersion blender, puree the soup until it is completely smooth and velvety. If using a standard blender, work in batches and be careful with the hot liquid.

Stir in the heavy cream and maple syrup. Heat through for another 2 minutes. Taste and adjust seasoning with extra salt or pepper if needed. Serve hot with a garnish of roasted pumpkin seeds or a drizzle of cream.

·
For a deeper flavor, roast the onion and garlic alongside the squash by wrapping them in foil with a bit of oil.
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To make this vegan, swap the heavy cream for full-fat coconut milk or a high-quality cashew cream.
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Add a pinch of cayenne pepper if you prefer a subtle spicy kick to balance the sweetness.
·
Always remove the sage leaves before blending to prevent the soup from turning an unappealing green color.

Frequently Asked Questions

Can I freeze butternut squash soup?

Yes, this soup freezes beautifully for up to 3 months. Freeze it before adding the cream for the best texture upon reheating.

What is the best way to peel a butternut squash?

The easiest way is to roast it in its skin as described in this recipe. The flesh will scoop right out, saving you the struggle of peeling the tough raw skin.

Can I use frozen butternut squash?

Yes, though you will lose some depth of flavor from roasting. Sauté the frozen cubes with the onions before adding the broth.

How do I make the soup even creamier without more fat?

Blending in a peeled, cooked potato or an apple can add natural thickness and a creamy texture without extra dairy.

Video Tutorials

Creamy Roasted Butternut Squash Soup

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How to Make Butternut Squash Soup | Allrecipes

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