Roasted Butternut Squash Soup

Caramelized roasted squash, golden onions, garlic, and warm spices blended into a rich, creamy soup with big, bold flavor. No peeling required.

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings:

3 pounds butternut squash, cut in half, seeds removed
4 tablespoons butter , divided
1 medium onion, chopped
4 cloves garlic, chopped
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
4 cups vegetable broth
Optional Toppings: freshly chopped sage, rosemary, or chives, heavy cream, pepitas, crumbled bacon

Preheat oven to 425˚F with rack on lower middle position.
Line a baking sheet with foil. Place butternut squash halves face-side-down on baking sheet. Roast 50-60 minutes, or until flesh is very tender and skin is wrinkled and browned. Let squash rest at room temperature.
In a large pot, heat 2 tablespoons butter over medium heat until it's hot. Add onions and cook/stir until the onion is caramelized and browned, about 5 minutes.
Add garlic and cook, stirring for 1 minute. Add salt, pepper, nutmeg, and cinnamon to combine. Transfer mixture to a blender. Set pot aside for later.
Scoop the butternut squash flesh into the blender. Add 3 cups vegetable broth. Cover blender tightly with lid. Blend on high speed until soup is smooth, creamy, and foamy.
Pour about half of the soup back into the pot, leaving half the soup in blender. Add remaining 1 cup of the vegetable broth and 2 tablespoons of melted butter into blender. Blend until smooth.
Transfer all contents in blender into the pot and simmer until soup is hot. Taste and season with more salt/pepper if needed. Garnish as desired and serve.

Roasting Tip: Roast until the skin is wrinkled and the flesh is easily pierced with a fork. Those deep golden-brown patches mean big caramelized flavor.
Substitutions: For cooking onions, olive oil can work in place of butter (or use 1 TB of each), and chicken broth can replace vegetable broth. Butter is recommended for the blending part.
Prep Ahead: Make the soup up to 2 days ahead. The flavors get even better after a day.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
This recipe is part of our soup collection.

If you enjoyed this recipe, please come back and give it a rating – I genuinely love hearing from you ❤️

Join our Free Recipe Club and get our newest, best recipes each week! → Sign up here

Course: Dinner

Cuisine: American

Diet: Low Lactose, Vegetarian

Method: Bake, blend, Oven, roast