Go Back

Roasted Butternut Squash Soup

Roasted butternut squash soup with caramelized squash and warming spices is blended into a smooth, velvety texture. Roasting brings deeper flavor before the squash is simmered with broth and finished with a cream-maple swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 3 lb butternut squash Peeled, seeded, and cut into 1-inch cubes
  • 0.5 salt Divided (½ tsp for roasting plus remaining salt for finishing)
  • 0.5 tsp olive oil Divided (1 tbsp for roasting plus remaining for sautéing)
  • 0.5 tsp black pepper For roasting
Soup base
  • 1 yellow onion Diced
  • 3 clove garlic Minced
  • 4 cup vegetable broth
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 cup heavy cream For blending and finishing
  • 1 tbsp pure maple syrup
  • 1 tbsp unsalted butter
For serving
  • 0.25 cup pumpkin seeds
  • 2 tbsp heavy cream For a cream swirl
  • 0.25 fresh thyme leaves Optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the squash
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper until evenly coated.
  3. Spread the squash in a single layer and roast for 30–35 minutes, turning once, until tender with caramelized golden-brown edges.
Sauté the aromatics
  1. Heat the remaining olive oil in a large pot over medium heat.
  2. Add the onion and cook for 5–6 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the cinnamon, nutmeg, and ginger for 30 seconds, just until fragrant.
Simmer and blend
  1. Add the roasted butternut squash and vegetable broth, then bring to a gentle simmer.
  2. Cook at a gentle simmer for 10 minutes.
  3. Blend with an immersion blender until completely smooth and velvety.
Finish the soup
  1. Stir in the heavy cream, maple syrup, butter, and remaining salt.
  2. Warm gently for 2–3 minutes without boiling, until creamy and hot.
  3. Adjust the consistency with a little additional broth if desired.
Serve
  1. Ladle the soup into bowls and top with a cream swirl.
  2. Finish each bowl with pumpkin seeds and optional fresh thyme leaves.

Notes

For the smoothest texture, blend thoroughly while the soup is hot and keep it at a gentle simmer (never a hard boil) after adding cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is yes—freeze in portions and rewarm slowly, whisking again to restore creaminess. For a dairy-light option, use a half-and-half alternative or full-fat coconut milk in the same amounts.