The Best Ever Creamy Roasted Butternut Squash Soup

Picture this: a bowl of velvety, caramelized butternut squash soup so creamy it feels like a hug from the inside. No sad, watery purees here—just rich, roasted flavor with a hint of sweetness and spice.

Why settle for bland when 30 minutes and a handful of ingredients can turn a basic squash into liquid gold?

This isn’t your grandma’s soup (unless your grandma had a Michelin star). Ready to make the easiest, most impressive soup of your life?

Let’s go.

Why This Recipe Works

Roasting is the game-changer. Tossing the squash in the oven deepens its natural sweetness and adds a smoky depth.

Blending it with warm spices, garlic, and a touch of cream turns it into a silky, restaurant-worthy dish. Plus, it’s idiot-proof—burn the squash? Still tastes amazing.

Forget a step? Doesn’t matter. This recipe forgives your kitchen sins.

You’ve Never Had Butternut Squash Soup This Good

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

220

kcal

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed

• 2 tbsp olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 2 cups vegetable broth

• ½ tsp cinnamon

• ¼ tsp nutmeg

• Salt and pepper to taste

• ¼ cup heavy cream (optional, but highly recommended)

• Pepitas or croutons for garnish (because pretty food tastes better)

Step-by-Step Instructions

• Roast the squash: Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Roast at 400ºF for 25 minutes until fork-tender and slightly charred.
• Sauté the aromatics: Heat remaining oil in a pot over medium heat. Cook onion until translucent, then add garlic and spices. Stir for 30 seconds.
• Blend it all: Add roasted squash and broth, simmer for 5 minutes, then blend until smooth.
• Finish with cream: Stir in heavy cream, adjust seasoning, and serve hot with garnishes.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove—microwaving risks uneven heat and sad, separated soup. For freezing, skip the cream and freeze for up to 3 months. Thaw, reheat, and add cream fresh.

Why You Should Make This Soup

It’s nutrient-packed (hello, vitamin A and fiber), stupidly easy, and tastes like fall in a bowl.

Plus, it’s vegetarian by default and easily made vegan (swap cream for coconut milk). Even picky eaters won’t complain—unless they hate happiness.

Nutrition Facts (per serving)

• Calories: 220
• Fat: 10g
• Carbs: 32g
• Fiber: 6g
• Protein: 3g

Common Mistakes to Avoid

• Underseasoning. Squash needs salt—don’t be shy.
• Overcrowding the baking sheet. Squash needs space to caramelize, not steam.
• Blending while piping hot. Unless you want soup on your ceiling, let it cool slightly.

Alternatives

• Vegan? Use coconut milk instead of cream.
• Spice lover? Add a pinch of cayenne or curry powder.
• Short on time? Buy pre-cubed squash (we won’t judge).

FAQs

Can I use frozen butternut squash?

Yes, but roast it first—don’t skip this step. Frozen squash can be watery, and roasting fixes that.

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IMO, fresh tastes better, but frozen works in a pinch.

Why is my soup too thin?

You probably added too much broth. Fix it by simmering longer to reduce, or blend in a cooked potato to thicken. FYI, it thickens as it cools, so don’t panic.

Can I make this in advance?

Absolutely.

Make it up to 2 days ahead, but wait to add cream until reheating. Soup flavors improve over time, so it might taste even better tomorrow.

Final Thoughts

This soup is the culinary equivalent of a cozy blanket—comforting, effortless, and impossible to mess up. Whether you’re impressing guests or just feeding yourself, it’s a win.

Now go roast that squash like you mean it.