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Roasted Butternut Squash Soup

This soup is made by roasting halved butternut squash until caramelized and tender, then blending it into a smooth, velvety puree. The process emphasizes slow roasting to develop rich, smoky sweetness, resulting in a comforting, thick soup with a vibrant orange color and silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash halved and seeded
  • 2 tablespoons olive oil for roasting
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon optional for warming flavor
  • to taste salt and pepper adjust for seasoning

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Chef's knife
  • Cutting board
  • Soup pot or large saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Place the butternut squash halves face down on a baking sheet, drizzled with a tablespoon of olive oil. Roast for about 40-45 minutes until the flesh is soft and caramelized around the edges.
  2. Allow the squash to cool slightly, then scoop out the soft flesh into a bowl, discarding the skin. Set aside.
  3. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring often, until translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the onions and cook for another minute, until fragrant and starting to soften.
  5. Pour in the vegetable broth and bring to a gentle simmer. Add the roasted squash flesh and stir to combine.
  6. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
  7. Add ground cinnamon, salt, and pepper to taste. Stir well and heat through for another 5 minutes to allow flavors to meld.
  8. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
  9. Serve the soup hot, garnished with a swirl of cream or a sprinkle of toasted seeds if desired.

Notes

For a richer flavor, add a splash of coconut milk before blending. The soup can be stored in the refrigerator for up to three days and reheated gently on the stovetop.