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Creamy Roasted Butternut Squash Soup

A velvety butternut squash soup built on caramelized roasted squash, onion, and garlic rather than boiled vegetables, finished with a little half-and-half for body.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb butternut squash peeled, seeded, cut into 1-inch cubes
  • 1 large onion cut into wedges
  • 6 garlic cloves peeled, left whole
  • 3 tbsp olive oil
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 4 cups chicken or vegetable broth low sodium, warmed
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper optional
  • 1 cup half-and-half or full-fat coconut milk
  • 1 tbsp maple syrup optional

Method
 

  1. Heat the oven to 425°F. Toss the squash cubes, onion wedges, and whole garlic cloves with the olive oil, salt, and pepper.
  2. Spread everything on a large sheet pan in a single layer with space between the pieces — crowd the pan and it steams instead of browning.
  3. Roast for 40 to 45 minutes, flipping once halfway, until the squash is fork-tender and the edges are deeply golden and caramelized.
  4. Transfer the roasted vegetables to a blender along with 2 cups of the warm broth. Blend until completely smooth, working in two batches if needed.
  5. Pour the puree into a large pot and stir in the remaining broth a little at a time until it reaches the thickness you want.
  6. Add the nutmeg and cayenne and bring to a gentle simmer over medium-low heat.
  7. Stir in the half-and-half and the maple syrup if using. Warm through without letting it boil, then taste and adjust the salt.
  8. Serve topped with toasted pumpkin seeds and a swirl of cream.