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Roasted Butternut Squash Soup

This soup features roasted butternut squash, which is peeled and blended into a smooth, velvety puree. The roasting process enhances the squash's caramelized sweetness, resulting in a rich, creamy soup with a vibrant orange color and a comforting, silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Fall, Seasonal
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Chef's knife
  • Cutting board
  • Blender
  • Large pot or saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast until the edges are golden and caramelized, about 40 minutes.
  2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
  4. Once the squash is roasted and cool enough to handle, peel the skin away and add the soft flesh to the pot. Pour in the vegetable broth and stir well to combine.
  5. Bring the mixture to a gentle simmer, then add the ground cinnamon, salt, and pepper. Let it simmer uncovered for about 10 minutes to allow the flavors to meld.
  6. Use an immersion blender or carefully transfer the soup to a blender, blending until smooth and velvety. Return it to the pot if needed and warm through.
  7. Adjust seasoning to taste, then ladle the soup into bowls. Serve hot, optionally garnished with a drizzle of olive oil or fresh herbs.

Notes

for a creamier texture, you can add a splash of coconut milk or heavy cream at the blending stage.