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Roasted Butternut Squash Soup

Roasted butternut squash soup with caramelized squash, onion, carrots, and garlic for a silky, velvety blend. Roasted vegetable flavors are simmered with warm spices and finished with cream for a cozy fall bowl topped with toasted pumpkin seeds.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 1 can (15 oz) butternut squash (about 3 lb / 1.4 kg) peeled, seeded and cubed
onion
  • 1 onion quartered
carrots
  • 2 can (15 oz) carrots chopped
garlic
  • 4 garlic cloves unpeeled
olive oil
  • 3 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
smoked paprika
  • 0.5 tsp smoked paprika
ground nutmeg
  • 0.25 tsp ground nutmeg
vegetable broth
  • 4 cup vegetable broth
heavy cream
  • 0.5 cup heavy cream or full-fat coconut milk
maple syrup
  • 1 tbsp maple syrup
toasted pumpkin seeds
  • 2 tbsp toasted pumpkin seeds
fresh sage or thyme
  • fresh sage or thyme for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the vegetables
  1. Preheat the oven to 425 F (220 C) and line a large baking sheet with parchment. Arrange everything so the hot oven is ready for roasting right away.
  2. Toss the squash, onion, carrots, and garlic with the olive oil, salt, pepper, smoked paprika, and nutmeg. Coat all pieces so they roast evenly and develop caramelized edges.
  3. Spread the vegetables on the baking sheet in a single layer. Leave space between pieces so steam can escape and browning can form.
  4. Roast for 35 to 40 minutes, turning once, until tender and caramelized. Look for deep golden-brown spots on the squash and edges of the vegetables.
Blend and simmer
  1. Squeeze the garlic out of its skins. Use the soft roasted cloves to add sweetness without hard bits.
  2. Transfer the roasted vegetables to a large pot and add the broth. Scrape any caramelized bits from the sheet for maximum flavor.
  3. Blend with an immersion blender until completely smooth. Keep blending until no chunks remain for a silky, velvety texture.
  4. Simmer for 10 minutes, adding more broth if it is too thick. Bubble gently so the soup stays smooth and cohesive.
Finish and serve
  1. Stir in the cream and maple syrup and adjust the seasoning. Taste and fine-tune with a pinch more salt or pepper if needed.
  2. Serve topped with a swirl of cream, pumpkin seeds, and fresh sage or thyme. Add herbs at the end for bright aroma and a fresh green finish.

Notes

For extra silkiness, blend while the soup is hot and make sure it’s completely smooth before simmering. Store leftovers in the refrigerator up to 4 days and reheat gently on the stove or in the microwave. Freeze for up to 2 months, but thaw and reheat slowly; stir well because cream can slightly separate. For a dairy-free option, use full-fat coconut milk in place of heavy cream.