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Roasted Butternut Squash Soup Recipe

American · Soup · 60 min total

This creamy, velvety soup highlights the natural sweetness of roasted butternut squash, balanced with savory aromatics and a touch of warmth from ginger and nutmeg.

Ingredients

• 1 medium butternut squash (about 2 lbs), halved and seeded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste
• Optional: 2 tablespoons maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, brush with 1 tablespoon olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Let cool slightly, then scoop out flesh.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
3. Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a countertop blender.
5. Stir in coconut milk, nutmeg, and maple syrup if using. Season with salt and pepper to taste. Heat through and serve.

Tips

• For a vegan version, use coconut milk and skip the cream.
• Garnish with roasted pumpkin seeds or a swirl of cream.
• Soup can be stored in the refrigerator for up to 5 days or frozen for 3 months.

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