Soups & Stews > Creamy Soups > Other Creamy Soups > Creamy Chicken Soup Recipe

Creamy Roasted Butternut Squash Soup

A comforting and flavorful creamy butternut squash soup, perfect for a chilly evening. Roasting the squash enhances its natural sweetness and adds depth of flavor.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 1 medium Butternut Squash
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1 teaspoon, dried Sage
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Roasting the Squash

Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.

Sautéing Aromatics

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Blending the Soup

Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and garlic. Pour in the vegetable broth and add the dried sage. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.

Finishing Touches

Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. Stir in the heavy cream and season with salt and pepper to taste. Serve hot and garnish with a swirl of cream or a sprinkle of fresh sage, if desired.

Nutrition Facts Estimated per 100g of product

  • Calories: 70 kcal
  • Fat: 5g
  • Protein: 1g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 2g

Other Considerations for Nutrition

For a lower-fat option, substitute the heavy cream with coconut milk or a cashew cream. Adjust salt to taste.

← Creamy Roasted Butternut Squash Soup Creamy Roasted Tomato Soup →

FAQ

  • Can I use frozen butternut squash?

    Yes, you can use frozen butternut squash. Thaw it completely before adding it to the pot. The flavor might not be as intense as with roasted fresh squash.
  • Can I make this soup vegan?

    Yes, substitute the heavy cream with coconut milk or cashew cream to make it vegan.