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Creamy Roasted Butternut Squash Soup

A close-up of creamy roasted butternut squash soup topped with a swirl of cream and toasted pumpkin seeds.
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Make this simple roasted butternut squash soup for a creamy, comforting fall meal. Roasting the squash builds deep flavor quickly.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional garnish: Toasted pepitas and fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized.
  2. While the squash roasts, 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 soft, about 5 to 7 minutes.
  3. Add the minced garlic and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer. Cook for 10 minutes to let the flavors combine.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  6. Return the pureed soup to the pot. Stir in the heavy cream. Heat gently until warmed through; do not boil. Taste and adjust salt and pepper as needed.
  7. Serve hot. Drizzle with a small amount of sage-infused oil or top with toasted pepitas for texture.

Notes

  • Roasting the squash is key for deep, natural sweetness. Do not skip this step for the best flavor.
  • For a quick sage oil drizzle, gently warm a few fresh sage leaves in 2 tablespoons of olive oil for 5 minutes, then strain.
  • This homemade soup recipe freezes well for future meal prep. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://kitchenslang.com/roasted-butternut-squash-soup/