Description
Learn how to make delicious Roasted Butternut Squash Soup. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large yellow onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 tablespoons olive oil, plus extra for drizzling
- 4 cups low-sodium vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh sage, finely chopped (optional, but recommended)
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
- ½ cup plain Greek yogurt or sour cream (for garnish, optional)
- Chopped fresh parsley or chives, for garnish
Substitution tips: If you don’t have fresh herbs, dried work well here—just reduce the quantity as dried herbs are more potent. For a creamier soup, swap half the broth for canned coconut milk. And if peeling the squash feels daunting, you can roast it with the skin on and scoop the flesh out afterward, which saves time.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Spread the cubed butternut squash, quartered onion, and whole garlic cloves on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, black pepper, thyme, and cinnamon. Toss everything gently to coat evenly.
- Roast the vegetables for about 30 to 35 minutes, stirring halfway through. You want the edges to be golden and caramelized—this is where the flavor deepens. I remember the first time I roasted the squash; the smell alone filled the kitchen with that warm, cozy feeling that made me eager to get dinner on the table.
- Remove the garlic cloves from the pan and squeeze the softened garlic out of their skins into a large pot or Dutch oven. Add the roasted squash and onions to the pot.
- Pour in the vegetable broth and bring everything to a simmer over medium heat. Let it cook gently for 10 minutes to blend the flavors. This step reminds me of those college nights, simmering simple ingredients while friends chatted around the table.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender, then return it to the pot. The texture should be silky but thick enough to feel satisfying on the spoon.
- Taste your soup and adjust seasoning with additional salt, pepper, or a pinch more cinnamon if you want a hint of sweetness. If the soup is too thick, add a splash of broth or water to reach your preferred consistency.
- Serve hot, garnished with a dollop of Greek yogurt or sour cream and a sprinkle of fresh herbs. Watching my family enjoy this soup, especially Eli’s approving nod, always reminds me why I love sharing these recipes—food is what brings us together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Butternut Squash Soup, recipe, cooking, food
