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Creamy Roasted Butternut Squash Soup: Easy 30-Minute Recipe

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This creamy roasted butternut squash soup is simple, comforting, and ready in about 30 minutes. Roasting the squash brings out its natural sweetness and creates a silky, dairy-free texture that’s perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 3–4 cloves garlic, left whole with skins on
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: 1/4 teaspoon ground nutmeg or cinnamon
  • Optional toppings: olive oil drizzle, toasted pumpkin seeds, coconut milk swirl, croutons

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the round bulb. Use a vegetable peeler to remove the skin, then scoop out the seeds. Cut the flesh into 1-inch cubes.
  3. Toss with oil and season: Place cubed squash and chopped onion on the baking sheet. Add whole garlic cloves (skins on). Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly and spread in a single layer.
  4. Roast for 25-30 minutes until squash is tender and edges are caramelized. Shake the pan halfway through.
  5. Let roasted garlic cool for a minute, then squeeze cloves out of their skins. Discard skins.
  6. Transfer roasted squash, onions, and garlic to a large pot or Dutch oven. Add 3 cups broth. Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling no more than halfway, and hold lid with a towel.
  7. Place pot over medium heat and bring to a gentle simmer. Taste and adjust salt and pepper. If too thick, add more broth or water. Stir in nutmeg or cinnamon if using.
  8. Serve hot with desired toppings.

Notes

Don’t skip the high heat (425°F) for proper caramelization. Keep garlic skins on to prevent burning. Blend while warm for smoothest texture. Season at the end to avoid oversalting. Soup is even better the next day. For a thicker soup, simmer uncovered or add a cooked potato. For Instant Pot: sauté onion and garlic, add squash and broth, pressure cook on high for 8 minutes, then blend. For slow cooker: cook all ingredients (except broth) on low 6-8 hours or high 3-4 hours, add broth before blending.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, easy soup, fall soup, dairy-free soup, vegan soup, gluten-free soup

Find it online: https://breezybake.com/creamy-roasted-butternut-squash-soup-easy-30-minute-recipe/