Creamy roasted butternut squash soup with warm spices, garlic, and a silky finish. Perfect for cozy dinners, holiday starters, or make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 medium butternut squash (about 3 lbs), peeled and cubed
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1 large yellow onion, chopped
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3 cloves garlic, peeled
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2 carrots (optional), chopped
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2 tbsp olive oil
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Salt and pepper to taste
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4 cups vegetable broth (or chicken broth)
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½ tsp ground nutmeg
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¼ tsp ground cinnamon
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½ tsp curry powder (optional)
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½ cup heavy cream or full-fat coconut milk
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1 tsp maple syrup or honey (optional)
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Garnishes: pumpkin seeds, fried sage, extra cream
Instructions
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Preheat oven to 400°F (200°C). Toss squash, onion, garlic, and carrots with olive oil, salt, and pepper. Roast for 35–40 minutes until golden and soft.
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Transfer roasted vegetables to a large pot. Add broth and bring to a simmer for 10 minutes.
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Add spices and blend until smooth using an immersion or high-speed blender.
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Stir in cream or coconut milk and simmer 5–7 minutes more.
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Taste and adjust seasoning. Add maple syrup if desired.
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Serve hot with your choice of garnishes.