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Amazing Roasted Butternut Squash Soup: 5 Fall Comfort Secrets

Roasted Butternut Squash Soup (Creamy Fall Comfort Bowl)
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Enjoy a creamy, comforting bowl of roasted butternut squash soup, perfect for a cool autumn evening. This recipe brings back warm memories.

Ingredients

Scale
  • 1 medium butternut squash (about 2-3 pounds)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender.
  4. Let the squash cool slightly, then scoop the flesh into a bowl.
  5. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Add the roasted butternut squash flesh and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes.
  8. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  9. Return the soup to the pot. Stir in the heavy cream and nutmeg.
  10. Heat gently until warmed through. Do not boil.
  11. Season with salt and pepper to taste.

Notes

  • For a dairy-free option, use full-fat coconut milk instead of heavy cream.
  • Add a pinch of cayenne pepper for a touch of heat.
  • Garnish with toasted pumpkin seeds or a swirl of cream.

Nutrition

Find it online: https://delishdiarist.com/roasted-butternut-squash-soup-creamy-fall-comfort/