Creamy Roasted Butternut Squash Soup

Name: Creamy Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed; 1 yellow onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 tablespoon olive oil; 1/2 teaspoon ground nutmeg; 1/2 cup heavy cream or coconut milk; Salt and black pepper to taste

A smooth and comforting bowl of soup that brings out the natural sweetness of roasted squash.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

There is nothing quite like a bowl of creamy butternut squash soup when the weather starts to cool down. It is one of those meals that feels like a warm hug in a bowl, and it is always a hit whenever I serve it to family or friends.

My best tip for this recipe is to roast your squash until it is truly tender and slightly caramelized on the edges. This little bit of extra color adds so much depth and sweetness to the final soup.

🧺 Ingredients

1 large butternut squash, peeled and cubed
1 yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 tablespoon olive oil
1/2 teaspoon ground nutmeg
1/2 cup heavy cream or coconut milk
Salt and black pepper to taste

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
3
Roast the squash for about 30 minutes until it is soft and golden brown.
4
While the squash roasts, cook the onion and garlic in a large pot over medium heat until they are soft and translucent.
5
Add the roasted squash to the pot and pour in the broth.
6
Bring the mixture to a gentle boil, then turn the heat down and let it simmer for 10 minutes.
7
Use an immersion blender to puree the soup until it is completely smooth.
8
Stir in the cream and nutmeg, then season with extra salt and pepper if needed.

💡 Tips

Serve this soup with a slice of crusty bread for dipping. You can store leftovers in an airtight container in the fridge for up to four days. This soup also freezes very well for up to three months.

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