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 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 yellow onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

This warm and velvety soup is the ultimate comfort food for a chilly autumn evening.

By Recipes By Nani· 🌍 American· September 25, 2026

recipesbynani.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

Fall is my favorite time of year because the kitchen starts smelling like roasted vegetables and warm spices. This butternut squash soup is a staple in my house when the leaves start to turn, and it is so simple to whip up. It uses fresh squash and a touch of cream to make it feel special without being too heavy.

I love roasting the squash first because it brings out a natural sweetness that you just cannot get from boiling. If you want a little extra crunch, try topping your bowl with toasted pumpkin seeds or some crusty bread. It makes for a wonderful light dinner or a cozy starter for a bigger meal.

🧺 Ingredients

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out in a single layer on the pan.
3
Roast the squash for about 25 to 30 minutes until it is tender and slightly browned around the edges.
4
While the squash roasts, heat a large pot over medium heat and sauté the onion until it becomes soft and translucent.
5
Add the minced garlic to the pot and cook for another minute until it smells wonderful.
6
Stir in the roasted squash, vegetable broth, cinnamon, and nutmeg, then let the mixture simmer for about 10 minutes.
7
Use an immersion blender to puree the soup until it is completely smooth and creamy.
8
Stir in the heavy cream and let it heat through for a few minutes before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to four days. This soup also freezes beautifully if you leave the cream out and only add it when you are ready to reheat and eat.

#healthy #vegetarian #gluten free #fall #dinner

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