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Roasted Butternut Squash Soup

Roasted butternut squash soup made with caramelized orange flavor and a silky, blended finish. Roast squash and onion at 400°F until dark golden, then simmer and blend for a smooth soup.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Roasted squash base
  • 1 butternut squash Halved and seeded.
  • 2 tbsp olive oil
  • 1 yellow onion Quartered.
Soup
  • 4 cup vegetable broth
  • 0.5 cup cream
  • salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast
  1. Heat oven to 400°F and roast the butternut squash and yellow onion with olive oil for 45 minutes, until the squash is dark golden. Spread in a single layer so the edges caramelize.
Simmer and blend
  1. Scoop the butternut squash flesh into a Dutch oven along with the roasted onion. Scrape up any caramelized bits clinging to the skin and tray.
  2. Add vegetable broth and simmer for 10 minutes. Keep the heat at a gentle simmer so flavors meld without boiling hard.
  3. Blend until silky. Blend in batches if needed and stop when the soup is fully smooth.
Finish
  1. Stir in cream and season with salt and pepper to taste. Warm just until the soup is hot and creamy, then serve.

Notes

Pro tip: roast until the squash is dark golden for deeper flavor and a sweeter, caramelized taste. Refrigerate in an airtight container up to 4 days; reheat gently over medium-low, thinning with a splash of broth if needed. Freezing: yes, freeze up to 2 months and reheat thoroughly, stirring well. For a dairy-free swap, replace cream with full-fat coconut milk for a similar silky texture.