This roasted butternut squash soup is an absolute must-make during the Fall; slow roasted butternut squash that gets caramelized in the oven and then blends with spices like cinnamon and nutmeg. It’s intense in flavor and super creamy!
- 2 1/2– 3 lb peeled butternut squash, cut into 1-inch chunks
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 small white onion, peeled and roughly chopped
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 1 teaspoon white pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Preheat oven to 350°F and line a large baking sheet with parchment paper/foil. Place butternut squash chunks on sheet and toss with olive oil and a few pinches of salt. Roast squash until crispy, about 1 hour.
- In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion. Stir and let sauté until onions become translucent in color.
- Add in roasted squash chunks, broth, heavy cream, spices, and increase heat to medium-high. Stir to combine and then use immersion blender to blend soup together until completely smooth. If using a traditional blender, let soup cool, then work in batches to blend in blender. Making sure to leave room for steam vent. Taste soup and add more salt, if needed.
- Pour/ladle soup into bowls and add toppings, if desired.
Keywords: soup, appetizer, fall