Description
This Roasted Butternut Squash Soup recipe is an absolute must-make whenever you’re craving a soup that is bold and warm, full of flavor, and so delicious. It starts with a simple roasting of butternut squash to bring out a ton of flavor during the caramelization process. Sautéed onion, garlic, and fragrant spices like cinnamon and nutmeg only add more depth. You’ll love this delightful, extra creamy soup!
Ingredients
- 2 ½ – 3 lbs peeled butternut squash, cut into 1-inch chunks
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- ½ cup (1 stick) unsalted butter
- 1 small white onion, peeled and roughly chopped
- 2 garlic cloves, minced
- 4 cups low-sodium chicken stock or broth, room temperature
- ½ cup heavy whipping cream, plus more for soup garnish
- 1 teaspoon ground nutmeg
- 1 teaspoon ground white pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Fresh ground black pepper, to finish
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper/foil. Place the butternut squash chunks on the baking sheet and toss with olive oil and a few pinches of salt. Roast squash until tender and lightly crisp, about 1 hour.
- In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion until onions become translucent in color.
- Add in the roasted squash chunks, broth, heavy cream, and spices, and stir to combine- then increase the heat to medium-high. Then use an immersion blender to blend the soup until completely smooth. Alternatively, you can use a traditional high-speed blender: transfer soup contents into the blender and blend until completely smooth, making sure to leave room for the steam to vent. Allow the blended soup to simmer for 5-10 minutes then remove from heat. Afterward, taste the soup and add more salt, if needed.
- Pour/ladle soup into bowls and garnish with a drizzle of heavy cream and fresh ground black pepper, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.