03/02/2026
🍑🍏🍍Creamy Roasted Butternut Squash Soup🍋🟩🌶🫐
Serves: 4–6
Time: ~1 hour
Ingredients
1 large butternut squash (about 2½–3 lb), halved, seeded
1 medium onion, chopped
2 cloves garlic, smashed
3–4 cups vegetable or chicken stock
2 tbsp olive oil
1 tbsp butter (optional but lovely)
½ tsp ground cinnamon
¼ tsp nutmeg (freshly grated if you can)
Optional but recommended: a pinch of cayenne or chili flakes
Salt & black pepper, to taste
½ cup heavy cream or coconut milk (optional, for extra creaminess)
Optional garnish: pumpkin seeds, croutons, crispy sage, or a swirl of cream
Instructions
Roast the squash
Preheat oven to 400°F (200°C).
Drizzle the cut sides of the squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 40–45 minutes, until very soft and caramelized. Let cool slightly, then scoop out the flesh.
Build the base
In a large pot, heat the remaining olive oil (and butter if using) over medium heat.
Add the onion and cook 5–7 minutes until soft and lightly golden.
Add garlic and cook 30 seconds until fragrant.
Blend it up
Add roasted squash, cinnamon, nutmeg, cayenne (if using), and stock (start with 3 cups).
Simmer gently for 10–15 minutes.
Purée
Use an immersion blender (or carefully transfer to a blender) and blend until smooth and silky.
Thin with more stock if needed.
Finish
Stir in cream or coconut milk if using.
Taste and adjust seasoning with salt and pepper.
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