Creamy Roasted Butternut Squash Soup: Autumn's Embrace (Print Version)

Creamy Roasted Butternut Squash Soup brings warmth. Discover this comforting recipe, perfect for chilly evenings, with simple steps and personal touches.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Butternut Squash & Aromatics

01 - Butternut Squash (2-3 lbs)
02 - Yellow Onion (1 medium)
03 - Garlic (4-5 cloves)

→ Liquid & Creaminess

04 - Vegetable Broth (4 cups)
05 - Heavy Cream (1/2 cup)

→ Flavor Enhancers

06 - Olive Oil (2 tbsp)
07 - Fresh Sage (a few sprigs)
08 - Salt (to taste)
09 - Black Pepper (to taste)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Now, the squash. Peel it (properly this time, unlike my earlier mishap!), scoop out the seeds, and chop it into roughly 1-inch cubes. Don't stress about perfect uniformity, but try to keep them somewhat similar so they roast evenly. Toss the cubed squash, chopped onion, and smashed garlic cloves onto a large baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper, and those fresh sage leaves. Give it a good toss with your hands—I love feeling all the textures, honestly.
02 - Slide that baking sheet into your preheated oven. Let everything roast for about 30-35 minutes, or until the squash is fork-tender and slightly caramelized at the edges. You'll want to give it a stir halfway through for even browning. The smell in your kitchen right now? Oh, it's incredible! Earthy, sweet, and just a hint of garlic. This is where the magic really happens, transforming simple ingredients into something truly special for your Creamy Roasted Butternut Squash Soup base.
03 - Once roasted, carefully transfer all those gorgeous veggies from the baking sheet into a large pot or Dutch oven. Pour in the vegetable broth. Bring it to a gentle simmer over medium heat, letting all those roasted flavors get to know each other for about 10-15 minutes. This step is crucial for deepening the taste. I once rushed this, and the soup just didn't have that rich, complex flavor I adore.
04 - Now for the fun part! Carefully use an immersion blender to purée the soup directly in the pot until it's wonderfully smooth and creamy. If you don't have one, no worries! You can transfer the soup in batches to a regular blender, just be super careful with hot liquids and don't overfill it. Remember to vent the lid a little! I once had a blender lid pop off, and let's just say my kitchen ceiling got a butternut squash facial. Learn from my chaos!
05 - Once blended, stir in the heavy cream. Give it a good whisk until it's fully incorporated and the soup looks luxuriously smooth. Taste and adjust your seasonings. This is your moment to make it perfect for *your* palate. More salt? A pinch more pepper? Maybe a tiny dash of nutmeg if you're feeling fancy? Trust your taste buds. This is what truly makes it a Creamy Roasted Butternut Squash Soup, after all.
06 - Ladle the warm, velvety Creamy Roasted Butternut Squash Soup into bowls. I love to add a swirl of extra cream, a sprinkle of fresh sage, or even some toasted pumpkin seeds for a little crunch. It should be thick enough to cling to the spoon, vibrant in color, and smell absolutely divine. It’s ready to bring comfort and warmth to your table. Enjoy every spoonful!

# Notes:

01 - Don't overcrowd your baking sheet when roasting; the veggies will steam instead of caramelize.
02 - Always blend hot liquids in batches and vent your blender lid to prevent a messy explosion.
03 - A tiny pinch of nutmeg (optional!) really elevates the flavor of butternut squash soup.
04 - For extra flavor and texture, toast pumpkin seeds for garnish.

# Equipment Needed:

01 - Large baking sheet
02 - Large pot or Dutch oven
03 - Immersion blender (or regular blender)
04 - Sharp knife
05 - Vegetable peeler

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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