Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large butternut squash, peeled and cubed (about 3 lbs); 1 yellow onion, quartered; 2 tbsp olive oil; 3 cups vegetable broth; 1/2 tsp ground nutmeg; Salt and pepper, to taste; 2 tbsp pumpkin seeds, to garnish

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Roasting the squash first is the whole secret here: it caramelizes the natural sugars and gives this soup a deep, nutty sweetness you simply cannot get from boiling. It is smooth, cozy, and naturally vegetarian and gluten-free.

Serves: 4 · Prep time: 15 minutes · Cook time: 40 minutes

Why you will love this

Just a handful of pantry ingredients
Naturally vegetarian and gluten-free
Freezes beautifully for easy lunches
Deep roasted flavor, never watery

Ingredients

1 large butternut squash, peeled and cubed (about 3 lbs)
1 yellow onion, quartered
2 tbsp olive oil
3 cups vegetable broth
1/2 tsp ground nutmeg
Salt and pepper, to taste
2 tbsp pumpkin seeds, to garnish

Instructions

Heat the oven to 400°F (200°C). Toss the squash and onion with the olive oil, salt and pepper on a sheet pan.
Roast for 30 minutes, turning once, until deeply tender and golden at the edges.
Transfer to a pot with the broth and nutmeg and bring to a gentle simmer for 5 minutes.
Blend with an immersion blender until completely smooth, adding a splash of broth to loosen if needed.
Taste, adjust the salt, and serve topped with pumpkin seeds.

Testing notes

We roasted versus boiled the squash side by side; roasting won every time for depth of flavor.
Our first batch was watery, so we cut the broth to 3 cups and the texture came together.
Nutmeg at half a teaspoon is the sweet spot; a full teaspoon made it taste like eggnog.

Tips for success

Roast on the upper rack for the best caramelization.
No immersion blender? A regular blender works; just vent the lid for steam.
Save a few roasted cubes to garnish each bowl.

Storage and make-ahead

Keeps up to 4 days in an airtight container in the fridge, or freeze up to 3 months. Reheat gently on the stove, stirring in a splash of broth to loosen.

FAQ

Can I use pre-cubed squash?

Yes, about 6 cups. Roasting still gives the best flavor.

Is it vegan?

Keep it vegan by using vegetable broth and skipping any cream garnish.

Can I freeze it?

Absolutely. Cool it completely, then freeze for up to 3 months.