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Creamy Butternut Squash Soup

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A cozy, creamy butternut squash soup with warm spices, perfect for autumn days. This easy homemade recipe offers nostalgic comfort with a velvety texture and subtle sweetness.

Ingredients

Scale
  • 2 pounds (900g) butternut squash, peeled and diced
  • 1 medium yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups (950ml) vegetable broth, low sodium preferred
  • 1 cup (240ml) heavy cream or coconut milk (for dairy-free option)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • A few sprigs fresh thyme or sage (optional, for garnish)
  • 1 teaspoon maple syrup or honey (optional, to enhance natural sweetness)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and dice the butternut squash into roughly 1-inch cubes. Peel and chop the carrots similarly. Toss both with 1 tablespoon olive oil, a pinch of salt, and pepper.
  3. Spread the squash and carrots evenly on the baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
  4. While the veggies roast, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Transfer the roasted butternut squash and carrots into the pot. Pour in the vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  6. Stir in ground cinnamon, nutmeg, salt, and pepper. Add maple syrup or honey if using. Adjust seasoning to taste.
  7. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a regular blender, being careful with hot liquids.
  8. Stir in the heavy cream or coconut milk. Warm gently over low heat for 5 minutes without boiling.
  9. Remove from heat, ladle into bowls, and garnish with fresh thyme or sage if desired. Serve immediately.

Notes

Roasting the squash and carrots caramelizes their natural sugars for deeper flavor. Use coconut milk for a dairy-free or vegan version. Blend soup carefully to avoid hot splashes. Adjust thickness by adding broth or simmering longer. Fresh herbs added at the end brighten the flavor.

Nutrition

Keywords: butternut squash soup, creamy soup, autumn recipe, roasted squash, comfort food, easy soup, vegetarian soup, dairy-free option

Find it online: https://blipflavor.com/creamy-butternut-squash-soup-recipe-easy-homemade-comfort-for-cozy-autumn-days/