Butternut Squash Soup
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As the leaves start to turn and the nights grow cooler, there’s nothing quite like a warm bowl of soup to bring comfort and joy. Enter our Butternut Squash Soup—a smooth, aromatic blend of roasted squash, cozy spices, and the gentle richness of cream. It’s the kind of recipe that fills your kitchen with warmth and turns a simple dinner into a moment to savor.
What makes this soup extra special is how it hits all the notes: sweet caramel from oven-roasting the squash, savory depth from onions, garlic, carrots, and celery, and that lovely hint of spice (hello cinnamon + nutmeg!). Finish it with your favorite toppings—fresh sage, crunchy pumpkin seeds, or just a drizzle of cream—and you’ve got a fall favorite that’s both nourishing and impressive.
Whether you’re planning a cozy solo dinner, feeding friends, or wanting to have something ready for lunches, this soup does it all. And bonus? Great for making ahead and storing (or freezing) so that comfort is just a bowl away whenever you need it.
Butternut Squash Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
American
Author:
The Little Shop of Olive Oils
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Creamy, cozy, and full of fall flavor, this butternut squash soup is roasted to perfection, blended smooth, and finished with warm spices. It’s comfort in a bowl—perfect for chilly evenings.
Ingredients
- 1 large butternut squash (~3 lbs), peeled, seeded, and cubed
-
2 Tbsp Wild Mushroom & Sage Olive Oil (or regular EVOO + dried sage)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped (optional)
- 4 cups vegetable or chicken broth (low-sodium preferred)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt & freshly ground black pepper, to taste
- ½ cup heavy cream (optional, or substitute coconut cream)
- Fresh sage or pumpkin seeds, for garnish (optional)
- Crusty bread, for serving
Directions
- Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until tender and caramelized.
- In a large pot or Dutch oven, heat the remaining 1 Tbsp olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Stir in cinnamon and nutmeg, cooking for 1 minute to release flavor.
- Add broth and bring to a gentle simmer.
- Stir in roasted butternut squash and simmer for 10 minutes.
- Blend soup with an immersion blender (or transfer in batches to a blender) until smooth and creamy.
- Stir in cream (if using) and season with salt and black pepper to taste. Warm gently without boiling.
- Serve hot, garnished with fresh sage or pumpkin seeds, alongside crusty bread.