Go Back
Close-up of smooth butternut squash soup with cream and toasted pumpkin seeds

Creamy Roasted Butternut Squash Soup

I roast butternut squash, carrots, onion, and garlic, then blend them with broth and cream for a smooth, cozy lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 4
Course: Lunch
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Roasted squash soup
  • 1 medium butternut squash about 2 pounds / 900 g, peeled, seeded, and cut into 1-inch cubes
  • 2 medium carrots peeled and cut into chunks
  • 1 medium yellow onion cut into wedges
  • 3 garlic cloves unpeeled
  • 2 tablespoons olive oil 30 ml
  • 1 teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage
  • 4 cups vegetable or chicken broth 960 ml
  • ½ cup heavy cream 120 ml
For serving
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon chopped fresh parsley or thyme
  • Warm sourdough or grilled cheese optional

Method
 

  1. Heat the oven to 425°F.
  2. Arrange the squash, carrots, onion, and garlic on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Roast for 30 to 35 minutes, turning the vegetables once, until fork-tender and lightly browned.
  4. Squeeze the roasted garlic from its skins. Transfer the vegetables and garlic to a large pot.
  5. Add the broth and dried sage. Bring to a gentle simmer and cook for 5 minutes.
  6. Turn off the heat and blend until smooth. If using a countertop blender, work in small batches and follow its directions for hot liquids.
  7. Stir in the cream and warm gently over low heat without boiling. Taste and adjust the seasoning.
  8. Serve with toasted pumpkin seeds, fresh herbs, and bread or grilled cheese if desired.

Notes

I add extra broth if I want a thinner soup. For a dairy-free version, I leave out the cream or use an unsweetened plant-based alternative. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
I roast the vegetables until their edges turn golden; that browning gives the soup a deeper flavor.