Roasted Butternut Squash Soup

4.08 from 13 votes

This creamy 5-ingredient butternut squash soup is cozy, comforting, and incredibly simple. Made in one pot and blended until smooth, it’s the perfect weeknight dinner or meal prep staple for fall and winter. Naturally gluten-free and easy to make vegan!

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Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Author: Molly Thompson

INGREDIENTS

1 medium-large butternut squash (3 lbs)
1 whole head garlic
Olive oil and kosher salt to taste
3 cups low sodium vegetable broth or chicken broth
1 medium yellow onion diced
1/4 cup pure maple syrup
1/2 teaspoon ground nutmeg optional
1 teaspoon ground cinnamon optional

INSTRUCTIONS

Preheat the oven to 400°F and cover a sheet pan with parchment paper.
Cut the squash in half and scoop out the seedy centers. Rub it with olive oil and sprinkle with salt. Cut a whole garlic bulb in half crosswise and rub it with more oil. Roast them face down on the baking sheet for 40-50 minutes. Check on the garlic at the 30-minute mark and remove it if it's caramelized on the surface. Set it aside until it's cool enough to handle.
Olive oil and kosher salt, 1 medium-large butternut squash, 1 whole head garlic
While it's cooling, heat remaining Tablespoon of olive oil in a large dutch oven or stock pot over medium heat. Add the onion and sweat until its translucent and starts to turn golden, 2-3 minutes.
1 medium yellow onion
Transfer the onion to a stand blender with the vegetable broth, maple syrup, nutmeg, cinnamon, salt, and pepper. Use a large spoon to scoop the butternut squash from the skin and add to the blender. Squeeze the roasted garlic into the blender.
3 cups low sodium vegetable broth, 1/4 cup pure maple syrup, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
Cover the blender tight and blend on high until smooth, 1-3 minutes. You can use the soup setting to heat the soup if you have one. If not, return the smooth soup to the pot and simmer over low to warm. Taste and add more salt, pepper, or cinnamon as needed.
Serve warm in a bowl and stir in a pinch of crispy fried sage, heavy cream or coconut milk, crème fraîche, toasted pumpkin seeds, croutons, crispy bacon, or more cinnamon.

Notes

Immersion blender. Instead of a blender, you can scoop the squash into the pot with the onion, add the spices and broth, and use an immersion blender to blend until smooth. Use the soup present if your blender has one for the best texture and desired consistency! If not, just blend as directed.

Storage. Allow the soup to cool and store it in an airtight container in the fridge for up to a week. Butternut squash soup freezes well laying flat in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Nutrition

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