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butternut squash soup recipe in a bowl with cream swirl

Butternut Squash Soup Recipe

Silky, golden butternut squash soup with warm spices and a swirl of cream. Simple ingredients, cozy flavor, ready in about an hour.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash (about 3 lbs) halved and seeded
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/4 teaspoon ground nutmeg
  • 1 pinch cayenne pepper optional
  • 1/2 cup heavy cream plus more for serving
  • Toasted pumpkin seeds for serving (optional)

Equipment

  • Large pot or Dutch oven
  • Baking sheet
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons
  • Immersion blender

Method
 

  1. Preheat oven to 400°F (200°C). Drizzle cut squash with 1 tablespoon olive oil, season with half the salt and pepper, place cut side down on a baking sheet. Roast 40 to 45 minutes until completely tender.
  2. Heat remaining olive oil in a large pot over medium heat. Add onion and cook 6 to 8 minutes until soft and golden. Stir in garlic and cook 1 minute.
  3. Scoop roasted squash flesh into the pot. Add broth, nutmeg, cayenne, and remaining salt. Simmer 10 minutes.
  4. Blend with an immersion blender until completely silky, 2 to 3 minutes.
  5. Stir in heavy cream. Taste and adjust seasoning. Serve hot with a swirl of cream and pumpkin seeds.

Notes

Fridge: 3 to 4 days. Freezer: up to 3 months. For the best texture, freeze before adding the cream. Roast until completely fork-tender, or the soup turns stringy.