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Roasted Butternut Squash Soup

Roasted butternut squash soup made by oven-roasting vegetables until caramelized, then blending into a silky, velvety potage. Cinnamon and nutmeg add warm depth, finished with a cream swirl and toasted pepitas.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 butternut squash Peeled, seeded, and cut into 1-inch cubes.
  • 1 yellow onion Cut into wedges.
  • 2 carrots Peeled and chopped.
  • 1 Honeycrisp apple Cored and chopped.
  • 4 clove garlic Peeled.
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper Ground.
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
Soup
  • 4 cup low-sodium vegetable broth
  • 1 tsp fresh thyme leaves
  • 0.5 cup heavy cream For blending into the soup.
  • 1 tbsp pure maple syrup
Garnish
  • 2 tbsp heavy cream For swirling.
  • 2 tbsp toasted pepitas
  • 0.25 tsp freshly cracked black pepper

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the vegetables
  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Spread the butternut squash, yellow onion, carrots, Honeycrisp apple, and garlic on the baking sheet.
  3. Drizzle with olive oil, sprinkle with kosher salt, black pepper, ground cinnamon, and ground nutmeg, then toss until evenly coated with visible spice and oil.
  4. Roast for 35–40 minutes, flipping halfway through, until the vegetables are fork-tender and caramelized at the edges (look for browned corners and soft centers).
Blend and simmer
  1. Transfer the roasted vegetables to a Dutch oven and add low-sodium vegetable broth and fresh thyme leaves.
  2. Bring to a simmer over medium heat and cook for 10 minutes to blend the flavors (small bubbles around the edges).
  3. Blend with an immersion blender until completely smooth and velvety, or blend carefully in batches in a countertop blender until no chunks remain.
  4. Stir in heavy cream and pure maple syrup, then warm gently for 2–3 minutes without boiling (steam is okay, but do not reach a rolling boil).
  5. Taste and adjust the salt, adding a splash of broth if you want a thinner soup (the surface should look glossy and uniform).
Serve
  1. Ladle the soup into bowls.
  2. Swirl in the remaining heavy cream, then top with toasted pepitas and freshly cracked black pepper for a speckled finish.

Notes

Roast everything until you see true caramelization on the edges for the deepest flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove until steaming (avoid boiling to keep it silky). Freezing is not recommended because the cream can separate after thawing. For a dairy-free swap, use full-fat coconut milk in place of heavy cream and skip the cream swirl or substitute coconut cream.