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Creamy Roasted Butternut Squash Soup

4.99 from 192 votes
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Oven-Roasted Squash Foundation (100% Halal Wholesome)
  • 3 lbs Butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 1 medium Yellow onion chopped into chunks
  • 6 cloves Garlic peeled and whole
  • 2 tablespoon Extra virgin olive oil for roasting
  • 1 teaspoon Fine sea salt
  • ½ teaspoon Freshly cracked black pepper
Simmering Broth & Autumn Aromatics
  • 4 cups Low-sodium vegetable or chicken broth rich and savory (1 quart)
  • ½ cup Heavy cream or full-fat coconut milk for velvety richness
  • 1.5 tablespoon Pure maple syrup enhances natural roasted sweetness
  • ¼ teaspoon Ground nutmeg freshly grated brings out signature warmth
  • 4 sprigs Fresh thyme tied with kitchen twine
Crisp Sage & Pepita Garnish
  • ¼ cup Raw pepitas (pumpkin seeds) toasted with a pinch of salt
  • 8 leaves Fresh sage flash-fried in 1 teaspoon olive oil until shatteringly crisp
  • 2 tablespoon Heavy cream for decorative swirls

Method
 

Roast the Squash & Aromatics
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and whole garlic cloves with 2 tablespoons extra virgin olive oil, sea salt, and black pepper. Spread into a single layer.
  3. Roast for 30 to 35 minutes, turning halfway through, until the squash cubes are fork-tender and deeply caramelized around the edges. This deep caramelization creates rich, complex sweetness!
Simmer in the Dutch Oven
  1. Transfer the hot roasted squash, onions, and sweet roasted garlic into a large Dutch oven or soup pot over medium heat.
  2. Pour in the vegetable broth, maple syrup, ground nutmeg, and fresh thyme bundle. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to allow the flavors to marry.
Blend Silky Smooth & Finish with Cream
  1. Remove and discard the thyme bundle. Use a high-powered immersion hand blender directly in the pot, pureeing continuously for 2 to 3 minutes until completely silky, luxurious, and lump-free.
  2. Stir in ½ cup of heavy cream (or coconut milk). Simmer on low heat for another 2 minutes. Taste and adjust seasoning with a pinch more salt or cracked black pepper as desired.
Garnish & Serve
  1. Ladle hot soup into wide shallow bowls. Drizzle a decorative swirl of heavy cream, scatter toasted salted pepitas and crisp fried sage leaves over the top, and finish with a delicate drizzle of olive oil. Serve with warm crusty artisan bread!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 25mgSodium: 480mgPotassium: 620mgFiber: 5gSugar: 12gVitamin A: 740000IUVitamin C: 37.1mgCalcium: 950mgIron: 0.4mg

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