Go Back
Roasted Butternut Squash Cream Soup

Roasted Butternut Squash Cream Soup – Healthy, Cozy and Full of Flavor

4.50 from 2 votes
This Roasted Butternut Squash Cream Soup is the kind of cozy, warm meal that fills the kitchen with the smell of autumn and comfort. 
Servings 6 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Print Recipe Pin Recipe

Ingredients
  

  • 1  large butternut squash (around 3 pounds -1.5-1.7 kg) , halved lengthwise and seeded
  • 2 red bell peppers , quartered and seeded
  • 4 medium tomatoes , cut into wedges
  • 2 medium carrots , cut into chunks
  • 1 red onion , cut into wedges
  • 1 large garlic head or 2 small ones , halved horizontally
  • 3 tbsp olive oil
  • salt and pepper , plus more to taste
  • 1 tsp (3g) smoked paprika
  • 1/2 tsp dried thyme or rosemary
  • 4 ½ to 5 cups (1.2l) vegetable or chicken broth

For serving

Instructions
 

  • Preheat the oven to 400°F (200°C). Line 1 large baking sheet with parchment paper.
  • Place the squash cut side up on the baking sheet. Cut the garlic in half and place them in the holes of the squash. Add the rest of the vegetables: peppers, tomatoes, carrots, onion wedges.
    Roasted Butternut Squash Cream Soup - step1
  • Drizzle with olive oil and season with salt and pepper.
    Roasted Butternut Squash Cream Soup - step1-2
  • Roast everything for 50-60 minutes, stirring once halfway through, until the edges are caramelized and everything is tender.
    Roasted Butternut Squash Cream Soup - step2
  • Let cool slightly, then scoop out the squash flesh and squeeze roasted garlic cloves out of their skins.
    Roasted Butternut Squash Cream Soup - step4
  • Add all roasted vegetables to a large pot or blender, with smoked paprika and dry thyme.
  • Add 4 ½ cups of chicken or vegetable broth.
    Roasted Butternut Squash Cream Soup - step8
  • Blend until completely smooth.
  • Adjust thickness by adding more broth.
    Roasted Butternut Squash Cream Soup - step11
  • Return the soup to heat and bring to a gentle simmer for 10 minutes. Taste and adjust with extra salt and pepper.
  • Ladle into bowls, swirl in cream and garnish with chili flakes or herbs.
  • Serve with toasted sourdough or garlic croutons.

Nutrition

Serving: 1 serving out of 6Calories: 267kcalCarbohydrates: 41.63gProtein: 7.9gFat: 10.72gPotassium: 1402mgFiber: 7.4gSugar: 10.52gVitamin A: 30992IUVitamin C: 89.5mgCalcium: 161mgIron: 2.95mg
Calories: 267kcal
Course: Soup
Cuisine: American
Keyword: butternut squash, cream soup