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Creamy Roasted Butternut Squash Soup with Ginger and Cinnamon

Close-up of vibrant orange butternut squash soup, topped with spices, served in a white bowl.
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This recipe shows you how to make a velvety, comforting butternut squash soup by roasting the squash first. It is simple, healthy, and perfect for a cozy fall or winter dinner.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon maple syrup (optional, for sweetness)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
  2. While the squash roasts, prepare the aromatics. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, grated ginger, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Once the squash is roasted, let it cool slightly. Scoop the soft flesh out of the skins and add it directly to the pot with the onions and spices.
  5. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream (or coconut milk) and maple syrup, if using. Heat gently until warmed through; do not boil after adding the cream.
  8. Taste the soup and adjust seasoning with salt and pepper as needed. Serve your **best butternut squash soup recipe** hot.

Notes

  • For a dairy-free or **vegan butternut squash soup**, substitute the heavy cream with full-fat coconut milk. This keeps the soup rich and creamy.
  • If you prefer a spicier flavor, add 1/4 teaspoon of cayenne pepper along with the other spices.
  • This **creamy roasted butternut squash soup** is excellent for **cozy meal prep soups**; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://kitchenican.com/butternut-squash-soup-creamy-roasted-recipe/