Description
A budget-friendly, rich, and velvety roasted butternut squash soup that is kid-approved and perfect for family meals. Roasting the squash ensures deep flavor and easy prep.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg)
- 2 tablespoons vegetable oil (or olive oil)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 4 cups vegetable broth (low-sodium)
- ½ cup heavy cream (or coconut milk for dairy-free)
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- Black pepper (to taste)
- 1 tablespoon butter (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the squash, cut it in half lengthwise, and scoop out seeds. Cut flesh into 1-inch cubes. (Tip: Microwave for 2 minutes to soften skin for easier cutting).
- Toss squash cubes with vegetable oil, salt, and pepper on the baking sheet. Spread in a single layer.
- Roast for 30-35 minutes until tender and caramelized at the edges.
- While squash roasts, heat a little oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add roasted squash cubes to the pot. Pour in vegetable broth, ginger, and cinnamon.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and let cool slightly. Use an immersion blender to blend soup until smooth.
- Stir in heavy cream (or coconut milk). Adjust salt and pepper to taste.
- Serve hot, optionally topped with a drizzle of cream, pumpkin seeds, or butter.
Notes
Roasting the squash is crucial for flavor; boiling makes it watery. If cutting raw squash is difficult, microwave it for 2-3 minutes first to soften the skin. The soup freezes well for up to 3 months. If using a standard blender, blend in batches and hold the lid down with a towel to prevent steam burns.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12
- Sodium: 600
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, budget meal, family dinner, vegetarian soup, roasted squash, creamy soup, fall recipes, meal prep