When the air turns crisp and the leaves start to fall, there’s nothing more comforting than a bowl of warm, velvety soup — and this roasted butternut squash soup is basically autumn in a bowl. It’s rich, slightly sweet, and full of cozy flavors like cinnamon and nutmeg that make your whole kitchen smell amazing. Roasting the squash first brings out its natural sweetness and adds a little depth you just can’t get from boiling alone.

This is one of those recipes that feels fancy but is secretly super simple. Whether you’re meal-prepping for the week, looking for an easy starter for a holiday dinner, or just craving something soothing on a chilly evening, this soup checks all the boxes. It’s easily adaptable — make it creamy, keep it dairy-free, or spice it up with a little heat.

Serve it with some crusty bread, a sprinkle of pumpkin seeds, or a swirl of cream, and you’ve got yourself a seasonal staple you’ll come back to all fall and winter long.

---

Roasted Butternut Squash Soup

🧾 Ingredients:

• 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped (adds a hint of sweetness!)
• 4 cups vegetable broth (or chicken broth for extra flavor)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Optional toppings: pumpkin seeds, a swirl of cream, croutons, crispy sage, or chili oil

---

👩‍🍳 Instructions:

1. Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
2. Sauté aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and carrot and cook for 5–7 minutes, until soft. Add the garlic and cook for another 30 seconds until fragrant.
3. Simmer it all together: Add the roasted squash to the pot along with the broth, cinnamon, nutmeg, and a pinch more salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes to let the flavors meld.
4. Blend until silky: Use an immersion blender to purée the soup right in the pot until smooth and creamy. Or transfer to a blender in batches — just be careful with hot liquid! Stir in the cream or coconut milk if using, and adjust seasoning as needed.
5. Serve and garnish: Ladle into bowls and top with whatever your heart desires — roasted pepitas, a drizzle of cream, a sprinkle of chili flakes, or even some crispy bacon bits.

---

📝 Tips:

• Want a little spice? Add a pinch of cayenne or curry powder.
• Make it vegan by using vegetable broth and coconut milk.
• This soup freezes well, so make a big batch and save some for later!