Creamy, cozy, and deeply flavorful, this roasted butternut squash soup is the ultimate fall comfort food. Sweet, savory, and satisfying, it's kid-approved and freezer-friendly—perfect for chilly nights or sharing at potlucks.
1 Large rimmed baking sheet (For roasting squash and aromatics)
1 Heavy-bottom pot or Dutch oven (For simmering and blending)
1 Immersion blender (Or use a regular blender in batches)
1 Sharp chef's knife (For cutting squash safely)
1 Cutting board (Sturdy for prep work)
Ingredients
1largeButternut squash- Halved and seeded
1largeYellow onion- Halved, peeled
4clovesGarlic- Whole, unpeeled
2Carrots- Chopped
4cupsVegetable broth- Or chicken broth, low sodium
½cupHeavy cream- Or coconut milk for dairy-free
2tablespoonOlive oil- For roasting
1tablespoonButter- Optional for sautéing
1teaspoonFresh thyme- Or ½ teaspoon dried thyme
1Bay leaf
¼teaspoonGround nutmeg
to tasteSea salt
to tasteBlack pepper
1tablespoonMaple syrup- Adjust to taste
Optional Add-Ins (Optional):
1teaspoonFresh ginger- Grated, for brightness
2tablespoonPumpkin seeds- Toasted, for topping
1tablespoonFresh sage- Chopped or fried
Instructions
Prep and roast squash, onion, garlic, and carrots
Sauté any additional vegetables in a pot
Add roasted ingredients and broth; simmer
Blend until smooth
Stir in cream, season, and finish
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.