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Creamy Easy Roasted Butternut Squash Soup made in the blender for a quick meal.

Easy Roasted Butternut Squash Soup

A thick, silky, and lightly sweet butternut squash soup that's quick to make and comforting on cold nights. Perfectly blended for a creamy texture.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium to large butternut squash, halved and seeded
  • 1 piece onion, roughly chopped
  • 3 to 5 cloves garlic, whole Leave them whole for a mellow flavor.
  • 3 to 4 cups broth (vegetable or chicken) Start with less and add more for desired consistency.
  • to taste olive oil, salt, and black pepper Used for roasting and seasoning.
  • pinch cinnamon or smoked paprika (optional) For added flavor, if desired.
  • splash cream or coconut milk (optional) For additional creaminess.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Place the butternut squash cut side down on a baking sheet.
  3. On the same pan, add the onion and garlic, drizzle with olive oil and sprinkle with salt.
  4. Roast for 40 to 55 minutes, or until the squash is very soft.
  5. Once roasted, scoop the squash flesh into a blender with the roasted onion and garlic.
  6. Add the broth, starting with less, and blend until smooth. Adjust the amount of broth to achieve the desired consistency.
Final Steps
  1. Pour the blended soup into a pot and warm it up.
  2. Taste and season with additional salt and pepper as needed.

Notes

Let the squash cool slightly before blending to avoid hot steam popping the lid. If using a small blender, blend in batches.