Description

A velvety and flavorful Creamy Roasted Butternut Squash Soup enhanced with warm nutmeg and fresh thyme. This easy-to-make soup features roasted butternut squash and carrots combined with sautéed onions and garlic, pureed to a smooth consistency, then finished with cream or coconut milk for richness and topped with crunchy pumpkin seeds for texture. Perfect for cozy fall or winter meals.

Ingredients

Scale

Vegetables

1 medium Butternut squash, peeled and cubed
1 medium Carrot, chopped
1 medium Yellow onion, diced
2 cloves Garlic, minced

Liquid and Seasoning

2 tablespoons Olive oil
4 cups Vegetable broth (preferably low-sodium)
1 teaspoon Thyme, fresh or dried
1 teaspoon Salt, to taste
1 teaspoon Pepper, to taste
1/4 teaspoon Nutmeg (a pinch for flavor)
1 cup Heavy cream or coconut milk (for creaminess)

Optional Garnish

1/4 cup Pumpkin seeds, roasted (optional, for crunch)

Instructions

Preheat and prepare vegetables: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Season and roast vegetables: In a large bowl, toss the cubed butternut squash and chopped carrots with olive oil, salt, pepper, and thyme until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast them in the oven for 25 to 30 minutes, or until they are tender and developing a golden brown color.
Sauté aromatics: While the vegetables are roasting, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing them for about 3 to 4 minutes until they become translucent and fragrant, which builds the flavor base of the soup.
Combine and simmer: Transfer the roasted butternut squash and carrots into the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it simmer gently for around 10 minutes to allow the flavors to meld together.
Puree the soup: Use an immersion blender directly in the pot or carefully transfer the mixture in batches to a blender. Puree until the soup reaches a smooth and creamy consistency.
Add cream and nutmeg: Stir in the heavy cream or coconut milk for richness, and sprinkle in a pinch of nutmeg for a subtle warm spice note. Mix well to incorporate.
Serve and garnish: Ladle the creamy soup into bowls. Optionally, drizzle with extra cream and sprinkle roasted pumpkin seeds on top to provide a delightful crunch and nuttiness.

Notes

You can substitute heavy cream with coconut milk for a dairy-free version.
Roasting the squash and carrots enhances their natural sweetness and adds depth to the soup.
Use low-sodium vegetable broth to control the saltiness of the soup.
If you prefer a thinner soup, add additional broth until the desired consistency is achieved.
Roasted pumpkin seeds add a nice texture contrast but can be omitted for a smoother soup.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting
Cuisine: American

Keywords: butternut squash soup, creamy squash soup, roasted butternut squash, fall soup, vegetarian soup, easy soup recipe, healthy soup