Roasted Butternut Squash Soup
Velvety smooth butternut squash soup with a touch of warming spices
By RecipesQueen Kitchen • June 10, 2026
This butternut squash soup is liquid velvet — roasted squash blended with warming spices, a touch of cream, and just enough sweetness from the caramelized edges of the roasted squash.
Roasting the squash (rather than boiling) concentrates the flavor and adds a subtle sweetness.
Garnish with a swirl of cream, a drizzle of maple syrup, toasted pumpkin seeds, and a crack of black pepper.
Ingredients
- 1 large butternut squash, halved and seeded
- 1 medium onion, diced
- 3 cloves garlic
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp salt
Instructions
- 1
Drizzle squash halves with olive oil. Roast cut-side down at 400°F for 35-40 minutes until soft.
- 2
Scoop out roasted squash. Sauté onion and garlic in a pot until soft.
- 3
Add squash, broth, nutmeg, and cinnamon. Simmer 10 minutes.
- 4
Blend until velvety smooth with an immersion blender.
- 5
Stir in cream and maple syrup. Season with salt and pepper.
- 6
Serve with a swirl of cream and toasted pumpkin seeds.
