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Cozy Roasted Butternut Squash Soup – Easy Budget Family Meal

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This roasted butternut squash soup is creamy, sweet, and savory, made with simple ingredients for a budget-friendly family meal. It’s the perfect comfort food for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth or chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Heavy cream or coconut milk (optional, for garnish)
  • Roasted pumpkin seeds or pepitas (optional, for garnish)
  • Croutons or crusty bread (optional, for serving)
  • Fresh herbs (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the butternut squash: cut off both ends, cut in half where the narrow neck meets the round bulb, peel the skin, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Spread the cubed squash on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  4. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  5. Pour the broth into the pot with the onions and garlic. Add the dried thyme, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a gentle simmer.
  6. Add the roasted squash to the pot. Stir and let simmer for 10 minutes to meld flavors.
  7. Remove the pot from heat. Using an immersion blender, blend until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  8. Stir in the ground nutmeg. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls. Garnish with a swirl of cream or coconut milk, roasted pumpkin seeds, fresh herbs, or croutons if desired. Serve hot with crusty bread.

Notes

Roast the squash until caramelized for best flavor. Don’t skip the nutmeg. Use a good-quality broth. The soup tastes even better the next day. For a thicker soup, add a peeled potato; for thinner, add more broth. Can be made in a slow cooker.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, easy soup recipe, budget-friendly soup, fall soup, winter soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://recipebelle.com/cozy-roasted-butternut-squash-soup-easy-budget-family-meal/