Roasted Butternut Squash Soup with Cream is a comforting and velvety soup that perfectly captures the flavors of fall. Roasting the butternut squash enhances its natural sweetness and adds a subtle caramelized depth. Combined with aromatic onions, garlic, and warming spices, then finished with a touch of cream, this soup is rich, smooth, and indulgent without being heavy.

It’s perfect for cozy dinners, holiday menus, or serving as an elegant starter at a gathering. Every spoonful delivers a harmonious balance of sweet, savory, and creamy flavors, making it a seasonal favorite.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a luxurious, restaurant-quality soup. The roasting process brings out the squash’s natural sweetness, while the cream adds silkiness without overpowering the flavor.

It’s soothing, comforting, and incredibly versatile — perfect as a main dish with crusty bread or as a starter for a festive meal.

Why It’s a Must-Try Dish

A comforting fall classic with rich, creamy texture.
Roasting the squash brings out natural caramelized sweetness.
Quick and easy enough for weeknights but elegant enough for guests.
Naturally gluten-free and easily adaptable to vegan variations.
Freezes well, making it perfect for meal prep or batch cooking.

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: ~220 kcal per serving

Cuisine and Course

Cuisine: American / Modern Comfort
Course: Soup, Starter, Main Dish

Ingredients

For the Soup:

2 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp ground nutmeg
¼ tsp ground cinnamon (optional, for warmth)

For the Cream Finish:

½ cup heavy cream or coconut cream for a dairy-free version
Fresh parsley or chives, for garnish (optional)

Simple Cooking Directions

Roast the butternut squash with olive oil until tender and caramelized.
Sauté onions and garlic until fragrant.
Blend roasted squash with sautéed aromatics and broth until smooth.
Stir in cream and season with salt, pepper, and spices.
Serve warm, garnished with herbs or a swirl of cream.

Step-by-Step Preparation Method

Step 1: Preheat Oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Roast Butternut Squash

Toss cubed squash with 2 tbsp olive oil, a pinch of salt, and pepper.
Spread on the baking sheet in a single layer.
Roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.

Step 3: Sauté Aromatics

In a large soup pot, sauté chopped onion in 1 tbsp olive oil until translucent (about 5 minutes).
Add minced garlic and cook for 1 minute until fragrant.

Step 4: Blend Soup

Add roasted squash to the pot with broth, nutmeg, and optional cinnamon.
Use an immersion blender to puree until smooth, or blend in batches in a countertop blender.

Step 5: Add Cream and Adjust Seasoning

Stir in heavy cream and taste for salt and pepper adjustments.
Heat gently until warmed through, but do not boil to preserve creaminess.

Step 6: Serve

Ladle soup into bowls.
Garnish with a swirl of cream and fresh parsley or chives if desired.

How to Serve

Serve with crusty bread, garlic bread, or a warm roll.
Can be paired with a light salad for a full meal.
Excellent as an elegant starter for dinner parties.

Additional Recipe Tips

Roast squash until caramelized for maximum sweetness.
For extra flavor, add a pinch of smoked paprika or a drizzle of maple syrup before roasting.
Use coconut cream instead of heavy cream for a dairy-free, vegan version.
Blend until perfectly smooth for a luxurious texture; strain for an extra-silky finish.

Variations

Spicy Version: Add a pinch of cayenne or red pepper flakes.
Herb Infusion: Add rosemary or thyme while roasting squash.
Cheesy Touch: Top with grated Parmesan or a sprinkle of Gruyère.
Nutty Version: Garnish with toasted pumpkin seeds for crunch.

Freezing and Storage

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Tip: Add cream after reheating to maintain smoothness.

Special Equipment Needed

Baking sheet
Parchment paper
Large soup pot
Immersion blender or countertop blender
Ladle for serving

FAQ

Q1: Can I use pre-cut butternut squash?
Yes! Fresh or frozen pre-cut squash works well. Adjust roasting time if frozen.

Q2: Can I make this soup vegan?
Absolutely! Use vegetable broth and coconut cream instead of heavy cream.

Q3: Can I prepare ahead of time?
Yes, the soup can be roasted and blended a day ahead; reheat gently and add cream before serving.

Q4: How can I make it extra creamy?
Use an extra ¼ cup cream or blend thoroughly until silky smooth.

Conclusion

Roasted Butternut Squash Soup with Cream is a cozy, flavorful, and elegant soup that’s perfect for fall and winter. Its natural sweetness, warming spices, and velvety texture make it irresistible. Easy to prepare yet impressive to serve, it’s a soup that works for weeknight dinners, festive gatherings, or as a comforting treat anytime.