Roasted Winter Squash Soup

Warm up chilly days with this rich and creamy Roasted Winter Squash Soup, a comforting blend of sweet roasted butternut squash, aromatic spices like cinnamon and nutmeg, and a hint of fresh thyme. This easy-to-make soup starts with oven-roasted squash, which develops a deep, caramelized flavor, complemented by sautéed onions and garlic. A swirl of heavy cream lends a luxurious texture, while vegetable broth keeps it light yet satisfying. Perfect for cozy weeknight dinners or holiday entertaining, this gluten-free soup is pureed to silky perfection, making it an elegant dish to serve as a starter or a main course. Garnish with a drizzle of cream or fresh thyme for a finishing touch that’s as delicious as it is beautiful.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium-sized butternut squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large yellow onion
• 3 cloves garlic cloves
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the cut sides of the squash, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, dice the onion and mince the garlic.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5-7 minutes. Stir in the minced garlic, ground cinnamon, and ground nutmeg, and cook for an additional minute until fragrant.

Step 6

When the squash is cool enough to handle, scoop the flesh out of the skin using a spoon, discarding the skin.

Step 7

Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth, and stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Step 9

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.

Step 10

Stir in the heavy cream and fresh thyme. Taste the soup, and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Serve the soup hot, garnished with a drizzle of cream or a sprinkling of thyme leaves, if desired.

Nutrition Facts

Serving size	2625.9 grams (2625.9g)

Amount per serving	% Daily Value*
Calories	1759

Total Fat 91.70g	118%
Saturated Fat 32.50g	163%
Polyunsaturated Fat 6.80g
Cholesterol 120mg	40%
Sodium 4700mg	204%
Total Carbohydrate 219.30g	80%
Dietary Fiber 58.50g	209%
Total Sugars 47.20g
Protein 31.40g	63%

Vitamin D 0IU	0%
Calcium 750mg	58%
Iron 14mg	77%
Potassium 5824mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 6.9%

Carbs: 48.0%