Roasted Butternut Soup – Creamy, Healthy & Delicious

Hi there, food lover! 👋 Ready to cozy up with a bowl of pure comfort?

There’s something deeply grounding about a pot of Roasted Butternut Soup – Creamy, Healthy & Delicious 🥣🍂 simmering gently on the stove. This is the kind of soup that feels timeless—rooted in tradition, shaped by the seasons, and loved across generations. When the air turns cool and evenings grow quiet, this humble bowl brings warmth not just to the body, but to the heart as well. Roasting the butternut squash first is the old-fashioned secret: it concentrates the natural sweetness, adds depth, and transforms a simple vegetable into something truly special.

This soup reflects the wisdom of traditional home cooking—using simple, wholesome ingredients and treating them with care. The sweetness of caramelized squash, the gentle perfume of garlic and onion, and the smooth, velvety texture come together in perfect harmony. No heavy tricks, no shortcuts—just patience, respect for the ingredients, and a love for nourishing food. 🌱✨

Whether served as a light lunch with crusty bread or as a comforting starter for a family dinner, roasted butternut soup has a quiet elegance. It’s healthy without trying too hard, creamy without being heavy, and flavorful without overpowering the palate. Take your time with it. Stir slowly. Taste often. And most of all, enjoy the simple joy of making something warm and honest from scratch. Let’s begin. 🍲💛

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, roughly chopped
• 3 cloves garlic, whole
• 2 tbsp olive oil
• 4 cups vegetable broth
• ½ cup heavy cream (or coconut milk for dairy-free)
• ½ tsp ground nutmeg
• ½ tsp ground black pepper
• Salt, to taste
• Optional garnish: roasted pumpkin seeds, fresh thyme, or a drizzle of cream

Step-by-Step Directions:

1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Spread the cubed butternut squash, onion, and garlic onto the tray. Drizzle with olive oil and toss gently to coat.
3. Roast for 30–35 minutes, turning once, until the squash is tender and lightly caramelized around the edges.
4. Transfer the roasted vegetables to a large pot. Pour in the vegetable broth.
5. Bring to a gentle simmer over medium heat and cook for 10 minutes to allow flavors to meld.
6. Using an immersion blender (or carefully transferring to a blender), blend until completely smooth and creamy.
7. Stir in the cream, nutmeg, black pepper, and salt. Simmer gently for another 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished simply, and enjoy slowly.

Nutritional Information:

This soup is rich in fiber, vitamins A and C, and antioxidants from the squash. Using olive oil and vegetable broth keeps it heart-healthy, while the cream adds satisfying richness. A nourishing bowl that supports balanced eating.

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 35 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~210 | 🍽️ Servings: 4

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Bon appétit and happy cooking! 👩🍳🍽️