Easy Roasted Butternut Squash Soup – Creamy, Sweet & Full of Fall Flavour

Butternut squash is always a fall favourite of mine. There's something about its naturally sweet flavour that makes it perfect for a warm, comforting bowl of soup. However, I used to find making butternut squash soup a little intimidating, mainly because of the peeling.

If you've ever tried peeling a butternut squash, you'll know just how tough that skin can be! It was always one of the reasons I avoided making this soup.

These days, I've found a much easier way to prepare it. Instead of peeling the squash, I simply cut it in half, remove the seeds and bake it in the oven until it's soft. I roast an onion alongside it and tuck the garlic cloves inside the squash so they don't overcook.

Once everything is soft, I scoop the squash into a pot, add the roasted onion and garlic, season with cinnamon and nutmeg, and finish with cream and chicken bouillon.

I also find that roasting the vegetables gives the soup a deeper, slightly smoky flavour that makes it even more delicious.

It's such an easy way to make homemade butternut squash soup, and one of my favourite ways to enjoy the flavours of autumn. I love serving it with a sprinkle of sesame seeds and toasted sourdough bread for dipping.

Ingredients

3 small to medium butternut squash
1 onion
4 cloves garlic
2 tsp cinnamon
1 tsp nutmeg
2 cups cream
1/2 cup water
1 tbsp chicken bouillon

Instructions

Preheat your oven to 375°F.
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves on a baking sheet. Cut the onion in half and add it to the baking sheet.
Place the garlic cloves inside the hollowed-out squash halves to prevent them from overcooking.
Bake for approximately 40 minutes, or until the squash is fork-tender and the onion and garlic have softened. Cooking time may vary depending on the size of your squash.
Once cooked, allow the squash to cool enough to handle. Scoop the flesh out of the skin and transfer it into a large pot.
Add the roasted onion, garlic, cinnamon, nutmeg, cream, water and chicken bouillon.
Bring everything to a gentle boil, stirring to combine the ingredients.
Blend until completely smooth and creamy. Taste and adjust the seasoning if needed.
Serve warm with sesame seeds and toasted sourdough bread.