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Velvety Roasted Winter Squash Soup

This soup combines roasted butternut and kabocha squashes, pureed into a smooth, velvety consistency. The process involves roasting, blending, and simmering with aromatic spices, resulting in a vibrant, slightly sweet, and creamy final dish that showcases seasonal autumn flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Autumn
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • Butternut squash 1 lb, peeled, seeded, and cubed: Adds creamy texture and natural sweetness.
  • Kabocha squash 1 lb, seeded and cubed, peeling optional as skin softens when cooked: Brings deeper, slightly nutty flavor.
  • Olive oil 2 tablespoons: Helps roast squash and adds richness.
  • Onion 1 medium, chopped: Builds savory base flavor.
  • Garlic 3 cloves, minced: Enhances aroma and depth.
  • Vegetable broth 4 cups: Forms the soup base.
  • Ground cinnamon ½–1 teaspoon, adjust to taste: Adds warm fall spice.
  • Ground nutmeg ¼–½ teaspoon, optional: Enhances sweetness and aroma.
  • Salt and pepper to taste: Balance and season the soup.

Equipment

  • Baking tray
  • Blender or immersion blender
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss squash cubes with olive oil on a baking tray.
  3. Roast for 25–30 minutes until tender and slightly caramelized.
  4. Heat a large pot over medium heat.
  5. Add chopped onion and sauté until soft.
  6. Stir in minced garlic and cook briefly.
  7. Add roasted squash to the pot.
  8. Pour in vegetable broth.
  9. Sprinkle cinnamon and nutmeg if using.
  10. Simmer for 10–15 minutes.
  11. Allow the soup to cool slightly before blending, or use an immersion blender directly in the pot.
  12. Blend until smooth and creamy.
  13. Season with salt and pepper and serve warm.